Effects of Polygonatum cyrtonema flour addition on the food quality, microstructure, in vitro digestibility and antioxidant capacity of rice noodles

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102710

Yongguang Zhu , Qianwei Cheng , Jiayan Zhang , Peng Chen , Yuan Cheng , Luli Meng , Jie Chen , Tong Chen

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引用次数: 0

Abstract

Polygonatum cyrtonema flour (PCF) is rich in active substances such as flavonoids, polysaccharides, and trace elements, which can be added to food to enhance its nutritional value while imparting product quality. In this study, we investigated the effects of PCF on the quality and characteristics of rice noodles. The addition of PCF to rice noodles conferred a yellow colour, while increasing cooking quality. Pasting characterization showed that the viscosity of the P. cyrtonema rice noodles (PCRN) was lower than the control group. Thermal characterization revealed that the thermal stability of the rice noodles increased with the addition of PCF. The ordered structure and microstructure of PCRN were enhanced under specific conditions of addition. Furthermore, the digestion resistance and antioxidant capacity of the noodles were enhanced. The results showed that the rice noodles produced by adding PCF had better quality, richer nutrition and better resistance to digestion than the control group.

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黄精粉添加对米粉品质、微观结构、体外消化率和抗氧化能力的影响

黄精粉（Polygonatum cytonema flour， PCF）含有丰富的黄酮类、多糖、微量元素等活性物质，可添加到食品中，在提高食品营养价值的同时，赋予产品品质。在本研究中，我们研究了PCF对米粉品质和特性的影响。在米粉中加入PCF会使米粉呈现黄色，同时提高烹饪质量。糊化特性表明，胞浆假丝米粉（PCRN）的黏度低于对照组。热特性分析表明，加入PCF后，米粉的热稳定性有所提高。在特定的添加条件下，PCRN的有序结构和微观结构得到增强。提高了面条的抗消化能力和抗氧化能力。结果表明，与对照组相比，添加PCF制作的米粉品质更好，营养更丰富，抗消化能力更强。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.