Innovative Cereal and Legume-Based Food: Functional and Nutritional Benefits

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

Deadline for manuscript submissions: 10 January 2026 | Viewed by 263

Special Issue Editors


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Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: functional food; food fermentation and biotechnology; gut microbiota

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: functional components; fermented food; agricultural products

Special Issue Information

Dear Colleagues,

Cereals and legumes—foundational to global food security—possess untapped potential as functional food ingredients. This Special Issue seeks cutting-edge research on redefining these staples through technological and nutritional advancements. We invite studies focusing on novel processing techniques (extrusion, fermentation, bioprocessing, and so on) that enhance the bioavailability of bioactive compounds (phenolics, β-glucans, dietary fibre) while mitigating antinutrients. Contributions should address health mechanisms linking cereal and legume to chronic disease prevention—particularly gut health modulation, glycemic control, and cardiovascular protection. Submissions may also explore sustainable applications, such as plant-based meat analogues, gluten-free formulations, and precision-fortified foods targeting malnutrition. This Special Issue aims to catalyze the transition from traditional consumption to science-driven functional food systems, ultimately bridging agricultural sustainability with public health imperatives.

We invite contributions on the following topics:

  • Bioactive enhancementthrough novel processing: extrusion, enzymatic hydrolysis, and fermentation.
  • Health mechanism validation: gut–microbiota crosstalk and metabolic regulation.
  • Sustainable product innovation: plant-based analogues and nutrient-dense formulations.

We seek studies that bridge food chemistry, nutrition, and engineering in order to redefine cereal/legume applications.

Dr. Ying Zhu
Dr. Jiayan Zhang
Guest Editors

Manuscript Submission Information

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Keywords

  • bioactive enhancement
  • antinutrient reduction
  • bioavailability of bioactive compounds
  • gut health modulation
  • plant-based food design
  • nutrient delivery

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Published Papers (1 paper)

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Review

23 pages, 1746 KiB  
Review
Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods
by Yansheng Zhao, Ying Shao, Songtao Fan, Juan Bai, Lin Zhu, Ying Zhu and Xiang Xiao
Foods 2025, 14(15), 2710; https://doi.org/10.3390/foods14152710 (registering DOI) - 1 Aug 2025
Abstract
Plant-sourced Dietary Fibers (PDFs) have garnered significant attention due to their multifaceted health benefits, particularly in glycemic control, lipid metabolism regulation, and gut microbiota modulation. This review systematically investigates advanced modification strategies, including physical, chemical, bioengineering, and hybrid approaches, to improve the physicochemical [...] Read more.
Plant-sourced Dietary Fibers (PDFs) have garnered significant attention due to their multifaceted health benefits, particularly in glycemic control, lipid metabolism regulation, and gut microbiota modulation. This review systematically investigates advanced modification strategies, including physical, chemical, bioengineering, and hybrid approaches, to improve the physicochemical properties and bioactivity of PDFs from legumes, cereals, and other sources. Key modifications such as steam explosion, enzymatic hydrolysis, and carboxymethylation significantly improve solubility, porosity, and functional group exposure, thereby optimizing the health-promoting effects of legume-sourced dietary fiber. The review further elucidates critical structure–function relationships, highlighting PDF’s prebiotic potential, synergistic interactions with polyphenols and proteins, and responsive designs for targeted nutrient delivery. In functional food applications, cereal-sourced dietary fibers serve as a versatile functional ingredient in engineered foods including 3D-printed gels and low-glycemic energy bars, addressing specific metabolic disorders and personalized dietary requirements. By integrating state-of-the-art modification techniques with innovative applications, this review provides comprehensive insights into PDF’s transformative role in advancing functional foods and personalized nutrition solutions. Full article
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