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Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties,...
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Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology

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

Deadline for manuscript submissions: 31 August 2025 | Viewed by 4809

Special Issue Editors

Dr. Chenguang Zhou

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: cereal science; metabolomics; novel technique in food processing
Special Issues, Collections and Topics in MDPI journals
Dr. Zhen Yang

E-Mail Website
Guest Editor
College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
Interests: innovative agriculture; novel agricultural product development; agricultural application of nuclear technology; whole grains; lipids; proteins; flavour; food processing; food nutrition and health
Special Issues, Collections and Topics in MDPI journals
Dr. Yafang Shao

E-Mail Website
Guest Editor
China National Rice Research Institute, Hangzhou 310006, China
Interests: whole grains; cereal chemistry; phytochemicals; antioxidants; polyphenols; food processing; digestion and bioavailability

Special Issue Information

Dear Colleagues,

Coarse cereals, including millet, sorghum, barley, oats, and rye, have long been valued for their resilience in harsh growing conditions, making them essential for food security in arid and semi-arid regions. Recently, these cereals have garnered increased attention due to their exceptional nutritional profiles and potential health benefits. Rich in dietary fiber, essential amino acids, vitamins, and minerals, coarse cereals are linked to a reduced risk of chronic diseases such as diabetes, cardiovascular diseases, and certain cancers.

This Special Issue seeks to explore the multifaceted aspects of coarse cereals, emphasizing their nutritional significance, functional properties, and the changes in their qualities during processing. We welcome research that examines the quality characteristics and processing adaptability of coarse cereals, investigates the transformation and control of active ingredients during cereal processing, and develops innovative processing technologies to enhance the value of coarse cereal products. Additionally, we encourage studies on comprehensive utilization technologies that maximize the benefits of coarse cereal resources. By highlighting recent advancements, this Special Issue aims to foster a deeper understanding of coarse cereals, promoting the development of high value-added cereal products and sustainable utilization practices.

Dr. Chenguang Zhou
Dr. Zhen Yang
Dr. Yafang Shao
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

  • coarse cereals
  • functional ingredients
  • novel processing techniques
  • nutritional enhancement
  • bioavailability
  • sensory quality
  • high-value cereal products
  • comprehensive utilization

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Published Papers (3 papers)

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Review

23 pages, 4335 KiB  
Review
Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications
by Lu Zhou, Jiangqi Huang, Yutong Du, Fanghao Li, Wenbin Xu, Chenguang Zhou and Siyao Liu
Foods 2025, 14(9), 1448; https://doi.org/10.3390/foods14091448 - 22 Apr 2025
Viewed by 402
Abstract
Rice bran, a major byproduct of rice processing, is rich in unsaturated fatty acids, high-quality proteins, and bioactive compounds such as γ-oryzanol and ferulic acid. However, its poor storage stability and susceptibility to hydrolytic and oxidative rancidity critically limit industrial exploitation. Recent advances [...] Read more.
Rice bran, a major byproduct of rice processing, is rich in unsaturated fatty acids, high-quality proteins, and bioactive compounds such as γ-oryzanol and ferulic acid. However, its poor storage stability and susceptibility to hydrolytic and oxidative rancidity critically limit industrial exploitation. Recent advances in non-thermal stabilization technologies—valued for their energy efficiency, scalability, and nutrient preservation—offer promising solutions. This review systematically elucidates the enzymatic and microbial mechanisms driving bran rancidity, emphasizing lipase and lipoxygenase activity, and critically evaluates the efficacy of emerging non-thermal strategies. Key findings highlight the superiority of non-thermal methods: cold plasma reduces lipase activity by 70% within 5 min via reactive oxygen species-induced structural disruption; ultra-high pressure preserves 95% of γ-oryzanol by selectively breaking hydrogen bonds in enzymes; high-energy electron beam irradiation suppresses rancidity markers by 45–78%; and enzymatic stabilization with immobilized papain achieves 78% lipase inactivation while retaining <5% nutrient loss. Compared to thermal approaches, non-thermal technologies enhance bioactive retention, while extending shelf-life by 2–3 weeks. By addressing challenges such as microbial synergy, parameter optimization, and industrial scalability, this review provides actionable insights for deploying green, energy-efficient strategies to valorize rice bran into functional foods and nutraceuticals, aligning with global demands for sustainable ingredient innovation. Full article
(This article belongs to the Special Issue Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology)
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23 pages, 1666 KiB  
Review
The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products
by Jiayan Zhang, Yuhao Liu, Ping Wang, Yansheng Zhao, Ying Zhu and Xiang Xiao
Foods 2025, 14(5), 778; https://doi.org/10.3390/foods14050778 - 25 Feb 2025
Cited by 1 | Viewed by 1416
Abstract
Grains are an energy source for human beings, and the two main components—starch and protein—determine the application of grains in food. The structure and properties of starch play a decisive role in determining processing characteristics, nutritional properties, and application in grain-based foods. The [...] Read more.
Grains are an energy source for human beings, and the two main components—starch and protein—determine the application of grains in food. The structure and properties of starch play a decisive role in determining processing characteristics, nutritional properties, and application in grain-based foods. The interaction of proteins with starch greatly affects the structure, physicochemical, and digestive properties of the starch matrix. Scientists have tried to apply this effect to create foods tailored to specific needs. Therefore, studying the effect of protein on the structure and properties of starch in the starch–protein complexes will help in designing personalized and improved starch-based food. This paper reviews the latest research about the effects of endogenous and exogenous proteins on the structure and properties of starch, as well as factors influencing the interaction between protein and starch. This includes investigations of the chain and aggregation structure of proteins with starch, as well as assessments of impacts on thermal properties, rheology, gel texture properties, hydration properties, aging, and digestion. In addition, particular examples illustrating the effects of protein–starch interaction on starch properties in various foods are discussed, providing a reference for designing starch–protein foods that are rich in terms of nutrition and easier to process. Full article
(This article belongs to the Special Issue Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology)
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28 pages, 3258 KiB  
Review
Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review
by Xiaolu Li, Yicheng Wu, Ruilin Duan, Haoran Yu, Siyao Liu and Yulong Bao
Foods 2024, 13(24), 4160; https://doi.org/10.3390/foods13244160 - 22 Dec 2024
Cited by 3 | Viewed by 2466
Abstract
Oats (Avena sativa L.) are an important cereal crop with diverse applications in both food and forage. Oat β-glucan has gained attention for its beneficial biological activities, such as reducing cardiovascular risk, preventing diabetes, and enhancing intestinal health. Despite its potential, more [...] Read more.
Oats (Avena sativa L.) are an important cereal crop with diverse applications in both food and forage. Oat β-glucan has gained attention for its beneficial biological activities, such as reducing cardiovascular risk, preventing diabetes, and enhancing intestinal health. Despite its potential, more comprehensive research is required to explore its preparation, modification, bioactivities, and applications. This review highlights recent advancements in the determination and preparation of oat β-glucan, explores its biological activities and mechanisms, and examines the impact of food processing techniques on its properties. This review is intended to provide a theoretical foundation and reference for the development and application of oat β-glucan in the functional food industry. Full article
(This article belongs to the Special Issue Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology)
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