Is yippee noodles safe to eat? (Health risks)
By
Dr Stephen Inbaraj Baskaran (PhD)
| Reviewed by
Dr Stephen Inbaraj Baskaran (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Stephen Inbaraj is a Senior Food Researcher who specializes in Food Nanotechnology, Food Quality and Safety, Food Toxin Analysis & Treatment, Food/Agricultural Waste Valorization, Functional Food Development and Biological activity Determination, Green Extraction & Synthesis Methods, and Natural polymers/biopolymers.
Dr. Stephen Inbaraj’s Highlights
– Assistant Professor (Teaching) and Senior Researcher in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– 20 years of research experience and 10 years of teaching experience in the Food Science and Technology field.
– Rated the World’s Top 2% Scientists by Elsevier & Stanford University (https://doi.org/10.17632/btchxktzyw.6).
– Postdoctoral Fellow in several projects in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– PhD, Master, and Bachelor in Chemistry from Bharathidasan University (Tamil Nadu, India).
– Successfully completed many food science and technology projects funded by Indian and Taiwan funding agencies.
Dr. Stephen believes “Every person in the world deserves food – good food – quality and safer food”. With a feed of good food, a person gathers himself to work hard to lead a self-sustainable life in peace and harmony with the family and society. To attain good food, a good feed of knowledge of food science & technology is important. Sharing scientific knowledge in a simple and practical way can enlighten and unify all people to create a healthy society.
Professional Experience
Dr. Stephen Inbaraj has worked on several projects addressing key research gaps in the field of food science and technology. They include,
Analytical method development for quantification of food toxins such as polycyclic aromatic hydrocarbons, heterocyclic amines, furan cholesterol oxidation products, toxic metals and dyes.
Food toxin/contaminant removal by using novel and efficient adsorbents including an edible and natural biopolymer poly(γ-glutamic acid), functionalized magnetic iron oxide nanoparticles and waste-derived activated carbon
Isolation and analytical method development for functional/bioactive compounds such as carotenoids, flavonoids, phenolic acids, anthocyanins, ginsenosides, curcuminoids, allyl isothiocyanate and polysaccharides from fruits, vegetables, herbs, spices, and food/agricultural waste byproducts as well as marine peptides.
Nanoencapsulation of functional/bioactive compounds into various nanoformulations such as nanoemulsion, nanoliposome and nanoparticles (gold, cerium oxide, iron oxide nanoparticles).
Evaluation of biological activity of nanoencapsulated functional/bioactive compounds for antioxidant, anti-inflammatory, anticancer and antimicrobial activities as well as determination of pharmacokinetic parameters and bioavailability.
Research & Teaching Experience
1998-1999 One-year scholarship in National Tsing Hua University (Hsinchu, Taiwan).
1995-1998 Three scholarships to work on two projects in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2001-2003 two-year project scholarship in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2003-2004 Indian government Research Associateship in Chemistry department of National Institute of Technology (Tamil Nadu, India).
2002-2004 Worked as a Teaching Assistant at the Master’s level in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2004-2017 Worked as a Postdoctoral Fellow on various projects funded by National Science Council (Taiwan), Ministry of Science & Technology (Taiwan) and National Science & Technology Council (Taiwan) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
2017-present (1) Assistant Professor (Teaching) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan)
2017-present (2) Senior Researcher in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
Editorial & Review Experience in Journals
Academic Editor
– European Journal of Cancer Care (https://www.hindawi.com/journals/ejcc/editors/)
– Journal of Clinical Pharmacy & Therapeutics (https://www.hindawi.com/journals/jcpt/editors/)
– Agronomy (https://www.mdpi.com/journal/agronomy/editors?search=Inbaraj)
– Gels (https://www.mdpi.com/journal/gels/topical_advisory_panel)
Associate Guest Editor
– Frontiers in Nutrition https://www.frontiersin.org/research-topics/41943/valorization-of-food-and-agro-industrial-waste-novel-approaches-and-their-applications
– Associate Guest Editor – Frontiers in Chemistry https://www.frontiersin.org/research-topics/58227/green-and-sustainable-extraction-techniques-for-bioactives-in-food-plants-pharmaceuticals-and-cosmetics
Guest Editor
– ‘Waste and Biomass Valorization’ journal
https://www.springer.com/journal/12649/updates/25274728
– ‘Journal of Food Processing & Preservation’
https://www.hindawi.com/journals/jfpp/si/635128/
– ‘Starch-Starke’ journal
– ‘Agronomy’ journal
https://www.mdpi.com/journal/agronomy/special_issues/84Q464409C
https://www.mdpi.com/journal/agronomy/special_issues/wate_nanomaterial
– ‘Gels’ Journal
https://www.mdpi.com/journal/gels/special_issues/developments_food_gels
https://www.mdpi.com/journal/gels/special_issues/9R2L833ELB
– ‘Bioengineering’ journals
https://www.mdpi.com/journal/bioengineering/special_issues/NB1D8VR08G
Review Experience
– 2022 Has won the Outstanding Reviewer Award – ‘Foods’ MDPI journal.
– 2023 Has reviewed a total of 302 articles for 47 ‘Elsevier’ journals so far.
– 2023 Has reviewed a total of 162 articles for 30 ‘MDPI’ journals so far.
– 2023 Certified as a Trusted Reviewer of ‘IOP’ publishing journal articles.
Education
2002 PhD in Chemistry, National Institute of Technology, Bharathidasan University (Tamil Nadu, India)
1995 Master in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
1993 Bachelor in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
Publications & Citations
Journal Articles – 125
Book Chapters – 12
Conference Papers – 18
Citation on Publications – 5512
H-index – 38
Journal Articles (Some selected journal articles)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Effects of oil and processing conditions on formation of heterocyclic amines and polycyclic aromatic hydrocarbons in pork fiber. Foods 2023, 12, 3504.
Li, R., Inbaraj, B.S., Chen, B.H. Preparation of xanthone and anthocyanin nanoemulsions from mangosteen peel for studying their inhibition effects on liver cancer cells. International Journal of Molecular Sciences 2023, 24, 3934.
Bains, A., Chawla, P., Inbaraj, B.S. Evaluation of in vitro antimicrobial, antioxidant, and anti-quorum sensing activity of edible mushroom (Agrocybe aegerita). Foods 2023, 12, 3562.
Ahmed, T., Jubayer, M.F., Sharma, M., Sridhar, M., Hoque, M.M., Rana, M.R., Inbaraj, B.S. Effect of taro corm mucilage and black seed oil as edible coatings on the shelf-life and quality of fresh guava, Agronomy 2023, 13, 538.
Kandi, S., Inbaraj, B.S., Chen, B.H. An improved surface enhanced Raman spectroscopic method using a paper-based grape skin-gold nanoparticles/graphene oxide substrate for detection of Rhodamine 6G in water and food. Chemosphere 2022, 301, 134702.
Kaur, S., Sharma, P., Bains, A., Chawla, P., Sridhar, K., Sharma, M., Inbaraj, B.S. Antimicrobial and anti-Inflammatory activity of Low-energy assisted nanohydrogel of Azadirachta indica oil. Gels 2022, 8, 434.
Huang, Y.H., Kao, T.H., Inbaraj, B.S., Chen, B.H. Improved analytical method for determination of furan and its derivatives in commercial foods by HS-SPME arrow combined with gas chromatography–tandem mass spectrometry. Journal of Agricultural & Food Chemistry 2022, 70, 7762-7772.
Inbaraj, B.S.; Hua, L.H., Chen, B.H. Comparative study on inhibition of pancreatic cancer cells by resveratrol gold nanoparticles and a resveratrol nanoemulsion prepared from grape skin. Pharmaceutics 2021, 13, 1871.
Inbaraj, B.S., Sridhar, K., Chen, B.H. Removal of polycyclic aromatic hydrocarbons from water by magnetic activated carbon nanocomposite from green tea waste, Journal of Hazardous Materials 2021, 415, 125701.
Inbaraj, B.S., Chen, B.Y., Liao C.W., Chen, B.H. Green synthesis, characterization and evaluation of catalytic and antibacterial activities of chitosan, glycol chitosan and poly(g-glutamic acid) capped gold nanoparticles, International Journal of Biological Macromolecules 2020, 161, 1484-1495.
Hsu, K.Y., Inbaraj, B.S., Chen, B.H. Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods. Journal of Food & Drug Analysis 2020, 28, 128-142.
Chen, B.H. Inbaraj, B.S. Nanoemulsion and nanoliposome based strategies for improving anthocyanin stability and bioavailability. Nutrients 2019, 11, 1052.
Lu, P.S., Inbaraj, B.S., Chen, B.H. Determination of oral bioavailability of curcuminoid dispersions and nanoemulsions prepared from Curcuma longa Linnaeus. Journal of the Science of Food & Agriculture 2018, 98, 51-63.
Ho, N.H., Inbaraj, B.S., Chen, B.H. Utilization of microemulsions from Rhinacanthus nasutus (L.) Kurz to improve carotenoid bioavailability. Scientific Reports 2016, 6, 25426.
Inbaraj, B.S., Chen, B.H. Nanomaterial-based sensors for detection of foodborne bacterial pathogens and toxins as well as pork adulteration in meat products. Journal of Food & Drug Analysis 2016, 24, 15-28.
Huang, R.F.S., Y.J. Wei, Inbaraj, B.S., Chen, B.H. 2015. Inhibition of colon cancer cell growth by nanoemulsion carrying gold nanoparticle and lycopene. International Journal of Nanomedicine 2015, 10, 2823-2846.
Huang, R.T., Y.F. Lu, Inbaraj, B.S., Chen, B.H. 2015. Determination of phenolic acids and flavonoids in Rhinacanthus nasutus (L.) Kurz by high-performance-liquid-chromatography with photodiode-array-detection and tandem mass spectrometry. Journal of Functional Foods 2015, 12, 498-508.
Loh, C.H., Inbaraj, B.S., Liu, M.H., Chen, B.H. 2012. Determination of chlorophylls in Taraxacum formosanum by high-performance liquid chromatography-diode array detection-mass spectrometry and preparation by column chromatography. Journal of Agricultural and Food Chemistry, 60: 6108-6115.
Inbaraj, B.S., Chen, B.H. Dye adsorption characteristics of magnetite nanoparticles coated with a biopolymer poly(g-glutamic acid), Bioresource Technology 2011, 102, 8868-8876.
Wang, C.C. Chang, S.C., Inbaraj, B.S., Chen, B.H. Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum Linnaeus and evaluation of antioxidant activity, Food Chemistry 2010, 120, 184-192.
Book Chapters (Recent 6 book chapters)
Kashyap, P., Thakur, M., Kalsi, R., Sridhar, K., Sharma, M., Kumar, S., Inbaraj, B.S. (2023) Molecular aspects on anti-SARS-CoV-2 activity of flavonols: Inhibitory on protein targets, immunomodulatory, and anti-inflammatory effects. In “Anti-SARS-CoV-2 activity of flavonoids”, J.T. Chen (Ed.), CRC Press/Taylor & Francis, In Press.
Chen, B.H. & Inbaraj, B.S. (2016). Nanomaterial-based sensors for mycotoxin analysis in food. In “Nanoscience and Food Industry”, A.H. Grumezescu (Ed.), Elsevier, USA, pp. 387-423.
Inbaraj, B.S. & Chen, B.H. (2016). Polysaccharide composition in Chinese dates (Jujubes) and health benefits. In “Chinese Dates (Jujubes): A Traditional Functional Food”, J.Y. Shi (Ed.), CRC Press, Taylor & Francis, USA, pp.177-207.
Chen, B.H. & Inbaraj, B.S. (2014). Poly(g-glutamic acid)-coated superparamagnetic iron oxide nanoparticles. In Dekker Encyclopedia of Nanoscience and Nanotechnology, S.E. Lyshevski (Ed.). Third Edition, CRC Press, Taylor and Francis Group, New York, pp 4772-4786.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavones in foods and ingestion in the diet. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 3, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 28-45.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavone ingestion by multiethnic population: implications for health. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 21, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 349-363.
Conference Papers (Recent 7 conference papers)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Inhibition mechanism of lung cancer cells by various nanoformulations prepared from Taiwan tilapia skin. International Conference on Materials Science, Engineering & Technology, Singapore, September 7-9, 2023.
Huang, R.S., W.J. Wei, Inbaraj, B.S. Chen, B.H. Inhibition mechanism of gold-lycopene nanoemulsion on colon cancer cell through passive targeting. 11th Cross-Strait Workshop on Nanoscience & Technology, Hong Kong. Dec. 14-17, 2014.
Chen, Y.J., Inbaraj, B.S., Pu, Y.S., Chen, B.H. Development of lycopene micelle and lycopene chylomicron and comparison of bioavailability. World Gene Convention, Haikou, China, Nov. 13, 2013.
Sureshbabu, K., M. Anandkumar, T.Y. Tsai, T.H. Kao, Inbaraj, B.S., Chen, B.H. Cytotoxicity and antibacterial activity of gold decorated cerium oxide nanoparticles. Materials Science & Technology Conference, Quebec, Canada, October 27-31, 2013.
Chen, B.H., Inbaraj, B.S. Synthesis, characterization and toxic metal-binding ability of poly(γ-glutamic acid)-coated superparamagnetic nanoparticles. Nanotech Conference & Expo 2012, Santa Clara, California, USA, June 18-21 2012.
Inbaraj, B.S., Chen, B.H. Color and metal removal characteristics of magnetic nanoparticles coated with a biopolymer poly(γ-glutamic acid). 9th Taiwan/ U.S. Air Force Nanoscience Workshop, Kenting, Taiwan, April 16–19, 2012.
Inbaraj, B.S., Chen, B.H. Synthesis and characterization of poly(γ-glutamic acid)-coated magnetite nanoparticles and their effects on antibacterial activity and cytotoxicity. Second World Conference on Nanomedicine and Drug Delivery, Kerala, India, March 11-13, 2011.
Professional Profiles
https://scholar.google.co.uk/citations?hl=en&user=W0lDtyQAAAAJ
https://www.researchgate.net/profile/B-Inbaraj-2
https://www.scopus.com/authid/detail.uri?authorId=57130902200
https://orcid.org/0000-0003-4301-7614
https://www.linkedin.com/in/stephen-inbaraj-baskaran-a16635298/
Reviewer bio
Dr Stephen Inbaraj is a Senior Food Researcher who specializes in Food Nanotechnology, Food Quality and Safety, Food Toxin Analysis & Treatment, Food/Agricultural Waste Valorization, Functional Food Development and Biological activity Determination, Green Extraction & Synthesis Methods, and Natural polymers/biopolymers.
Dr. Stephen Inbaraj’s Highlights
– Assistant Professor (Teaching) and Senior Researcher in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– 20 years of research experience and 10 years of teaching experience in the Food Science and Technology field.
– Rated the World’s Top 2% Scientists by Elsevier & Stanford University (https://doi.org/10.17632/btchxktzyw.6).
– Postdoctoral Fellow in several projects in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– PhD, Master, and Bachelor in Chemistry from Bharathidasan University (Tamil Nadu, India).
– Successfully completed many food science and technology projects funded by Indian and Taiwan funding agencies.
Dr. Stephen believes “Every person in the world deserves food – good food – quality and safer food”. With a feed of good food, a person gathers himself to work hard to lead a self-sustainable life in peace and harmony with the family and society. To attain good food, a good feed of knowledge of food science & technology is important. Sharing scientific knowledge in a simple and practical way can enlighten and unify all people to create a healthy society.
Professional Experience
Dr. Stephen Inbaraj has worked on several projects addressing key research gaps in the field of food science and technology. They include,
Analytical method development for quantification of food toxins such as polycyclic aromatic hydrocarbons, heterocyclic amines, furan cholesterol oxidation products, toxic metals and dyes.
Food toxin/contaminant removal by using novel and efficient adsorbents including an edible and natural biopolymer poly(γ-glutamic acid), functionalized magnetic iron oxide nanoparticles and waste-derived activated carbon
Isolation and analytical method development for functional/bioactive compounds such as carotenoids, flavonoids, phenolic acids, anthocyanins, ginsenosides, curcuminoids, allyl isothiocyanate and polysaccharides from fruits, vegetables, herbs, spices, and food/agricultural waste byproducts as well as marine peptides.
Nanoencapsulation of functional/bioactive compounds into various nanoformulations such as nanoemulsion, nanoliposome and nanoparticles (gold, cerium oxide, iron oxide nanoparticles).
Evaluation of biological activity of nanoencapsulated functional/bioactive compounds for antioxidant, anti-inflammatory, anticancer and antimicrobial activities as well as determination of pharmacokinetic parameters and bioavailability.
Research & Teaching Experience
1998-1999 One-year scholarship in National Tsing Hua University (Hsinchu, Taiwan).
1995-1998 Three scholarships to work on two projects in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2001-2003 two-year project scholarship in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2003-2004 Indian government Research Associateship in Chemistry department of National Institute of Technology (Tamil Nadu, India).
2002-2004 Worked as a Teaching Assistant at the Master’s level in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2004-2017 Worked as a Postdoctoral Fellow on various projects funded by National Science Council (Taiwan), Ministry of Science & Technology (Taiwan) and National Science & Technology Council (Taiwan) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
2017-present (1) Assistant Professor (Teaching) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan)
2017-present (2) Senior Researcher in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
Editorial & Review Experience in Journals
Academic Editor
– European Journal of Cancer Care (https://www.hindawi.com/journals/ejcc/editors/)
– Journal of Clinical Pharmacy & Therapeutics (https://www.hindawi.com/journals/jcpt/editors/)
– Agronomy (https://www.mdpi.com/journal/agronomy/editors?search=Inbaraj)
– Gels (https://www.mdpi.com/journal/gels/topical_advisory_panel)
Associate Guest Editor
– Frontiers in Nutrition https://www.frontiersin.org/research-topics/41943/valorization-of-food-and-agro-industrial-waste-novel-approaches-and-their-applications
– Associate Guest Editor – Frontiers in Chemistry https://www.frontiersin.org/research-topics/58227/green-and-sustainable-extraction-techniques-for-bioactives-in-food-plants-pharmaceuticals-and-cosmetics
Guest Editor
– ‘Waste and Biomass Valorization’ journal
https://www.springer.com/journal/12649/updates/25274728
– ‘Journal of Food Processing & Preservation’
https://www.hindawi.com/journals/jfpp/si/635128/
– ‘Starch-Starke’ journal
– ‘Agronomy’ journal
https://www.mdpi.com/journal/agronomy/special_issues/84Q464409C
https://www.mdpi.com/journal/agronomy/special_issues/wate_nanomaterial
– ‘Gels’ Journal
https://www.mdpi.com/journal/gels/special_issues/developments_food_gels
https://www.mdpi.com/journal/gels/special_issues/9R2L833ELB
– ‘Bioengineering’ journals
https://www.mdpi.com/journal/bioengineering/special_issues/NB1D8VR08G
Review Experience
– 2022 Has won the Outstanding Reviewer Award – ‘Foods’ MDPI journal.
– 2023 Has reviewed a total of 302 articles for 47 ‘Elsevier’ journals so far.
– 2023 Has reviewed a total of 162 articles for 30 ‘MDPI’ journals so far.
– 2023 Certified as a Trusted Reviewer of ‘IOP’ publishing journal articles.
Education
2002 PhD in Chemistry, National Institute of Technology, Bharathidasan University (Tamil Nadu, India)
1995 Master in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
1993 Bachelor in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
Publications & Citations
Journal Articles – 125
Book Chapters – 12
Conference Papers – 18
Citation on Publications – 5512
H-index – 38
Journal Articles (Some selected journal articles)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Effects of oil and processing conditions on formation of heterocyclic amines and polycyclic aromatic hydrocarbons in pork fiber. Foods 2023, 12, 3504.
Li, R., Inbaraj, B.S., Chen, B.H. Preparation of xanthone and anthocyanin nanoemulsions from mangosteen peel for studying their inhibition effects on liver cancer cells. International Journal of Molecular Sciences 2023, 24, 3934.
Bains, A., Chawla, P., Inbaraj, B.S. Evaluation of in vitro antimicrobial, antioxidant, and anti-quorum sensing activity of edible mushroom (Agrocybe aegerita). Foods 2023, 12, 3562.
Ahmed, T., Jubayer, M.F., Sharma, M., Sridhar, M., Hoque, M.M., Rana, M.R., Inbaraj, B.S. Effect of taro corm mucilage and black seed oil as edible coatings on the shelf-life and quality of fresh guava, Agronomy 2023, 13, 538.
Kandi, S., Inbaraj, B.S., Chen, B.H. An improved surface enhanced Raman spectroscopic method using a paper-based grape skin-gold nanoparticles/graphene oxide substrate for detection of Rhodamine 6G in water and food. Chemosphere 2022, 301, 134702.
Kaur, S., Sharma, P., Bains, A., Chawla, P., Sridhar, K., Sharma, M., Inbaraj, B.S. Antimicrobial and anti-Inflammatory activity of Low-energy assisted nanohydrogel of Azadirachta indica oil. Gels 2022, 8, 434.
Huang, Y.H., Kao, T.H., Inbaraj, B.S., Chen, B.H. Improved analytical method for determination of furan and its derivatives in commercial foods by HS-SPME arrow combined with gas chromatography–tandem mass spectrometry. Journal of Agricultural & Food Chemistry 2022, 70, 7762-7772.
Inbaraj, B.S.; Hua, L.H., Chen, B.H. Comparative study on inhibition of pancreatic cancer cells by resveratrol gold nanoparticles and a resveratrol nanoemulsion prepared from grape skin. Pharmaceutics 2021, 13, 1871.
Inbaraj, B.S., Sridhar, K., Chen, B.H. Removal of polycyclic aromatic hydrocarbons from water by magnetic activated carbon nanocomposite from green tea waste, Journal of Hazardous Materials 2021, 415, 125701.
Inbaraj, B.S., Chen, B.Y., Liao C.W., Chen, B.H. Green synthesis, characterization and evaluation of catalytic and antibacterial activities of chitosan, glycol chitosan and poly(g-glutamic acid) capped gold nanoparticles, International Journal of Biological Macromolecules 2020, 161, 1484-1495.
Hsu, K.Y., Inbaraj, B.S., Chen, B.H. Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods. Journal of Food & Drug Analysis 2020, 28, 128-142.
Chen, B.H. Inbaraj, B.S. Nanoemulsion and nanoliposome based strategies for improving anthocyanin stability and bioavailability. Nutrients 2019, 11, 1052.
Lu, P.S., Inbaraj, B.S., Chen, B.H. Determination of oral bioavailability of curcuminoid dispersions and nanoemulsions prepared from Curcuma longa Linnaeus. Journal of the Science of Food & Agriculture 2018, 98, 51-63.
Ho, N.H., Inbaraj, B.S., Chen, B.H. Utilization of microemulsions from Rhinacanthus nasutus (L.) Kurz to improve carotenoid bioavailability. Scientific Reports 2016, 6, 25426.
Inbaraj, B.S., Chen, B.H. Nanomaterial-based sensors for detection of foodborne bacterial pathogens and toxins as well as pork adulteration in meat products. Journal of Food & Drug Analysis 2016, 24, 15-28.
Huang, R.F.S., Y.J. Wei, Inbaraj, B.S., Chen, B.H. 2015. Inhibition of colon cancer cell growth by nanoemulsion carrying gold nanoparticle and lycopene. International Journal of Nanomedicine 2015, 10, 2823-2846.
Huang, R.T., Y.F. Lu, Inbaraj, B.S., Chen, B.H. 2015. Determination of phenolic acids and flavonoids in Rhinacanthus nasutus (L.) Kurz by high-performance-liquid-chromatography with photodiode-array-detection and tandem mass spectrometry. Journal of Functional Foods 2015, 12, 498-508.
Loh, C.H., Inbaraj, B.S., Liu, M.H., Chen, B.H. 2012. Determination of chlorophylls in Taraxacum formosanum by high-performance liquid chromatography-diode array detection-mass spectrometry and preparation by column chromatography. Journal of Agricultural and Food Chemistry, 60: 6108-6115.
Inbaraj, B.S., Chen, B.H. Dye adsorption characteristics of magnetite nanoparticles coated with a biopolymer poly(g-glutamic acid), Bioresource Technology 2011, 102, 8868-8876.
Wang, C.C. Chang, S.C., Inbaraj, B.S., Chen, B.H. Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum Linnaeus and evaluation of antioxidant activity, Food Chemistry 2010, 120, 184-192.
Book Chapters (Recent 6 book chapters)
Kashyap, P., Thakur, M., Kalsi, R., Sridhar, K., Sharma, M., Kumar, S., Inbaraj, B.S. (2023) Molecular aspects on anti-SARS-CoV-2 activity of flavonols: Inhibitory on protein targets, immunomodulatory, and anti-inflammatory effects. In “Anti-SARS-CoV-2 activity of flavonoids”, J.T. Chen (Ed.), CRC Press/Taylor & Francis, In Press.
Chen, B.H. & Inbaraj, B.S. (2016). Nanomaterial-based sensors for mycotoxin analysis in food. In “Nanoscience and Food Industry”, A.H. Grumezescu (Ed.), Elsevier, USA, pp. 387-423.
Inbaraj, B.S. & Chen, B.H. (2016). Polysaccharide composition in Chinese dates (Jujubes) and health benefits. In “Chinese Dates (Jujubes): A Traditional Functional Food”, J.Y. Shi (Ed.), CRC Press, Taylor & Francis, USA, pp.177-207.
Chen, B.H. & Inbaraj, B.S. (2014). Poly(g-glutamic acid)-coated superparamagnetic iron oxide nanoparticles. In Dekker Encyclopedia of Nanoscience and Nanotechnology, S.E. Lyshevski (Ed.). Third Edition, CRC Press, Taylor and Francis Group, New York, pp 4772-4786.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavones in foods and ingestion in the diet. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 3, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 28-45.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavone ingestion by multiethnic population: implications for health. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 21, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 349-363.
Conference Papers (Recent 7 conference papers)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Inhibition mechanism of lung cancer cells by various nanoformulations prepared from Taiwan tilapia skin. International Conference on Materials Science, Engineering & Technology, Singapore, September 7-9, 2023.
Huang, R.S., W.J. Wei, Inbaraj, B.S. Chen, B.H. Inhibition mechanism of gold-lycopene nanoemulsion on colon cancer cell through passive targeting. 11th Cross-Strait Workshop on Nanoscience & Technology, Hong Kong. Dec. 14-17, 2014.
Chen, Y.J., Inbaraj, B.S., Pu, Y.S., Chen, B.H. Development of lycopene micelle and lycopene chylomicron and comparison of bioavailability. World Gene Convention, Haikou, China, Nov. 13, 2013.
Sureshbabu, K., M. Anandkumar, T.Y. Tsai, T.H. Kao, Inbaraj, B.S., Chen, B.H. Cytotoxicity and antibacterial activity of gold decorated cerium oxide nanoparticles. Materials Science & Technology Conference, Quebec, Canada, October 27-31, 2013.
Chen, B.H., Inbaraj, B.S. Synthesis, characterization and toxic metal-binding ability of poly(γ-glutamic acid)-coated superparamagnetic nanoparticles. Nanotech Conference & Expo 2012, Santa Clara, California, USA, June 18-21 2012.
Inbaraj, B.S., Chen, B.H. Color and metal removal characteristics of magnetic nanoparticles coated with a biopolymer poly(γ-glutamic acid). 9th Taiwan/ U.S. Air Force Nanoscience Workshop, Kenting, Taiwan, April 16–19, 2012.
Inbaraj, B.S., Chen, B.H. Synthesis and characterization of poly(γ-glutamic acid)-coated magnetite nanoparticles and their effects on antibacterial activity and cytotoxicity. Second World Conference on Nanomedicine and Drug Delivery, Kerala, India, March 11-13, 2011.
Professional Profiles
https://scholar.google.co.uk/citations?hl=en&user=W0lDtyQAAAAJ
https://www.researchgate.net/profile/B-Inbaraj-2
https://www.scopus.com/authid/detail.uri?authorId=57130902200
https://orcid.org/0000-0003-4301-7614
https://www.linkedin.com/in/stephen-inbaraj-baskaran-a16635298/
In this article, we discuss whether yippee noodles are safe to eat by exploring the ingredients, nutritional value, and health risks of eating yippee noodles as well as some suggestions on healthy alternatives in noodle preparation.
Yippee noodles are instant noodles mostly consumed by Indians for their long, non-sticky, and slurpy delicious taste combined with a blend of Indian spices and dry vegetables.
Is yippee noodles safe to eat?
No, it is not safe to eat yippee noodles as it is a high-calorie instant food containing significantly high levels of carbohydrates, saturated fat, hydrolyzed vegetable protein, sodium, and chemical additives.
All these can lead to high blood pressure, elevated blood sugar, abnormal cholesterol, obesity, digestive problems and certain cancer types (1,2,3,4,5).
In addition, a total of 13 chemical additives in the form of thickeners, stabilizers, acidity regulators, flavour enhancers, and anticaking agents are present in yippee noodles. Although they are permitted for use in foods, accumulating chemicals in your body as a compromise for taste is not a healthy option in the long run (6,7).
What are the ingredients of yippee noodles?
The ingredients of yippee noodles include refined wheat flour (maida), refined palm oil, iodized salt, wheat gluten, thickeners (E508-potassium chloride, E412-Guar gum), stabilizers (E170(i)-calcium carbonate, E339(ii)-disodium phosphate, E450(iii)-sodium hexametaphosphate, E452(i)-sodium polyphosphate), and acidity regulators (E501(i)-potassium carbonate, E500(i)-sodium bicarbonate, E330-citric acid).
Additionally, two seasoning powder packs contain dehydrated vegetables, spices and condiments, sugar, hydrolyzed vegetable protein, flavouring substances, flavour enhancers (E627-disodium guanylate, E631-disodium inosinate), acidity regulator (E330-citric acid), anticaking agent (E551-silica), minerals, vitamins, starch, maltodextrin and yeast extract.
What is the nutritional value of yippee noodles?
The nutritional composition of yippee noodles is shown below:
|
Nutritional information |
Per 100 g |
Nutritional information |
Per 100 g |
|
Energy (kcal) |
459 |
Sodium (mg) |
1247.1 |
|
Carbohydrate (g) |
62.6 |
Protein (g) |
9.0 |
|
Total sugar (g) |
3.0 |
Calcium (mg) |
128.5 |
|
Added sugar (g) |
1.6 |
Iron |
2.6 |
|
Total fat (g) |
20.1 |
Vitamin C (mg) |
6.0 |
|
Trans fat (g) |
0.1 |
Vitamin B9 (mcg) |
17.7 |
|
Saturated fat (g) |
10.7 |
|
|
Yippee noodles are a high-calorie food as their energy value is greater than 225 kcal/100 g, with refined wheat flour (maida) contributing to carbohydrate content while refined palm oil to total fat and saturated fat (8).
The saturated fat in yippee noodles accounts for 55% of the daily allowable saturated fat limit for women (20 g) and 33% for men per day (30 g). Also, 100 g of yippee noodles provide about 54% of the daily allowable limit of sodium for humans (2300 mg/100 g) (9).
Despite these values, yippee noodles are claimed by manufacturing companies as the source of 5 essential nutrients including calcium, iron, vitamin C, folic acid, and protein.
What are the risks of eating yippee noodles?
Besides the low nutritional value of instant foods, the carbohydrate, total sugar, fat and saturated fat contributing to high calories in yippee noodles can result in a high glycemic index, diabetes, obesity, and inflammation, as confirmed by many studies (1,3,4,5).
Studies have also shown a relation between high sodium or high fat intake and the occurrence of blood pressure, cardiovascular disease, stroke and heart failure (2,4,5). Eating foods with high saturated fat can raise the bad low-density lipoprotein (LDL) cholesterol in the blood, which in turn increases the risk of heart disease (3,4,5).
Moreover, chemical additives and preservatives can cause asthma, allergic reactions, attention deficit hyperactivity disorder, gut and gastrointestinal diseases, coronary heart disease, obesity, and cancer. Phosphate additives can cause hyperphosphatemia in chronic kidney disease patients (6,7,10).
Is refined wheat flour “maida” dangerous?
Yes, it is dangerous as it is made by removing the fibre-rich bran and nutrient-rich germ from the whole wheat, followed by processing using bleaching agents such as benzoyl oxide and chlorine gas and other chemicals including calcium peroxide, chlorine gas, NO2, chlorine dioxide, and azodicarbonamide (11).
Is hydrolyzed protein an indirect addition of MSG to noodles?
Yes, hydrolyzed vegetable proteins in yippee noodles can release glutamic acid which combines with sodium to form monosodium glutamate (MSG) (12). With awareness of the toxic effects of MSG, the instant foods label ‘no added MSG’, but add hydrolyzed protein to generate MSG in noodles, resulting in MSG-linked health effects including obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxicity, and reproductive problems (13).
What are the healthy alternatives in noodle preparation?
Some healthy inputs in noodle preparation can be replacing
- Refined wheat flour with whole wheat or other grains (4,5).
- Refined palm oil with healthy oil such as sunflower oil, soybean oil, canola oil or olive oil (4).
- Dehydrated vegetables with freshly chopped vegetables (4,5).
- Packaged seasoning with homemade seasoning (4).
Conclusion
In this article, we have clarified whether yippee noodles are safe to eat by listing out the ingredients and nutritional value, followed by health risks associated with eating yippee noodles and some healthy alternatives in noodle preparation. I suggest a gradual decrease in eating instant foods and switch to homemade healthy alternatives and an intake of dry fruits, nuts, fresh fruits and vegetables.
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References
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Ganga S, Mathiyoli, PM, Naachimuthu KP. Dark side of the white flour-Maida. Ind J Health Well-being. 2020;11(1-3):100-105.
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Ramesh M, Muthuraman, A. Chapter 1 – Flavoring and Coloring Agents: Health Risks and Potential Problems. In Handbook of Food Bioengineering – Natural and Artificial Flavoring Agents and Food Dyes, Eds. Grumezescu AM and Holban, AM, Academic Press/Elsevier, 2018, 1-28.
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Niaz K, Zaplatic E, Spoor J. Extensive use of monosodium glutamate: A threat to public health? EXCLI J. 2018;17:273-278.