Search Results (282)

Dietary fiber (DF) is essential for digestive health, and wheat bran is a potential source because of its high fiber content. Extrusion processing enhances wheat bran’s functional properties by modifying its structure. This study aimed to examine the effects of extrusion-modified wheat bran dietary fiber (E-WBDF) on biscuits, focusing on textural, color, and digestive characteristics, and evaluate its ability to alleviate constipation using a mouse model. E-WBDF-enriched biscuits exhibited lower brightness, deeper color, reduced hardness, and a significant decline in digestion rate compared with conventional biscuits. In the mouse model, E-WBDF biscuits increased fecal volume and moisture, shortened defecation time, and accelerated small intestine transit. The results indicate that E-WBDF can enhance the physical properties of biscuits while reducing their digestion rate, thereby exhibiting a potential therapeutic effect in alleviating constipation in the mouse model. This study provides novel insights into using E-WBDF in biscuit formulations, offering a promising strategy for developing functional foods that promote digestive health. Full article

Background: Investigating human exposure to toxic contaminants through dietary consumption is critical to identify disease risk factors and health guidelines. Methods: In this study, we developed a cross-sectional online survey to collect information about dietary patterns and related food consumption habits among adults (age ≥ 18) and adolescents (ages 13–17) in Southern California, focusing on popular staple foods and/or those targeted most commonly under California’s Proposition 65 law for lead and acrylamide exposure. Results: Results identified root vegetables, rice, leafy greens, pasta/noodles, tea, juice, and seafood to be among the most heavily consumed foods by mass, while the daily intake of many foods such as stuffed grape leaves, tamarind/chili candy and herbs/spices varied by age and race/ethnicity, suggesting that many of Proposition 65’s pollution allowances may be exacerbating issues of health inequity and environmental injustice. Moreover, findings from this study indicate that the methods of exposure assessment often applied under Prop 65, especially relating to herbs/spices, are likely to underestimate single-day exposures, thus allowing unsafe products on the market without warning labels. Conclusions: Study outcomes are broadly relevant to environmental health and nutrition science, with particular relevance to public health practitioners and California’s Prop 65 regulators and other stakeholders. Full article

This study investigated the functional properties of arabinoxylan (AX) fractions—total (TAX), water-unextractable (WUAX), and water-extractable (WEAX)—isolated from three domestic wheat brans and their impact on flour functionality and noodle quality. WUAX was the predominant AX type, and it exhibited the highest water-absorption capacity, resulting in firmer dough and noodles but reduced visual and structural uniformity. By contrast, WEAX, characterized by a lower molecular weight and higher solubility, produced softer, more ductile dough and improved antioxidant properties, as indicated by elevated total phenolic content and scavenging activity against 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical. TAX demonstrated an intermediate behavior between that of WUAX and WEAX. AX addition produced no significant effect on gluten quality based on sodium dodecyl sulfate-sedimentation volume but substantially influenced the water solvent-retention capacity, dough development, and noodle texture. Functional differences were also observed among the wheat varieties, suggesting that both AX type and bran source affect performance. These findings demonstrate the potential for the targeted application of AX fractions to enhance the processing quality and nutritional value of wheat-based products, such as noodles, providing a basis for optimizing the use of functional ingredients in cereal food formulations. Full article

Tenobe somen (hand-stretched) noodles are distinguished by their exceptional quality, which is achieved through a unique production method and a characteristic long-term aging process. This aging is closely associated with the oiling and “yaku” procedures. “Yaku” refers to the process of storing dried tenobe somen noodles in a warehouse during the high-temperature and high-humidity rainy season (typically in summer) for a period of time. This process is not merely about storage; rather, it involves complex physicochemical changes in the internal components of the noodles triggered by environmental factors, ultimately endowing the noodles with superior quality. This review systematically examines the critical factors influencing tenobe somen production, including oil selection for anti-adhesion treatment, the evolution of fundamental physicochemical properties, cooking performance, and sensory quality during storage. Particular emphasis is placed on the transformations of lipids, proteins, and starch components, as well as their intermolecular interactions. Recent findings demonstrate that cottonseed oil is especially effective in preventing strand adhesion during processing and contributes substantially to quality enhancement throughout storage. The optimization of noodle quality during aging is largely driven by chemical composition changes and synergistic molecular interactions. Overall, this review provides a comprehensive analysis of the multidimensional mechanisms underlying quality improvement in tenobe somen noodles. The insights gained offer valuable theoretical support for optimizing lipid selection, regulating storage protocols, and promoting the modernization of traditional pasta production technologies. Full article

Fresh wet rice noodles (FWRNs) are a popular staple food in southern China. The quality of rice varieties results in the inconsistent quality of FWRNs. However, evaluation of rice adaptability for the production of FWRNs is not comprehensive due to the absence of unified screening standards. In this study, twelve rice varieties in southern China were selected to analyze the correlations between rice’s physicochemical properties and the quality characteristics of FWRNs. Results showed that KIM, GC, and IZG rice exhibited a high chalky grain rate and low gel consistency, while the related starches had a high amylose content, high setback value, and low short-range order. Their noodles achieved high total sensory scores and exhibited high levels of sensory and textural qualities. Correlation analysis revealed that the chalky grain rate, chalkiness degree, protein and fat contents, and amylose content were significantly and positively correlated with the hardness, elasticity, chewiness, and total sensory score of FWRNs. Therefore, based on the structural parameters of KIM and GC rice, amylose content between 26–28% and gel consistency between 33–36 mm would be the key factors for raw rice to make high-quality FWRNs. These results offer theoretical guidance for rice selection in the industrial-scale production of FWRNs. Full article

In the forests of Jambi Province, Indonesia, the Indigenous Suku Anak Dalam have encountered rapid alterations to the environment upon which they previously depended. Their culinary traditions—and the knowledge that accompanies them—are placed at a greater risk as palm oil plantations expand and forest areas diminish. This research is based on extensive interviews with customary leaders (called Tumenggung, who guide communal life and cultural practices), elders, and women in five settlements in Merangin District. Rather than regarding participants as research subjects, we engaged with their narratives. The image that emerged was not merely one of food scarcity but also one of cultural loss. Instead of forest tubers, untamed fruits, or fish, families now depend on instant noodles or cassava. The rivers are no longer clean, and the trees that were once a source of both sustenance and medicine are largely extinct. Nevertheless, individuals devise strategies to adapt, including cultivating small crops in the vicinity of their dwellings, collecting what is left along the plantation’s perimeter, and distributing their meager possessions to their neighbors. This research demonstrates that food security for Indigenous peoples is not solely dependent on agriculture or nutrition. It is about the right to have a voice in one’s own land, dignity, and memory. Genuine solutions must transcend technical fixes and nutritional aid. The first step is to respect Indigenous voices, protect their territories, and support their methods of knowing and living before they are also lost. Full article

In our previous study, we observed that sodium chloride (NaCl) influences the formation of amyloid fibrils (AFs) by gluten in cooked wheat noodles. However, the underlying mechanisms of NaCl’s effect on AF formation during the cooking process remain unclear. This study systematically investigates the impact of NaCl concentration (0–2.0%, w/w) and cooking time (0–7 min) on AF formation. ThT fluorescence and Congo red confirmed AF formation across all NaCl concentration levels. At low NaCl concentrations, Na⁺/Cl⁻ shielding reduced electrostatic repulsion, enabling ordered β-sheet stacking, yielding long fibrils (1193 nm) with high β-sheet content (41.5%), dense cross-β structures, and elevated hydrophobicity (H₀ = 9980). Stable zeta potential and gradual particle growth (376 to 1193 nm) supported controlled elongation. Conversely, high NaCl concentrations disrupted hydrogen bonding, forming shorter fibrils (820 nm) with reduced β-sheets (28.9%) and lower hydrophobicity (H₀ = 5923). Rapid ThT kinetics (df/dt = 77,535 FU/min) and SE-HPLC profiles suggest that elevated concentrations of NaCl inhibit AF formation while inducing the generation of amorphous aggregates. These findings clarify the balance between ionic shielding and hydrophobic interactions in AF assembly, offering strategies to optimize noodle texture. Future studies should address the digestibility and health implications of salt-modulated AFs for functional food applications. Full article

The milling process is a critical technological step that regulates wheat flour characteristics and ultimately determines end-product quality. This study systematically evaluated the effects of three key milling parameter adjustments in a laboratory-scale roller mill—double sifting (2S), double break milling (2BM), and increased roll gap (IRG)—on the physicochemical properties of wheat flour and the quality of microwave freeze-dried non-fried instant noodles. The results demonstrated that milling processes significantly influenced the particle size and composition of flour. The 2BM-IRG process increased the volume mean diameter of flour to 86.38 μm, while significantly improving flour extraction rate (69.80%), protein content (10.98%), and ash content (0.54%). In contrast, the 2S process significantly reduced the volume mean diameter (65.27 μm). These changes in flour properties directly affected noodle quality—noodles made from 2BM-IRG flour exhibited the highest rehydration ratio but also the greatest cooking loss, along with the lowest expected glycaemic index (eGI); noodles produced from 2S flour showed the highest hardness, while the 2BM process endowed noodles with superior elasticity. A correlation analysis revealed that the digestibility characteristics of noodles (eGI) were predominantly and significantly influenced by flour protein and ash content (p < 0.01), while also being significantly affected by particle size (p < 0.05). The study confirmed distinct quality trade-offs between different milling strategies. Therefore, by optimizing combinations of break milling and sifting processes, it is possible to develop specialized flour tailored for specific quality requirements. Full article

Packing food into lunch boxes requires the correct portion to be selected. Food items such as fried chicken, eggs, and sausages are straightforward to manipulate when packing. In contrast, deformable objects like spaghetti can give challenges to lunch box packing due to their fragility and tendency to break apart, and the fluctuating weight of noodles. Furthermore, achieving the correct amount is crucial for lunch box packing. This research focuses on self-learned grasping by a robotic arm to enable the ability to autonomously predict and grasp deformable objects, specifically spaghetti, to achieve the correct amount within specified ranges. We utilize deep reinforcement learning as the core learning. We developed a custom environment and policy network along a real-world scenario that was simplified as in a food factory, incorporating multi-sensors to observe the environment and pipeline to work with a real robotic arm. Through the study and experiments, our results show that the robot can grasp the spaghetti within the desired ranges, although occasional failures were caused by the nature of the deformable object. Addressing the problem under varying environmental conditions such as data augmentation can partially help model prediction. The study highlights the potential of combining deep learning with robotic manipulation for complex deformable object tasks, offering insight for applications in automated food handling and other industries. Full article

Potato starch noodles (PSN), a characteristic gluten-free Asian food, are essentially high-concentration starch gels (about 35% starch) formed through gelatinization and retrogradation. This study systematically investigates freezing temperature effects, particularly across the glass transition temperature, on PSN texture and microstructure. We found that fresh PSN have a freezing point of −1 °C, supercooling temperature of −4.5 °C, and a T_g’ value of −3.1 °C. Freezing significantly reduced the adhesiveness of PSN and increased the hardness. During the 48 h freezing process, noodles frozen at −3 °C, the closest to T_g’, exhibited the highest hardness (14,065.77 g), springiness (0.98), cohesiveness (0.93), chewiness (11,971.06), and resilience (0.84), and the least adhesiveness. PSN frozen within the range near T_g’ (−3 °C) showed superior texture, continuous solid cross-section, and dense surface, attributed to the reverse transformation of starch, high mobility of starch chains, and smaller ice crystals. PSN frozen at −3 °C for 24 h displayed the most compact and desirable texture compared to the other samples. These findings deepen the understanding of the role of glass transition temperature in the texture formation of starch gel during freezing and provide valuable insights for optimizing the frozen processing of starch gel-based food. Full article

In this study, a composite film with dual antioxidant and antibacterial properties was prepared by combining 2% chitosan and 7% gelatin (2:1, w:w), with D-carvone (0–4%) as the primary active component. The effect of D-carvone content on the performance of the composite films was systematically investigated. The results showed that adding 1% D-carvone increased the water contact angle by 28%, increased the elongation at break by 35%, and decreased the WVTR by 18%. FTIR and SEM confirmed that ≤2% D-carvone uniformly bonded with the substrate through hydrogen bonds, and the film was dense and non-porous. In addition, the DPPH scavenging rate of the 1–2% D-carvone composite film increased to about 30–40%, and the ABTS⁺ scavenging rate increased to about 35–40%; the antibacterial effect on Escherichia coli and Staphylococcus aureus increased by more than 70%. However, when the addition amount was too high (exceeding 2%), the composite film became agglomerated, microporous, and phase-separated, affecting the film performance, and due to its own taste, it reduced the sensory quality of the noodles. Comprehensively, the composites showed better performance when the content of D-carvone was 1–2% and also the best effect for freshness preservation in Xinjiang ramen. This study provides a broad application prospect for natural terpene compound-based composite films in the field of high-moisture, multi-fat food preservation, and provides a theoretical basis and practical guidance for the development of efficient and safe food packaging materials. In the future, the composite film can be further optimized, and the effect of flavor can be further explored to meet the needs of different food preservation methods. Full article

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional value. This study aimed to develop a gluten-free fusilli noodle using extruded flours based on mixtures of Japanese rice (JR) and chickpea (CP) particles. Methods: A 2³ factorial design with augmented central points was applied to evaluate the effects of flour ratio (X₁, CP/JR, 20–40%), feed moisture (X₂, 24–30%), and extrusion temperature (X₃, 80–120 °C) on responses from process properties (PPs), extruded flours (EFs), and noodle properties (NPs). Results: Interaction effects of X₃ with X₁ or X₂ were observed on responses. On PP, X₁ at 120 °C reduced the mechanical energy input (181.0 to 136.2 kJ/kg) and increased moisture retention (12.0 to 19.8%). On EF, X₁ increased water-soluble solids (2.3 to 4.2 g/100 g, db) and decreased water absorption (8.6 to 5.7 g/g insoluble solids). On NP, X₁ also affected their cooking properties. The mass increase was greater at 80°C (140 to 174%), and the soluble-solids loss was greater at 120 °C (9.3 to 4.5%). The optimal formulation (X₁–X₂–X₃: 40–30%–80 °C) yielded noodles with improved elasticity, augmented protein, and enhanced textural integrity. Conclusions: Extruded flours derived from 40% chickpea flour addition and processed under mild conditions proved to be an effective strategy for enhancing both the nutritional and technological properties of rice-based noodles and supporting clean-label alternative products for gluten-intolerant and health-conscious consumers. Full article

Short bowel syndrome (SBS) is characterized by insufficient intestinal length to support absorption causing malnutrition. The bowel adapts to SBS via intestinal dilation and delayed gastric emptying but still often requires long-term parenteral nutrition. Current surgical options to lengthen the bowel pose significant risks and often provide limited expansion. ‘Distraction enterogenesis’ has been proposed as a technique to induce intestinal lengthening for SBS. The deployment of the intestinal expansion sleeve (IES) device is hypothesized to result in significant intestinal lengthening in vivo. A Roux-en-Y was created in the jejunum of seven rats for isolated IES deployment. The IES was precontracted over a Bucatini noodle and inserted into the isolated roux limb. After 4 weeks of deployment, rats were sacrificed, Roux-en-Y length recorded, and histology analyzed. A paired t-test was performed to compare initial and final roux limb lengths and histopathological tissue remodeling. Intestinal distraction evaluated at 4 weeks post deployment of the IES resulted in a significant 30.2% elongation in roux limb length (43.6 ± 14.4 mm to 56.4 ± 20.8 mm (p = 0.043, n = 7). IES samples showed changes in mucosal and submucosal integrity and bowel wall thickness in response to IES lengthening. In samples with partial mucosal erosion, the basal/regenerative layers of the mucosa were preserved. Distraction enterogenesis with significant intestinal lengthening in vivo has been achieved with the IES device. Histologic changes suggest all bowel functional layers and attributes are maintained through distraction enterogenesis. Future constructs of the IES may benefit from the addition of immunomodulators. Increasing intestinal mass with these devices may complement the treatment paradigm for SBS. Full article

Food quality and safety are paramount in preserving the culinary authenticity and cultural integrity of Chinese cuisine, characterized by intricate ingredient combinations, diverse cooking techniques (e.g., stir-frying, steaming, and braising), and region-specific flavor profiles. Traditional non-destructive detection methods often struggle with the unique challenges posed by Chinese dishes, including complex textural variations in staple foods (e.g., noodles, dumplings), layered seasoning compositions (e.g., soy sauce, Sichuan peppercorns), and oil-rich cooking media. This study pioneers a hyperspectral imaging framework enhanced with domain-specific deep learning algorithms (spatial–spectral convolutional networks with attention mechanisms) to address these challenges. Our approach effectively deciphers the subtle spectral fingerprints of Chinese-specific ingredients (e.g., fermented black beans, lotus root) and quantifies critical quality indicators, achieving an average classification accuracy of 97.8% across 15 major Chinese dish categories. Specifically, the model demonstrates high precision in quantifying chili oil content in Mapo Tofu with a Mean Absolute Error (MAE) of 0.43% w/w and assessing freshness gradients in Cantonese dim sum (Shrimp Har Gow) with a classification accuracy of 95.2% for three distinct freshness levels. This approach leverages the detailed spectral information provided by hyperspectral imaging to automate the classification and detection of Chinese dishes, significantly improving both the accuracy of image-based food classification by >15 percentage points compared to traditional RGB methods and enhancing food quality safety assessment. Full article

To enhance the nutritional and functional properties of triticale noodles, this study assessed their proximate composition, sensory attributes, and antioxidant activity, along with protein and starch digestibilities when supplemented with varying concentrations (0%, 5%, 10%, 15%) of silkworm (Antheraea pernyi and Bombyx mori) pupa powder (SP). Incorporating SP into triticale noodles led to significant enhancements in protein, fat, and ash contents (p < 0.05). The addition of SP may also lead to noticeable color and texture differences by decreasing the lightness (L*) and increasing hardness and springiness in noodles, as well as the flavor difference revealed by E-nose and E-tongue analysis. Furthermore, the total phenolic content and abilities to scavenge DPPH and ABTS radicals improved as the SP level increased. Compared to the control, the SP-fortified noodles had a significantly high in vitro protein digestibility but a low estimated glycemic index. Overall, due to their enhanced nutritional value and bioactivities, SP triticale noodles could be regarded as a healthier alternative to traditional noodles. Full article