Food and Fermentation Industries >

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

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

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
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  • (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

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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

Cite this article

YAO Yuanfan , QIU Xi , WANG Li , LI Yan , FAN Mingcong , QIAN Haifeng . Effects of natural phenols and aldehyde on shelf life and quality of fresh wet noodles[J]. Food and Fermentation Industries, 2025 , 51(3) : 182 -189 . DOI: 10.13995/j.cnki.11-1802/ts.038969

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