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Quality Evaluation and Functional Food Development of Cereals, Pseudocereals and Pulse Products, Volume II

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 2481

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Special Issue Editors

Dr. Alfio Spina

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Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria - Centro di Ricerca Cerealicoltura e Colture Industriali (CREA-CI), Acireale, Italy
Interests: cereal; pulse and industrial crops pathology and disease management strategies; diagnosis and tolerances/resistances to pathogenic fungi of durum and bread wheat genotypes; breeding for cereal and pulse resistance; postharvest management of durum and bread wheat
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Antonella Pasqualone

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Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), Università degli Studi di Bari Aldo Moro, Bari, Italy
Interests: cereal science and technology; enrichment of cereal-based foods; ethnic foods; food waste upcycling
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The journal Foods will be publishing a Special Issue “Quality Evaluation and Functional Food Development of Cereals, Pseudocereals and Pulse Products, Volume II”.

In the recent decades, consumer expectations in the field of food production have changed considerably. Modern consumers are increasingly demanding food with a high qualitative standard which arises from the use of high-quality raw materials. Moreover, today, foods are not only intended to satisfy hunger and provide the needed nutrients but also to prevent nutrition-related diseases and improve physical and mental well-being. In this regard, cereals, pseudocereals, and pulses, representing the most important agricultural products for human and animal nutrition worldwide, play an outstanding role. These crops and their products are important staple foods, providing essential nutrients and bioactive compounds, and can be easily functionalized. With regard to wheat, bread is an essential part of the diet throughout the world and is consumed daily, so it represents an ideal food to vehicle health-promoting substances. The other baked goods and pasta can also act as ideal functional foods. Today, advances in food science and technology have led to a wide range of strategies to produce cereals, pseudocereals, and pulse-based functional products.

Therefore, considering the high interest in quality assessment and development of functional foods from cereals, pseudocereals, and pulses as an emerging challenge for modern food industries, this Special Issue will cover a wide variety of related areas, with the aim of contributing to the overall knowledge of different quality aspects, such as physical–chemical, rheological, technological, microbiological, and sensorial aspects.

You may choose our Joint Special Issue in Plants.

Dr. Alfio Spina
Prof. Dr. Antonella Pasqualone
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

soft and durum wheat
minor cereals
pseudocereals
pulses
physicochemical and sensory quality
rheology
microbiological characteristics
functional and nutraceutical foods
bread and other bakery products
pasta

Published Papers (2 papers)

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Research

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23 pages, 1823 KiB

Open AccessArticle

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

by Michele Canale, Rosalia Sanfilippo, Maria Concetta Strano, Margherita Amenta, Maria Allegra, Ilaria Proetto, Martina Papa, Rosa Palmeri, Aldo Todaro and Alfio Spina

Foods 2023, 12(18), 3419; https://doi.org/10.3390/foods12183419 - 14 Sep 2023

Cited by 1 | Viewed by 974

Abstract

‘Violetto di Ramacca’ is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and B, minced and frozen sample oven-dried at 40 °C for 24 h then blended and ground into flour) for flours from different parts of the artichoke (bracts, stems, and mix), used at different percentages of integration (5, 7.5, and 10%), in combination with re-milled semolina, have been evaluated. The polyphenol contents of the flours produced with the two methods were measured. The results showed significant differences between the methods and samples, with a range from 9.09 mg GAE/g d.m. (bracts 100%, method A) to 2.62 mg/g (mix 100%, method B). The values were then lowered in the flour products with supplements ranging from 0.96 mg GAE/g (bract flour 10%, method A) to 0.11 mg GAE/g (mixed flour 7.5%, method B). As the amounts of polyphenols increased, the antioxidant activity increased, with a range that varied in the pure flour from 8.59 mg trolox eq/g d.m. (bract flour, method A) to 3.83 mg trolox eq/g d.m. (mixed flour, method B). These flours were also analyzed for color, highlighting a clear difference between methods A (greener) and B (browner). The flours thus obtained were used to produce breads, which were evaluated for their physicochemical characteristics during 4 days of storage. The results showed a reduction in volumes and heights, an increase in the percentage of integration of the artichoke flours, a greater quantity of moisture in the integrated breads, and a lower reduction in the structural characteristics during storage compared to the control breads. The TPA was conducted on the breads from T₀ to T₄, highlighting that, although initially more compact, the integrated breads offered less alteration of the values during storage. The a_w ranged from 0.63 (mix flour 5%, method B) to 0.90 (bract flour 5%, method B). The amounts of polyphenols (from 0.57 mg GAE/g in bread with bracts at 10% (method A) to 0.13 mg GAE/g in bread with mix 5% (method B)) and the antioxidant activity (from 0.55 mg trolox eq/g d.m. in bread with bract flour 10% (method A) to 0.14% mg trolox eq/g d.m. in bread with mix flour) were also evaluated, showing a trend similar to the values obtained in the flours. Colorimetric tests highlighted a color more similar to wholemeal bread in the loaves produced with method B. Statistical factor analysis and cluster analysis were conducted for all trials. Full article

(This article belongs to the Special Issue Quality Evaluation and Functional Food Development of Cereals, Pseudocereals and Pulse Products, Volume II)

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21 pages, 1580 KiB

Open AccessReview

Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research

by Lucie Jurkaninová, Václav Dvořáček, Veronika Gregusová and Michaela Havrlentová

Foods 2024, 13(3), 500; https://doi.org/10.3390/foods13030500 - 04 Feb 2024

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Abstract

Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objective of this review is to describe the primary procedures for the production of β-d-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of β-d-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm. Full article

(This article belongs to the Special Issue Quality Evaluation and Functional Food Development of Cereals, Pseudocereals and Pulse Products, Volume II)

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