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Innovations in Grain Storage and Processing: Strategies for Reducing Losses...
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Innovations in Grain Storage and Processing: Strategies for Reducing Losses and Enhancing Food Product Quality

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

Deadline for manuscript submissions: 30 April 2025 | Viewed by 3463

Special Issue Editors

Dr. Ming Li

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: starch; molecular structure; property; retrogradation; simulation
Dr. Jongbin Lim

E-Mail Website
Guest Editor
Department of Food Bioengineering, Jeju National University, Jeju 63243, Republic of Korea
Interests: carbohydrate chemistry; gut-brain axis; glucagon-like peptide-1; starch digestion; enzyme; glycemic response; obesity; diabetes; cognitive disorder
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Rui Liu

E-Mail Website
Guest Editor
State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Interests: food additives; functional ingredients; proteins; polysaccharides; structure

Special Issue Information

Dear Colleagues,

As we face the urgent challenge of global food security, the importance of grains as a basic food source is clearer than ever. However, from the field to our tables, we lose too much of this precious resource. This is why we are launching a Special Issue titled "Innovations in Grain Storage and Processing: Strategies for Reducing Losses and Enhancing Food Product Quality." Our goal is to gather the latest research that can help us maintain grain safety and improve the quality of our food.

We invite you to share your groundbreaking work on the following topics:

  • Improving Grain Storage: We are looking for new ways to store grains that cut losses and keep them in top condition for longer.
  • Advancing Grain Processing: If you have innovative methods that make grain processing more efficient and produce higher quality food, we want to hear about them.
  • Creating New Grain-Based Foods: We are interested in research that leads to new, nutritious, and appealing grain-based foods.

We believe that your contributions can make a significant difference in addressing food security and improving grain quality.

We are excited to receive your contributions and to join forces in advancing our knowledge in this critical area.

Dr. Ming Li
Dr. Jongbin Lim
Prof. Dr. Rui Liu
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

  • grain storage
  • grain processing
  • innovative food
  • food security
  • food quality

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Published Papers (3 papers)

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Research

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14 pages, 4835 KiB  
Article
Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion
by Seonghyeon Nam, Oguz K. Ozturk and Jongbin Lim
Foods 2025, 14(2), 233; https://doi.org/10.3390/foods14020233 - 13 Jan 2025
Viewed by 738
Abstract
In this study, we explored the binding mechanism between tannic acid (TA) and gluten to apply TA as an ingredient in bread-making to evaluate its baking performance and starch digestion. The interaction was systematically investigated by analyzing binding affinity, binding mode, and matrix [...] Read more.
In this study, we explored the binding mechanism between tannic acid (TA) and gluten to apply TA as an ingredient in bread-making to evaluate its baking performance and starch digestion. The interaction was systematically investigated by analyzing binding affinity, binding mode, and matrix structure of the TA–gluten complex using fluorescence quenching, molecular docking, and confocal laser scanning microscopy. TA strongly interacted with gluten via non-covalent interactions, mainly hydrogen bonds, and formed the major hydrogen bonds with six different glutamines (Q32, Q108, Q313, Q317, Q317, and Q349), which play a critical role in gluten network construction among amino acid residues of gluten. Additionally, TA showed lower binding affinity toward glutenin (−10.4 kcal/mol) compared to gliadin (−8.9 kcal/mol), implying stronger binding with glutenin. Consequently, the interaction between TA and gluten created a dense and compact gluten network structure. It influenced baking performance, causing a decrease in bread loaf volume while an increase in firmness and lowering the starch digestion rate, increasing slowly digestible starch and resistant starch fractions. This study identified the binding mechanism of TA toward gluten and provides better insights into how to apply TA or perhaps other polyphenols to design functional bakery products to control starch digestion rate. Full article
(This article belongs to the Special Issue Innovations in Grain Storage and Processing: Strategies for Reducing Losses and Enhancing Food Product Quality)
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15 pages, 3556 KiB  
Article
Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents
by Zhong Han, Wenhao Xiao, Yuhuan Geng, Diejia Cai, Xin’an Zeng, Wei Zhao, Wenhong Gao and Ji Ma
Foods 2025, 14(1), 30; https://doi.org/10.3390/foods14010030 - 26 Dec 2024
Viewed by 1354
Abstract
The polyphenol–starch complex has become a hot research topic since it is evident that this modification method can alter the physicochemical properties of starch as well as improve its nutritional value. This work aimed to evaluate the effect of ginger polyphenol gingerols (GNs) [...] Read more.
The polyphenol–starch complex has become a hot research topic since it is evident that this modification method can alter the physicochemical properties of starch as well as improve its nutritional value. This work aimed to evaluate the effect of ginger polyphenol gingerols (GNs) and shogaols (SNs) on the structure of starch with different amylose content (WCS, CS, G56, G80). Textural and rheological results indicated that GNs and SNs had more pronounced inhibitory retrogradation effects for relative low-level amylose starches (WCS and CS) compared to relative high-level amylose starches (G56 and G80). GNs and SNs improved the freeze–thaw stability of starch gels. FT-IR and XRD results revealed that GNs and SNs decreased the (short- and long-range) ordered structure of starches through a non-covalent interaction. Moreover, DSC results proved that the gelatinisation temperature of CS/G56/G80 significantly increased, and the enthalpy (ΔH) decreased by the incorporation of GNs and SNs. Overall, this in-depth study is beneficial in providing valuable pathways for starch–polyphenol interactions to improve the quality of starchy foods. Full article
(This article belongs to the Special Issue Innovations in Grain Storage and Processing: Strategies for Reducing Losses and Enhancing Food Product Quality)
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Review

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16 pages, 1590 KiB  
Review
Non-Thermal Treatment Mediated by Curcumin for Enhancing Food Product Quality
by Ziyuan Wang, Haihong Yang, Zhaofeng Li and Jie Liu
Foods 2024, 13(23), 3980; https://doi.org/10.3390/foods13233980 - 9 Dec 2024
Viewed by 688
Abstract
Increasing antibiotic resistance is one of the world’s greatest health problems, and biocide use in food disinfection, alongside other application fields, could increase antibiotic resistance. Effective and eco-friendly food decontamination treatment with minimal chemical intervention in food production is urgently needed. Synergistic antimicrobial [...] Read more.
Increasing antibiotic resistance is one of the world’s greatest health problems, and biocide use in food disinfection, alongside other application fields, could increase antibiotic resistance. Effective and eco-friendly food decontamination treatment with minimal chemical intervention in food production is urgently needed. Synergistic antimicrobial interaction of photoactive compounds and blue-light-emitting diodes have recently been proven effective in agricultural and environmental applications. Curcumin-based non-thermal treatment has been reviewed in this work for the development of a safe and effective decontamination tool that could be adapted to the food industry. The antimicrobial mechanism of the synergistic interaction and the inhibitory efficacy against foodborne pathogens (bacteria in both vegetative form and spore, as well as in biofilms) are discussed. Further studies on curcumin and its derivative, as well as light illumination patterns, were compared for enhanced bactericidal efficacy. Moreover, studies relating to photodynamic inactivation treatment for food sanitation and food quality enhancement (cereal grains and other food products) were summarized, as well as the impact on food organoleptic and nutritional quality. Full article
(This article belongs to the Special Issue Innovations in Grain Storage and Processing: Strategies for Reducing Losses and Enhancing Food Product Quality)
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