Recent advances and future directions in healthy and innovative technology for the future noodle processing

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.