Abstract:A novel, biodegradable, and cost-effective starch-based foam has been developed for packaging fresh noodle products of high commercial value. The packaging pads were designed to enable the formation of a modulable antimicrobial atmosphere by pre-embedding sodium metabisulfite (at three concentrations: 1.6, 8.0, and 16.0 g/m2) as precursors. An antimicrobial atmosphere showing controlled sulfur dioxide release is created via chemical interactions of the sodium metabisulfite with the environmental moisture. Throughout the storage period, various crucial parameters, including overall appearance, moisture content, color score, total bacterial/mold count, cooking properties, and sulfur dioxide residual content, were continuously monitored. The results indicate that the severity of browning in fresh noodles was reduced when the pad with a sodium metabisulfite concentration of 8.0 g/m2 was used. Additionally, the water loss and absorption rates of the fresh noodles decreased only by 0.9% and 9%, respectively, and the optimum cooking time was shortened only by 70 s. The total bacterial count was maintained at 0.7×105 CFU/g at 48 h, meeting national standards. Thus, the shelf life was extended from 24 h to at least 48 h. Furthermore, an ideal low residual sulfur dioxide concentration (approximately 1.35 mg/kg), which was significantly lower than the national standard safety limit (10 mg/kg), was maintained. The results demonstrate that the preservation pad with a sodium metabisulfite concentration of 8.0 g/ m2 is the most effective in preserving fresh noodles. The present study introduces an innovative solution for preserving fresh noodles and other similar instant foods.
