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Cereal By-Products, Starch, and Baked Products
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Cereal By-Products, Starch, and Baked Products

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

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 1365

Special Issue Editors

Dr. Simona Chis

E-Mail Website
Guest Editor
Department of Food Technology, Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania
Interests: food technology; bioactive compounds; food waste; fermentation; lactic acid bacteria; gluten free products; food products
Special Issues, Collections and Topics in MDPI journals
Dr. Marta Igual Ramo

E-Mail Website1 Website2
Guest Editor
i-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Interests: food processing; dehydration; extrusion; physicochemical properties; nutritional and functional value; bioactive compounds; in vitro digestion; natural ingredients; antioxidant capacity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereals are staple food sources in human and animal diets. Through their processing, many by-products are generated. Corn, wheat, rice, and barley are the most important cereals from the Gramineae family, and their by-products are a rich source in bioactive compounds such as minerals, individual polyphenols, starch, protein, amino acids, fiber, and even fatty acids. Their further valorization represents a tool for enriching the chemical composition of baked goods, which could shed light on other studies regarding their valorization.

In this Special Issue, we invite submissions of articles that explore the chemical characterization of cereal by-products, their valorization in the food sector, and their influence on the sensorial, textural, and nutritional characteristics of manufactured products. Likewise, studies regarding the bioaccesibility and biodisponibility of cereal by-products’ bioactive compounds are also welcome in this Special Issue.

Dr. Simona Chis
Dr. Marta Igual Ramo
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 by-products
  • valorization
  • bioactive compounds
  • bioaccesibility
  • biodisponibility
  • baked goods

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Published Papers (2 papers)

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Research

14 pages, 672 KiB  
Article
Optimization of Pectin-Zein Beads via Response Surface Methodology for Enhanced Colon-Targeted Delivery of p-Coumaric Acid from Rice Husk Extract
by Ilaria Frosi, Raffaella Colombo, Chiara Milanese and Adele Papetti
Foods 2025, 14(12), 2034; https://doi.org/10.3390/foods14122034 - 9 Jun 2025
Abstract
The generally very low bioaccessibility of polyphenols can be enhanced through several different strategies, especially when these metabolites are components of extracts used as food ingredients. This work explores the efficacy of pectin-zein beads as carriers for delivering p-coumaric acid), the main [...] Read more.
The generally very low bioaccessibility of polyphenols can be enhanced through several different strategies, especially when these metabolites are components of extracts used as food ingredients. This work explores the efficacy of pectin-zein beads as carriers for delivering p-coumaric acid), the main component of rice husk extract. Ten formulations were prepared using the ionic gelation technique, employing a Taghuci Design of Experiments to optimize zein, pectin, and CaCl2 concentrations. Zein content was found as the main parameter affecting the encapsulation efficiency. The highest value (51.77 ± 1.13%) was achieved using 10% zein, 3% pectin, and 4% CaCl2. p-coumaric acid bioaccessibility in the raw and encapsulated extracts was evaluated by adopting the Infogest digestion protocol and simulating a colon phase with Pectinex® Ultra SPL enzymes, evidencing that pectin-zein beads effectively improved p-coumaric acid stability in the extract. The encapsulation highly preserves p-coumaric acid during the gastric phase (bioaccessibility index 34%); conversely, an increased release was registered at the intestinal level, reaching approximately 80% and 100% during the duodenal and colon steps, respectively. Therefore, pectin-zein beads were demonstrated to be a promising tool for the development of active ingredients suitable for functional foods/food supplements aimed at enhancing health benefits through controlled intestinal delivery of bioactives. Full article
(This article belongs to the Special Issue Cereal By-Products, Starch, and Baked Products)
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14 pages, 4990 KiB  
Article
Investigation of Geographical Differences of Arabinoxylan in Wheat Grain and Gel Properties of Arabinoxylan/Starch Complexes and In Vitro Digestion
by Haixia Wu, Ting Zhou, Ruifeng Ying and Yuanlin Sun
Foods 2024, 13(24), 4060; https://doi.org/10.3390/foods13244060 - 16 Dec 2024
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Abstract
With an increasing number of people pursuing a healthy diet, people have gradually realized the significance of adequate dietary fiber in their diets. In this experiment, wheat bran was collected from eight regions in China with different longitudes and latitudes, different altitudes, and [...] Read more.
With an increasing number of people pursuing a healthy diet, people have gradually realized the significance of adequate dietary fiber in their diets. In this experiment, wheat bran was collected from eight regions in China with different longitudes and latitudes, different altitudes, and average temperatures during the filling period to study the differences in the Arabinoxylan (AX) of wheat bran. The higher the altitude of the wheat production area was, the higher the AX content in the wheat bran was. Therefore, wheat bran from high-altitude production areas was selected for extracting AX. Different proportions of AX were added to wheat starch (WS) to explore the influence of different concentrations of AX on the gelatinization of WS, including the solubility, swelling capacity, rheological properties, and microstructure of the gelatinized products. Among these eight kinds of wheat, the content of total AX accounted for 11.90–15.79% of their dry weight, with the highest content being in wheat from Wuwei, Gansu. Among them, the content of water-soluble AX accounted for approximately 0.85% of their dry weight content. After adding different concentrations of 0.05–2% AX to the WS system, the gel network structure was changed. The starch hydrolysis rate of bread with 2% AX added was the lowest, of which the contents of rapidly digestible starch and slowly digestible starch were 40.02% and 36.61%, and resistant starch was as high as 25.31%. The addition of AX to starch-based foods is helpful for controlling postprandial blood sugar and insulin levels. Full article
(This article belongs to the Special Issue Cereal By-Products, Starch, and Baked Products)
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