Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols

Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols

Chitosan oligosaccharides (COs) and tea polyphenols (TPs) have antioxidant and antibacterial activities. This study aims to explore the preservative effects of 0.1 % COs alone and combined with 0.08 % TPs on soy sauce during room-temperature storage. Soy sauce treated with 0.1 % COs alone and combin...

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Bibliographic Details
Main Authors: Ying Zhu, Chao Gong, Saikun Pan, Shengjun Wu
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Chitosan oligosaccharides
Tea polyphenols
Shelf-life
Soy sauce
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004285

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http://www.sciencedirect.com/science/article/pii/S2590157523004285

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