Development of functional noodles enriched with encapsulated sage powder: Evaluation of physicochemical, microbial, nutritional and sensory properties

Abstract

Importance of the work: Functional noodles enriched with encapsulated sage powder should address gaps in shelf-life, nutritional enhancement and natural preservation. Objectives: To evaluate the physicochemical, microbiological, nutritional, antioxidant and sensory properties of noodles fortified with encapsulated sage powder. Materials and Methods: Wheat noodles were fortified with encapsulated sage powder (0%, 3%, 6%). Analysis considered physicochemical properties, microbial counts, phenolic content, antioxidant activity, vitamin levels, and sensory evaluation. Results: SESP fortification improved noodle pH stability, water absorption, and texture. At 6% SESP, microbial counts remained approximately 1–1.5 log colony-forming units/mL lower than the control throughout 14 d of refrigerated storage. Nutritionally, phenolics increased by 50% and antioxidants by 2.2-fold, with higher β-carotene and vitamin C retention. Sensory evaluation of the 3% SESP formulation showed higher appearance and texture scores than the control, with no significant differences in aroma, taste, aftertaste, or overall acceptability. Main finding: Encapsulated sage powder (SESP) improved noodle storage stability and nutritional quality while maintaining consumer acceptability, supporting its use as a functional ingredient in staple food development