Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles

Wu, Xin-Ting; Guo, Xiao‐Na; Zhu, Ke‐Xue

doi:10.3390/foods10061156

Cited by 25 publications

(7 citation statements)

References 35 publications

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“…The commercial value of fresh noodles is affected by their storage stability, appearance, mouthfeel, and cooking properties. However, a primary drawback of fresh noodles is their extreme vulnerability to deterioration, which was due to their high moisture content and rich nutritional substance that are favorable for microbial growth and physiological–biochemical reactions [ 4 ]. Freshly produced noodles will soon deteriorate regardless of being stored at room temperature or being refrigerated.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Wang

Liu

et al. 2022

Foods

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Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in L* value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Wang

Liu

et al. 2022

Foods

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“…L -cysteine is an amino acid that is both safe and natural. It is commonly used in food processing as a food additive and acts as a reducing agent [ 63 ]. The wet milling fractionation of starch is mostly carried out at a temperature of 40 °C and an autoclaving time of 24–48 h. Different wet-milling procedures (e.g., acid solution, alkaline solution, alcohol) have been reported in several pieces of literature ( Table 1 ).…”

Section: Extraction Of Starchmentioning

confidence: 99%

“…Recent studies have reported the use of silica and metal oxide aerogels. Silica is an exciting material for high-performance insulation applications due to its aesthetics, non-flammability, non-reactivity, and low thermal conductivity [ 63 ]. However, they have two fundamental flaws: weak mechanical properties, high susceptibility to cracks, and worries regarding long-term economic viability [ 186 ].…”

Section: Recent Trends Of Starch As Biopolymermentioning

confidence: 99%

Valorization of Starch to Biobased Materials: A Review

et al. 2022

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Many concerns are being expressed about the biodegradability, biocompatibility, and long-term viability of polymer-based substances. This prompted the quest for an alternative source of material that could be utilized for various purposes. Starch is widely used as a thickener, emulsifier, and binder in many food and non-food sectors, but research focuses on increasing its application beyond these areas. Due to its biodegradability, low cost, renewability, and abundance, starch is considered a “green path” raw material for generating porous substances such as aerogels, biofoams, and bioplastics, which have sparked an academic interest. Existing research has focused on strategies for developing biomaterials from organic polymers (e.g., cellulose), but there has been little research on its polysaccharide counterpart (starch). This review paper highlighted the structure of starch, the context of amylose and amylopectin, and the extraction and modification of starch with their processes and limitations. Moreover, this paper describes nanofillers, intelligent pH-sensitive films, biofoams, aerogels of various types, bioplastics, and their precursors, including drying and manufacturing. The perspectives reveal the great potential of starch-based biomaterials in food, pharmaceuticals, biomedicine, and non-food applications.

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“…Basic proteins and peptides: protamine, lysozyme, polylysine, nisin, and diplococcin, have a role to prolong shel‐life (Li et al, 2014; Li, You, et al, 2021). Natural antioxidants, such as ascorbic acid, l ‐cysteine, and tea polyphenols, slow down the browning process, improve sensory shelf‐life, and discoloration ability (Wu et al, 2021). Emulsifying compounds (glycerin monostearate—monoglyceride, sodium stearoyl lactate, fatty acid sucrose ester, soy lecithin) promote or stabilize an emulsion, reduce the leaching of hydrated starch molecules from the starch granules, and suppress the recrystallization of amylose and amylopectin, thereby reducing the tendency of the starch to age (Li, You, et al, 2021).…”

Section: Additives To Improve Propertiesmentioning

confidence: 99%

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

Punia

Ali

Olagunju

et al. 2022

Journal of Texture Studies

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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.

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Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles

Cited by 25 publications

References 35 publications

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Valorization of Starch to Biobased Materials: A Review

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

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