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Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (5 February 2024) | Viewed by 24291

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Special Issue Editors

Dr. Slađana Žilić

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Guest Editor

Food Technology and Biochemistry Laboratory, Maize Research Institute, Zemun Polje, Belgrade-Zemun, Serbia
Interests: cereal chemistry and technology; bioactive compounds-identification, characterization and fate under conditions of thermal treatments, storage and in vitro digestibility; recovery of phytochemicals from cereal processing by-products and waste; heat-induced contaminants in cereal–based food products (Maillard reaction products-identification, characterization and mitigation conditions); cereal and legume protein characterization

Prof. Dr. Jinshui Wang

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Guest Editor

College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Interests: cereal chemistry; cereal products; cereal proteins; processing technology; wheat dough; gluten
Special Issues, Collections and Topics in MDPI journals

Dr. Ying Liang

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Guest Editor

College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Interests: cereal proteins; processing technology; nutritional functionality; instant noodles; gluten
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal, a special commodity with strategic significance, is an important part of the national security strategy and has crucial significance for the stable development of the national economy. Cereal chemistry is a subject that studies the physical, physiological and biochemical properties; nutritional function; processing technology; and the rational utilization of various cereals and cereal products. Research about cereal chemistry focuses on several aspects, including the external morphological characteristics of cereals; changes in the structural, physicochemical and biochemical properties of components during processing and storage; and the processing technology and nutritional function of cereal products. Advances in research about cereal chemistry provides a theoretical basis for improving cereal quality, developing new cereal resources, evolving the storage and processing technology of cereal and cereal products, scientifically adjusting dietary structures, strengthening the quality control of cereal and cereal products, and improving the level of raw material processing and comprehensive utilization of cereals. Therefore, this Special Issue welcomes all types of papers, including original research articles, reviews, brief communications and opinions related to the knowledge and application of cereal and cereal product chemistry, nutrition and technology. We are eager to receive your contributions.

Dr. Slađana Žilić
Prof. Dr. Jinshui Wang
Dr. Ying Liang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

cereal chemistry
nutritional functionality
processing technology
gluten-free food

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Published Papers (11 papers)

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Research

11 pages, 1071 KiB

Open AccessArticle

Assessing Amylose Content with Iodine and Con A Methods, In Vivo Digestion Profile, and Thermal Properties of Amylosucrase-Treated Waxy Corn Starch

by Inmyoung Park and Mohamed Mannaa

Foods 2024, 13(8), 1203; https://doi.org/10.3390/foods13081203 - 15 Apr 2024

Cited by 1 | Viewed by 1159

Abstract

In this study, waxy corn starch was modified with 230 U or 460 U of amylosucrase (AS) from Neisseria polysaccharea (NP) to elongate the glucan. The amylose content of the AS-modified starches was determined using iodine and concanavalin A (Con A) methods, and their in vivo digestion, thermal, swelling, and pasting properties were evaluated. The amylose content of AS-treated starches was not significantly different (p > 0.05) when using the Con A method but was significantly higher than that of non-AS-treated samples when using the iodine method. In vivo, rats fed AS-treated starch had significantly lower blood glucose levels at 15 min than other rats; rats fed 460 U AS had lower blood glucose levels at 30 and 60 min than non-AS-treated rats. DSC analysis revealed that AS-treated starches exhibited higher initial, melting, and completion temperatures. Minimal volume expansion was observed by swelling factor analysis, while a Rapid Visco Analyzer assessment revealed that they had higher pasting onset temperatures, lower peak viscosities, and no trough viscosity compared to native starch. The elongated glucans in AS-treated starch reinforced their crystalline structure and increased slowly digestible and enzyme-resistant starch content. Overall, AS-treated starch showed unique thermal properties and a reduced blood glucose index upon administration. This distinctive characteristic of NPAS-treated starch makes it a good candidate food or non-food material for cosmetic products, medical materials, and adhesives. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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15 pages, 1983 KiB

Open AccessArticle

Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality

by Sefik Tekle, Gorkem Ozulku, Hatice Bekiroglu and Osman Sagdic

Foods 2024, 13(1), 139; https://doi.org/10.3390/foods13010139 - 30 Dec 2023

Cited by 4 | Viewed by 1468

Abstract

Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav). The functional properties of FGHs and their usage possibilities in frozen dough bread making were investigated. FGH treated with alc showed a higher emulsifying stability index (189 min), while FGH treated with sav showed greater foaming capacity (27.8%) and fat-binding capacity (1.84 mL/g). Bread doughs were produced using two FGHs (alc and sav) and their combination (FGH-alc + FGH-sav). Using FGH treated with these enzymes individually was more effective than their combination in terms of polyacrylamide gel electrophoresis (SDS-PAGE) results and bread quality (specific volume and hardness). The addition of FGH into bread dough showed no significant effect on bread dough viscoelasticity (tan δ), while the increment level of tan δ value for control dough was higher than the dough containing FGH after frozen storage (−30 °C for 30 days). The highest freezable water content (FW%) was found in control dough (33.9%) (p < 0.05). The highest specific volume was obtained for control fresh bread and bread with FGH-alc, while the lowest volume was obtained for fresh bread containing FGH-sav (p < 0.05). After frozen storage of the doughs, the bread with FGH-alc showed the highest specific volume. FGH addition caused a significant reduction in the L* (lightness) value of fresh bread samples when compared to control bread (p < 0.05). This study suggested that usage of FGH-alc in bread making decreased the deterioration effect of frozen storage in terms of the specific volume and hardness of bread. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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13 pages, 820 KiB

Open AccessArticle

Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

by Hamit Koksel, Buket Cetiner, Vladimir P. Shamanin, Z. Hazal Tekin-Cakmak, Inna V. Pototskaya, Kevser Kahraman, Osman Sagdic and Alexey I. Morgounov

Foods 2023, 12(18), 3376; https://doi.org/10.3390/foods12183376 - 8 Sep 2023

Cited by 10 | Viewed by 4944

Abstract

The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and blue (Blue 10) colored wheats were used in the study. The whole wheat flours of Blue 10 and Purple 8 had higher farinograph stability, lower softening degree, and higher quality numbers indicating that they had better rheological properties. Bread produced from whole wheat flour of blue-colored grain had significantly higher loaf volume and better symmetry, crust color, crumb cell structure, and softness values among others (p < 0.05). The whole wheat bread produced using Element 22 had the highest crust and crumb L* color values, while Purple 8 and EF 22 had the lowest crust and crumb L* color values, suggesting that purple-colored grains have a tendency to make whole wheat bread with darker crust and crumb color. Bread produced from cultivar Blue 10 had the lowest firmness values while Element 22 had the highest firmness values. The highest total phenolic content and antioxidant capacity values were obtained from the whole wheat bread sample from purple-colored wheat (Purple 8). The whole wheat flour of Element 22 had the highest total dietary fiber content among all samples (p < 0.05). The differences between whole wheat bread samples in terms of total dietary fiber and glycemic index were not statistically significant. The results of the present study indicated that colored wheats can be used to produce whole wheat breads with higher nutritional properties and acceptable quality characteristics. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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7 pages, 567 KiB

Open AccessCommunication

Characterization of Wei Safflower Seed Oil Using Cold-Pressing and Solvent Extraction

by Linlin Song, Sheng Geng and Benguo Liu

Foods 2023, 12(17), 3228; https://doi.org/10.3390/foods12173228 - 28 Aug 2023

Cited by 3 | Viewed by 1668

Abstract

Wei safflower seed oil (WSO) prepared by the cold pressing method and organic solvent extraction method was characterized in this study. The yield of cold-pressed WSO (CP-WSO) was inferior to that of n-hexane-extracted WSO (HE-WSO). The physicochemical properties (refractive index, density, iodine value, insoluble impurities) and fatty acid compositions were similar, and both were rich in linoleic acid. However, CP-WSO had better color and less solvent residue. The type and content of vitamin E in CP-WSO was also superior to that in HE-WSO, which explained the high oxidative stability of CP-WSO in the Rancimat test. Our results provide a reference for the development of Wei safflower seed oil. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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10 pages, 3403 KiB

Open AccessCommunication

Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch

by Yangyang Sun, Renbing Qin, Jie Zeng and Guanglei Li

Foods 2023, 12(16), 3076; https://doi.org/10.3390/foods12163076 - 16 Aug 2023

Cited by 6 | Viewed by 1608

Abstract

The objective of this study was to investigate the effect of temperature changes during heat–moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS particles. The polarized crosses of SPS were irregular and partially blurred. The relative crystallinity and short-range order of SPS decreased, while rearrangement and reorientation of the starch molecules occurred and the thermal stability increased. The resistant starch content of SPS reached the highest (24.77%) after 4 h treatment at 110 °C and 25% moisture. The obtained results can provide a reference for the modification of SPS. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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16 pages, 1718 KiB

Open AccessArticle

Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain

by Yuanxiao Liu, Mengmeng Li, Erqi Guan, Yuanfang Liu, Ke Bian and Yingquan Zhang

Foods 2023, 12(16), 2992; https://doi.org/10.3390/foods12162992 - 8 Aug 2023

Cited by 2 | Viewed by 1370

Abstract

Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of soft wheat and thus improving cake quality. In order to modify the protein properties of soft wheat used for cake production, superheated steam (SS) was used to treat soft wheat grains at 165 °C and 190 °C for 1, 2, 3, 4, and 5 min, respectively, followed by the milling of wheat grains to obtain refined wheat flour. The properties of proteins and cakes were analyzed using refined wheat flour as materials. First, changes in the structures of wheat proteins were analyzed by determining the solubility, molecular weight distribution and secondary structure of proteins in wheat flour. Secondly, changes in the functional properties of proteins were analyzed by determining the foaming properties and emulsifying properties of proteins in wheat flour. Finally, the specific volume and texture of cakes with wheat flour milled from SS-treated wheat were analyzed. At the initial stage of SS treatment, some of the gliadin and glutenin aggregated, and the gluten macro-polymer (GMP) contents increased. This allowed a more stable gluten network to form during dough kneading, leading to an improvement in dough elasticity. In addition, a short time period (1–3 min) of SS treatment improved the emulsifying properties and foaming ability of wheat protein, which helped to improve the specific volume and texture of cakes. Increasing the SS temperature from 165 °C to 190 °C reduced the optimal treatment time needed to improve cake quality from 3 min to 1 min. SS treatment for longer time (>3 min) periods led to severe protein aggregation and a decrease in the foaming ability and emulsifying properties of protein, which led to a deterioration in the cake quality. Thus, SS treatment at 165 °C for 1–3 min and 190 °C for 1 min could be a suitable method of improving the physicochemical properties of soft wheat used to make cakes with high specific volumes and good texture. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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9 pages, 3032 KiB

Open AccessCommunication

Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch

by Gang Li, Xiaohong Ge, Changsheng Guo and Benguo Liu

Foods 2023, 12(13), 2620; https://doi.org/10.3390/foods12132620 - 6 Jul 2023

Cited by 6 | Viewed by 1827

Abstract

The effects of ultrasonic treatment on the structure and physicochemical properties of pea starch were investigated in this study. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. In the process of treatment, there were some depressions and pores on the surface of pea starch granules. Although the crystallization type of starch was retained, its crystallinity decreased. The pasting temperature of pea starch remained stable after ultrasonic treatment, but its peak viscosity, trough viscosity, cold viscosity, breakdown viscosity and setback viscosity all declined significantly. The transparency of starch paste decreased, but proper ultrasonic treatment could improve the strength of starch gel. The obtained results can provide a reference for the physical modification of pea starch. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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17 pages, 7119 KiB

Open AccessArticle

Spatiotemporal Characteristics of Food Supply–Demand Balance in Uzbekistan under Different Scenarios

by Xinzhe Song, Yanzhao Yang, Chiwei Xiao, Chao Zhang, Ying Liu and Yuanqing Wang

Foods 2023, 12(10), 2065; https://doi.org/10.3390/foods12102065 - 20 May 2023

Viewed by 2019

Abstract

The food supply–demand balance is a perpetual concern for many countries, especially developing countries, such as Uzbekistan. Using the land resource carrying capacity model, here, food supply and demand for the cereals and calories in Uzbekistan during 1995–2020 were revealed. Despite increased demand for cereals and calories, unstable crop production has led to volatile growth patterns. The carrying capacity of cropland resources under Uzbekistan’s consumption standard shifted from overload to surplus and then to balance. Moreover, the carrying capacity of cropland resources under the healthy diet standard moved from balance to surplus in the past 25-years. Additionally, the calorific equivalent land resource carrying capacity under Uzbekistan’s consumption standard fluctuated, with the carrying state shifting from balance to surplus, and the healthy diet standard still in overload. These findings can help guide sustainable production and consumption strategies in Uzbekistan and other countries by analyzing the consumption structure and changes in supply and demand relationships. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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11 pages, 637 KiB

Open AccessArticle

Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics

by Wei Gong, Xiaohua Wang, Fengjiao Wang and Jinshui Wang

Foods 2023, 12(9), 1879; https://doi.org/10.3390/foods12091879 - 2 May 2023

Cited by 3 | Viewed by 2372

Abstract

Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial wheat flour varieties were used as raw materials in this study. The flour quality, gluten aggregation and solvent retention capacity, and their correlations were analyzed. The results showed that protein content, wet gluten content, dry gluten content and the swelling index of glutenin were positively correlated with torque maximum (BEM), torque 15 s before maximum torque (AM), torque 15 s after maximum torque (PM) and gluten aggregation energy (AGGEN). Moreover, they were significantly correlated with the solvent retention capacity. BEM, AM, PM and AGGEN were positively correlated with standard solvent water-SRC (WSRC) and lactic acid-SRC (LASRC). For supplemental solvents, ethanol-SRC (EthSRC) was positively correlated with AGGEN. Sodium dodecyl sulphate-SRC (SDSSRC) was highly correlated with peak maximum time (PMT). Metabisulfite-SRC (MBSSRC) and MBS + SDSSRC were also significantly correlated with BEM, AM, PM and AGGEN sodium metabisulfite. There were significant correlations between gluten aggregation characteristic, standard SRC solvent and supplemental solvent. This study provides a theoretical basis for the evaluation of wheat flour quality. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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18 pages, 2083 KiB

Open AccessArticle

Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion

by Nada Ćujić Nikolić, Slađana Žilić, Marijana Simić, Valentina Nikolić, Jelena Živković, Smilja Marković and Katarina Šavikin

Foods 2023, 12(9), 1870; https://doi.org/10.3390/foods12091870 - 30 Apr 2023

Cited by 8 | Viewed by 2374

Abstract

An anthocyanin-rich blue maize waste product was used for anthocyanin extraction. To preserve bioactive phenolic compounds, a spray-drying technique was employed using conventional wall material maltodextrin (MD), with novel one, hydroxypropyl-β-cyclodextrin (HPBCD). The obtained spray-dried maize extract (SME) and microencapsulates were analyzed based on physicochemical powder properties, chemical analysis, antioxidant activity, and digestibility. The examined microencapsulates demonstrated good powder properties, exhibited a high powder yield (up to 83%), and had a low moisture content (less than 5%). HPBCD and MD + HPBCD combinations demonstrated superior powder properties in the terms of decreasing the time necessary for rehydration (133.25 and 153.8 s, respectively). The mean average particle diameter ranged from 4.72 to 21.33 µm. DSC analyses signified high powder thermal stability, around 200 °C, related to the increasing preservation with biopolymer addition. The total phenolic and anthocyanin compounds ranged from 30,622 to 32,211 mg CE/kg (CE—catechin equivalents) and from 9642 to 12,182 mg CGE/kg (CGE—cyanidin 3-glucoside equivalents), respectively, associated with good bioactive compound protection. Microencapsulates with both carriers (15% MD and 15% HPBCD) had the highest digestibility (73.63%). Our results indicated that the microencapsulates created with the active ingredient and the wall materials (MD and HPBCD) could protect phenolic compounds/anthocyanins against ABTS radicals (63.53 and 62.47 mmol Trolox Eq/kg, respectively). Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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20 pages, 3397 KiB

Open AccessArticle

Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran

by Muhammad Tayyab Rashid, Kunlun Liu, Simeng Han, Mushtaq Ahmed Jatoi and Frederick Sarpong

Foods 2023, 12(6), 1236; https://doi.org/10.3390/foods12061236 - 14 Mar 2023

Cited by 9 | Viewed by 2324

Abstract

Over the years, extrusion has been a multi-step thermal technique that has proven to be the most effective process to stabilize rice bran (RB). This study aimed to investigate the effects of extrusion treatment and temperature (15, 25, and 40 °C) on the storage stability, lipid oxidation, peroxidase, and peroxide values, free fatty acids, fatty acid composition, and protein variations of RB over 60 days. The study offers novel insights into the changes in RB’s protein and amino acid compositions during extrusion and storage, which has not been extensively explored in prior research. After extrusion processing, peroxidase activity (POD) and lipase activity (LPS) were significantly reduced. However, peroxide value (PV), free fatty acids (FFA), and malondialdehyde content (MDA) observed a significantly increased by 0.64 mEqO2/kg, 8.3 mg/100 g, and 0.0005 μmol/L respectively. The storage stability of RB after extrusion shows that the POD, LPS, FFA, PV, and MDA were positively correlated with storage duration and temperature. The oleic acid/linoleic acid ratio in processed RB by extrusion had no significant changes during storage. The total and essential/non-essential amino acid ratios showed a downward trend of 5.26% and 8.76%, respectively. The first-order kinetics was the best-fitting model to describe the enzymatic inactivation and degradation of extruded RB during storage. The extrusion treatment did not affect the crude protein and the essential subunits of protein. Overall, the optimized extrusion procedure exhibited promising results in stabilizing the RB. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)

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