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

Ying Zhu; Chao Gong; Saikun Pan; Shengjun Wu

doi:10.1016/j.fochx.2023.100985

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

Food Chem X. 2023 Nov 7:20:100985. doi: 10.1016/j.fochx.2023.100985. eCollection 2023 Dec 30.

Authors

Ying Zhu^{1

2}, Chao Gong^{1

2}, Saikun Pan^{1

2}, Shengjun Wu^{1

2}

Affiliations

¹ Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou, China.
² Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou, China.

Abstract

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 combined with 0.08 % TPs had lower total bacterial count, Escherichia coli count and pH, and higher amino acid nitrogen and overall likeness score than those of the control group during room-temperature storage. Treatment with 0.1 % COs combined with 0.08 % TPs extended the shelf life of soy sauce by at least 15 months compared with the control group. Results showed 0.1 % COs combined with 0.08 % TPs may be a feasible method to extend the shelf life of soy sauce during room-temperature storage.

Keywords: Chitosan oligosaccharides; Shelf-life; Soy sauce; Tea polyphenols.