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Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods
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Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods

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

Deadline for manuscript submissions: 30 May 2024 | Viewed by 13484

Special Issue Editor

Dr. Gengjun Chen

E-Mail Website
Guest Editor
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
Interests: cereal chemistry and quality; functional cereal products; bioactive components in cereals

Special Issue Information

Dear Colleagues,

Plant seeds comprise three major parts: embryo, coat, and endosperm. They are a significant source of nutrition in the diet. Seed and grain from crops such as pumpkin, almond, wheat, and legumes, are staple foods around the world. Seed- and grain-based foods have contributed varied nutrients to the human diet, mainly including carbohydrates, fats, proteins, peptides, vitamins etc., and have been of interest for the development of high-value foods with enhanced nutritional and functional benefits. For example, the exploration of their health benefits, such as reducing risk of disease, has resulted in the investigation of the potentials of wholegrain foods. This Special Issue will highlight some of the latest research aiming to improve our understanding of conceptual novelty in the nutritional, functional, and health properties of seed- and grain-based foods. High-quality research and review papers are welcome which cover topics including (but not limited to) the following:

  1. Improving nutritional value by advanced methodologies and analysis in processing and storage;
  2. Increasing macronutrient bioavailability and efficiency;
  3. Investigating bioactive nutrients and health benefits;
  4. Discussing safe and functional products such as gluten-free products.

Dr. Gengjun Chen
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 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

  • seed and grain
  • storage
  • processing
  • functional
  • nutrients
  • bioactive
  • bioavailability
  • safety

Published Papers (7 papers)

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Research

22 pages, 2969 KiB  
Article
A Comparative Study of Chemical Profiling and Bioactivities between Thai and Foreign Hemp Seed Species (Cannabis sativa L.) Plus an In-Silico Investigation
by Suthinee Sangkanu, Thanet Pitakbut, Sathianpong Phoopha, Jiraporn Khanansuk, Kasemsiri Chandarajoti and Sukanya Dej-adisai
Foods 2024, 13(1), 55; https://doi.org/10.3390/foods13010055 - 22 Dec 2023
Viewed by 1638
Abstract
Hemp (Cannabis sativa L.) is a plant widely used by humans for textiles, food, and medicine. Thus, this study aimed to characterize the chemical profiling of 12 hemp seed extracts from Thai (HS-TH) and foreign (HS-FS) samples using gas chromatography-mass spectrometry (GC–MS). [...] Read more.
Hemp (Cannabis sativa L.) is a plant widely used by humans for textiles, food, and medicine. Thus, this study aimed to characterize the chemical profiling of 12 hemp seed extracts from Thai (HS-TH) and foreign (HS-FS) samples using gas chromatography-mass spectrometry (GC–MS). Their antibacterial activity and α-glucosidase inhibitory activity were assayed. Linoleic acid (17.63–86.53%) was a major component presented in Thai hemp seed extracts, while α,β-gluco-octonic acid lactone (30.39%), clionasterol (13.42–29.07%), and glyceryl-linoleate (15.12%) were detected as the main metabolites found in foreign hemp seed extracts. Furthermore, eight extracts from both Thai and foreign hemp seed exhibited antibacterial activity against Staphylococcus aureus, Staphylococcus epidermidis, Methicillin-resistant Staphylococcus aureus, and Cutibacterium acnes, with MIC values ranging from 128 to 2048 µg/mL. Interestingly, the ethanol extract of Thai hemp seed (HS-TH-2-M-E) showed superior α-glucosidase inhibition (IC50 value of 33.27 ug/mL) over foreign species. The combination between Thai hemp species (HS-TH-2-M-E) and acarbose showed a synergistic effect against α-glucosidase. Furthermore, the docking investigation revealed that fatty acids had a greater impact on α-glucosidase than fatty acid esters and cannabinoids. The computational simulation predicts a potential allosteric binding pocket of guanosine on glucosidase and is the first description of gluco-octonic acid’s anti-glucosidase activity in silico. The findings concluded that Thai hemp seed could be used as a resource for supplemental drugs or dietary therapy for diabetes mellitus. Full article
(This article belongs to the Special Issue Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods)
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13 pages, 2301 KiB  
Article
The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds
by Suwapat Kittibunchakul, Varongsiri Kemsawasd, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol and Uthaiwan Suttisansanee
Foods 2023, 12(22), 4178; https://doi.org/10.3390/foods12224178 - 20 Nov 2023
Cited by 1 | Viewed by 1222
Abstract
Roasted sacha inchi seeds are now commercialized as a health food product, but the influence of roasting methods on their proclaimed health effects has yet to be explored. This study investigated the total phenolic contents (TPCs), antioxidant potential, and inhibitory activities of raw [...] Read more.
Roasted sacha inchi seeds are now commercialized as a health food product, but the influence of roasting methods on their proclaimed health effects has yet to be explored. This study investigated the total phenolic contents (TPCs), antioxidant potential, and inhibitory activities of raw and roasted sacha inchi seeds in vitro. Individual phenolics in raw seeds were also identified in an attempt to explain the bioactivities of the seeds. The results suggested that roasting in a cooking pan, vacuum oven, and tray dryer had distinct impact on TPC in sacha inchi seeds, and thus differentially altered their antioxidant and inhibitory properties. Seeds that underwent roasting exhibited 1.5–2.7-fold higher antioxidant potentials than raw seeds. Certain roasting methods provided the products with anti-α-amylase and anti-cholinesterase activities, while inhibitions of these enzymes were not detected in raw seeds. Roasted seeds also possessed superior anti-lipase and anti-glycation activities when compared with raw seeds (up to 1.7- and 4.8-fold, respectively). The inhibitory properties observed in the seed samples might be attributed to their p-coumaric acid, ferulic acid, and quercetin, as these potential enzyme inhibitors were predominant in raw seeds. The overall results showed that pan-roasting could be used to obtain relatively high health benefits from the antioxidant and inhibitory activities of sacha inchi seeds. The information obtained from this study may serve as the basis for the proper processing of sacha inchi seeds to optimize their functional food and nutraceutical applications. Full article
(This article belongs to the Special Issue Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods)
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15 pages, 3016 KiB  
Article
FEDformer-Based Paddy Quality Assessment Model Affected by Toxin Change in Different Storage Environments
by Zihan Li, Qingchuan Zhang, Wei Dong, Yingjie Liu, Siwei Wei and Min Zuo
Foods 2023, 12(8), 1681; https://doi.org/10.3390/foods12081681 - 18 Apr 2023
Cited by 2 | Viewed by 1100
Abstract
The storage environment can significantly impact paddy quality, which is vital to human health. Changes in storage can cause growth of fungi that affects grain quality. This study analyzed grain storage monitoring data from over 20 regions and found that five factors are [...] Read more.
The storage environment can significantly impact paddy quality, which is vital to human health. Changes in storage can cause growth of fungi that affects grain quality. This study analyzed grain storage monitoring data from over 20 regions and found that five factors are essential in predicting quality changes during storage. The study combined these factors with the FEDformer (Frequency Enhanced Decomposed Transformer for Long-term Series Forecasting) model and k-medoids algorithm to construct a paddy quality change prediction model and a grading evaluation model, which showed the highest accuracy and lowest error in predicting quality changes during paddy storage. The results emphasize the need for monitoring and controlling the storage environment to preserve grain quality and ensure food safety. Full article
(This article belongs to the Special Issue Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods)
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14 pages, 1911 KiB  
Article
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
by Alessandro Bianchi, Francesca Venturi, Angela Zinnai, Isabella Taglieri, Basma Najar, Monica Macaluso, Giorgio Merlani, Luciana Gabriella Angelini, Silvia Tavarini, Clarissa Clemente and Chiara Sanmartin
Foods 2023, 12(6), 1351; https://doi.org/10.3390/foods12061351 - 22 Mar 2023
Cited by 9 | Viewed by 1370
Abstract
“Avanzi 3-Grano 23” (G23) is an old variety of Triticum aestivum from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by [...] Read more.
“Avanzi 3-Grano 23” (G23) is an old variety of Triticum aestivum from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 w/w), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products. Full article
(This article belongs to the Special Issue Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods)
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11 pages, 534 KiB  
Article
Development of Novel Foxtail Millet-Based Nutri-Rich Instant Noodles: Chemical and Quality Characteristics
by Mst. Meherunnahar, Tanvir Ahmed, Razia Sultana Chowdhury, Mohammed Abdus Satter Miah, Kandi Sridhar, Baskaran Stephen Inbaraj, Md. Mozammel Hoque and Minaxi Sharma
Foods 2023, 12(4), 819; https://doi.org/10.3390/foods12040819 - 14 Feb 2023
Cited by 2 | Viewed by 2646
Abstract
Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria italic) flour to improve the contents [...] Read more.
Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria italic) flour to improve the contents of protein and nutrients and increase its commercial importance. FTM flour was mixed with wheat flour (Triticum aestivum) at a ratio of 0:100, 30:60, 40:50, and 50:40, and the samples were named as control, FTM30, FTM40, and FTM50 noodles, respectively. Mushroom (Pleurotus ostreatus) and rice bran (Oryza sativa L.) flour were added at a percentage of 5% to all the composite noodles (FTM30, FTM40, and FTM50 noodles). The contents of biochemicals, minerals, and amino acids, as well as the organoleptic properties of the noodles, were examined and compared with wheat flour as a control. The results revealed that the carbohydrate (CHO) content of FTM50 noodles was significantly lower (p < 0.05) than all the developed and five commercial noodles named A-1, A-2, A-3, A-4, and A-5. Moreover, the FTM noodles had significantly higher levels of protein, fiber, ash, calcium, and phosphorous than the control and commercial noodles. The percentage of lysine calculated protein efficiency ratio (PER), essential amino acid index (EAAI), biological value (BV), and chemical score (CS) of FTM50 noodles were also higher than that of the commercial noodles. The total bacterial count was nil for the FTM50 noodles, and the organoleptic properties were consistent with those of acceptable standards. The results could encourage the application of FTM flours for the development of variety and value-added noodles with enhanced level of nutrients. Full article
(This article belongs to the Special Issue Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods)
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12 pages, 1354 KiB  
Article
Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed Water
by Tongjiao Wu, Huiying Li, Jiaxin Li and Jianxiong Hao
Foods 2023, 12(1), 75; https://doi.org/10.3390/foods12010075 - 23 Dec 2022
Cited by 2 | Viewed by 2200
Abstract
Germination of millet can improve its consumption quality, optimize its nutritional composition, and promote the accumulation of functional components such as γ-aminobutyric acid (GABA). In the present study, foxtail millet was germinated with tap water, a mixed salt solution of 7.5 mmol/L NaCl [...] Read more.
Germination of millet can improve its consumption quality, optimize its nutritional composition, and promote the accumulation of functional components such as γ-aminobutyric acid (GABA). In the present study, foxtail millet was germinated with tap water, a mixed salt solution of 7.5 mmol/L NaCl and 15 mmol/L CaCl2, and slightly acidic electrolyzed water (SAEW) with three available chlorine concentrations (ACCs; 10.92, 20.25, and 30.35 mg/L). The effects of the salt solution and SAEW on the germination of foxtail millet and the GABA, crude protein, and amino acid composition of the germinated millet flour were analyzed. The results showed that the salt solution and SAEW treatments promoted the growth of millet sprouts, contributed to the accumulation of GABA in germinated millet flour, and optimized the protein and amino acid composition. The GABA content of germinated foxtail millet flour treated with salt solution for 60 h (336.52 mg/100 g) was 29.5 times higher than that of ungerminated millet flour. In conclusion, the highest GABA content and amino acid scores of germinated millet flour obtained by germination treatment with salt solution at 25 °C and 86% humidity for 60 h were more acceptable for human nutritional requirements. Full article
(This article belongs to the Special Issue Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods)
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14 pages, 2481 KiB  
Article
Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties
by Karen Sofia Muñoz-Pabon, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez and Vicente Ortiz-Gómez
Foods 2022, 11(21), 3383; https://doi.org/10.3390/foods11213383 - 27 Oct 2022
Cited by 8 | Viewed by 2433
Abstract
This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant [...] Read more.
This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks. Extrusion increased digestible starch (RDS) from 7.33 g/100 g bs to 77.33 g /100 g bs. Resistant starch (RS) showed a variation of 2 g/100 g bs. It is noteworthy that protein digestibility increased up to 94.58 g/100 bs after extrusion and baking. These processes increased HPP content, while EPP and carotenoid content decreased. The samples showed significant differences (p < 0.05) in the antioxidant properties determined through the DPPH and ABTS methods. Values of 19.72 ± 0.81 µmol T/g were observed in snacks and 13.16 ± 0.2 µmol T/g in raw flour, but a reduction of up to 16.10 ± 0.68 µmol T/g was observed during baking. The baking process reduced the work of crispness (Wcr) from 0.79 to 0.23 N.mm, while the saturation (C*) was higher in baked ones, showing higher color intensity. The baking process did not influence the viscosity profile. The results in this study respond to the growing interest of the food industry to satisfy consumer demand for new, healthy, and expanded gluten-free snacks with bioactive compounds. Full article
(This article belongs to the Special Issue Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods)
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