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Special Issues
Processing, Utilization and In-Depth Development of Cereal and Cereal By-Products
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Processing, Utilization and In-Depth Development of Cereal and Cereal By-Products

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

Deadline for manuscript submissions: 25 February 2026 | Viewed by 1050

Special Issue Editor

Prof. Dr. Marcio Schmiele

E-Mail Website1 Website2
Guest Editor
Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, MG, Brazil
Interests: bioactive compounds; cereal; cereal chemistry; extruded; plant protein; sprouting
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is dedicated to the most recent advances in the processing, valorization, and development of cereals and their by-products, key areas for ensuring global food security and promoting sustainability in the food industry. As primary sources of nutrients, cereals play a central role in human nutrition. However, the increasing demand for healthier and more sustainable foods poses significant challenges to the sector. In this context, innovations in processing techniques, such as extrusion, fermentation, and germination, have been widely investigated to enhance the nutritional value of cereals and develop functional foods that meet the expectations of an increasingly health-conscious consumer base.

At the same time, cereal by-products, often overlooked or discarded, have shown considerable potential for reuse as functional ingredients, biomaterials, and sources of bioactive compounds. The valorization of these residues represents an effective strategy not only for waste reduction but also for strengthening the circular economy, with direct implications for the sector’s sustainability. Emerging research on the production of bioplastics, biodegradable packaging, and antioxidant compounds from cereal by-products suggests promising transformations in the industry, reducing dependency on fossil-based materials. The application of these residues in nutraceuticals and health-promoting products has also gained attention, adding value to previously underutilized raw materials.

The articles included in this Special Issue are expected to rigorously explore advanced strategies for the valorization of cereals and their by-products, as well as the environmental and economic impacts of these innovations. Interdisciplinary approaches that integrate food science, biotechnology, and food engineering are encouraged, with the goal of proposing concrete solutions to current industry challenges. By offering a comprehensive overview of the outcomes of cereal processing and utilization, this issue aims to provide relevant insights for academia and industry, fostering more sustainable practices and contributing to the development of healthier and more environmentally responsible food systems.

Prof. Dr. Marcio Schmiele
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 250 words) can be sent to the Editorial Office for assessment.

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 processing
  • cereal by-products
  • circular economy
  • dietary fibers
  • proteins
  • starches
  • sustainability
  • waste valorization

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Published Papers (3 papers)

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Research

15 pages, 2371 KB  
Article
Corn Bran IDF and Polyphenol-Reduced IDF Alleviate Low-Dose 3-MCPD-Induced Toxicity by Modulating Gut Microbiota and Intestinal Barrier
by Zhiqiang Song, Huanxiao Jiang, Huiying Dai, Liying Bo, Chunli Song, Xiaolan Liu and Jian Ren
Foods 2025, 14(24), 4253; https://doi.org/10.3390/foods14244253 - 10 Dec 2025
Viewed by 129
Abstract
The polyphenols in insoluble dietary fiber (IDF) alleviate the toxicity of 3-chloro-1,2-propanediol (3-MCPD); however, the effect of polyphenol-reduced IDF on 3-MCPD toxicity remains unclear. This study compared the effects of IDF and IDF modified with alkaline hydrogen peroxide (IDF-AHP) on alleviating the toxicity [...] Read more.
The polyphenols in insoluble dietary fiber (IDF) alleviate the toxicity of 3-chloro-1,2-propanediol (3-MCPD); however, the effect of polyphenol-reduced IDF on 3-MCPD toxicity remains unclear. This study compared the effects of IDF and IDF modified with alkaline hydrogen peroxide (IDF-AHP) on alleviating the toxicity of low-dose 3-MCPD in mice. The results indicate that both IDF and IDF-AHP retained their polysaccharide structures; however, the polyphenol content and antioxidant activity of IDF-AHP were significantly reduced. Both fibers alleviated 3-MCPD-induced motor impairments. Histological studies revealed that both dietary fibers reduced inflammatory cell infiltration in the colon, decreased serum diamine oxidase (DAO) levels, and enhanced intestinal barrier function. 16S rRNA sequencing results indicated that the two dietary fibers did not affect the abundance or uniformity of the microbiota within individual samples but did cause differences in the microbial composition between samples. Alistipes and Bacteroides (IDF + 3-MCPD group vs. 3-MCPD group) and Mucispirillum (IDF-AHP + 3-MCPD group vs. 3-MCPD group) may mediate the effects of IDF and IDF-AHP in alleviating motor impairment induced by low-dose 3-MCPD. These findings suggest that the attenuation of low-dose 3-MCPD toxicity by IDF and polyphenol-reduced IDF may be related to the modulation of gut barrier function and the abundance of gut microbiota. They have potential as food additives and hold promise for further development as functional foods. Full article
(This article belongs to the Special Issue Processing, Utilization and In-Depth Development of Cereal and Cereal By-Products)
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18 pages, 3214 KB  
Article
Toward Standardized Measurement of Active Phytohemagglutinin in Common Bean, Phaseolus vulgaris, L.
by Henry J. Thompson, Elizabeth S. Neil, John N. McGinley and Tymofiy Lutsiv
Foods 2025, 14(24), 4247; https://doi.org/10.3390/foods14244247 - 10 Dec 2025
Viewed by 151
Abstract
Common bean (Phaseolus vulgaris, L.) is the most widely consumed grain legume globally. The seeds of common bean are a rich source of protein, but one of the seeds’ storage proteins is phytohemagglutinin (PHA), a lectin whose consumption in raw or [...] Read more.
Common bean (Phaseolus vulgaris, L.) is the most widely consumed grain legume globally. The seeds of common bean are a rich source of protein, but one of the seeds’ storage proteins is phytohemagglutinin (PHA), a lectin whose consumption in raw or inadequately cooked bean seed or products into which the seed is milled results in acute symptoms of food poisoning. Given that demand for incorporating common bean ingredients into foods is expanding, there has been a call for regulatory agencies to formulate more robust guidance on allowable levels of active PHA in beans and bean ingredients and for establishing standardized methodology for measuring active PHA. Herein, detailed protocols are provided for extraction of PHA from beans and for the use of digital image analysis in the traditional hemagglutination assay. Results are compared to an ELISA assay. Given reports that ingestion of four to five soaked raw dark red kidney bean (DRK) seeds can induce food poisoning, our focus was on this market class of bean. By ELISA assay, estimated concentration of active lectin in DRK was 223 ± 0.07 mg/g dry weight and the total amount of PHA contained in four seeds was 544 mg. Commercially cooked canned beans had >99% reduction in PHA (4.9 µg/g dry weight). Consumption of an entire can (1.5 cups, equivalent to 94 g dry matter) would equal 0.46 mg PHA which is approximately 1000-fold lower than the amount estimated to be associated with food poisoning. It is hoped that this report stimulates continued interest in standardizing methodology across laboratories and in setting standards of identity for active PHA in bean products. Full article
(This article belongs to the Special Issue Processing, Utilization and In-Depth Development of Cereal and Cereal By-Products)
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11 pages, 1436 KB  
Article
Physicochemical Properties of Starch Isolated from Betahealth, a High β-Glucan Barley Cultivar
by Jin-Cheon Park, Gyeong A Jeong, Seul-Gi Park, Young-Mi Yoon, On-Sook Hur and Chang Joo Lee
Foods 2025, 14(18), 3226; https://doi.org/10.3390/foods14183226 - 17 Sep 2025
Viewed by 631
Abstract
This study investigated the physicochemical properties of starch from the newly developed β-glucan-rich barley cultivar Betahealth. The cultivar was bred through a three-way cross between Betaone (F1, Shikoku Hadaka 97 × Glacier AC38) and Dahyang, and its potential as a high-β-glucan food supplement [...] Read more.
This study investigated the physicochemical properties of starch from the newly developed β-glucan-rich barley cultivar Betahealth. The cultivar was bred through a three-way cross between Betaone (F1, Shikoku Hadaka 97 × Glacier AC38) and Dahyang, and its potential as a high-β-glucan food supplement was evaluated. Betahealth’s general composition comprised 11.8%, 1.06%, 2.74%, 3.66%, 56.6%, and 12.3% protein, ash, crude fat, amylose, starch, and β-glucan, respectively. The compositional characteristics of the parent cultivars varied among developed cultivars. The average starch granule size decreased in the following order: Dahyang (12.2 μm), Shikoku Hadaka 97 (11.4 μm), Glacier AC38 (8.63 μm), and Betahealth (6.96 μm). Granule size greatly influenced gelatinization properties, with smaller granules showing higher onset, peak, and conclusion temperatures during gelatinization. Gelatinization temperatures significantly differed among samples, except in Betahealth. Amylose content strongly correlated with pasting properties, with Shikoku Hadaka 97 (10.4%) and Betahealth (8.75%) showing lower amylose content than Glacier AC38 (43.4%) and Dahyang (43.8%). Thus, differences in starch granule size, gelatinization properties, and pasting characteristics depended on cultivar, suggesting that these factors are important for selecting cultivars suitable for specific processing applications. Full article
(This article belongs to the Special Issue Processing, Utilization and In-Depth Development of Cereal and Cereal By-Products)
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