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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： Yang, Jingjie 1 ; Erasmus, Sara W. 2 ; Sun, Qianqian 1 ; Zhang, Yingquan 1 ; Li, Ming 1 ; Zhang, Bo 1 ; Guo, Boli 1 ; van Ruth, Saskia M. 2 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Comprehens Utilizat Lab Cereal & Oil Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

2.Wageningen Univ & Res, Food Qual & Design Grp, POB 17, NL-6700 AA Wageningen, Netherlands

3.Univ Coll Dublin, Sch Agr & Food Sci, Dublin 4, Ireland

关键词： Authentic; Cooking water; delta H-2; delta O-18; Stable isotopes; Traceability; Wheat-based noodles

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：7.0； 五年影响因子：7.7 ）

ISSN：

年卷期： 2025 年 10 卷

页码：

收录情况： SCI

摘要： This study examines how variations in delta H-2 and delta O-18 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 parts per thousand to +50 parts per thousand for delta H-2 and from -22.9 parts per thousand to +99.9 parts per thousand for delta O-18, respectively. Linear regression analysis revealed that formulation and water isotopic composition significantly affected the delta H-2 in cooked noodles (p < 0.05), with model R-2 values ranging from 0.66 to 0.94. Additionally, the delta H-2 values of noodles changed with the isotopic signatures of the cooking water. On the contrary, delta O-18 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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