Year: 2026
Type: article
Study design: Systematic Review
Abstract: The noodle industry is increasingly challenged to enhance nutritional quality while reducing environmental impacts across the production chain. In response, the incorporation of novel ingredients - including non-conventional cereals, protein-rich flours, and agro-food by-products - has emerged as a key strategy for sustainable noodle development. A structured literature search was conducted using the Scopus database to identify peer-reviewed studies published between 2021 and 2026. Recent studies generally indicated that partial substitution with these materials can improve protein, dietary fiber, antioxidant capacity, and bioactive contents; however, the magnitude of improvement varies with ingredient type, inclusion level, noodle matrix, and processing conditions. To address these challenges, various functional additives - such as hydrocolloids, protein isolates, enzymes, and modified starches - are employed to reconstruct viscoelastic networks, enhance water binding, and stabilize gel structures. Mechanistically, these improvements are achieved through protein crosslinking, modulation of starch gelatinization, and formation of starch-lipid or protein-polyphenol complexes. Ingredient selection plays a dominant role in environmental performance. The use of agro-industrial by-products alignes with circular economy principles by converting waste streams into functional ingredients, while climate-adaptive crops such as millets and legumes may reduce dependence on high-input agricultural systems, although ingredient-specific life-cycle evidence remains limited. Nevertheless, trade-offs remain, as improvements in nutrition and sustainability often compromise sensory and textural quality, necessitating optimized formulation strategies. Overall, this review highlights that sustainable noodle innovation depends on integrated design approaches linking ingredient composition, structural modification, functional performance, and environmental impact, rather than relying on individual components alone.
Source: Food Hydrocolloids for Health
Institution: King Mongkut's Institute of Technology Ladkrabang
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $2,300
OpenAlex ID: W7222943655