Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment

Effects of starch-tea polyphenol complexes on the structure features of reconstituted doughs and oil absorption of potato crisps

The structural features of reconstituted doughs play a crucial role in determining the oil uptake properties of fried potato crisps. Wheat starch (WS), corn starch (CS), potato starch (PS), or tapioca starch (TS) and tea polyphenols (TPs) complexes were prepared, and their effects on the physicochemical and structural properties of reconstituted dough and oil uptake of potato crisps were investigated. A denser and consistent network structure was observed in the reconstituted dough produced by PS-TPs and TS-TPs complexes. Thus, the reconstituted dough prepared using PS-TPs and TS-TPs complexes displayed slower water evaporation and less matrix swelling during frying, leading to a denser matrix and limited oil uptake of potato crisps. The potato crisps with PS-TPs and TS-TPs complexes had 20.83 % and 10.15 % lower oil content. Consequently, the starch-TPs complexes can be used to improve the properties of reconstituted doughs and produce fried snacks with lower oil content.

The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review

With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce. As an innovative non-thermal processing method, cold plasma effectively preserves the nutritional value and inactivates pathogens in fresh-cut produce. This review delineates the principles of cold-plasma generation and concludes with the primary factors influencing its efficacy. These factors include the specifications and parameters of the equipment utilized, the properties of the conductive gas utilized, the method of treatment, and the intrinsic properties of a sample subjected to treatment. Furthermore, this review delineates various scenarios for cold-plasma applications. This review focuses on its effects on enzymatic activities (including peroxidase, polyphenol oxidase, and pectin methylesterase), pathogenic microorganisms, and nutritional value. This review concludes with the potential application of cold-plasma technology in the processing of fresh-cut products. This study proposes advancing plasma technology in fresh-cut produce processing by (1) optimizing cold-plasma parameters for diverse fruit and vegetable varieties and (2) scaling up to facilitate industrial application.

A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient-dense alternative

Noodles are usually rich in carbohydrates but lack essential nutrients such as protein, fiber, vitamins, and minerals, potentially causing metabolic problems if consumed in the long term. This review explores strategies to improve the quality of noodles through substitution and fortification. Substitution is replacing the main ingredient with a more nutrient-dense alternative, such as sweet potato starch, which has been shown to improve the nutritional content of noodles, such as fiber and beta carotene. Meanwhile, fortification is the addition of micronutrients to food products to restore or enhance levels of micronutrients that are not present in the food, which is usually done during the production process. However, substitution and fortification have their challenges. The substitution method usually causes a decrease in the physical quality of the noodles due to changes in the raw materials, thus reducing consumer acceptance of the final product. Meanwhile, fortified nutrients usually undergo considerable degradation during production, reducing their effectiveness. Further research and development should focus on new methods to help maintain physical quality while minimizing the loss of fortified or substituted nutrients. Technological approaches such as microencapsulation have proven effective in maintaining the stability of micronutrients such as L-5-methyltetrahydrofolate added during production. The methods of cold plasma, γ-irradiation, and multifrequency ultrasound, as well as the addition of xanthan gum and guar gum, are able to improve the moisture level, color, texture, elasticity, and chewiness, as well as consumer sensory acceptance. This technology enables manufacturers to meet customer demand for quality and nutritious noodle options.

Cold plasma technology: does it have a place in food processing?

In recent years, there has been a growing demand for alternative food processing technologies that can improve food safety while preserving the nutritional quality of food products. Traditional thermal processing methods can lead to nutrient loss and degradation, prompting the exploration of novel approaches. Cold plasma (CP) technology, an emerging non-thermal food processing technique, has gained significant attention for its potential in the food industry. We provide herein, an introduction to CP and an overview of the technology, highlighting its potential advantages in safety, efficiency, and environmental friendliness.

Effect of highland barley treated with heat-moisture on interactions between gluten and starch granules in dough

This study aimed to investigate the effect of heat-moisture treatment (HMT)-modified highland barley (HB) on interactions between gluten and starch granules in dough. The results demonstrated that HB addition increased the water absorption, weakened the extensibility, increased the storage modulus (G') and loss modulus (G″), decreased tan δ (G"/G') of dough. The textural and stress relaxation results showed that HB increased the hardness and elastic modulus (E2) of the dough, requiring more stress to compress the dough. Also, the increase in sulfhydryl and surface hydrophobicity all confirmed the addition of HB induced the deterioration of gluten network structure. Furthermore, HMT-HB improved farinograph quality number of flour, decreased tan δ of dough compared with HB. The E2, coefficient of viscosity (η) and hardness increased, while the relaxation time (τ) decreased with increasing HMT strength of HB, suggesting the formation of a tighter dough structure. The secondary structure and microstructure analyses revealed that the HMT could reduce the damage of HB to dough quality. These results indicated that HMT had the potential to enhance the interaction between starch and protein, leading to a denser dough matrix. This study facilitates the basic theory for the comprehensive utilization of HB in the food industry.

Insights into the starch and proteins molecular structure changes of foxtail millet sourdough: Effect of fermentation from grains of cereal to pre-meal

This study investigated the effects of foxtail millet sourdough fermentation time (0, 8, 16, and 24 h) on the protein structural properties, thermomechanical, fermentation, dynamic rheological, starch granules crystalline regions molecular mobility, and starch microstructural characteristics. The fermentation led to a significant increase in the concentration of free amino acids from protein hydrolysis. Fourier transform infrared spectroscopy (FTIR) revealed changes in protein secondary structure and the presence of functional groups of different bioactive compounds. The result of thermomechanical properties showed a significant increase in the stability (0.70-0.79 min) and anti-retrogradation ability (2.29-3.14 Nm) of lactic acid bacteria (LAB) sourdough compared to the control dough, showing a wider processing applicability with radar profiler index. In contrast, sourdoughs with lower tan δ values had higher elasticity and strength. Scanning electron microscopy showed that the surface of the starch appeared from smooth to uneven with patchy shapes and cavities, which declined the crystallinity from 34.00 % to 21.57 %, 23.64 %, 25.09 %, and 26.34 % respectively. Fermentation changed the To, Tp, Tc, and ΔH of the starch. The results of the study will have great potential for application in the whole grain sourdough industry.

The multi-scale structures and in vitro digestibility of starches with different crystalline types induced by dielectric barrier discharge plasma

The effects of plasma treatment on multi-scale structures and in vitro digestibility of starches isolated from Tartary buckwheat (TBS), potato (PTS), and pea (PS), were investigated. The results from SEM and CLSM showed that plasma treatment resulted in the extension of pores from the starch hilum to the surface. The XRD and 13C CP/MAS NMR spectra demonstrated that the crystalline type of three starches was not changed by plasma treatment, while the RC and double helix content of TBS increased. Besides, the single helix content and the proportion of amorphous phase decreased following the treatment, which was consistent with the result of SAXS. However, the PTS and PS showed the opposite results by plasma treatment. In addition, the modification significantly changed the molecular weight (Mw) and chain length distribution of all the starches, among which the Mw of PTS fell drastically from 2.45 × 107 g/mol to 1.74 × 107 g/mol. The in vitro digestibility of starches increased significantly when treated with plasma, in which TBS exhibited the biggest increase for its inside-out and side-by-side digestion manners. Therefore, plasma treatment led to different alteration trends for multi-scale structures with quite various change extent for in vitro digestibility about different crystalline starches.

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

Fresh wet noodles (FWNs) are popular among people and have attracted increasing attention because of their characteristics of freshness, chewiness, good taste, and better maintenance of noodle flavor. However, due to the high moisture content and abundance of nutrients in FWN, they are prone to spoilage, which shortens their shelf life and reduces their quality, greatly restricting their large-scale production. Therefore, seeking effective preservation methods to prolong the shelf life is a major breakthrough for the industrialization of FWN. The present review provides a comprehensive overview of the main factors that contribute to the spoilage and degradation of FWN. These factors encompass microorganisms, moisture content, nutritional composition, enzymes, and storage temperature. Moreover, the recent developments in novel shelf-life extension technology applied to FWN, such as chemical preservatives, natural preservatives, physical treatment technologies, and composite preservation technology, are presented and discussed. From the literature reviewed, the application of technologies, such as adding preservatives, modified atmosphere packaging, microwave, cold plasma, ozone, and other technologies, has a certain effect on improving the shelf life of FWN, but the single preservation technology still has some deficiencies. In order to further improve the preservation efficiency, using two or more preservation methods is an important direction for future research on the preservation technology of FWN.

Variations in the motility and biofilm formation abilities of Escherichia coli O157:H7 during noodle processing

Motility and biofilm formation help to protect bacteria from host immune responses and facilitate tolerance of environmental stimuli to improve their adaptability. However, few reports have investigated the adaptability of bacteria that live in food substrates undergoing food processing-induced stress. In this study, variations in the surface morphology, bacterial count, motility, and biofilm formation abilities of Escherichia coli O157:H7 NCTC12900 were investigated during noodle processing, including the kneading, squeezing, resting, and sheeting phases. The results showed that bacterial surface morphology, count, and motility were impaired in the squeezing phase, whereas biofilm biomass continuously increased across all processing phases. Twenty-one genes and sRNAs were measured using RT-qPCR to reveal the mechanisms underlying these changes. Of these, the genes adrA, csrA, flgM, flhD, fliM, ydaM, and the sRNA McaS were significantly upregulated, whereas the genes fliA, fliG, and the sRNAs CsrC, DsrA, GcvB, and OxyS were evidently repressed. According to the correlation matrix results based on the reference gene adrA, we found that csrA, GcvB, McaS, and OxyS were the most relevant genes and sRNAs for biofilm formation and motility. For each of them, their overexpressions was found to inhibit bacterial motility and biofilm formation to varying degrees during noodle processing. Among these, 12900/pcsrA had the highest inhibitory potential against motility, yielding a minimum of 11.2 mm motility diameter in the resting phase. Furthermore, 12900/pOxyS showed the most significant inhibitory effect against biofilm formation, yielding a minimum biofilm formation value of 5% of that exhibited the wild strain in the sheeting phase. Therefore, we prospect to find an effective and feasible novel approach to weaken bacterial survival during food processing by regulating the genes or sRNAs related to motility and biofilm formation.

Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk

BACKGROUND

Sesame is a traditional oilseed comprising essential amino acids. However, the presence of allergens in sesame is a significant problem in its consumption; thus, this study attempted to reduce these allergens in sesame oilseeds.

OBJECTIVE

The present study aimed to evaluate the effect of cold plasma processing on structural changes in proteins, and thereby the alteration of allergenicity in sesame milk. Method: Sesame milk (300 mL) was processed using atmospheric pressure plasma bubbling unit (dielectric barrier discharge, power: 200 V, and airflow rate: 16.6 mL/min) at different exposure times (10, 20, and 30 min).

RESULTS

The efficiency of plasma-bubbling unit as measured by electron paramagnetic resonance in terms of producing reactive hydroxyl (OH) radicals proved that generation of reactive species increased with exposure time. Further, the plasma-processed sesame milk subjected to sodium dodecyl sulfate-polyacrylamide gel electrophoresis and differential scanning calorimetery analysis revealed that plasma bubbling increased the oxidation of proteins with respect to bubbling time. The structural analysis by Fourier transform infrared spectroscopy and circular dichroism revealed that the secondary structure of proteins was altered after plasma application. This change in the protein structure helped in changing the immunoglobulin E (IgE)-binding epitopes of the protein, which in turn reduced the allergen-binding capacity by 23% at 20-min plasma bubbling as determined by the sandwich-type enzyme-linked immunosorbent assay. However, 30-min plasma bubbling intended to increase allergenicity, possibly because of increase in IgE binding due to the generation of neo epitopes.

CONCLUSION

These changes proved that plasma bubbling is a promising technology in oxidizing protein structure, and thereby reducing the allergenicity of sesame milk. However, increase in binding at 30-min bubbling is to be studied to facilitate further reduction of the binding capacity of IgE antibodies.

Pilot study on the use of cold atmospheric plasma for preservation of bread

Cold atmospheric plasma (CAP) is used as an emerging technology for food preservation. In this study, CAP treatment has been applied to bakery products for the first time. The aim of the work was to investigate the effect of the use of CAP on the amount of microorganisms during bread storage. Basic physicochemical properties and bread texture were determined during storage for 0, 3, and 6 days. The study material included gluten-free and mixed wheat-rye bread treated with CAP for 2 and 10 min. The results showed that no mesophilic bacteria or fungi were found after ten minutes of the bread exposure to CAP. In addition, only 2-min non-thermal sterilization resulted in complete inhibition of yeast and mould growth in the gluten-free and wheat-rye bread. A decrease in the microbial growth in the bread was noted; however, a simultaneous decrease in the moisture content of the bread was observed. After the application of plasma for 2 or 10 min, both the gluten-free and mixed wheat-rye bread was characterized by reduced humidity, which also resulted in a significant increase in the hardness and a slight increase in the springiness of the bread. The use of CAP in storage of bread is promising; nevertheless, it is necessary to further study the effect of this treatment in bread with improvers, especially with hydrocolloids and fibers.

Cold atmospheric plasma treatment improves the γ-aminobutyric acid content of buckwheat seeds providing a new anti-hypertensive functional ingredient

Buckwheat (BW) is rich in γ-aminobutyric acid (GABA), which has great potential as a functional anti-hypertensive food ingredient. This study utilized cold atmospheric plasma (CAP) to promote GABA accumulation in BW during germination. The effect of this approach on GABA enrichment and anti-hypertensive activity of BW along with its processing properties were investigated. The results indicated that CAP stress treatment (50 W for 40 s) of BW seeds followed by germination at 30 °C for 60 h resulted in a GABA content of 2.22 ± 0.06 mg/g, which was a 2.64-fold greater than that of pristine BW. Cracking of the seed coat, faster germination, and the activation of glutamate decarboxylase might be responsible for the GABA enrichment. Compared with pristine BW, the GABA-enriched BW powder showed a greater inhibitory effect on the angiotensin-converting enzyme, an increased degree of pre-gelatinization and elasticity when it was formed into a dough.

Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food quality. This review summarized the impact of CP on the functional composition and quality characteristics of various food products. CP technology can prevent the growth of spoilage microorganisms while maintaining the physical and chemical properties of the food. It can maintain the color, flavor and texture of food. CP can cause changes in protein structure and function, lipid oxidation, vitamin and monosaccharide degradation, starch modification and the retention of phenolic substances. Additionally, it also degrades allergens and toxins in food. In this review, the effects of CP on organoleptic properties, nutrient content, safety performance for food and the factors that cause these changes were concluded. This review also highlights the current application limitations and future development directions of CP technology in the food industry. This review enables us to more comprehensively understand the impacts of CP technology on food quality and promotes the healthy application of CP technology in the food industry.

Improving food drying performance by cold plasma pretreatment: A systematic review

Drying is an important and influential process to prolong the shelf-life of food in the food industry. Recent studies have shown that cold plasma (CP) as an emerging drying pretreatment technology can improve drying performance, reduce drying energy consumption, and improve dried food quality. This paper comprehensively reviewed the mechanism of CP improving drying performance, related equipment, energy consumption, influencing factors, and impact on drying quality. This review also discusses the advantages and disadvantages and proposes possible challenges and suggestions for future research. Most studies indicated that CP pretreatment could improve the drying rate and quality and reduce the drying energy consumption. CP can promote moisture diffusion and improve drying efficiency by etching the surface and affecting the internal microstructure. In addition, CP can enhance the quality of dried products by reducing drying time and enzyme activity. Further research is needed to explore the drying mechanisms and equipment innovations to promote the application of CP in the food drying industry.

Cold plasma: a promising technology for improving the rheological characteristics of food

At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications. The beneficial response of cold plasma processing on food quality characteristics is widely accepted as a substitution technique for new food manufacturing practices. This review aims to elaborate and offer crispy innovative ideas on cold plasma application in various food processing channels. It highlights the scientific approaches on the principle of generation and mechanism of cold plasma treatment on rheological properties of foods. It provides an overview of the behavior of cold plasma in terms of viscosity, crystallization, gelatinization, shear stress, and shear rate. Research reports highlighted that the cold plasma treated samples demonstrated a pseudoplastic behavior. The published literatures indicated that the cold plasma is a potential technology for modification of native starch to obtain desirable rheological properties. The adaptability and environmentally friendly nature of non-thermal cold plasma processing provide exclusive advantages compared to the traditional processing technique.

A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality

Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, extrusion has been used for UC modification to improve its technological and nutritional quality. Extrusion could induce structural and quantitative changes in chemical components of UC flour, the degree of which is affected by extrusion intensity. Based on the predominant component (starch), functionalities of extruded underutilized cereal flour (EUCF) and potential mechanisms are reviewed. Considering bioactive compounds, it also summarizes the physiological functions of EUCF. EUCF incorporation could modulate the dough rheological behavior and starchy foods quality. Controlling extrusion intensity or incorporation level of EUCF is vital to achieve sensory-appealing and nutritious products. This paper gives comprehensive information of EUCF to promote its utilization in novel staple foods.

Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review

Cold plasma processing is a technique that uses electricity and reactive carrier gases, such as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve food, and maintain quality without employing chemical antimicrobial agents.The review collates the latest information on the interaction mechanism and impact of non-thermal plasma, as an emerging processing technology, on selected physical properties, low-molecular-weight functional components, and bioactive properties of food. Significant changes observed in the physicochemical and functional properties. For example, changes in pH, total soluble solids, water and oil absorption capacities, sensory properties such as color, aroma, and texture, bioactive components (e.g., polyphenols, flavonoids, and antioxidants), and food enzymes, antinutrients, and allergens were elaborated in the present manuscript. It was highlighted that the plasma reactive species result in both constructive and antagonistic outcomes on specific food components, and the associated mechanism was different in each case. However, the design's versatility, characteristic non-thermal nature, better economic standards, and safer environmental factors offer matchless benefits for cold plasma over conventional processing methods. Even so, a thorough insight on the impact of cold plasma on functional and bioactive food constituents is still a subject of imminent research and is imperative for its broad recognition as a modern non-conventional processing technique.

Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles

Pullulan is widely applied in the food industry due to its unique physicochemical properties, but little information is known about its effects on the quality of frozen cooked noodles (FCNs), nor the underlying mechanism. In this study, the addition of 0.3% and 0.5% pullulan resulted in better texture and cooking properties, and minor chrominance differences, and it significantly (P < 0.05) decreased the freezable water content and retarded the water migration. Pullulan inhibited the depolymerization of the glutenin macropolymer during 0-8 weeks of frozen storage. Meanwhile, pullulan caused slightly decreased α-helixes and increased β-turns, as well as decreased degradation temperature, further suggesting that pullulan influenced the gluten network. A more compact microstructure was shown in the pullulan-fortified FCNs. This study provides a theoretical basis for the positive effects of pullulan on the quality of FCNs from the perspectives of water state and protein structure.

Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log₁₀ CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer T 22) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties.