Recent developments in the application of physical processing techniques for controlling browning in fresh wet noodles: A review

Abstract

Color is an important factor that affects the quality of noodles and consumer purchasing intentions and is an important indicator to measure the quality of noodles. However, the browning problem of fresh wet noodles has become an important factor affecting their quality and restricting their marketability. Therefore, inhibiting the browning of fresh wet noodles has always been one of the research hotspots for improving the quality of noodle products. Physical processing technology has gained widespread attention due to its advantages in terms of green safety and obvious inhibitory effects. Therefore, from this perspective, this review mainly elaborates on the noodle browning pathway and the factors affecting fresh wet noodles browning. Furthermore, the application status of physical processing technologies for controlling fresh wet noodles browning, mainly microwave, irradiation, ozone, and cold plasma, are reviewed and compared. Finally, the development direction to effectively inhibit fresh wet noodles browning was emphasized, providing a theoretical reference for improving fresh wet noodles browning.