*Result*: Effects of Tea Polysaccharides on the Quality and Digestive Properties of Fresh Wet Rice Noodles: Multivariate Analysis and Mechanistic Insights.
Title:
Effects of Tea Polysaccharides on the Quality and Digestive Properties of Fresh Wet Rice Noodles: Multivariate Analysis and Mechanistic Insights.
Authors:
Chen J; School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China.; Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China., Chen W; Liuzhou Dongtianhu Agro-ecotourism Investment Co., Ltd., Liuzhou, P. R. China., Zhang J; School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China.; Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China., Chen T; School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China.; Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China., Meng L; School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China.; Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China., Wang S; School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China.; Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China., Cheng Q; School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China.; Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China., Cheng Y; School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China.; Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, P. R. China.
Source:
Journal of food science [J Food Sci] 2025 Dec; Vol. 90 (12), pp. e70759.
Publication Type:
Journal Article
Language:
English
Journal Info:
Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
Imprint Name(s):
Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists
Original Publication: Champaign, Ill. Institute of Food Technologists
Original Publication: Champaign, Ill. Institute of Food Technologists
MeSH Terms:
Oryza*/chemistry , Polysaccharides*/chemistry , Polysaccharides*/pharmacology , Tea*/chemistry , Camellia sinensis*/chemistry, Starch/chemistry ; Starch/metabolism ; Digestion ; Multivariate Analysis ; Spectroscopy, Fourier Transform Infrared ; Antioxidants ; Viscosity ; X-Ray Diffraction ; Flour/analysis ; Nutritive Value ; Hydrolysis ; Cooking
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Chen, J. L., L. Wang, P. F. Xiao, C. L. Li, H. Zhou, and D. M. Liu. 2021. “Informative Title: Incorporation of Finger Millet Affects In Vitro Starch Digestion, Nutritional, Antioxidative and Sensory Properties of Rice Noodles.” LWT 151: 112145. https://doi.org/10.1016/j.lwt.2021.112145.
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Chen, T., R. R. Xu, X. H. Gao, et al. 2025. “Effect of Black Tea Extract on Fresh Rice Noodles: Multiple Quality Attributes and Underlying Mechanism.” Food Chemistry: X 31: 103007. https://doi.org/10.1016/j.fochx.2025.103007.
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Grant Information:
32560576 National Natural Science Foundation Project of China; 2025GXNSFBA069145 Guangxi Natural Science Foundation Project; 2025GXNSFAA069786 Guangxi Natural Science Foundation Project; GKYC202521 Innovation Project of Guangxi University of Science and Technology Graduate Education
Contributed Indexing:
Keywords: in vitro digestion; multivariate analysis; physicochemical properties; rice noodles; tea polysaccharides
Substance Nomenclature:
0 (Polysaccharides)
9005-25-8 (Starch)
0 (Tea)
0 (Antioxidants)
9005-25-8 (Starch)
0 (Tea)
0 (Antioxidants)
Entry Date(s):
Date Created: 20251215 Date Completed: 20251215 Latest Revision: 20251215
Update Code:
20260130
DOI:
10.1111/1750-3841.70759
PMID:
41392863
Database:
MEDLINE
*Further Information*
*Traditional fresh wet rice noodles (FWRNs) have shortcomings such as low nutritional value and poor edible quality. Tea polysaccharides (TPSs) show great potential in the food industry as a product with multiple biological activities. Therefore, this study investigated the effects of TPSs on the physicochemical properties and digestive characteristics of FWRNs. Results showed that TPSs significantly reduced the viscosity (p < 0.05) and inhibited the short-term retrogradation of rice flour. TPSs also enhanced the edible qualities (cooking loss, breaking rate, hardness, adhesiveness, and chewiness) of FWRNs. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy jointly revealed that TPSs improved the ordered structure of starch. The relative crystallinity increased by 2.79%, and the short-range order also improved. Polysaccharides reduced the contact points of starch with enzymes during the digestion process and affected the digestion of starch. In vitro digestion data indicated that TPSs contribute to reducing starch hydrolysis rate. Notably, at a TPS addition level of 2%, resistant starch (RS) content increased by 8.61% and rapidly digestible starch (RDS) decreased by 7.48%, while slow digestible starch (SDS) showed minimal change. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) revealed that TPSs altered the starch cross-linking network. TPSs enhanced the antioxidant capacity of FWRNs, increasing DPPH and ABTS radical scavenging by 89.25% and 59.58%, respectively. Multivariate analysis further revealed relationships among the quality characteristics of FWRNs. This study provides a reference for optimizing functional rice noodles products.
(© 2025 Institute of Food Technologists.)*