Assessing the impact of limited and extended oven heating exposure on the stable hydrogen and oxygen isotopic composition of wheat-processed products with varying formulations

Jingjie Yang; Sara W Erasmus; Boli Guo; Saskia M Van Ruth

doi:10.1016/j.foodchem.2024.142646

Assessing the impact of limited and extended oven heating exposure on the stable hydrogen and oxygen isotopic composition of wheat-processed products with varying formulations

Food Chem. 2024 Dec 25:470:142646. doi: 10.1016/j.foodchem.2024.142646. Online ahead of print.

Authors

Jingjie Yang¹, Sara W Erasmus², Boli Guo³, Saskia M Van Ruth⁴

Affiliations

¹ Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR, China; Food Quality and Design, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, The Netherlands.
² Food Quality and Design, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, The Netherlands.
³ Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR, China. Electronic address: guoboli2007@126.com.
⁴ Food Quality and Design, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, The Netherlands; School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland. Electronic address: saskia.vanruth@ucd.ie.

PMID: 39733616
DOI: 10.1016/j.foodchem.2024.142646

Abstract

This study aims to assess the effects of oven heating on the isotopic ratios of eight formulated wheat-processed products with different gluten-to-starch ratios. Two heating treatments were applied: limited heating in an oven with exposure to 100 °C for a specific time (cooking time-dependent) and extended heating in an oven with exposure to 100 °C, 180 °C and 260 °C for 6 min. Results showed limited heating exposure did not alter the δ²H and δ¹⁸O in the wheat-processed products. However, compared with unheated noodles, extended heating exposure caused a significant decrease (p<0.05) in the δ²H. A - 3.8 ‰ offset should be applied to δ²H of wheat-processed products heated between 100 and 260 °C (with 80 °C intervals). On the contrary, the offset of 1.3 ‰ for δ¹⁸O is only needed for temperatures between 180 and 260 °C. The results also indicate noodle formulation and heat treatment interact to influence the isotopic difference between heat-treated and untreated noodles.

Keywords: Heating processing; Isotopic ratios; Wheat-processed noodles; δ(2)H and δ(18)O offset.