Kinetics of polyphenol losses during cooking of dried green tea noodles as influenced by microwave treatment of dough

There are significant health benefits associated with dried green tea noodles (DGTN), thanks to their tea polyphenols with antioxidant properties. In this study, the leaching kinetics of polyphenol compounds in DGTN during cooking by boiling was modeled using a Fick's second diffusion model. The effects of microwave treatment on the kinetic constants and diffusion coefficient values of polyphenols during the cooking of DGTN were estimated to be in the range of 0.22–0.29 s−1 and 6.17 × 10−9–10.43 × 10−9 m2/s, respectively. The retention rate of polyphenol compounds of DGTN increased after microwave treatment at 700W 30 s and 700W 45 s. Analysis of structure changes of starch and water migration during cooking revealed microwave treatment induced the interaction of polyphenol with starch in DGTN, verifying that polyphenol stability was improved. Moreover, moderate microwave treatment can significantly improve the texture characteristics and ABTS•+ scavenging abilities of cooked DGTN.