Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging

Bai, Yi-Peng; Guo, Xueling; Zhu, Ke‐Xue; Zhou, Hui‐Ming

doi:10.1016/j.foodchem.2017.05.156

Cited by 59 publications

(30 citation statements)

References 36 publications

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“…Besides, there was a slight increase in hardness during storage (eg: 36 hr, in control), which might be related to the water loss (Hu, Wei, & Chen, ). Additionally, due to the water permeability of plastic bags, the water may diffuse to the surrounding atmosphere and led to the increase in hardness (Bai et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, due to the water permeability of plastic bags, the water may diffuse to the surrounding atmosphere and led to the increase in hardness (Bai et al, 2017).…”

Section: Changes Of Textural Properties In Cooked Hbfn With Differementioning

confidence: 99%

“…Hence, extending the shelf life of HBFN is one the crucial problems to be solved. So far, some methods such as irradiation, microwave, modified atmosphere packaging, and ozone treatment have been employed to extend the shelf life of fresh noodle products (Bai, Guo, Zhu, & Zhou, 2017;Klinmalai, Hagiwara, Sakiyama, & Ratanasumawong, 2017;Li, Zhu, Guo, Peng, & Zhou, 2011;Del Nobile et al, 2009;Zhang, Liu, Karim, & Ismail, 2018). Nevertheless, the initial microbe quantity in highland barley flour is very high at 5.4 lg CFU/g, while it is only 2 lg CFU/g in commercial wheat flour.…”

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confidence: 99%

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Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives

Tuersuntuoheti

Wang

Zheng

et al. 2019

Food Science & Nutrition

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In this work, the effect of microwave (MW), ε‐poly‐L‐lysine (ε‐PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε‐PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε‐PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage.

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Section: Resultsmentioning

confidence: 99%

“…Additionally, due to the water permeability of plastic bags, the water may diffuse to the surrounding atmosphere and led to the increase in hardness (Bai et al, 2017).…”

Section: Changes Of Textural Properties In Cooked Hbfn With Differementioning

confidence: 99%

mentioning

confidence: 99%

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Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives

Tuersuntuoheti

Wang

Zheng

et al. 2019

Food Science & Nutrition

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“…Textural properties of QBFN were measured by the texture analyzer (Model TMS‐Pilot, FTC, USA) according to the method described by Bai, Zhu, Pu et al with some modifications (Bai et al, ; Li et al, ; Pu et al, ). Briefly, 25 g of QBFN were cooked in 500 ml boiling distilled water according to the optimal cooking time (OCT), and rinsed with tap water for 30 s and left the noodles at room temperature for 2 min.…”

Section: Methodsmentioning

confidence: 99%

“…Total phenol content was measured using the Folin-Ciocalteu reagent method as described by Narwal et al (2017). Flavonoid content in QBFN was measured using the aluminum chloride colorimetric method described by Bai, Guo, Zhu, and Zhou (2017).…”

Section: Determination Of Total Phenol and Flavonoid Contentsmentioning

confidence: 99%

Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles

Tuersuntuoheti

Wang

et al. 2019

J Food Process Preserv

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Changes of microbes, bioactive compounds, protein structures, and noodle qualities in Qingke barley (one of the Tibetan barleys) fresh noodles (QBFN) stored at 25°C were evaluated. The results showed that an increase in total plate count (TPC) and total mold count (TMC) occurred after 12 hr, and Pantoea, Erwinia, Bacillus for the bacteria, Penicillium and Aspergillus for the mold became dominant spoilage microorganisms at the end of storage.In addition, according to the microbial growth at 25°C, the microbial growth models were built for both TPC and TMC, and the microbial growth models were well fitted by logistic model, with higher fitting precision. The fitting equations were Y = 3.7642–3.7/[1+(t/26.597)3.1], R2 = 0.9942 and Y = 1.7553–1.7546/[1+(t/19.8)3.4], R2 = 0.9999. Due to the polyphenol oxidization (PPO), the total phenol and flavonoid contents decreased from 77 and 36 mg/100 g to 49 and 18 mg/100 g, respectively. The pH value, color, textural properties, and cooking quality decreased significantly (p < .05). The disulfide (SS) bond content decreased from 2.9 to 1.6 µmol/g, while the free sulfydryl (SH) content increased from 0.9 to 1.3 µmol/g; the cost of a significant reduction in α‐helix induced an increase in the random coil with the deterioration of QBFN. The relative abundance of strong bounded water decreased while the relative abundance of weakly bounded water and free water increased, which indicated the destruction of the structure of protein encapsulating starch in QBFN. Moreover, Pearson correlation analysis showed that changes of TPC, TMC, SS/SH bond content, and water state were also significantly correlated with the appearance, textural properties, and cooking quality of QBFN. Practical applications Investigating changes in microbe diversity, bioactive compound, protein structure, water state, and noodle quality during storage at 25 ± 1°C will help us understand the mechanisms and dynamics of QBFN deterioration. Identification of the dominant microbes that contribute to noodle spoilage and the changes of bioactive compounds help us determine suitable methods to inhibit the growth of microbes and to prevent the loss of bioactive compounds. Moreover, correlation analysis may help us understand the relationship between noodle quality and microbe, water state, and protein structure, and provide a theoretical basis for improving noodle quality.

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Introduction to Cereal Processing

Tiwari

Pojić

2020

Innovative Processing Technologies for Healthy Grains

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Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging

Cited by 59 publications

References 36 publications

Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives

Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives

Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles

Introduction to Cereal Processing

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