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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 February 2022) | Viewed by 53287

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Prof. Dr. Qiang Wang

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Guest Editor

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: plant protein; functional properties; gel structural analysis; gel processing methods
Special Issues, Collections and Topics in MDPI journals

Dr. Aimin Shi

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Guest Editor

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Interests: structural modification and functional improvement of plant protein and its mechanism and applications in solubility and emulsification enhancement; construction and stabilization of Pickering emulsion based on plant protein and its mechanism and applications in margarine replacement; design of intelligent controlled release and delivery system based on plant protein and its mechanism and applications in the bioavailability enhancement of polyphenols
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As is common knowledge, cereals and oils are still main parts of our diet and provide essential nutrients and energy every day. With the progress made in food processing technology, the quality of cereal and oil food has also improved significantly. Behind this is the fact that the major nutrients in grains and oils, including proteins, carbohydrates, lipids, and functional components, experience a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers multi-scale structural changes in characteristic components, such as component interaction and the formation of key domains, which is essential for the quality enhancement of cereal and oil foods.

Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil foods, it would be interesting to report the latest research on the application of novel technology in food processing, the multi-scale structural changes of characteristic components in food processing, and the structure–activity mechanisms of food functional components.

Prof. Dr. Qiang Wang
Dr. Aimin Shi
Guest Editors

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Keywords

cereal and oil foods
protein
carbohydrate
lipid
functional components
processing quality
novel food processing technology
multi-scale structural changes
structure-activity mechanism

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Published Papers (10 papers)

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Research

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15 pages, 3316 KiB

Open AccessArticle

Effect of Ultrasonic Induction on the Main Physiological and Biochemical Indicators and γ–Aminobutyric Acid Content of Maize during Germination

by Liangchen Zhang, Nan Hao, Wenjuan Li, Baiqing Zhang, Taiyuan Shi, Mengxi Xie and Miao Yu

Foods 2022, 11(9), 1358; https://doi.org/10.3390/foods11091358 - 7 May 2022

Cited by 7 | Viewed by 5722

Abstract

Research on the nutrient content of cereal grains during germination is becoming a hot topic; however, studies on germinated maize are still scarce. This study aimed to provide a technical reference and theoretical basis for the development of functional maize health foods and to expand the application of ultrasonic technology in the production of germinated grains. In this study, the germination rate of maize was used as the evaluation index, and the ultrasonic frequency, ultrasonic temperature, and induction time were selected as the influencing factors in orthogonal experiments to determine the optimal process parameters for ultrasonic induction of maize germination (ultrasonic frequency of 45 kHz, ultrasonic temperature of 30 °C, and ultrasonic induction time of 30 min). Based on this process, the effects of ultrasonic induction on the main physiological, biochemical, and γ–aminobutyric acid contents of maize during germination were investigated. The results showed that the respiration of the ultrasonic treated maize was significantly enhanced during germination, resulting in a 27% increase in sprout length, as well as a 4.03% higher dry matter consumption rate, and a 2.11% higher starch consumption rate. Furthermore, the reducing sugar content of germinated maize increased by 22.83%, soluble protein content increased by 22.52%, and γ–aminobutyric acid content increased by 30.55% after ultrasonic induction treatment. Throughout the germination process, the glutamate acid decarboxylase activity of the ultrasonically treated maize was higher than that of the control group, indicating that ultrasonication can promote maize germination, accelerate the germination process, and shorten the enrichment time of γ–aminobutyric acid in germinated maize. The results of this study can be applied to the production of γ–aminobutyric acid enrichment in germinated maize. Full article

(This article belongs to the Special Issue Frontier Research on the Processing Quality of Cereal and Oil Food)

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14 pages, 2655 KiB

Open AccessArticle

Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH

by Jiaxiao Li, Aimin Shi, Hongzhi Liu, Hui Hu, Qiang Wang, Benu Adhikari, Bo Jiao and Marc Pignitter

Foods 2022, 11(9), 1289; https://doi.org/10.3390/foods11091289 - 29 Apr 2022

Cited by 19 | Viewed by 2764

Abstract

A novel method combining high-pressure homogenization with enzymatic hydrolysis and hydrothermal cooking (HTC) was applied in this study to modify the structure of peanut protein, thus improving its physicochemical properties. Results showed that after combined modification, the solubility of peanut protein at a pH range of 2–10 was significantly improved. Moreover, the Turbiscan stability index of modified protein in the acidic solution was significantly decreased, indicating its excellent stability in low pH. From SDS-PAGE (Sodium Dodecyl Sulfate PolyAcrylamide Gel Electrophoresis), the high molecular weight fractions in modified protein were dissociated and the low molecular weight fractions increased. The combined modification decreased the particle size of peanut protein from 74.82 to 21.74 μm and shifted the isoelectric point to a lower pH. The improvement of solubility was also confirmed from the decrease in surface hydrophobicity and changes in secondary structure. This study provides some references on the modification of plant protein as well as addresses the possibility of applying peanut protein to acidic beverages. Full article

(This article belongs to the Special Issue Frontier Research on the Processing Quality of Cereal and Oil Food)

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14 pages, 4177 KiB

Open AccessArticle

Discrete Element Simulation Study of the Accumulation Characteristics for Rice Seeds with Different Moisture Content

by Jinwu Wang, Changsu Xu, Xin Qi, Wenqi Zhou and Han Tang

Foods 2022, 11(3), 295; https://doi.org/10.3390/foods11030295 - 22 Jan 2022

Cited by 5 | Viewed by 2509

Abstract

To study the accumulation characteristics of rice seeds with different moisture content, an accurate model of rice seeds was established by 3D scanning technology. The accumulation state of rice seeds by the “point source” accumulation method was analyzed by proportioning and measuring the simulation parameters with different moisture content. The accumulation process was simulated at 10.23%, 14.09%, 17.85%, 21.77%, 26.41% and 29.22% moisture content, respectively. The velocity and force state of the seeds were visually analyzed by using the accumulation process with a moisture content of 29.22%. The accumulation process was divided into four stages according to the velocity characteristics of the seeds. The average force and kinetic energy of the rice seeds outside the cylinder were obtained, and the average force of the rice seeds outside the cylinder was proved to be the direct cause of the velocity change during the accumulation process. The mechanical characteristics of rice seeds in the quasi-static accumulation stage were partitioned and systematically analyzed. The force distribution of the “central depression” structure of rice seeds with a moisture content of 10.23%, 14.09% and 17.85% on the horizontal surface appeared. The higher the moisture content of rice seeds, the more likely the typical “circular” force structure appeared, and the more uniformly the force on the horizontal surface was distributed in the circumference direction. Full article

(This article belongs to the Special Issue Frontier Research on the Processing Quality of Cereal and Oil Food)

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15 pages, 1762 KiB

Open AccessArticle

Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

by Zhi Wang, Chang Zheng, Fenghong Huang, Changsheng Liu, Ying Huang and Weijun Wang

Foods 2021, 10(12), 3062; https://doi.org/10.3390/foods10123062 - 9 Dec 2021

Cited by 17 | Viewed by 2802

Abstract

In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C–140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 °C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 μmol TE/100 g and 65.84 μmol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO. Full article

(This article belongs to the Special Issue Frontier Research on the Processing Quality of Cereal and Oil Food)

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13 pages, 393 KiB

Open AccessFeature PaperArticle

Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts

by Hui Hu, Aimin Shi, Hongzhi Liu, Li Liu, Marie Laure Fauconnier and Qiang Wang

Foods 2021, 10(12), 3036; https://doi.org/10.3390/foods10123036 - 7 Dec 2021

Cited by 24 | Viewed by 3984

Abstract

High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic peanut oil showed stronger characteristic flavor than high-oleic peanut oil. The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil. The initial concentration of volatile precursors (arginine, tyrosine, lysine and glucose) in normal-oleic peanut was higher than in high-oleic peanut, which led to more characteristic volatiles forming during process and provided a stronger oil aroma of. The present research will provide data support for raw material screening and sensory quality improvement during high-oleic acid peanut oil industrial production. Full article

(This article belongs to the Special Issue Frontier Research on the Processing Quality of Cereal and Oil Food)

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16 pages, 2383 KiB

Open AccessArticle

Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting

by Xinmiao Yao, Xianzhe Zheng, Rui Zhao, Zhebin Li, Huifang Shen, Tie Li, Zhiyong Gu, Ye Zhou, Na Xu, Aimin Shi, Qiang Wang and Shuwen Lu

Foods 2021, 10(11), 2762; https://doi.org/10.3390/foods10112762 - 10 Nov 2021

Cited by 4 | Viewed by 2223

Abstract

Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum roasting. The results indicate that the acrylamide formation in baked adzuki beans obeys the exponential growth function during the baking process, where a rapid increase in acrylamide content occurs at a critical temperature and low moisture content. The critical temperature that leads to a sudden increase in acrylamide content is 116.5 °C for the moisture content of 5.6% (w.b.) in microwave baking and 91.6 °C for the moisture content of 6.1% (w.b.) in drum roasting. The microwave-baked adzuki beans had a higher formation of the kinetics of acrylamide than that of drum-roasted beans due to the microwave volumetric heating mode. The acrylamide content in baked adzuki beans had a significant correlation with their color due to the Maillard reaction. A color difference of 11.1 and 3.6 may be introduced to evaluate the starting point of the increase in acrylamide content under microwave baking and drum roasting, respectively. Heating processes, including microwave baking and drum roasting, for adzuki beans generate characteristic volatile compounds such as furan, pyrazine, ketone, alcohols, aldehydes, esters, pyrroles, sulfocompound, phenols, and pyridine. Regarding flavor formation, beans baked via drum roasting showed better flavor quality than microwave-baked beans. Full article

(This article belongs to the Special Issue Frontier Research on the Processing Quality of Cereal and Oil Food)

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16 pages, 4155 KiB

Open AccessArticle

Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides

by Min Pang, Lulu Cao, Shengmei Kang, Shaotong Jiang and Lili Cao

Foods 2021, 10(8), 1828; https://doi.org/10.3390/foods10081828 - 7 Aug 2021

Cited by 21 | Viewed by 3177

Abstract

The flavor substances in sesame oil (SO) are volatile and unstable, which causes a decrease in the flavor characteristics and quality of SO during storage. In this study, the effect of gelation on the release of flavor substances in SO was investigated by preparing biological waxes and monoglycerides oleogels. The results showed that the release of flavor substances in SO in an open environment is in accordance with the Weibull equation kinetics. The oleogels were found to retard the release of volatiles with high saturated vapor pressures and low hydrophobic constants in SO. The release rate constant k value of 2-methylpyazine in BW oleogel is 0.0022, showing the best retention effect. In contrast, the addition of gelling agents had no significant retention effect on the release of volatiles with low saturated vapor pressures or high hydrophobic constants in SO, and even promoted the release of these compounds to some extent. This may be due to the hydrophilic structural domains formed by the self-assembly of gelling agents, which reduces the hydrophobicity of SO. This work provides a novel approach for retaining volatile compounds in flavored vegetable oils. As a new type of flavor delivery system, oleogels can realize the controlled release of volatile compounds. Full article

(This article belongs to the Special Issue Frontier Research on the Processing Quality of Cereal and Oil Food)

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14 pages, 255 KiB

Open AccessArticle

Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from 15 Macadamia (Macadamia integrifolia) Cultivars in China

by Xixiang Shuai, Taotao Dai, Mingshun Chen, Ruihong Liang, Liqing Du, Jun Chen and Chengmei Liu

Foods 2021, 10(5), 1031; https://doi.org/10.3390/foods10051031 - 10 May 2021

Cited by 31 | Viewed by 3012

Abstract

The planting area of macadamia in China accounted for more than one third of the world’s planted area. The lipid compositions, minor components, and antioxidant capacities of fifteen varieties of macadamia oil (MO) in China were comparatively investigated. All varieties of MO were rich in monounsaturated fatty acids, mainly including oleic acid (61.74–66.47%) and palmitoleic acid (13.22–17.63%). The main triacylglycerols of MO were first time reported, including 19.2–26.1% of triolein, 16.4–18.2% of 1-palmitoyl-2,3-dioleoyl-glycerol, and 11.9–13.7% of 1-palmitoleoyl-2-oleoyl-3-stearoyl-glycerol, etc. The polyphenol, α-tocotrienol and squalene content varied among the cultivars, while Fuji (791) contained the highest polyphenols and squalene content. Multiple linear regression analysis indicated the polyphenols and squalene content positively correlated with the antioxidant capacity. This study can provide a crucial directive for the breeding of macadamia and offer an insight into industrial application of MO in China. Full article

(This article belongs to the Special Issue Frontier Research on the Processing Quality of Cereal and Oil Food)

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Review

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24 pages, 7458 KiB

Open AccessReview

Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges

by Yue Liu, Hui Hu, Hongzhi Liu and Qiang Wang

Foods 2022, 11(11), 1544; https://doi.org/10.3390/foods11111544 - 24 May 2022

Cited by 12 | Viewed by 4104

Abstract

Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. Sensory acceptability is the premise of its development. Flavor is the most critical factor in sensory evaluation. The heat treatment involved in peanut processing is the main way to produce flavor substances and involves chemical reactions: Maillard reaction, caramelization reaction, and lipid oxidation reaction. Peanut is rich in protein, fat, amino acids, fatty acids, and unsaturated fatty acids, which participate in these reactions as volatile precursors. N-heterocyclic compounds, such as the pyrazine, are considered to be the key odorants of the “baking aroma”. However, heat treatment also affects the functional properties of peanut protein (especially solubility) and changes the nutritional value of the final product. In contrast, functional properties affect the behavior of proteins during processing and storage. Peanut protein modification is the current research hotspot in the field of deep processing of plant protein, which is an effective method to solve the protein denaturation caused by heat treatment. The review briefly describes the characterization and mechanism of peanut flavor during heat treatment combined with solubilization modification technology, proposing the possibility of using peanut meal as material to produce IFPP. Full article

(This article belongs to the Special Issue Frontier Research on the Processing Quality of Cereal and Oil Food)

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16 pages, 4986 KiB

Open AccessReview

Changes of Soybean Protein during Tofu Processing

by Xiangfei Guan, Xuequn Zhong, Yuhao Lu, Xin Du, Rui Jia, Hansheng Li and Minlian Zhang

Foods 2021, 10(7), 1594; https://doi.org/10.3390/foods10071594 - 9 Jul 2021

Cited by 34 | Viewed by 21756

Abstract

Tofu has a long history of use and is rich in high-quality plant protein; however, its production process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the basis for the formation of soy curd. This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (specifically, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of soybean protein and the quality of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. This review is aimed at providing a reference for research into and improvement of the production of tofu. Full article

(This article belongs to the Special Issue Frontier Research on the Processing Quality of Cereal and Oil Food)

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