Search Results (37)

Starch–polyphenol complexes have attracted increasing attention as functional ingredients for improving the structural stability and reducing the glycemic potential of starch-based foods, yet their application in extruded fresh noodles remains insufficiently understood. In this study, chestnut starch–resveratrol complexes prepared by heat-moisture synergistic recrystallization treatment (CS-HMRT-Res) were incorporated into extruded fresh noodles, and their quality, structural characteristics, digestibility, and glycemic response were systematically evaluated. Compared with commercial wheat-based Regan noodles, CS-HMRT-Res noodles exhibited enhanced cooking stability (lower swelling and leaching) and improved texture (hardness, chewiness, tensile strength), with a markedly lower total color difference after cooking (ΔE = 1.8 vs. 6.5). SEM, FTIR and XRD indicated a more compact and ordered network; the relative crystallinity of cooked noodles increased to approximately 30.8%. In in vitro digestion, CS-HMRT-Res showed the lowest starch hydrolysis extent at 180 min (45.92%) and yielded a low predicted glycemic index of 53.35, compared with 70.65 for Regan noodles. Consistently, gavage studies in mice confirmed that HMRT-Res-chestnut starch produced the lowest postprandial blood glucose increment response (4.31 mmol/L). Molecular dynamics simulations further suggested that resveratrol could competitively occupy the α-amylase binding cavity and reduce starch accessibility to the enzyme. Overall, CS-HMRT-Res improved processing quality, structural integrity, and reduced glycemic potential, offering a structure-function framework for designing low-GI products. Full article

The increasing awareness of health among consumers has made the development of functional cereal products a major trend in the food industry. This study investigated the effects of grape seed extract (GSE) on the quality parameters of medium-gluten wheat flour and fresh wet noodles, with the aim of developing functional noodle products. GSE was incorporated at concentrations of 0%, 0.2%, 0.4%, 0.6%, and 1% (w/w). Its influence on dough properties—including farinographic characteristics, extensibility, and pasting behavior—as well as on noodle quality attributes (antioxidant activity, tensile strength, color, microstructure, total phenolic content, and sensory profile) was evaluated. The results indicated that at 1% GSE addition, the farinographic properties, extensibility, and pasting characteristics of the dough were consistently enhanced. Correspondingly, the noodle microstructure exhibited a more compact and ordered arrangement. Furthermore, increasing the level of GSE fortification led to a significant rise in the total phenolic content and antioxidant capacity of the noodles (p < 0.05). This study can provide key technical support for developing novel fresh wet noodle products that possess both excellent quality and antioxidant functionality, thereby contributing to the functional enhancement of staple food products and meeting consumer demand for healthier dietary options. Full article

Natural antibacterial food packaging materials endowed with environmental responsiveness are garnering substantial research interest in sustainable food preservation. This study reports the development of a pH-responsive antimicrobial composite film through encapsulation of eugenol—a natural phenolic compound—within zeolitic imidazolate framework-8 (ZIF-8). The engineered eugenol@ZIF-8 system demonstrated pH-dependent release characteristics, with cumulative release reaching 32.2% at pH 6 versus merely 0.61% at pH 7 over 4 h. Subsequent integration of this nanocarrier into a polyvinyl alcohol (PVA)/hydroxypropyltrimethyl ammonium chloride chitosan (HACC) matrix yielded a multifunctional composite film for active food packaging applications. The characterization of film revealed that while eugenol@ZIF-8 incorporation slightly compromised mechanical strength (tensile resistance decreased by 18.7%) and flexibility (elongation at break reduced to 54.3% of control), it significantly enhanced hydrophobicity (water contact angle increased to 92.5°) and thermal stability (decomposition temperature elevated by 34 °C). The composite film demonstrated synergistic antibacterial efficacy through the combined action of Zn²⁺ ions, ZIF-8 nanostructures, and eugenol, achieving 88% inhibition against E. coli. Practical validation through fresh noodle preservation trials confirmed the material’s effectiveness, with the optimized formulation (PVA-HACC-2% eugenol@ZIF-8, PHEZ2) extending shelf life by >5 days compared to conventional packaging. This work establishes a novel strategy for engineering intelligent ZIF-based packaging systems that respond to food spoilage microenvironments, offering significant potential for reducing food loss. Full article

To evaluate the consumption of ultra-processed foods (UPFs), culinary abilities, and food addiction (FA) in adults after different periods since bariatric and metabolic surgery, this cross-sectional study recruited and collected data via social media from adults who underwent metabolic and bariatric surgery. The Brazil Food and Nutritional Surveillance System markers of dietary consumption and the NOVA-UPF screener assessed dietary patterns and UPF consumption, the modified Yale Food Addiction Scale 2.0 assessed FA, and the Cooking Skills Index (CSI) assessed culinary abilities. 1525 participants were included, with a mean age of 38 ± 8 years and a mean time since surgery of 37 ± 54 months. Individuals with longer postoperative time showed a higher NOVA-UPF score and higher consumption of hamburgers/sausages, sweetened beverages, and instant noodles (p < 0.01 for all), without a corresponding decrease in fresh fruit and vegetable consumption. Each year since surgery increased NOVA-UPF score by 0.67 [CI95%: 0.57; 0.76] points. CSI showed no association with time (−0.41; [CI95%: −1.33; 0.50]), while FA prevalence was lowest at 48 months and increased thereafter (p < 0.01). FA prevalence initially decreased up to 4 years post-surgery, followed by a partial increase beyond 4 years, although remaining below levels observed within the first 6 months. Time since surgery is associated with higher UPF consumption and a non-linear trajectory of FA prevalence, but not with culinary abilities. Full article

The retention of polyphenols in thermally processed noodles is constrained by interactions with starch and glutenin, critically impacting functional properties (antioxidant activity, starch digestibility modulation) and quality attributes. Current understanding lacks quantitative links between initial pomace particle size, polyphenol behavior throughout processing, and the resulting noodle properties. This study systematically investigated how Rosa roxburghii pomace particle size (0.1–250 μm), fractionated into five ranges, governs polyphenol extractability, retention in fresh/boiled noodles, and their functional and quality outcomes. Mathematical modeling established quantitative particle size–property relationships. The results indicated that polyphenol release was maximized at the 1–10 μm particle size. Total phenolic retention in boiled noodles was highest with 0.1–1 μm pomace, while the retention of specific phenolics peaked with 60–80 μm pomace. Fresh noodle hardness and gumminess decreased significantly, particularly with extracts from 1 to 40 μm pomace, whereas boiled noodles showed increased chewiness/adhesiveness. All polyphenol-enriched noodles exhibited suppressed starch digestibility and enhanced antioxidant capacity. Robust quadratic regression models predicted key properties based on particle size. Molecular interactions (hydrogen bonding, hydrophobic contacts, π–cation stacking, salt bridges) between key phenolics (EGCG, hydroxybenzoic acid, gallic acid, quercetin, and isoquercitrin) and the gluten–starch matrix, critically involving residues Arg-86 and Arg-649, were identified as the underlying mechanism. These results demonstrate that precise control of pomace particle size regulates extract composition and molecular binding dynamics, providing a strategic approach to optimize functional noodle design. Full article

Fresh wet rice noodles (FWRNs) are a popular staple food in southern China. The quality of rice varieties results in the inconsistent quality of FWRNs. However, evaluation of rice adaptability for the production of FWRNs is not comprehensive due to the absence of unified screening standards. In this study, twelve rice varieties in southern China were selected to analyze the correlations between rice’s physicochemical properties and the quality characteristics of FWRNs. Results showed that KIM, GC, and IZG rice exhibited a high chalky grain rate and low gel consistency, while the related starches had a high amylose content, high setback value, and low short-range order. Their noodles achieved high total sensory scores and exhibited high levels of sensory and textural qualities. Correlation analysis revealed that the chalky grain rate, chalkiness degree, protein and fat contents, and amylose content were significantly and positively correlated with the hardness, elasticity, chewiness, and total sensory score of FWRNs. Therefore, based on the structural parameters of KIM and GC rice, amylose content between 26–28% and gel consistency between 33–36 mm would be the key factors for raw rice to make high-quality FWRNs. These results offer theoretical guidance for rice selection in the industrial-scale production of FWRNs. Full article

Potato starch noodles (PSN), a characteristic gluten-free Asian food, are essentially high-concentration starch gels (about 35% starch) formed through gelatinization and retrogradation. This study systematically investigates freezing temperature effects, particularly across the glass transition temperature, on PSN texture and microstructure. We found that fresh PSN have a freezing point of −1 °C, supercooling temperature of −4.5 °C, and a T_g’ value of −3.1 °C. Freezing significantly reduced the adhesiveness of PSN and increased the hardness. During the 48 h freezing process, noodles frozen at −3 °C, the closest to T_g’, exhibited the highest hardness (14,065.77 g), springiness (0.98), cohesiveness (0.93), chewiness (11,971.06), and resilience (0.84), and the least adhesiveness. PSN frozen within the range near T_g’ (−3 °C) showed superior texture, continuous solid cross-section, and dense surface, attributed to the reverse transformation of starch, high mobility of starch chains, and smaller ice crystals. PSN frozen at −3 °C for 24 h displayed the most compact and desirable texture compared to the other samples. These findings deepen the understanding of the role of glass transition temperature in the texture formation of starch gel during freezing and provide valuable insights for optimizing the frozen processing of starch gel-based food. Full article

In this study, a composite film with dual antioxidant and antibacterial properties was prepared by combining 2% chitosan and 7% gelatin (2:1, w:w), with D-carvone (0–4%) as the primary active component. The effect of D-carvone content on the performance of the composite films was systematically investigated. The results showed that adding 1% D-carvone increased the water contact angle by 28%, increased the elongation at break by 35%, and decreased the WVTR by 18%. FTIR and SEM confirmed that ≤2% D-carvone uniformly bonded with the substrate through hydrogen bonds, and the film was dense and non-porous. In addition, the DPPH scavenging rate of the 1–2% D-carvone composite film increased to about 30–40%, and the ABTS⁺ scavenging rate increased to about 35–40%; the antibacterial effect on Escherichia coli and Staphylococcus aureus increased by more than 70%. However, when the addition amount was too high (exceeding 2%), the composite film became agglomerated, microporous, and phase-separated, affecting the film performance, and due to its own taste, it reduced the sensory quality of the noodles. Comprehensively, the composites showed better performance when the content of D-carvone was 1–2% and also the best effect for freshness preservation in Xinjiang ramen. This study provides a broad application prospect for natural terpene compound-based composite films in the field of high-moisture, multi-fat food preservation, and provides a theoretical basis and practical guidance for the development of efficient and safe food packaging materials. In the future, the composite film can be further optimized, and the effect of flavor can be further explored to meet the needs of different food preservation methods. Full article

Food quality and safety are paramount in preserving the culinary authenticity and cultural integrity of Chinese cuisine, characterized by intricate ingredient combinations, diverse cooking techniques (e.g., stir-frying, steaming, and braising), and region-specific flavor profiles. Traditional non-destructive detection methods often struggle with the unique challenges posed by Chinese dishes, including complex textural variations in staple foods (e.g., noodles, dumplings), layered seasoning compositions (e.g., soy sauce, Sichuan peppercorns), and oil-rich cooking media. This study pioneers a hyperspectral imaging framework enhanced with domain-specific deep learning algorithms (spatial–spectral convolutional networks with attention mechanisms) to address these challenges. Our approach effectively deciphers the subtle spectral fingerprints of Chinese-specific ingredients (e.g., fermented black beans, lotus root) and quantifies critical quality indicators, achieving an average classification accuracy of 97.8% across 15 major Chinese dish categories. Specifically, the model demonstrates high precision in quantifying chili oil content in Mapo Tofu with a Mean Absolute Error (MAE) of 0.43% w/w and assessing freshness gradients in Cantonese dim sum (Shrimp Har Gow) with a classification accuracy of 95.2% for three distinct freshness levels. This approach leverages the detailed spectral information provided by hyperspectral imaging to automate the classification and detection of Chinese dishes, significantly improving both the accuracy of image-based food classification by >15 percentage points compared to traditional RGB methods and enhancing food quality safety assessment. Full article

In this study, we investigated the effects of mortar milling conditions on the quality and noodle-processing suitability of whole-wheat flours (WWFs). The WWFs were milled at varying pestle speeds (50 and 130 rpm) and for varying durations (10, 20, 40, and 60 min) and analyzed to determine their particle size distribution, physicochemical properties, dough-mixing characteristics, antioxidant activities, and noodle-making performance. High pestle speed (Group H) produced significantly smaller particle sizes, higher flour temperatures, greater moisture loss, and increased starch damage compared to that produced at low pestle speeds (Group L). Compared with Group L, Group H exhibited higher water and sodium carbonate solvent-retention capacity (SRC) values, increased pasting viscosities, and greater gluten strength owing to finer particles. Total phenolic content increased with reduced particle size, whereas antioxidant activity (ABTS radical scavenging) exhibited inconsistent trends. Fresh noodle properties varied with milling conditions; finer WWF particles improved dough resistance but reduced extensibility when water was adjusted according to water SRC. Thus, WWF particle size strongly influences flour functionality and noodle quality, which highlights the need for precise milling control. This study demonstrates, for the first time, the applicability of a mortar-type mill for producing WWFs, with implications for enhancing WWF functionality. Full article

Low molecular weight glutenin subunits (LMW-GSs) in wheat are critical functional proteins that regulate the processing quality of flour-based products. This study utilized two sets of near-isogenic lines (NILs) derived from the wheat cultivars Zhoumai 22 and Zhoumai 23 to investigate the effects of allelic variations at the Glu-A3 locus—specifically Glu-A3a, Glu-A3b, Glu-A3c, Glu-A3d, Glu-A3e, Glu-A3f, and Glu-A3g—on protein content, gluten properties, dough farinograph properties, cooking properties of fresh wet noodles (FWNs), and textural properties of FWNs and frozen cooked noodles (FZNs). The results demonstrated that Glu-A3f exhibited superior grain protein content. Glu-A3e negatively impacted the gluten index, and Glu-A3g showed favorable dry gluten content. Glu-A3b displayed enhanced dough mixing tolerance. Importantly, Glu-A3b was associated with improved hardness in FWNs, while Glu-A3g contributed to higher hardness and chewiness in FZNs. These findings provide critical insights for breeding elite wheat cultivars tailored for noodle production and optimizing specialty flour development. Full article

Due to the absence of gluten, rice noodles require complex processing to achieve a desirable texture. This study developed ethanolic-extruded indica rice flour (EERF) as a novel gluten substitute to simplify rice noodle production. EERF exhibited a distinct V-type crystalline structure (7.89% crystallinity) and high cold-paste viscosity (1043 cP), enabling its use as a binder in rice dough. When blended with native indica rice flour (IRF) at 10–20%, the EERF-IRF premix formed a cohesive dough with water via cold gelation, imparting viscoelasticity and tensile resistance. Optimal formulation (15% EERF for the premix and 37% water for making the dough) yielded fresh rice noodles with reduced cooking loss (5.57%) and a reduced breakage rate (14.44%), alongside enhanced sensory scores. This approach offers a clean-label, industrially scalable solution for producing rice noodles with simplified processing and improved quality. Full article

Burkholderia gladioli pathovar cocovenenans (BGC) is a highly lethal foodborne pathogen responsible for outbreaks of food poisoning with the highest recorded mortality rates among bacterial foodborne illnesses in China. In this study, the ecological behavior of BGC and its Bongkrekic Acid (BA) production dynamics in fresh wet rice noodles (FWRN) were investigated under isothermal conditions ranging from 4 °C to 37 °C. Growth kinetics were modeled using the Huang, Baranyi, and modified Gompertz primary models, with secondary models (Huang square root model and Ratkowsky square root model) describing the influence of temperature on growth parameters. Among these, the Huang–Huang model combination exhibited the best performance, with a root mean square error (RMSE) of 0.009 and bias factor (B_f) and accuracy factor (A_f) values close to 1. Additionally, we examined the impact of BGC contamination on the quality attributes of FWRN, including pH, color (L*, a*, b*), hardness, and moisture content. The results indicated that BGC growth significantly increased pH and yellowing (b*) values, while changes in texture and moisture were less pronounced. A probabilistic model was further developed to predict BA production under various temperature scenarios, revealing that BA formation was most likely to occur between 24 °C and 30 °C. While this study provides valuable predictive tools for microbial risk assessment and quality control of FWRN, limitations include the exclusion of additional environmental factors such as oxygen and relative humidity, as well as the lack of direct investigation into the degradation behavior of BA. Future research will expand model parameters and include sensory evaluations and advanced microbiological analyses to enhance applicability under real-world storage and transportation conditions. Full article

Thermal treatment of rice starch, which is the main ingredient in rice noodles and has cooling-set gelling behavior, can disrupt hydrogen bonding, leading to a compromised gel structure. This can lead to a softer texture and reduced textural attributes and cooking characteristics of rice noodles. This study investigated how thermal sterilization and curdlan integration affect the rheological characteristics, microstructure, and quality of rice noodles. Fourier-transform infrared (FTIR) spectroscopy, kinetic analysis, and scanning electron microscopy (SEM) confirmed that the incorporation of curdlan, a thermally set polysaccharide gel, enhances hydrogen bonding, accelerates gel formation, and yields a denser gel structure to rice noodles. This enhancement improves solid-like behavior, storage modulus, textural properties, and cooking characteristics. Compared to pure rice noodles subjected to thermal sterilization, rice noodles incorporating 2.0% curdlan showed reductions of 74.71% in cooking breakage rate and 68.18% in cooking loss rate. Conversely, hardness and springiness increased by 19.82% and 18.75%, respectively. This study offers valuable insights for developing high-quality fresh rice noodles. Full article

The storage period of paddy is a critical factor affecting rice quality, and it is still unclear how fresh rice noodles, primarily made from paddy, respond to changes in the storage period. To elucidate the relationship between the paddy storage period and the quality of fresh rice noodles, this study used fourteen rice varieties as materials and set up three paddy storage periods (six months, nine months, and twelve months). It explored the quality variation patterns of fresh rice noodles processed from these paddies and analyzed the relationship between the two in conjunction with rice quality. The results indicated that fresh rice noodles produced from paddies stored for nine months exhibited superior quality compared to the other two storage periods. Grey relational analysis and correlation analysis confirmed that this was primarily attributed to changes in the gel consistency of the paddy. When the paddy was stored for nine months and the rice gel consistency was approximately 32 mm, the quality of the fresh rice noodles produced was optimal, serving as an important basis for selecting raw materials for fresh rice noodles. Full article