Effect of black tea extract on fresh rice noodles: multiple quality attributes and underlying mechanism

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-14 DOI:10.1016/j.fochx.2025.103007

Tong Chen , Rongrong Xu , Xiaohui Gao , Shuyu Wei , Qianwei Cheng , Luli Meng , Jiayan Zhang , Yuan Cheng

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Abstract

Fresh rice noodles (FRNs) are nutritionally simple and prone to aging, which limits their shelf life and quality. This study investigated the effects of black tea water extract (BTWE) at various tea:water ratios (0:100 (control), 4:100, 6:100, 8:100, and 10:100) on the overall quality of FRNs and explored the underlying microstructures and molecular mechanisms. The results showed that BTWE significantly enhanced textural properties, antioxidant capacity, and flavor, while reducing breakage rate without affecting cooking loss. A tea:water ratio of 8:100 marked a key transition point in quality differentiation. Color shifts toward red and yellow were observed with increasing BTWE. Key volatile compounds, including nonanal, n-hexadecanoic acid and linoleic acid, contributed to flavor differences. Microscopic analyses revealed that polyphenols in black tea promoted protein-starch aggregation, forming a compact gel network, while spectroscopy confirmed hydrogen bond formation between polyphenols and starch. These findings highlight BTWE's potential as a natural additive to enhance the comprehensive quality of FRNs.

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红茶提取物对鲜米粉的影响：多重品质属性及其作用机制

新鲜米粉（frn）营养简单，容易老化，这限制了其保质期和质量。本研究考察了不同茶水比（0:100（对照）、4:100、6:100、8:100和10:100）下红茶水提取物（BTWE）对frn整体质量的影响，并探讨了其微观结构和分子机制。结果表明，BTWE在不影响蒸煮损失的情况下，显著提高了食品的质构性能、抗氧化能力和风味，同时降低了破损率。茶与水的比例为8:100，标志着品质分化的关键转折点。随着BTWE的增加，观察到颜色向红色和黄色转移。关键挥发性化合物，包括壬烷酸、正十六酸和亚油酸，对风味差异有贡献。微观分析表明，红茶中的多酚促进蛋白质-淀粉聚集，形成紧密的凝胶网络，而光谱分析证实了多酚和淀粉之间形成氢键。这些发现突出了BTWE作为天然添加剂提高frn综合质量的潜力。

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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.