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Functional Cereal Food: Properties, Functionality and Applications
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Functional Cereal Food: Properties, Functionality and Applications

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

Deadline for manuscript submissions: closed (15 June 2024) | Viewed by 15068

Special Issue Editors

Dr. Aldona Sobota

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Guest Editor
Department of Engineering and Cereal Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: functional foods; physicochemical properties of foods; food analysis; food processing; food quality
Special Issues, Collections and Topics in MDPI journals
Dr. Piotr Zarzycki

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Guest Editor
Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: flour; rheology; texture properties
Special Issues, Collections and Topics in MDPI journals
Dr. Agnieszka Nawrocka

E-Mail Website
Guest Editor
Bohdan Dobrzański Institute of Agrophysics of the Polish Academy of Sciences, Lublin, Poland
Interests: IR spectroscopy; Raman spectroscopy; fluorescence; nanotechnology; spectroscopic methods in food quality determination
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, we can observe a growing increase in consumer demand for healthy and functional foods. Food or dietary components can be recognized as functional foods if they may provide a health benefit beyond essential nutrition. Food can be functional by itself or can be made functional by applying any technological or biotechnological means to increase the concentration of, add, remove or modify a particular component as well as to improve its bioavailability. Since prehistoric times, cereal and cereal-based food products have been the staple of the human diet. They are high in many distinct bioactive substances, so they are commonly accepted as functional foods and nutraceuticals, providing proteins, energy, minerals, vitamins, and antioxidants required for human health. Cereals also include dietary fiber such as β-glucan and arabinoxylan, carbohydrates such as resistant starch, and oligosaccharides. Therefore, this Special Issue on “Functional Cereal Food” will present recent developments in cereal technology. You are cordially invited to submit review articles and original research papers focused on:

  • Development of new cereal-based products with functional properties;
  • Advances in cereal processing and the influence of processing on functional properties of cereal-based food;
  • Fortified and reformulated cereal products;
  • Nutritional and functional properties of cereals and cereal-based foods;
  • Bioactive substances in cereals or cereal-based foods.

Dr. Aldona Sobota
Dr. Piotr Zarzycki
Dr. Agnieszka Nawrocka
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-based food
  • bioactive substances
  • functional food
  • food processing
  • food fortification
  • human health
  • dietary fiber

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Published Papers (7 papers)

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Research

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15 pages, 1498 KiB  
Article
Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread
by Nerea Fernández-Canto, María Belén García-Gómez, María Lourdes Vázquez-Odériz, Matilde Lombardero-Fernández, Santiago Pereira-Lorenzo, Ángel Cobos, Olga Díaz and María Ángeles Romero-Rodríguez
Foods 2024, 13(7), 1120; https://doi.org/10.3390/foods13071120 - 7 Apr 2024
Cited by 1 | Viewed by 1544
Abstract
A growing interest in the recovery and enhancement of crops, particularly local varieties such as ‘Caaveiro’ wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of ‘Caaveiro’ flour and breads protected [...] Read more.
A growing interest in the recovery and enhancement of crops, particularly local varieties such as ‘Caaveiro’ wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of ‘Caaveiro’ flour and breads protected by the PGI “Pan Galego,” employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content. Organic bread, produced using both fermentation methods, demonstrated significantly higher protein, carbohydrate, total, resistant, and rapidly digestible starch, ash, Na, P, iron (Fe), and Cu content. Additionally, they contained less moisture compared to conventional bread. Despite variations in nutritional characteristics based on the cultivation system, the organic approach proved effective at producing high-quality products with a positive environmental impact, which is highly appreciated by consumers. Full article
(This article belongs to the Special Issue Functional Cereal Food: Properties, Functionality and Applications)
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12 pages, 1396 KiB  
Article
Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties
by Mike Sissons, Samuela Palombieri, Francesco Sestili and Domenico Lafiandra
Foods 2023, 12(22), 4112; https://doi.org/10.3390/foods12224112 - 13 Nov 2023
Cited by 4 | Viewed by 1624
Abstract
Reserve starch, the main component of durum wheat semolina, is constituted of two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure. Amylose is mainly a linear structure formed of α-1,4-linked glucose units, with a lower polymerization degree, whereas amylopectin is [...] Read more.
Reserve starch, the main component of durum wheat semolina, is constituted of two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure. Amylose is mainly a linear structure formed of α-1,4-linked glucose units, with a lower polymerization degree, whereas amylopectin is a highly branched structure of α-1,4-chains linked by α-1,6-bonds. Variation of the amylose/amylopectin ratio has a profound effect on the starch properties which may impact the wheat technological and nutritional characteristics and their possible use in the food and non-food sector. In this work a set of genotypes, with a range of amylose from 14.9 to 57.8%, derived from the durum wheat cv. Svevo was characterised at biochemical and rheological level and used to produce pasta to better understand the role of amylose content in a common genetic background. A negative correlation was observed between amylose content and semolina swelling power, starch peak viscosity, and pasta stickiness. A worsening of the firmness was observed in the low amylose pasta compared to the control (cv. Svevo), whereas no difference was highlighted in the high amylose samples. The resistant starch was higher in the high amylose (HA) pasta compared to the control and low amylose (LA) pasta. Noteworthy, the extent of starch digestion was reduced in the HA pasta while the LA genotypes offered a higher starch digestion, suggesting other possible applications. Full article
(This article belongs to the Special Issue Functional Cereal Food: Properties, Functionality and Applications)
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12 pages, 742 KiB  
Article
Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions
by Valentina Di Nardo, Elisa De Arcangelis, Maria Cristina Messia, Stefania Ruggeri and Emanuele Marconi
Foods 2023, 12(13), 2575; https://doi.org/10.3390/foods12132575 - 30 Jun 2023
Cited by 1 | Viewed by 1271
Abstract
Durum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical–nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content (40.5 µg/100 [...] Read more.
Durum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical–nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content (40.5 µg/100 g) than commercial whole-meal pasta (28.3 µg/100 g), meeting the requirements for the health claim on folate (Reg. EU 432/2012) and for the nutritional claim on dietary fiber. After cooking, folate retention in pasta formulated with coarse bran was 80% and scored an overall “good” sensorial acceptability. Results indicate that whole-meal pasta formulated with folate-rich debranning fractions may represent a natural functional food that, integrated into the diet, could improve the health status of the population. Full article
(This article belongs to the Special Issue Functional Cereal Food: Properties, Functionality and Applications)
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18 pages, 11664 KiB  
Article
Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification
by Dorota Teterycz and Aldona Sobota
Foods 2023, 12(13), 2567; https://doi.org/10.3390/foods12132567 - 30 Jun 2023
Cited by 4 | Viewed by 2212
Abstract
There is worldwide wastage of 1.3 billion tons of food annually. It is recommended that food waste should be reduced at every phase of production. By-products from food processing have high nutritional value so their use in new products is advisable. The aim [...] Read more.
There is worldwide wastage of 1.3 billion tons of food annually. It is recommended that food waste should be reduced at every phase of production. By-products from food processing have high nutritional value so their use in new products is advisable. The aim of the study was to enrich the nutritional value of pasta using waste from the food industry. By-products from tomato processing (tomato waste—TW) and pepper (defatted pepper seeds—DPS, pepper placenta—PP) were used at a level of 10–30% to produce pasta. The farinographic characteristics, chemical composition, cooking quality, and colour of the pasta were studied. The results show a significant (p < 0.05), up to 27%, increase in the protein content of the TW30 samples, compared with the control (16.16% d.m. vs. 20.61% d.m.). The TDF content increased over five times in DPS30 and TW30 (27.99% d.m. and 25.44% d.m.). The amino acid composition of the pasta improved with the fortification but failed to achieve complete protein by FAO. The DPS30, PP20, PP30 and all TW samples can be considered high-protein products according to the EU definition (a minimum of 20% energy from protein). Vegetable waste can be a valuable additive for the improvement of the nutritional value of food. Full article
(This article belongs to the Special Issue Functional Cereal Food: Properties, Functionality and Applications)
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12 pages, 3668 KiB  
Article
Development of a Comprehensive Quality Evaluation System for Foxtail Millet from Different Ecological Regions
by Liguang Zhang, Ke Ma, Xiatong Zhao, Zhong Li, Xin Zhang, Weidong Li, Ru Meng, Boyu Lu and Xiangyang Yuan
Foods 2023, 12(13), 2545; https://doi.org/10.3390/foods12132545 - 29 Jun 2023
Cited by 6 | Viewed by 1656
Abstract
Foxtail millet (Setaria italica L.) is a critical grain with high nutritional value and the potential for increased production in arid and semiarid regions. The foxtail millet value chain can be upgraded only by ensuring its comprehensive quality. Thus, samples were collected [...] Read more.
Foxtail millet (Setaria italica L.) is a critical grain with high nutritional value and the potential for increased production in arid and semiarid regions. The foxtail millet value chain can be upgraded only by ensuring its comprehensive quality. Thus, samples were collected from different production areas in Shanxi province, China, and compared in terms of quality traits. We established a quality evaluation system utilizing multivariate statistical analysis. The results showed that the appearance, nutritional content, and culinary value of foxtail millet produced in different ecological regions varied substantially. Different values of amino acids (DVAACs), alkali digestion values (ADVs), and total flavone content (TFC) had the highest coefficients of variation (CVs) of 50.30%, 39.75%, and 35.39%, respectively. Based on this, a comprehensive quality evaluation system for foxtail millet was established, and the quality of foxtail millet produced in the five production areas was ranked in order from highest to lowest: Dingxiang > Zezhou > Qinxian > Xingxian > Yuci. In conclusion, the ecological conditions of Xinding Basin are favorable for ensuring the comprehensive quality of foxtail millet.  Full article
(This article belongs to the Special Issue Functional Cereal Food: Properties, Functionality and Applications)
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15 pages, 2354 KiB  
Article
Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study
by Qi Zhou, Helin Li, Fang Li, Benpeng Zhang, Xiaojuan Wu and Wei Wu
Foods 2022, 11(23), 3896; https://doi.org/10.3390/foods11233896 - 2 Dec 2022
Cited by 5 | Viewed by 1659
Abstract
To provide a strategy for improving the stability of rice bran protein emulsion (RBPE), rice bran proteins (RBPs) with different oxidation extents were prepared from fresh rice bran (RB) stored for different times (0, 1, 3, 5, 10 d), and RBPE was prepared [...] Read more.
To provide a strategy for improving the stability of rice bran protein emulsion (RBPE), rice bran proteins (RBPs) with different oxidation extents were prepared from fresh rice bran (RB) stored for different times (0, 1, 3, 5, 10 d), and RBPE was prepared with ultrasonic treatment. The ultrasonic conditions were optimized according to the results of the RBPE’s stability (when RB stored for 0, 1, 3, 5, 10 d, the optimal ultrasonic treatment conditions of RBPE were 500 w and 50 min, 400 w and 30 min, 400 w and 30 min, 300 w and 20 min, 500 w and 50 min, respectively). Additionally, the structural characteristics and the flexibility of RBPE interface protein were characterized, and the results showed that compared with native protein and excessive oxidized protein, the unfolded structure content and flexibility of interface protein of RBPE prepared by moderate oxidized protein under optimal ultrasonic intensity was higher. Furthermore, the correlation analysis showed that the RBPE stability was significantly correlated with the structural characteristics and flexibility of the RBPE interface protein (p < 0.05). In summary, ultrasonic treatment affected the interface protein’s structural characteristics and flexibility, improving the stability of RBPE prepared from oxidized RBP. Full article
(This article belongs to the Special Issue Functional Cereal Food: Properties, Functionality and Applications)
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Review

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25 pages, 1504 KiB  
Review
Sourdough Bread Quality: Facts and Factors
by Md Ahmadul Islam and Shahidul Islam
Foods 2024, 13(13), 2132; https://doi.org/10.3390/foods13132132 - 4 Jul 2024
Cited by 3 | Viewed by 4132
Abstract
The term “sourdough” denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread [...] Read more.
The term “sourdough” denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread has experienced a resurgence, fueled by growing consumer demand for healthier bread options. The market dynamics for sourdough illustrate its rapid expansion and significant role in the contemporary food industry. Sourdough fermentation improves nutritional qualities by altering the structure and function of proteins and starch, enhancing dietary fiber, volatile compound profiles, and antioxidant activity, and reducing FODMAPs. The quality of sourdough bread is influenced by several factors, including fermentation environment, flour particle size, protein quality, starch characteristics, and dietary fiber composition. Moreover, the incorporation of alternative grains (intermediate wheatgrass and legume flour) and non-flour ingredients (fruits, herbs, and dairy products) presents opportunities for creating sourdough bread with unique sensory and nutritional profiles. This review offers updated insights on the quality aspects of sourdough fermentation, the factors that influence the effectiveness of the sourdough fermentation process, sourdough technology with unconventional and non-flour ingredients, and the potential market for frozen sourdough, considering its convenience and extended shelf life. Full article
(This article belongs to the Special Issue Functional Cereal Food: Properties, Functionality and Applications)
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