食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 182 - 189

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038969

研究报告

天然酚、醛类物质对鲜湿面条货架期及其品质的影响

  • 姚远帆 ,
  • 裘茜 ,
  • 王立 ,
  • 李言 ,
  • 樊铭聪 ,
  • 钱海峰
展开
  • (江南大学 食品学院, 江苏 无锡, 214122)
第一作者:硕士研究生(钱海峰教授为通信作者,E-mail:qianhaifeng@jiangnan.edu.cn)

收稿日期: 2024-02-26

  修回日期: 2024-04-12

  网络出版日期: 2025-02-21

基金资助

国家自然科学基金项目(32072254);国家重点研发计划项目(2022YFD2100303);现代农业产业技术体系建设专项资金(CARS-08-G19);江苏省青蓝工程基金项目(2021M701462);江苏省博士后科研资助计划项目(2021K097A)

收起

Effects of natural phenols and aldehyde on shelf life and quality of fresh wet noodles

  • YAO Yuanfan ,
  • QIU Xi ,
  • WANG Li ,
  • LI Yan ,
  • FAN Mingcong ,
  • QIAN Haifeng
Expand
  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2024-02-26

  Revised date: 2024-04-12

  Online published: 2025-02-21

Fold

摘要

鲜湿面条(fresh wet noodles, FWNs)口感顺滑有韧性,市场巨大。但是其极易腐败,货架期较短。由于合成抑菌剂的安全性较低,因此探究鲜湿面条的新型天然抑菌剂十分有必要。该文研究了鲜湿面在模拟市场储存条件下的腐败微生物类型和细菌种类组成,并探究了4种天然植物源抑菌剂(香芹酚、肉桂醛、丁香酚和百里香酚)对鲜湿面货架期和对货架期内品质的影响。16S rRNA的测序结果显示,Panaea在腐败菌中所占比例最大(76.19%)。这4种天然植物来源的抑菌剂对鲜湿面中的所有细菌都有不同程度的抑制作用,其中添加百里香酚的抑制效果最好,其次是肉桂醛和香芹酚,而丁香酚的抑制效果最差。当用抑菌剂处理细菌时,可以观察到细菌发生了明显的细胞内渗漏。这4种抑菌剂可显著提高鲜湿面的货架期,添加百里香酚和肉桂醛的鲜湿面货架期最长,超过48 h,其次是添加香芹酚和丁香酚的鲜湿面,保质期超过36 h。抑菌剂对鲜湿面的品质也有影响。丁香酚、肉桂醛和百里香酚的加入改善了面条的面筋蛋白网络结构,减少了鲜湿面的蒸煮损失。此外,鲜湿面条的质构特性和感官评价也受到了影响,但仍在消费者可接受的范围内。研究表明,这4种天然植物源抑菌剂可以生产出货架期长且品质高的鲜湿面。

关键词： 鲜湿面; 天然抑菌剂; 货架期; 面筋蛋白网络

本文引用格式

姚远帆 , 裘茜 , 王立 , 李言 , 樊铭聪 , 钱海峰 . 天然酚、醛类物质对鲜湿面条货架期及其品质的影响[J]. 食品与发酵工业, 2025 , 51(3) : 182 -189 . DOI: 10.13995/j.cnki.11-1802/ts.038969

Abstract

Fresh wet noodles (FWNs) tastes smooth and tough, and have a huge market.But they are highly susceptible to corrupt and have a short shelf life.Since the low safety of synthetic antimicrobials, it is necessary to explore new types of natural antimicrobials for FWNs.This study investigated the types of spoilage microorganisms and the composition of bacterial species of FWNs in simulated market storage conditions, and studied the effects of 4 types of natural plant-derived antimicrobials (carvacrol, cinnamaldehyde, eugenol, and thymol) on the shelf life and quality of FWNs.The results of 16S rRNA sequencing showed that Panaea accounted for the largest proportion (76.19%) in corruption.These antimicrobials could inhibited all bacterial species in FWNs to varying degrees,and the inhibitory effect of FWNs with thymol was the best, followed by cinnamaldehyde and carvacrol, while FWNs with eugenol was the worst.Significant intracellular leakage was observed when bacteria were treated with the antimicrobials.The shelf life of FWNs with antimicrobials was significantly increased, and the FWNs with thymol and cinnamaldehyde had the longest shelf life of more than 48 h, longer than that of noodles with carvacrol and eugenol (36 h).Antimicrobials could also influence the quality of the FWNs.With the addition of antimicrobials, the gluten network was improved and cooking loss of FWNs was reduced.Also, the texture and sensory evaluation were affected, but still within the consumer-acceptable limits.This study suggested that natural plant-derived antimicrobial could produce FWNs with extended shelf life and high quality.

Key words： fresh wet noodles; natural antimicrobial; shelf life; gluten protein network

参考文献

[1] GUO Q, CAI J H, REN C W, et al.A new strategy for the shelf life extension of fresh noodles by accurately targeting specific microbial species[J].Food Control, 2022, 138:109037.
[2] LI M, ZHU K X, SUN Q J, et al.Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration Understanding the quality changes in semi-dried noodles[J].Food Chemistry, 2016, 194:797-804.
[3] FAN X T, NGO H, WU C Q.Natural and Bio-Based Antimicrobials:A review[M].DC:American Chemical Society, 2018:1-24.
[4] 张庆霞. 植物源防腐剂的抑菌机理及其在生鲜湿面保鲜中的应用[J].食品与发酵工业, 2020, 46(21):310-316.
ZHANG Q X.Antimicrobial mechanism and application of plant preservatives in fresh wet noodles preservation[J].Food and Fermentation Industries, 2020, 46(21):310-316.
[5] LI L Y, ZHOU W H, WU A Q, et al.Effect of Ginkgo biloba powder on the physicochemical properties and quality characteristics of wheat dough and fresh wet noodles[J].Foods, 2022, 11(5):698.
[6] DI PASQUA R, BETTS G, HOSKINS N, et al.Membrane toxicity of antimicrobial compounds from essential oils[J].Journal of Agricultural and Food Chemistry, 2007, 55(12):4863-4870.
[7] 曹涵, 刘伯业, 陈复生, 等.鲜湿面防腐保鲜技术的研究进展[J].粮食与油脂, 2020, 33(3):28-30.
CAO H, LIU B Y, CHEN F S, et al.Research progress on antisepsis preservation technology of fresh wet noodles[J].Cereals & Oils, 2020, 33(3):28-30.
[8] ZHAO Y, HUANG Z H, ZHOU H M, et al.Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing:Browning and physicochemical properties[J].Journal of Cereal Science, 2022, 104:103428.
[9] CHEN H, GUO X N, ZHU K X.The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles[J].Carbohydrate Polymers, 2023, 309:120704.
[10] HAN T Y, YANG Z, YU C, et al.Effect of acidity regulators on the shelf life, quality, and physicochemical characteristics of fresh wet noodles[J].Journal of Cereal Science, 2022, 103:103409.
[11] XING J J, JIANG D H, GUO X N, et al.Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles[J].Food Control, 2021, 124:107891.
[12] SHI Y N, LI Y F, YANG K, et al.A novel milk-derived peptide effectively inhibits Staphylococcus aureus: Interferes with cell wall synthesis, peptidoglycan biosynthesis disruption reaction mechanism, and its application in real milk system[J].Food Control, 2023, 144:109374.
[13] ZHAO G, KEMPEN P J, ZHENG T, et al.Synergistic bactericidal effect of nisin and phytic acid against Escherichia coli O157:H7[J].Food Control, 2023, 144:109324.
[14] GAO C Y, TIAN C R, LU Y H, et al.Essential oil composition and antimicrobial activity of Sphallerocarpus gracilis seeds against selected food-related bacteria[J].Food Control, 2011, 22(3-4):517-522.
[15] XING J J, JIANG D H, YANG Z, et al.Effect of humidity-controlled dehydration on microbial growth and quality characteristics of fresh wet noodles[J].Foods, 2021, 10(4):844.
[16] SUN X Y, BU Z W, QIAO B Q, et al.The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles[J].Food Chemistry, 2023, 410:135447.
[17] POPP A, CLEENWERCK I, IVERSEN C, et al.Pantoea gaviniae sp.nov.and Pantoea calida sp.nov., isolated from infant formula and an infant formula production environment[J].International Journal of Systematic and Evolutionary Microbiology, 2010, 60(Pt 12):2786-2792.
[18] ASHRAFUDOULLA M, MIZAN M F R, HA A J W, et al.Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus[J].Food Microbiology, 2020, 91:103500.
[19] TIAN L, WANG X Y, LIU R J, et al.Antibacterial mechanism of thymol against Enterobacter sakazakii[J].Food Control, 2021, 123:107716.
[20] TROMBETTA D, CASTELLI F, SARPIETRO M G, et al.Mechanisms of antibacterial action of three monoterpenes[J].Antimicrobial Agents and Chemotherapy, 2005, 49(6):2474-2478.
[21] BOULOS L, PRÉVOST M, BARBEAU B, et al.LIVE/DEAD® BacLightTM:Application of a new rapid staining method for direct enumeration of viable and total bacteria in drinking water[J].Journal of Microbiological Methods, 1999, 37(1):77-86.
[22] ZHOU S Y, SHEEN S, PANG Y H, et al.Antimicrobial effects of vapor phase thymol, modified atmosphere, and their combination against Salmonella spp.on raw shrimp[J].Journal of Food Science, 2013, 78(5):M725-M730.
[23] STRAUSS G, GIBSON S M.Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients[J].Food Hydrocolloids, 2004, 18(1):81-89.
[24] MA M, SUN Q J, LI M, et al.Deterioration mechanisms of high-moisture wheat-based food: A review from physicochemical, structural, and molecular perspectives[J].Food Chemistry, 2020, 318:126495.
[25] BAI-NGEW S, CHUENSUN T, WANGTUEAI S, et al.Antimicrobial activity of a crude peptide extract from Lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life[J].Quality Assurance and Safety of Crops & Foods, 2021, 13:25-33.
[26] KREKORA M, MIŚ A, NAWROCKA A.Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy[J].Journal of Cereal Science, 2021, 99:103203.
[27] WANG C C, SHENG Z, ZHANG Y H, et al.Effects of epigallocatechin-3-gallate on the structural hierarchy of the gluten network in dough[J].Food Hydrocolloids, 2023, 142:108803.
[28] WANG Q, LI Y, SUN F S, et al.Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins[J].Food Research International, 2015, 69:64-71.
[29] LIU R, SHI C Y, SONG Y S, et al.Impact of oligomeric procyanidins on wheat gluten microstructure and physicochemical properties[J].Food Chemistry, 2018, 260:37-43.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司