Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement
The high sensitivity to color browning during room-temperature storage was a significant factor in limiting the development of fresh spinach noodles (FSN). The practice of humidity-controlled heat treatment (HCHT) at varying temperatures, relative humidity, and time was carried out to limit enzyme a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523004856 |
| _version_ | 1797383687690518528 |
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| author | Jun-jie Xing Ling-ling Cheng Shuai Feng Xiao-na Guo Ke-xue Zhu |
| author_facet | Jun-jie Xing Ling-ling Cheng Shuai Feng Xiao-na Guo Ke-xue Zhu |
| author_sort | Jun-jie Xing |
| collection | DOAJ |
| description | The high sensitivity to color browning during room-temperature storage was a significant factor in limiting the development of fresh spinach noodles (FSN). The practice of humidity-controlled heat treatment (HCHT) at varying temperatures, relative humidity, and time was carried out to limit enzyme activity and improve the quality of FSN. Results showed that HCHT could maximize the color preservation of fresh spinach noodle quality while effectively inactivating polyphenol oxidase and the yeasts, and mold count in FSN during storage was almost undetectable after mild conditions (80 °C). The hardness and chewiness of HCHT noodles were significantly increased, but the free sulfhydryl content was reduced. At 80 °C, 90 %, 5 min, protein structural aggregation was found in the microstructure of HCHT fresh spinach noodles. HCHT also caused partial gelatinization, as evidenced by the decrease in starch gelatinization enthalpy from 5.49 to 4.77 J/g, although the gelatinization degree of FSN was comparatively low. |
| first_indexed | 2024-03-08T21:24:39Z |
| format | Article |
| id | doaj.art-e04f5ade44d345a5b25fe8bb6eee7e35 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:24:39Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-e04f5ade44d345a5b25fe8bb6eee7e352023-12-21T07:37:08ZengElsevierFood Chemistry: X2590-15752023-12-0120101042Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvementJun-jie Xing0Ling-ling Cheng1Shuai Feng2Xiao-na Guo3Ke-xue Zhu4Corresponding author.; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR ChinaThe high sensitivity to color browning during room-temperature storage was a significant factor in limiting the development of fresh spinach noodles (FSN). The practice of humidity-controlled heat treatment (HCHT) at varying temperatures, relative humidity, and time was carried out to limit enzyme activity and improve the quality of FSN. Results showed that HCHT could maximize the color preservation of fresh spinach noodle quality while effectively inactivating polyphenol oxidase and the yeasts, and mold count in FSN during storage was almost undetectable after mild conditions (80 °C). The hardness and chewiness of HCHT noodles were significantly increased, but the free sulfhydryl content was reduced. At 80 °C, 90 %, 5 min, protein structural aggregation was found in the microstructure of HCHT fresh spinach noodles. HCHT also caused partial gelatinization, as evidenced by the decrease in starch gelatinization enthalpy from 5.49 to 4.77 J/g, although the gelatinization degree of FSN was comparatively low.http://www.sciencedirect.com/science/article/pii/S2590157523004856Hydrothermal treatmentFresh spinach noodlesColor preservationPolyphenol oxidaseShelf life |
| spellingShingle | Jun-jie Xing Ling-ling Cheng Shuai Feng Xiao-na Guo Ke-xue Zhu Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement Food Chemistry: X Hydrothermal treatment Fresh spinach noodles Color preservation Polyphenol oxidase Shelf life |
| title | Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement |
| title_full | Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement |
| title_fullStr | Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement |
| title_full_unstemmed | Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement |
| title_short | Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement |
| title_sort | humidity controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement |
| topic | Hydrothermal treatment Fresh spinach noodles Color preservation Polyphenol oxidase Shelf life |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523004856 |
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