Work

A preliminary study on the impact of drying treatments on the H and O isotopic compositions of wheat noodles with different gluten-to-starch ratios

Year: 2025

Type: article

Abstract: Stable hydrogen (δ 2 H) and oxygen (δ 18 O) isotopic ratios are key in wheat authentication, but the effects of formulation and drying processes on these ratios remain unclear. This study investigated how gluten-to-starch ratios, drying methods, and drying time influence δ 2 H and δ 18 O in noodles. Eight noodle formulations and five drying methods were used, and 960 noodle samples were measured. Results showed gluten-to-starch ratio significantly affected δ 2 H, with higher gluten contents (55 %–100 %) causing greater variation. Traditional drying methods (T40, T60, T80) yielded higher δ 2 H and δ 18 O values than industrial stepwise drying (I30, I40), indicating stronger isotope fractionation. High-temperature drying, especially T80, led to notable shifts in isotopic ratios, particularly in gluten-rich formulations. Although drying time had no statistically significant overall effect, δ 2 H and δ 18 O increased under certain conditions but stabilized after 240 min. In view of product authentication, for low-temperature dried noodles, the δ 2 H and δ 18 O isotopic ratios can be considered relatively stable, but at higher temperature drying, corrections to compensate for the drying effects are required.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.145103

Authors: Jingjie Yang, Sara W. Erasmus, Boli Guo, Saskia M. van Ruth

Institutions: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Wageningen University & Research, University College Dublin

Language: English

Topic: Identification and Quantification in Food

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,930