Use of carbon dots (CDs) in combination with aqueous chitosan solution to extend shelf life and improve stability of soy milk was investigated. Soy milk samples with chitosan solution (0.00%, 0.08%, 0.12%, 0.16% and 0.20%) and banana-based CDs (4%, 6% and 8%) were prepared and stored at room temperature (25-30 °C) for shelf life evaluation. Soy milk with 0.16% chitosan solution exhibited improved stability as evident by increased viscosity, stability coefficient, zeta potential and decreased centrifugation rate compared with soy milk without chitosan. The suitable amount of carbon dots could effectively inhibit the growth of Escherichia coli, Staphylococcus aureus and Bacillus subtilis. Soy milk with 0.16% chitosan and 8% CDs exhibited longer shelf life and significantly lower total bacterial count after storage at room temperature for up to 4 days. Electronic nose-based flavor characteristics of all treated soy milk samples were not far from that of the control sample.

中文翻译：

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碳点结合壳聚糖水溶液对豆浆货架期和稳定性的影响。

研究了碳点（CD）与壳聚糖水溶液的组合使用，以延长保质期并改善豆浆的稳定性。制备了具有壳聚糖溶液（0.00％，0.08％，0.12％，0.16％和0.20％）和基于香蕉的CD（4％，6％和8％）的豆浆样品，并在室温（25-30°C）下存储）进行保质期评估。与不含壳聚糖的豆浆相比，含0.16％壳聚糖溶液的豆浆表现出改善的稳定性，这可以通过增加粘度，稳定性系数，ζ电位和降低离心率来证明。适量的碳点可有效抑制大肠杆菌，金黄色葡萄球菌和枯草芽孢杆菌的生长。豆浆含0。16％的壳聚糖和8％的CD在室温下保存长达4天后，具有更长的保质期并显着降低总细菌数。所有处理过的豆浆样品的基于电子鼻的风味特性均与对照样品相差不远。