The desire for nutritious food, traceability, and diminished environmental effect is transforming the noodle sector. Noodles are becoming regarded as a structured food system rather than just a convenience product, with component interactions influencing sensory perception, digestibility, shelf life, and environmental impact . This review outlines the recent research from 2021 to 2025 across three main focuses: (i) health and nutrition focuses low glycemic index (GI), resistant starch (RS), probiotics, targeted micronutrients; (ii) advancements in processing technology; and (iii) digitalization artificial intelligence (AI), Internet of Things (IoT), in-line sensors. Health-related strategies such as increasing RS, soluble fiber, and starch-lipid complexes, along with enhancing amino acid quality, demonstrate significant potential. Alternative flour matrices and hydrocolloids/emulsifiers facilitate the enhancement of protein, fiber, and bioactive while preserving or remaining texture, particularly in gluten-free systems, when utilized within the suitable dose-process parameters. Non-thermal and reactive extrusion technologies enhance shelf life and allow for precise adjustments in starch digestibility; 3D printing is viable when optimizing rheological properties. Non-destructive assessment and in-line quantification are supplanting intuition, facilitating the integration of AI/IoT and enabling real-time control. The proposed roadmap integrates recipe design with process parameterization and real-time detection to achieve products that are delicious, healthy, and environmentally sustainable.
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Naphatrapi Luangsakul
Patranid Mutchadej
Ngo Van Tai
Future Foods
King Mongkut's Institute of Technology Ladkrabang
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Luangsakul et al. (Wed,) studied this question.
www.synapsesocial.com/papers/69d893c96c1944d70ce04b78 — DOI: https://doi.org/10.1016/j.fufo.2026.101011
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