1
|
Cheng W, Fu M, Xie K, Meng L, Gao C, Wu D, Feng X, Wang Z, Tang X. Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles. Int J Biol Macromol 2024; 278:134577. [PMID: 39122075 DOI: 10.1016/j.ijbiomac.2024.134577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 08/04/2024] [Accepted: 08/06/2024] [Indexed: 08/12/2024]
Abstract
The effects of freeze-thaw cycles (FTC) on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles (FEWBN) were studied. The repeated FTC treatments induced the retrogradation of amylose which increased the compactness, crystallinity, hardness, and cooking time of FEWBN. However, with the increasing number of freeze-thaw cycles, the larger volume of ice crystals formed in the noodles destroyed the starch gel network structure to a certain extent, and led to the dehydration and syneresis of the noodles, and the quality deterioration. However, moderate amylose retrogradation occurred during the FTC treatment was found to be beneficial for the quality of FEWBN. After one time of FTC treatment, the cooking loss of 3.53 % was even lower compared with that without FTC treatment (4.61 %). After seven times of FTC treatment, the cooking loss of FEWBN was 6.53 %, and the breaking rate was still 0, indicating that FEWBN could resist the damage caused by temperature fluctuations on the internal structure of frozen food to a certain extent, and maintain good quality. This study establishes a fundamental basis for the development of buckwheat noodles with good freeze-thaw stability and high cooking quality.
Collapse
Affiliation(s)
- Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Meixia Fu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Kaiwen Xie
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| |
Collapse
|
2
|
Mohammadi B, Pérez Reyes ME, Smith SA. Survival, Growth, and Toxin Production of Bacillus cereus During Cooking and Storage of Fresh Rice Noodles. J Food Prot 2024; 87:100239. [PMID: 38325555 DOI: 10.1016/j.jfp.2024.100239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 01/30/2024] [Accepted: 02/01/2024] [Indexed: 02/09/2024]
Abstract
Retail stores maintain fresh rice noodles (FRNs) at room temperature because refrigeration negatively impacts FRNs' texture. The room temperature and high water activity of FRNs help spore-forming Bacillus cereus to grow and produce toxins. In this study, the effect of steam cooking on survival and different storage temperatures on the growth and enterotoxins production of B. cereus in FRNs were investigated. White rice flour was used to make FRNs. Three treatments of FRNs were used in this study; uninoculated, inoculated (with 4.0 log CFU/ml of B. cereus spores), and autoclaved as a negative control. A slurry of rice flour, cornstarch, and water was steam cooked for 4 min at 90°C and incubated for 168 h at 4°C, and for 72 h at 22 and 32°C. Incubated FRNs were tested for pH, B. cereus growth, and enterotoxins production. Steam cooking reduced the total number of B. cereus spores by 0.7 ± 0.3 log CFU/g. Surviving B. cereus spores in inoculated and uninoculated FRNs germinated over 72 h of storage. No B. cereus was detected in negative controls. An interaction was observed across storage temperatures and time (p < 0.05). The B. cereus population in uninoculated FRNs increased by more than 7.0 log CFU/g at 22 and 32°C over 72 h, while inoculated FRNs showed a 5.0 log bacterial increase at these storage temperatures. No growth was observed at 4°C in both inoculated and uninoculated FRNs. The pH of inoculated FRNs was reduced from 6.9 ± 0.1 to 5.7 ± 0.0 at 32°C and to 6.2 ± 0.1 at 22°C, and the pH of uninoculated FRNs was reduced from 7.0 ± 0.1 to 5.8 ± 0.2 at 32°C and to 6.5 ± 0.0 at 22°C, indicative of FRNs spoilage. B. cereus in inoculated FRNs produced enterotoxins after 12 h of storage at 32°C, and over 24 h of storage at 22°C, while no toxin was detected at 4°C. Our findings show that storing FRNs at room temperature for 24 h leads to enterotoxin production, emphasizing the importance of proper FRN storage and their potential risk to consumers. Nevertheless, further research should investigate the effect of other foodborne pathogens on these products.
Collapse
Affiliation(s)
| | | | - Stephanie A Smith
- School of Food Science, Washington State University, Pullman, WA, USA.
| |
Collapse
|
3
|
Xu H, Hu H, Zhang C, Xue W, Li T, Zhang X, Wang L. Properties of pyrodextrinization corn starch and their inhibitory effect on the retrogradation of fresh rice noodles. Int J Biol Macromol 2024; 257:128555. [PMID: 38056746 DOI: 10.1016/j.ijbiomac.2023.128555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 11/15/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
This study was aimed to investigate the properties of pyrodextrins under different preparation conditions and the effects of pyrodextrins on the retrogradation of fresh rice noodles. Pyrodextrins were made by heating corn starch with and without lactic acid at 180 °C ranging from 1 to 6 h. The molecular weights of pyrodextrins gradually decreased, whereas the branching degree increased and the chain length shrank with the prolongation of heating time. The changes of acid-heat-treated pyrodextrins were more pronounced than those of dry-heat-treated pyrodextrins under the same treatment time. The acid-heat-treated pyrodextrins displayed higher water solubility and lower viscosity, suggesting that they could no longer gel. These results suggest that starch retrogradation could be limited by pyrodextrins, especially acid-heat-treated pyrodextrins. Then, the pyrodextrins were added to fresh rice noodles and the eating and cooking qualities were examined during storage. After 35 days of storage, the pyrodextrin with acid heating at 180 °C for 4 h showed the most effective inhibition on starch retrogradation and was suitable for fresh rice noodles as an anti-retrogradation agent. The study might supply new perspectives on restraining starch retrogradation and promoting the fresh rice noodle industry.
Collapse
Affiliation(s)
- Hui Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Haipeng Hu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Congnan Zhang
- Jiangsu Nongken Agricultural Development Co., Ltd., Hengshan Road 136, Nanjing 210019, China
| | - Wei Xue
- Jiangsu Nongken Agricultural Development Co., Ltd., Hengshan Road 136, Nanjing 210019, China
| | - Ting Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
| |
Collapse
|
4
|
Chen J, Zhao X, Li S, Chen Z. Ordered structural changes of retrograded instant rice noodles during the long-term storage. Food Res Int 2024; 175:113727. [PMID: 38129042 DOI: 10.1016/j.foodres.2023.113727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Temperature-induced textural, cooking properties and structural variations of retrograded instant rice noodles (IRN) during the long-term storage were systematically investigated. IRN samples stored at 4 °C exhibited a relative high cooking loss (2.45 %), and their hardness values gradually increased with prolonged storage. Moreover, the higher storage temperature (35 °C) accelerated the deterioration of IRN texture. Fresh IRN displayed a typical B-type XRD pattern with 9.65 % relative crystallinity (RC). During the initial 2 weeks of storage, the formation of a long-range ordered structure led to an increase in RC, which was closely related to the duration and temperature of storage (ranging from 4 °C to 25 °C to 35 °C). Over the 12-week storage period, there was likely a disorganization of the supra-molecular structure, as evidenced by the considerably decreased RC and reduced water mobility. Furthermore, Pearson's correlation analysis highlighted that the tight integration between starch molecules and water molecules endowed IRN samples with enhanced smoothness and tenderness in flavor profiles. Hence, the study is expected to provide a comprehensive understanding of the mechanisms underlying molecular order changes in retrograded starch gel products during the long-term storage.
Collapse
Affiliation(s)
- Jin Chen
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaoli Zhao
- School of Mechanical Engineering, Nanjing University of Science and Technology, Nanjing 210094, PR China
| | - Shiqi Li
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhigang Chen
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| |
Collapse
|
5
|
Yang C, Zheng Y, Green BD, Zhou C, Pan D, Cao J, Wang L, Cai Z, Xia Q. Volatilome evolution during storage and in vitro starch digestibility of high-power ultrasonication pretreated wholegrain Oryza sativa L. Food Res Int 2022; 162:112127. [DOI: 10.1016/j.foodres.2022.112127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/22/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
|
6
|
Yang W, Zhu K, Guo X. Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles. Foods 2022; 11:foods11193093. [PMID: 36230168 PMCID: PMC9563474 DOI: 10.3390/foods11193093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/30/2022] [Accepted: 10/02/2022] [Indexed: 11/16/2022] Open
Abstract
The effect of bacteria content in wheat flour on shelf life and storage stability of fresh wet noodles (FWNs) was evaluated in this study. Nine kinds of wheat flour with different bacterial contents were selected to make FWNs. With the increase in total plate count (TPC) from 120 CFU/g to 5500 CFU/g in flour, the shelf life of FWNs decreased from 23 d to 9 d at 4 °C. During storage, the acidity increased, which was significantly correlated with the change of TPC (p < 0.05), and the pH value and L* value of FWNs decreased significantly (p < 0.05). Changes in viscosity characteristics of starch components were also detected, the higher the TPC in flour, the more obvious the viscosity decreased. Moreover, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that with the deterioration of FWNs, some low molecular weight protein subunits increased; texture analysis showed that the hardness of noodles increased firstly and then decreased, the adhesiveness increased and the springiness decreased during storage. In summary, choosing flour with low TPC to prepare FWNs can extend the shelf life and slow down the quality deterioration of FWNs during storage at 4 °C.
Collapse
|
7
|
Tian X, Tan B, Wang L, Zhai X, Jiang P, Qiao C, Wu N. Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures. Cereal Chem 2022. [DOI: 10.1002/cche.10592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiao‐Hong Tian
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Lei‐Xin Wang
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Xiao‐Tong Zhai
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Ping Jiang
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Cong‐Cong Qiao
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| |
Collapse
|
8
|
Zhao TT, Guo XN, Zhu KX. Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles. Food Chem 2022; 384:132481. [DOI: 10.1016/j.foodchem.2022.132481] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 01/27/2022] [Accepted: 02/14/2022] [Indexed: 11/24/2022]
|
9
|
Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature. Foods 2022; 11:foods11142130. [PMID: 35885373 PMCID: PMC9323964 DOI: 10.3390/foods11142130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 12/10/2022] Open
Abstract
The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was examined. Total plate count, cooked broken rate, cooking loss, and b* value increased, while rehydration ratio, L* value, and moisture content decreased during storage. The hardness, adhesiveness, and chewiness of semi-dried rice noodles increased significantly, according to textural properties. DSC and XRD showed that the enthalpy of thermal absorption and crystallinity of semi-dried rice noodles increased from 1.67 J/g and 3.48% to 4.21 J/g and 18.62%, respectively. LF-NMR showed that the weakly bound water content in semi-dried rice noodles decreased by 3.71%, and the bound water content and free water content increased by 3.20% and 0.51%, respectively. The results of correlation analysis showed that the changes in quality during storage of semi-dried rice noodles were influenced by the combination of microbial growth, aging of rice noodles, and moisture migration.
Collapse
|
10
|
An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113358] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
11
|
Qiao CC, Tian XH, Wang LX, Jiang P, Zhai XT, Wu NN, Tan B. Quality characteristics, texture properties and moisture migration of fresh brown rice noodles under different storage and temperatures conditions. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
12
|
Geng D, Liu L, Lin Z, Zhu L, Deng J, Chen J, Xiang Z, Yao H, Su X, Xia C, Tong L. Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15320] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Dong‐Hui Geng
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Lu Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Zexue Lin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Lin Zhu
- Institute of Agro‐products Processing Science and Technology Sichuan Academy of Agricultural Sciences Chengdu 610066 China
| | - Junlin Deng
- Institute of Agricultural Products Processing Key Laboratory of Preservation engineering of Agricultural Products Ningbo Academy of Agricultural Sciences Ningbo Zhejiang 315040 China
| | - Jian Chen
- Institute of Agricultural Products Processing Key Laboratory of Preservation engineering of Agricultural Products Ningbo Academy of Agricultural Sciences Ningbo Zhejiang 315040 China
| | - Zhuoya Xiang
- Institute of Agricultural Products Processing Key Laboratory of Preservation engineering of Agricultural Products Ningbo Academy of Agricultural Sciences Ningbo Zhejiang 315040 China
| | - Hanlin Yao
- Guangxi Luobawang Food Co., Ltd Liuzhou 545007 China
| | - Xiaoping Su
- Guangxi Luobawang Food Co., Ltd Liuzhou 545007 China
| | - Chen Xia
- Institute of Agricultural Products Processing Key Laboratory of Preservation engineering of Agricultural Products Ningbo Academy of Agricultural Sciences Ningbo Zhejiang 315040 China
| | - Li‐Tao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| |
Collapse
|