Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging

- Aqueous ozone treatment significantly reduced the initial TPC in SBWN.
- Aqueous ozone remained the major bioactive compounds of SBWN.
- MAP significantly retarded both microbial growth and acidification in SBWN.
- MAP maintained the textural and sensorial quality of SBWN during storage.
- Aqueous ozone and MAP develop a novel method for preservation of SWBN.

The present study investigated the combined effects of aqueous ozone treatment and modified atmosphere packaging (MAP) on prolonging the shelf-life of semi-dried buckwheat noodles [SBWN; moisture content (22.5 ± 0.5%)] at 25 °C. Firstly, the different concentrations of ozonated water were used to make SBWN. Subsequently, SBWN prepared with ozonated water were packaged under six different conditions and stored for 11 days. Changes in microbial, chemical-physical, textural properties and sensorial qualities of SWBN were monitored during storage. Microbiological results indicated that adopting 2.21 mg/L of ozonated water resulted in a 1.8 log10 CFU/g reduction of the initial microbial loads in SBWN. In addition, MAP suppressed the microbial growth with a concomitant reduction in the rates of acidification and quality deteriorations of SBWN. Finally, the shelf-life of sample packed under N2:CO2 = 30:70 was extended to 9 days, meanwhile textural and sensorial characteristics were maintained during the whole storage period.