Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles

Advances in ozone technology for preservation of grains and end products: Application techniques, control of microbial contaminants, mitigation of mycotoxins, impact on quality, and regulatory approvals

Ozone has emerged as a promising technology for preserving stored grains and end products. Its efficiency as a biocide and the absence of residues make it an attractive alternative to traditional chemical methods of food preservation. This study reviews recent advancements in ozone application techniques, including continuous flow treatments, closed-loop recirculation systems, and low-pressure application systems, as well as their impact on product quality. The study also examines the mechanisms of ozone action, its half-life in grain storage environments, and methods to ensure uniform gas distribution. The results of this study provide a foundation for understanding ozone reactions in various grain types and application systems, offering essential information for effectively sizing treatment systems, estimating ozone concentrations over time, and determining the quantity of products to be treated. A thorough comprehension of ozone behavior in porous environments, such as silos, and its stability under diverse environmental conditions is crucial for enhancing its applicability. While scientific evidence supports ozone's efficacy in controlling pests and microorganisms, further investigation is needed on its impact on the nutritional quality of grains and final products. Additionally, the review highlights the latest regulatory approvals for ozone use in the food industry, emphasizing the importance of compliance and safety. The findings underscore the need for continued technological development and economic analysis to evaluate the long-term viability of ozone applications in agriculture.

Effect of lotus rhizome residue on the quality and nutritional properties of wheat-based noodles

Lotus rhizome residue (LRr), the primary byproduct of lotus rhizome processing, is abundant in dietary nutrients such as dietary fiber and polyphenols. To enhance the utilization efficiency of LRr and develop noodles with elevated nutritional value, this study investigates the impact of LRr on cooking and nutritional characteristics of noodles. The results showed that the addition of LRr increased the viscoelasticity of dough, but when the amount of LRr was 10%, the viscoelasticity decreased. The addition of 2%-6% LRr can effectively mitigate cooking loss and enhance noodle expansion rate. However, excessive addition results in elevated cooking loss and diminished expansion rate. The reduction in β-sheet and disulfide bond content within gluten, along with the observed structural looseness of dough, are the primary factors contributing to the aforementioned phenomenon. The noodles prepared using the optimal formula exhibited a significant improvement in both phenol and dietary fiber content. Specifically, the dietary fiber content increased from 4% to 11.5%, and the expected glycemic index will decrease from 81.3 to 72.5. The present study establishes a fundamental basis for enhancing the economic value of byproducts from lotus rhizome industry and for innovating formulations of high-fiber noodle. PRACTICAL APPLICATION: When the amount of LRrt was 10%, the dietary fiber content increased from 4% to 11.5% and expected glycemic index will decrease from 81.3 to 72.5. In comparison to whole wheat noodles, LRr noodles presented significant merits in terms of antioxidant capacity and glycemic index. Not only do LRr noodles serve as a premium source of polyphenols, flavonoids, and dietary fiber but they also exhibit a notably lower eGI.

Comparison of the Thermal Behavior and Chemical Composition of Milk Powders of Animal and Plant Origin

The present study aims to perform a comparative analysis of the chemical composition and thermal behavior of two distinct milk types, namely animal and plant-based. The thermal analysis revealed the presence of the following classes of compounds: hydrocarbons, heterocycles, aldehydes, ketones, amines and alcohols. All types of milk contain saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), though the relative proportions of these vary depending on the specific milk type. Animal milk powders contain SFAs, including palmitic, stearic, and myristic acids, as well as moderate amounts of MUFAs, such as oleic and palmitoleic acids. They also contain lower PUFAs, including linoleic and alpha-linolenic acids. In contrast, plant-based milk powders, particularly soy milk powder, are rich in both linoleic and alpha-linolenic acids. Plant-based milk typically exhibits lower levels of SFAs and higher levels of MUFAs and PUFAs when compared to milk of animal origin. In conclusion, the fatty acid profiles of animal and plant-based milk powders reflect the different nutritional attributes and health implications associated with each. Thermal behavior analysis offers insights into the stability and potential flavor changes that may occur during processing and storage. The comparative analysis highlights significant differences in the chemical composition and thermal behavior of animal and plant-based milk powders.

Lauric acid improved the quality of fresh noodles with/without sodium bicarbonate by altering physical properties and structure of wheat starch

To know the influence of lauric acid (LA) on wheat flour fresh noodles (WFN) quality and the latent mechanism, the effect of LA on cooking properties, digestibility and structure of WFN with/without sodium bicarbonate (SB) and the properties of wheat flour (WF) with/without SB were studied. The results indicated that LA reduced cooking loss and digestibility of WFN with SB and slightly decreased water adsorption and increased the free water binding ability and hardness of WFN without SB. Furthermore, LA increased the degree of short- and long-range order and molecular weight of starch in cooked WFN with/without SB and it had greater effect on the degree of short- and long-range order and molecular weight of starch in cooked WFN with SB than that without SB. Differential scanning calorimeter (DSC) and rapid viscosity analysis (RVA) displayed that WFN with LA and SB formed more starch-LA or/and starch-LA-protein complexes than WFN with LA. Additionally, the impact of LA on WFN quality and WF properties was influenced by SB concentration. This study will provide theoretical basis and new thoughts for the design of high-quality fresh noodles with low digestibility, low cooking loss and high hardness.

A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder

Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to improve the quality and nutritional value of the pasta. This study investigated the effects of ion-ozone concentration in ion-ozonated water Cio, water temperature tw, pumpkin powder content Cpp and drying temperature td on various characteristics affecting the quality of pasta, including its organoleptic physical, chemical, and rheological properties. These characteristics were assessed by conducting multiple experiments, a total of 25 indicators were determined, such as humidity, acidity, cooking properties, deformation, and other basic quality indicators. To reduce the number of experiments and obtain a reliable assessment of the influence of individual factors on the quality indicators of pasta, methods involving the multifactorial design of experiments were applied. Data processing and all necessary calculations were carried out using the PLAN sequential regression analysis program. Consequently, our findings indicate that minimizing dry water (DM) loss in cooking water requires a dual approach: increasing ion-ozone concentration and optimizing pasta composition and drying conditions, specifically by reducing pumpkin powder content and drying temperature. As a result, it was established that to obtain high-quality pasta from whole-grain flour with high quality and rheological properties, it is necessary to use the following optimal production modes: ion-ozone concentration in ion-ozonated water Cio = 2.5 × 10-6 mg/cm3, water temperature tw = 50 °C, pumpkin powder content Cpp = 3.0%, and pasta drying temperature td = 50 °C. The resulting pasta is an environmentally friendly product with a high content of biologically active substances.

Aqueous ozone effects on wheat gluten: Yield, structure, and rheology

This study investigates the impact of aqueous ozone (AO) on the yield, molecular structure, and rheological properties of wheat gluten separated using the batter procedure. Employing strong gluten flour (SGF) and weak gluten flour (WGF), we demonstrate that AO pretreatment significantly enhances the yield and purity of separated starch and gluten. Surface hydrophobicity, free sulfhydryl groups, Fourier transform infrared spectroscopy (FTIR), Raman, and size exclusion-high-performance liquid chromatography (SE-HPLC) analyses were used to evaluate the effects of AO on the molecular structure of gluten. Our analysis reveals that low concentrations of AO induce specific modifications in gluten proteins. AO treatment increases cross-linking in glutenin macropolymer (GMP), reduces surface hydrophobicity, and stabilizes secondary and tertiary structures. These changes include an increase in β-sheet content by approximately 9% and a corresponding decrease in β-turn structures, leading to enhanced viscoelastic properties of the gluten. The research highlights AO's potential as a sustainable and efficient agent in wheat flour processing, offering advancements in both product quality and eco-friendly processing techniques. Future research should optimize AO treatment parameters and explore its effects on different cereal types further to enhance its applicability and benefits in food processing. PRACTICAL APPLICATION: Our work substantially advances the existing knowledge on wheat flour processing by demonstrating the multifaceted benefits of AO pretreatment. We unveil significant improvements in the yield and purity of starch and gluten when compared to conventional separation methods. Moreover, our in-depth analysis of molecular changes induced by AO, including increased cross-linking, alterations in surface hydrophobicity, and modifications in glutenin macropolymer content, provides new insights into how AO affects the viscoelastic properties of gluten. This contribution is pivotal for the development of more efficient, sustainable, and eco-friendly wheat flour processing technologies.

Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles

This study investigated the effects of ethanol (0 %∼6%) on the dough mechanical properties and quality characteristics of fresh noodles and elucidated the relationship between the above changes and physicochemical, structural, and molecular properties of gluten. Ethanol reduced the water absorption (from 59.00 % to 52.33 %), stability time (from 8.17 min to 3.33 min) and viscoelasticity of dough, and increased the development time, weakening degree and compliance. Ethanol also decreased the fracture stress of dough sheet, and increased fracture elongation and adhesiveness (from 46.15 g·s to 75.88 g·s). Ethanol decreased the noodles' hardness (from 5347.41 g to 4442.34 g), break force, tensile distance, and water absorption, while cooking loss was increased. SEM and CLSM showed that ethanol destroyed the compactness of internal structure and inhibited the formation of gluten network in noodles. According to the results of SE-HPLC and RP-HPLC, ethanol dissolved part of the gliadin and inhibited the polymerization of protein.

Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour

The whole-grain, hulled Tartary buckwheat flour (HTBF) with outstanding bioactive functions was prepared, and the effects of partial substitution ratios (0, 30%, 51% and 70%) of wheat flour with HTBF on the characteristics of TB noodles (TBNs) were investigated, mainly including the cooking characteristics, sensory analysis, internal structure, bioactive components, and in vitro starch digestibility. With an increasing replacement level of HTBF, the water absorption index of the noodles decreased, whereas the cooking loss increased. A sensory analysis indicated that there were no off-flavors in all TBN samples. The scanning electron microscope images presented that the wheat noodles, 30% TBNs and 70% TBNs had dense and uniform cross sections. Meanwhile, the deepest color, V-type complexes, and lowest crystallinity (13.26%) could be observed in the 70% TBNs. A HTBF substitution increased the rutin content and the total phenolic and flavonoid contents in the TBNs, and higher values were found in the 70% TBNs. Furthermore, the lowest rapidly digestible starch content (16%) and highest resistant starch content (66%) were obtained in the 70% TBNs. Results demonstrated that HTBF could be successfully applied to make TBNs, and a 70% substitution level was suggested. This study provides consumers with a good option in the realm of special noodle-type products.

Starch-based noodles: Current technologies, properties, and challenges

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.

Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles

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.

Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles

In order to improve the structure and cooking quality of extruded whole buckwheat noodles (EWBN), maltodextrin (MD), the homologous substances of starch, was added to buckwheat flour to prepare the EWBN. Hydrogen bonds formed between MD and buckwheat starch molecules and the crystallinity of EWBN decreased as determined by FT-IR and X-ray diffraction, which indicated plasticization effects of MD on buckwheat starch. The content of tightly bound water first increased and then decreased with the increasing amount of MD and the cooking time of EWBM decreased from 5.4 to 3.1 min due to the hydration effects of MD. The cooking loss first decreased and then increased, and showed a minimum value of 9.22% when adding 1 wt% of MD. For texture properties, the hardness, stickiness, chewiness and elongation at break of EWBN first increased and then decreased with the addition of MD, and all reached the maximum value at 3 wt% of MD. These findings showed the potential of adding MD, especially at the appropriate concentration, for improving structure and cooking quality of EWBN.

Buckwheat noodles: processing and quality enhancement

In recent years, buckwheat noodles have gained increased importance because of their functional properties. These qualities are attributed to the abundance of bioactive compounds (e.g., rutin, quercetin) and nutraceuticals (e.g., B vitamins, unsaturated fatty acids). Buckwheat noodle consumption has been shown to be associated with improved metabolic health. Buckwheat flour exhibits properties similar to those of common cereal flours in food processing, but devoid of gluten. However, the maintenance of good textural properties and high sensory acceptability are key challenges in the development of gluten-free products, and these limitations prevented widespread application of buckwheat in the food industry. Nevertheless, continuous technological developments related to raw materials processing, noodle processing, and noodle quality enhancement have contributed to the growing popularity and acceptability of buckwheat noodles in recent times. These improvements could render buckwheat noodles a healthy gluten-free alternative to wheat noodles.

Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels

The impact of ozone-induced oxidation on the gel properties of egg yolk was investigated for the first time in this research. The textural properties, water-holding capacity, cooking loss rate and color of the chicken egg yolk gel (CEYG) were significantly improved after ozonation. The maximum hardness value (976.04 g) was reached at 20 min of ozonation and it was 134.92 g higher than that of the natural group. Additionally, the ozone-treated yolk showed an increase of 58.47% in carbonyl content and a decrease of 44.33% in free sulfhydryl groups. The results of low-field nuclear magnetic resonance indicated that ozone promoted the conversion of free water to non-flowing water in the CEYG. Scanning electron microscopy represented that the moderate ozone treatment resulted in a more regular, continuous and smooth network structure of the CEYG. These results provided a theoretical basis for the application of ozone to improve the performance of heat-induced CEYG.