数字农科院2.0

Tracing isotopic fingerprints: Unveiling the impact of noodle formulation and cooking water on the isotopic signatures of wheat-derived noodles

文献类型： 外文期刊

作者： Jingjie Yang;Sara W. Erasmus;Qianqian Sun;Yingquan Zhang;Ming Li;Bo Zhang;Boli Guo;Saskia M. van Ruth

作者机构：

关键词： Authentic;Cooking water;Stable isotopes;Traceability;Wheat-based noodles;δ18O;δ2H

期刊名称： Current Research in Food Science

ISSN： 2665-9271

年卷期： 2025 年 10 卷

页码：

收录情况： SCIE（2025版）

摘要： This study examines how variations in δ2H and δ18O values of cooking water affect the isotopic fingerprint of noodles with different gluten-to-starch formulations, aiming to enhance the current understanding of isotopic changes during food processing and their implications for food authenticity. Eight differently formulated noodles were boiled using waters with six distinct isotopic compositions ranging from of −160‰ to +50‰ for δ2H and from −22.9‰ to +99.9‰ for δ18O, respectively. Linear regression analysis revealed that formulation and water isotopic composition significantly affected the δ2H in cooked noodles (p < 0.05), with model R2 values ranging from 0.66 to 0.94. Additionally, the δ2H values of noodles changed with the isotopic signatures of the cooking water. On the contrary, δ18O in the noodles remained stable despite boiling processing and was also not changing due to the water's isotopic signature. Since consistent effects of formulation and cooking water isotopic signature was observed, an equation for determining the exchange factor (f(H)ex) between noodles and cooking water was developed. The fraction of hydrogen atoms in different noodles for exchange was highest at 19.3% in noodles with the formulation of 45:55(gluten-to-starch) and the lowest at 11.1% in noodles with 100% gluten. The findings prove that cooking water systematically alters the isotopic signatures of noodles, underscoring the necessity of considering this type of effect in food authentication and traceability practices.

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