Effect of black tea extract on fresh rice noodles: multiple quality attributes and underlying mechanism.

Abstract

Fresh rice noodles (FRNs) are nutritionally simple and prone to aging, which limits their shelf life and quality. This study investigated the effects of black tea water extract (BTWE) at various tea:water ratios (0:100 (control), 4:100, 6:100, 8:100, and 10:100) on the overall quality of FRNs and explored the underlying microstructures and molecular mechanisms. The results showed that BTWE significantly enhanced textural properties, antioxidant capacity, and flavor, while reducing breakage rate without affecting cooking loss. A tea:water ratio of 8:100 marked a key transition point in quality differentiation. Color shifts toward red and yellow were observed with increasing BTWE. Key volatile compounds, including nonanal, n-hexadecanoic acid and linoleic acid, contributed to flavor differences. Microscopic analyses revealed that polyphenols in black tea promoted protein-starch aggregation, forming a compact gel network, while spectroscopy confirmed hydrogen bond formation between polyphenols and starch. These findings highlight BTWE's potential as a natural additive to enhance the comprehensive quality of FRNs.