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Foods
Special Issues
Grain Quality Characterization before and after Processing
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Grain Quality Characterization before and after Processing

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

Deadline for manuscript submissions: closed (25 September 2024) | Viewed by 6766

Special Issue Editor

Dr. Fengying Xie

E-Mail Website
Guest Editor
School of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: grain food; processing technology; plant protein; grain starch

Special Issue Information

Dear Colleagues,

The diet of the majority of the world’s population includes grain and its derivatives as the main source of calories and nutrients. Proper processing techniques are required to produce grain foods with desirable properties in terms of color, appearance and texture. Due to the influence of high temperature, light, pressure, time and other factors during milling, fermentation, extrusion, baking, cooking and brewing, it is necessary to evaluate the impact of processing on the quality properties of grain.

For this reason, this Special Issue of Foods, entitled “Grain Quality Characterization before and after Processing”, is dedicated to determining the effects of different processing conditions and processes on the quality of grain and the changes in the characterization and structure before and after processing via exploring the regulation mechanisms of grain quality during processing. The aim is to collect research on the quality properties of grain before and after processing to minimize the loss of nutrients and develop high-quality grain products.

Original research articles and reviews are welcome. We look forward to receiving your contributions.

Dr. Fengying Xie
Guest Editor

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 processing
  • quality change
  • characterization
  • processing technology
  • structure
  • nutrition
  • mechanism

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Published Papers (4 papers)

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Editorial

Jump to: Research

3 pages, 164 KiB  
Editorial
Grain Quality Characterization before and after Processing
by Yanhui Li, Yue Kong, Zenan Wu and Fengying Xie
Foods 2023, 12(20), 3728; https://doi.org/10.3390/foods12203728 - 11 Oct 2023
Cited by 3 | Viewed by 1760
Abstract
Grains are an important part of a healthy diet, and provide most of the daily calories and nutrients [...] Full article
(This article belongs to the Special Issue Grain Quality Characterization before and after Processing)

Research

Jump to: Editorial

19 pages, 1396 KiB  
Article
Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment
by Marijana Simić, Valentina Nikolić, Beka Sarić, Danka Milovanović, Marija Kostadinović and Slađana Žilić
Foods 2024, 13(20), 3314; https://doi.org/10.3390/foods13203314 - 18 Oct 2024
Viewed by 1000
Abstract
The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flour. Results showed that [...] Read more.
The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flour. Results showed that DHT increased the insoluble dietary fiber and free phenolic compounds of the investigated maize flours, while the bound phenolic compounds, anthocyanins, and pasting properties decreased with the rising of the applied temperature. The application of DHT caused the most notable changes regarding the amount of dietary fiber. Content of NDF (neutral detergent fiber) ranged from 11.48% to 44.35%, 14.19% to 37.84%, and 15.15% to 45.86% in white, yellow, and blue maize samples, respectively. Furthermore, at the highest temperature applied in the DHT (165 °C) the content of soluble free phenolic compounds in yellow and blue maize flour samples was 1.2- and 1.4-fold higher compared to control flour samples. DHT significantly improved the functionality of maize flour in terms of water absorption capacity, water solubility, and digestibility, thus it can be effectively used to make up for the poor functionality of raw maize flour. This study shows that DHT at moderate temperatures (125–135 °C), could be a viable solution for the pre-processing of maize flour to enhance the potential for its utilization in the food industry. Full article
(This article belongs to the Special Issue Grain Quality Characterization before and after Processing)
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13 pages, 2945 KiB  
Article
Physicochemical and Morphological Changes in Long-Grain Brown Rice Milling: A Study Using Image Visualization Technologies
by Xiwu Jia, Rong Dong, Xuan Chen, Zhan Wang, Hongjian Zhang and Wangyang Shen
Foods 2024, 13(19), 3033; https://doi.org/10.3390/foods13193033 - 24 Sep 2024
Viewed by 1108
Abstract
This study evaluated the changes in physicochemical properties and appearance quality of long-grain rice during the grinding process using image technologies and aimed to provide reference for future research. The brown rice milling process was divided into three stages, and flatbed scanning, scanning [...] Read more.
This study evaluated the changes in physicochemical properties and appearance quality of long-grain rice during the grinding process using image technologies and aimed to provide reference for future research. The brown rice milling process was divided into three stages, and flatbed scanning, scanning electron microscopy (SEM), X-ray micro-computed tomography (micro-CT), low-field nuclear magic resonance (LF-NMR), and headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) were employed to examine the physicochemical and volatile properties of the samples. Results revealed a continuous increase in the degree of milling, with a broken rice rate and a whiteness value increasing by 50.84% and 21.13%, respectively, compared with those during the initial stage; dietary fiber and vitamin B1 contents were reduced by 54.41% and 66.67%, respectively. The image results visualized showed that the cortex of brown rice was gradually peeled off with the increase in milling degree; the cortical thickness was gradually reduced, the endosperm was gradually exposed, and the surface was smoother and shinier. T2 populations exhibited a shift toward longer relaxation times, followed by a decrease in relaxation time during the milling process. Additionally, 31 target compounds impacting rice flavor, mainly ketones, alcohols, and esters, were identified, and the concentration of volatile substances in the B region decreased with the reduction in the bran layer; the concentration of volatile substances in the C region provided rice flavor, which increased with the milling process. This study showed changes in the physicochemical properties and appearance quality of long-grain brown rice during milling. Furthermore, the use of various image processing techniques offers significant insights for optimizing processing parameters and enhancing overall quality and taste. Full article
(This article belongs to the Special Issue Grain Quality Characterization before and after Processing)
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13 pages, 3963 KiB  
Article
Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives
by Yue Kong, Xinhui Wang, Zenan Wu, Yanhui Li, Fu Xu and Fengying Xie
Foods 2023, 12(24), 4505; https://doi.org/10.3390/foods12244505 - 17 Dec 2023
Cited by 3 | Viewed by 2281
Abstract
In this study, the structure of the anthocyanin fractions isolated from black rice (Oryza sativa L.) was modified by the enzyme catalysis method using caffeic acid as an acyl donor. At the same time, the effects of the acylation on the lipophilicity, [...] Read more.
In this study, the structure of the anthocyanin fractions isolated from black rice (Oryza sativa L.) was modified by the enzyme catalysis method using caffeic acid as an acyl donor. At the same time, the effects of the acylation on the lipophilicity, antioxidant activity, and stability of black rice anthocyanins were comprehensively evaluated. The structural analyses of acylated derivatives based on ultraviolet–visible spectroscopy, Fourier-transform infrared spectroscopy, ultra-high-performance liquid chromatography–high-resolution mass spectrometry, and thermogravimetric analysis revealed that caffeic acid was efficiently grafted onto the anthocyanins of black rice through an acylated reaction, while the acylation binding site was on glucoside. When the mass ratios of anthocyanins to caffeic acid were 1:1, the A319/AVis-max value of acylated anthocyanins reached 6.37. Meanwhile, the lipophilicity of acylated derivatives was enhanced. The antioxidant capacity (DPPH and FRAP) and stability (thermal, pH, and light stability) were significantly increased. Overall, the study results provide deeper insights into controlling anthocyanin homeostasis in food processing, broadening the application of colored grain products. Full article
(This article belongs to the Special Issue Grain Quality Characterization before and after Processing)
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