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Cereal: Storage, Processing, and Nutritional Attributes: Second Edition

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

Deadline for manuscript submissions: closed (31 December 2024) | Viewed by 22208

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Special Issue Editors

Prof. Dr. Boli Guo

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Comprehensive Utilization Laboratory of Cereal and Oil Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing 100193, China
Interests: cereal storage; cereal processing; quality control; cereal geographical traceability
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Lingxiao Gong

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China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
Interests: cereal; functional food; natural products; gut microbiota; bioactivities
Special Issues, Collections and Topics in MDPI journals

Dr. Yingquan Zhang

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Guest Editor

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Interests: cereal quality evaluation; quality control; grain nutritional attributes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal is the main source of energy and nutrition for human survival. For a long time, the changes in cereal grain quality during storage and processing and their effects on end-product quality have been a central focus of the industry. In recent years, the reduction in cereal waste in storage and processing; the changes in cereal quality, especially nutritional quality, during storage and processing; and the impact on human nutritional health have received increasing attention.

For this reason, a Special Issue of Foods on “Cereal: Storage, Processing, and Nutritional Attributes—Second Volume” is being released, focused on the changes in cereal quality, especially nutritional quality, during storage and processing, and the spatiotemporal variation of major nutritional quality of cereals. The aim is to provide new insights or methods for the development of high-quality, nutritious, and healthy cereal-based foods. This Special Issue will include a selection of recent research and current review articles on the above aims.

Potential topics include but are not limited to the following:

Cereal quality evaluation method;
The distribution and variation of nutrients in cereal grains and different cereal varieties;
Cereal quality changes during storage, milling, drying, baking, boiling, steaming, etc.;
Spatiotemporal variation in cereal quality, especially nutritional quality;
New progress regarding specific bioactive ingredients associated with health benefits.

Prof. Dr. Boli Guo
Prof. Dr. Lingxiao Gong
Dr. Yingquan Zhang
Guest Editors

Manuscript Submission Information

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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

wheat
rice
oats
corn
buckwheat
cereal grain storage
cereal grain processing
nutritional attributes
cereal grain-based foods
whole grain

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Published Papers (9 papers)

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Research

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19 pages, 4816 KiB

Open AccessArticle

Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture

by Wenjie Xu, Xinzhu Wu, Chen Xia, Zicong Guo, Zhengyuan Zhai, Yongqiang Cheng and Ju Qiu

Foods 2024, 13(24), 4180; https://doi.org/10.3390/foods13244180 - 23 Dec 2024

Viewed by 1028

Abstract

The key role of enzymatic hydrolysis and fermentation in the sensory quality of set yogurt made from whole oats was demonstrated. The optimal process was established by the orthogonal and response surface methodology based on the acidity, textural, and rheological properties. The results indicated that the enzymatic hydrolysis appropriately consisted of liquefaction with 12 U/mL α-amylase at 70 °C and pH 6.5 for 60 min, followed by saccharification with 400 U/mL α-1,4-glucan glucohydrolase at 60 °C and pH 4.5 for 60 min. The Streptococcus thermophilus ST15 and Lactobacillus bulgaricus 20249 strains were the most efficacious strains, with a 0.1% inoculation for the fermentation at 42 °C for 16 h. So, a soft semisolid oat yogurt formed with an 8% solid–liquid ratio, which exhibited an acidity of 73.17 °T, a cohesiveness ratio of 0.51, and a maximum apparent viscosity of 1902.67 Pa·s. The coagulated texture of the oat yogurt was closely associated with the exopolysaccharide (EPS) yield up to 304.99 mg/L. These findings supported the optimal processing of oat yogurt, especially its correlation with the high capacity of EPS production by strains. It is an innovative and feasible way to improve the properties of set-type oat yogurt, especially the utilization of the whole oat. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)

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19 pages, 2762 KiB

Open AccessArticle

Extracts from Tartary Buckwheat Sprouts Restricts Oxidative Injury Induced by Hydrogen Peroxide in HepG2 by Upregulating the Redox System

by Xiaoping Li, Yuwei Zhang, Wen Zhao, Tian Ren, Xiaolong Wang and Xinzhong Hu

Foods 2024, 13(23), 3726; https://doi.org/10.3390/foods13233726 - 21 Nov 2024

Viewed by 1040

Abstract

Oxidative stress, which results from an overproduction of reactive oxygen species (ROS), can cause damage that may contribute to a range of metabolic disorders. Antioxidants are considered to upregulate the activity of antioxidant enzymes, which are crucial for eliminating excess ROS and safeguarding the body against oxidative stress-induced damage. In the present study, the effect of polyphenol extracts from tartary buckwheat sprouts (TBSE) on the redox system of HepG2-cell-induced oxidative injury by hydrogen peroxide were investigated for evaluating the protective effect and mechanism of tartary buckwheat sprouts (TBS). The results revealed that TBSE that had sprouted for a period of 10 days possessed six predominant phenolic compounds, ranked from the most abundant to the least: chlorogenic acid, syringic acid, caffeic acid, rutin, ferulic acid, and quercetin. TBSE could successfully inhibit H₂O₂-induced ROS overproduction, restore and balance the mitochondrial membrane potential, while also significantly increasing cellular antioxidant activity (CAA) and the expression of protective enzymes such as SOD, CAT, and GST. More interestingly, treating HepG2 cells with TBSE triggered the translocation of Nrf2 to the nucleus, accompanied by a negative feedback mechanism involving Keap1. Therefore, it regulated the downstream production of antioxidant enzymes, including NQO1 and HO-1. Overall, this finding suggested that TBSE could restore the redox state of H₂O₂-resistant HepG2 cells, indicating TBSE protected cells from H₂O₂-induced oxidative stress significantly. Beneficial resistance and effects on redox balance were attributed to activation of Nrf2. Present work revealed the potential health benefits of TBS and provided a test basis for developing functional food of TBS. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)

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19 pages, 2954 KiB

Open AccessArticle

Rice (Oryza sativa) Stem Cells as a Novel Promising Active Ingredient with Anti-Proliferative Effects for Potential Skin Cancer Prevention and Skin Whitening Activity

by Leila Asadollahi, Soheil Abbaspour-Ravasjani, Kyung Ah Kim, Maryam Maghsoodi, Hamed Hamishehkar, Morteza Kosari-Nasab and Ki Hyun Kim

Foods 2024, 13(17), 2803; https://doi.org/10.3390/foods13172803 - 3 Sep 2024

Cited by 4 | Viewed by 3557

Abstract

Rice is one of the plants proven to possess antioxidant, anti-inflammatory, anti-proliferative, and whitening properties, making it one of the most beneficial plants in this regard. This study aimed to introduce a novel natural cosmetic and pharmaceutical product based on rice callus as a source of active ingredients that can inhibit skin melanoma cell (B16F10) proliferation and brighten the skin. The 2,4-D hormone at concentrations of 1 µg/mL and 1.5 µg/mL was used to induce rice callus formation. Rice callus extracts were then prepared using aqueous and ethanolic solvents, with a concentration of 1 mg/mL used for characterization tests. To determine the optimal hormone concentration, the phenols/flavonoids, antioxidant activity, proteins, and carbohydrates in the extracts were measured. The optimal concentration of the hormone was found to be 1 µg/mL. Finally, the anti-melanocyte and skin-whitening activity of the extracts was assessed through measurements of their cytotoxicity and inhibition of melanin synthesis-related enzymes. Cellular cytotoxicity measurements revealed that the ethanolic extract induced more cytotoxicity than the aqueous extract, with IC₅₀ values of 566.3 µg/mL for the ethanolic extract and 1327 µg/mL for the aqueous extract. Skin-whitening-related tests demonstrated that the extracts were 1.7 times more effective than arbutin in inhibiting factors that cause hyperpigmentation. The aqueous extract achieved 85% inhibition of melanin biosynthesis at a concentration of 3200 µg/mL, compared to 68% for the ethanolic extract and 50% for arbutin. Based on these findings, rice callus extract can be introduced as a new, effective substance for skin-lightening and anti-melanocyte products in cosmeceutical and pharmaceutical formulations. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)

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13 pages, 5352 KiB

Open AccessArticle

Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract

by Cheng Li, Gengjun Chen, Michael Tilley, Richard Chen, Mayra Perez-Fajardo, Xiaorong Wu and Yonghui Li

Foods 2024, 13(10), 1479; https://doi.org/10.3390/foods13101479 - 10 May 2024

Cited by 3 | Viewed by 3069

Abstract

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm³/g, compared with the control of 4.18 cm³/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)

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24 pages, 7508 KiB

Open AccessArticle

Metabolome and Transcriptome Association Analysis Reveals Mechanism of Synthesis of Nutrient Composition in Quinoa (Chenopodium quinoa Willd.) Seeds

by Jindan Yang, Yiyun Wang, Jiayi Sun, Yuzhe Li, Renbin Zhu, Yongjie Yin, Chuangyun Wang, Xuebin Yin and Lixia Qin

Foods 2024, 13(9), 1325; https://doi.org/10.3390/foods13091325 - 26 Apr 2024

Viewed by 1888

Abstract

Quinoa (Chenopodium quinoa Willd.) seeds are rich in nutrition, superior to other grains, and have a high market value. However, the biosynthesis mechanisms of protein, starch, and lipid in quinoa grain are still unclear. The objective of this study was to ascertain the nutritional constituents of white, yellow, red, and black quinoa seeds and to employ a multi-omics approach to analyze the synthesis mechanisms of these nutrients. The findings are intended to furnish a theoretical foundation and technical support for the biological breeding of quinoa in China. In this study, the nutritional analysis of white, yellow, red, and black quinoa seeds from the same area showed that the nutritional contents of the quinoa seeds were significantly different, and the protein content increased with the deepening of color. The protein content of black quinoa was the highest (16.1 g/100 g) and the lipid content was the lowest (2.7 g/100 g), among which, linoleic acid was the main fatty acid. A combined transcriptome and metabolome analysis exhibited that differentially expressed genes were enriched in “linoleic acid metabolism”, “unsaturated fatty acid biosynthesis”, and “amino acid biosynthesis”. We mainly identified seven genes involved in starch synthesis (LOC110716805, LOC110722789, LOC110738785, LOC110720405, LOC110730081, LOC110692055, and LOC110732328); five genes involved in lipid synthesis (LOC110701563, LOC110699636, LOC110709273, LOC110715590, and LOC110728838); and nine genes involved in protein synthesis (LOC110710842, LOC110720003, LOC110687170, LOC110716004, LOC110702086, LOC110724454 LOC110724577, LOC110704171, and LOC110686607). The data presented in this study based on nutrient, transcriptome, and metabolome analyses contribute to an enhanced understanding of the genetic regulation of seed quality traits in quinoa, and provide candidate genes for further genetic improvements to improve the nutritional value of quinoa seeds. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)

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15 pages, 3723 KiB

Open AccessArticle

Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents

by Haoxuan Ye, Yingquan Zhang, Lei Wang, Jinfu Ban, Yimin Wei, Fanghui Fan and Boli Guo

Foods 2024, 13(7), 996; https://doi.org/10.3390/foods13070996 - 25 Mar 2024

Cited by 6 | Viewed by 2169

Abstract

Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during dough development is necessary for dough processing. A compound flour with different gluten protein contents (GPCs, 10–26%, w/w) was used to study the dough farinograph parameters and water migration during dough development. According to the farinograph test of the gluten–starch model dough, the GPC increases the water absorption and the strength of the dough. Water migration was determined via low-field nuclear magnetic resonance (LF-NMR). With the increase in GPC, the gluten protein increases the binding ability of strongly bound water and promotes the transformation of weakly bound water. However, inappropriate GPC (10% and 26%, w/w) results in the release of free water, which is caused by damage to the gluten network according to the microstructure result. Moreover, the changes in proteins’ secondary structures are related to the migration of weakly bound water. Therefore, weakly bound water plays an important role in dough development. Overall, these results provide a theoretical basis for the optimization of dough processing. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)

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16 pages, 2369 KiB

Open AccessArticle

Wheat GSPs and Processing Quality Are Affected by Irrigation and Nitrogen through Nitrogen Remobilisation

by Yuanxin Shen, Xiaojie Han, Haoxiang Feng, Zhidong Han, Mao Wang, Dongyun Ma, Jianmeng Jin, Shuangjing Li, Geng Ma, Yanfei Zhang and Chenyang Wang

Foods 2023, 12(24), 4407; https://doi.org/10.3390/foods12244407 - 7 Dec 2023

Cited by 1 | Viewed by 1479

Abstract

The rheological properties and end-use qualities of many foods are mainly determined by the types and levels of grain storage proteins (GSPs) in wheat. GSP levels are influenced by various factors, including tillage management, irrigation, and fertiliser application. However, the effects of irrigation and nitrogen on GSPs remain unclear. To address this knowledge gap, a stationary split–split block design experiment was carried out in low- and high-fertility (LF and HF) soil, with the main plots subjected to irrigation treatments (W0, no irrigation; W1, irrigation only during the jointing stage; W2, irrigation twice during both jointing and flowering stages), subplots subjected to nitrogen application treatments (N0, no nitrogen application; N180, 180 kg/ha; N240, 240 kg/ha; N300, 300 kg/ha), and cultivars tested in sub–sub plots (FDC5, the strong-gluten cultivar Fengdecun 5; BN207, the medium-gluten cultivar Bainong 207). The results showed that GSP levels and processing qualities were significantly influenced by nitrogen application (p < 0.01), N240 was the optimal nitrogen rate, and the influence of irrigation was dependent on soil fertility. Optimal GSP levels were obtained under W2 treatment at LF conditions, and the content was increased by 17% and 16% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. While the optimal GSP levels were obtained under W1 treatments at HF conditions, and the content was increased by 3% and 21% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. Irrigation and nitrogen application increased the glutenin content by increasing Bx7 and Dy10 levels in FDC5, and by increasing the accumulation of Ax1 and Dx5 in BN207. Gliadins were mainly increased by enhancing α/β-gliadin levels. Correlation analysis indicated that a higher soil nitrate (NO₃-N) content increased nitrogen remobilisation in leaves. Path analysis showed that Dy10, Dx5, and γ-gliadin largely determined wet glutenin content (WGC), dough stability time (DST), dough water absorption rate (DWR), and sedimentation value (SV). Therefore, appropriate irrigation and nitrogen application can improve nitrogen remobilisation, GSP levels, and processing qualities, thereby improving wheat quality and production. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)

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Review

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39 pages, 6573 KiB

Open AccessEditor’s ChoiceReview

Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health

by Tabussam Tufail, Huma Bader Ul Ain, Jin Chen, Muhammad Safiullah Virk, Zahoor Ahmed, Jawad Ashraf, Noor Ul Ain Shahid and Bin Xu

Foods 2024, 13(9), 1305; https://doi.org/10.3390/foods13091305 - 24 Apr 2024

Cited by 14 | Viewed by 5357

Abstract

Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20–25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)

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14 pages, 276 KiB

Open AccessViewpoint

Could Snacks Based on Lupin Be a Nutritious Treat? A Point of View

by Francisco E. Carvajal Larenas, Michael J. Koziol and Mario Caviedes

Foods 2024, 13(20), 3227; https://doi.org/10.3390/foods13203227 - 11 Oct 2024

Cited by 1 | Viewed by 1339

Abstract

This viewpoint article presents an opinion about snacks made with lupin species. The nutritional quality of cereal-based snacks increased significantly when lupin was added. For instance, the protein and fibre content of lupin snacks could be as high as 55.7% and 8.3% respectively, soluble fibre as high as 61.2% of total fibre, and protein digestibility close to that of casein. As for sensory evaluation, some lupin snacks were ranked even better than controls. Moreover, some lupin snacks had similar or improved rheological behaviour with respect to controls. For instance, expansion indices of 11 versus 3 for controls. In summary, by adjusting formula and processing conditions, it is possible to obtain, at the same time, a healthy and tasty snack with very good machinability and rheological behaviour. This could improve the image and concept of snacks by providing an excellent opportunity for improving the diet quality of habitual consumers of snacks. This point of view also provides suggestions for improving the nutritional, rheological, and sensory evaluation of lupin snacks. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)

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