ArticleFoods (Basel, Switzerland)2026
Enriched Fresh Noodles Incorporating Chestnut Starch-Resveratrol Complexes: Quality, Structural Properties and Predicted Glycemic Index.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Substitution of Wheat Flour with Modified Highland Barley Flour Affects Properties and Quality of Wheat Flour, Dough, and Noodles.Foods (Basel, Switzerland) · 2026Article
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5 authors.
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Abstract
Starch-polyphenol complexes have attracted increasing attention as functional ingredients for improving the structural stability and reducing the glycemic potential of starch-based foods, yet their application in extruded fresh noodles remains insufficiently understood. In this study, chestnut starch-resveratrol complexes prepared by heat-moisture synergistic recrystallization treatment (CS-HMRT-Res) were incorporated into extruded fresh noodles, and their quality, structural characteristics, digestibility, and glycemic response were systematically evaluated. Compared with commercial wheat-based Regan noodles, CS-HMRT-Res noodles exhibited enhanced cooking stability (lower swelling and leaching) and improved texture (hardness, chewiness, tensile strength), with a markedly lower total color difference after cooking (ΔE = 1.8 vs. 6.5). SEM, FTIR and XRD indicated a more compact and ordered network; the relative crystallinity of cooked noodles increased to approximately 30.8%. In in vitro digestion, CS-HMRT-Res showed the lowest starch hydrolysis extent at 180 min (45.92%) and yielded a low predicted glycemic index of 53.35, compared with 70.65 for Regan noodles. Consistently, gavage studies in mice confirmed that HMRT-Res-chestnut starch produced the lowest postprandial blood glucose increment response (4.31 mmol/L). Molecular dynamics simulations further suggested that resveratrol could competitively occupy the α-amylase binding cavity and reduce starch accessibility to the enzyme. Overall, CS-HMRT-Res improved processing quality, structural integrity, and reduced glycemic potential, offering a structure-function framework for designing low-GI products.
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