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Advanced in Cereal Science and Cereal Quality, Volume 2
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Advanced in Cereal Science and Cereal Quality, Volume 2

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Crop Physiology and Crop Production".

Deadline for manuscript submissions: closed (31 October 2024) | Viewed by 4126

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 Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal grains have comprised a major component of the human diet for thousands of years. Wheat, rice, maize, sorghum, barley, miller, etc., are critical to human survival around the world. Nowadays, more than 50% of our daily caloric intake is derived from cereal product consumption. Thus, cereal quality represents a crucial factor in human health and sustainable development, being defined by several terms, such as physical (i.e., kernel size), safety (i.e., fungal infection), and compositional factors (i.e., protein content). However, it is challenging to develop high-quality cereal products that meet humans’ expectations. This Special Issue of Plants will highlight some of the latest research endeavors, aiming to improve our understanding of conceptual advances and novel methodologies and biotechnological analysis , processing, and storage to improve cereal quality. We invite authors to contribute high-quality original research or review papers covering (but not limited to) the following subjects:

  • Integrated crop nutrient management;
  • Increase in nutrient acquisition, bioavailability, and efficiency;
  • Bioactive components and the health benefits of cereal products;
  • Biofortification—improvement of food (feed) quality due to plant nutrition;
  • Novel analytical methods and techniques;
  • Effect of processing and storage on chemistry and nutritional attributes of cereal products;
  • Grain ingredients and the interactions influence product quality.

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. Plants 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 2700 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 quality
  • bioactive nutrients
  • biofortification
  • bioavailability
  • novel techniques
  • grain ingredients

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Further information on MDPI's Special Issue policies can be found here.

Related Special Issue

Published Papers (2 papers)

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Research

13 pages, 932 KiB  
Article
Effect of Bio-Herbicide Application on Durum Wheat Quality: From Grain to Bread Passing through Wholemeal Flour
by Umberto Anastasi, Alfio Spina, Paolo Guarnaccia, Michele Canale, Rosalia Sanfilippo, Silvia Zingale, Giorgio Spina, Andrea Comparato and Alessandra Carrubba
Plants 2024, 13(20), 2859; https://doi.org/10.3390/plants13202859 - 12 Oct 2024
Viewed by 1297
Abstract
Using plant extracts to replace traditional chemical herbicides plays an essential role in sustainable agriculture. The present work evaluated the quality of durum wheat cv Valbelice in two years (2014 and 2016) using plant aqueous extracts of sumac (Rhus coriaria L.) and [...] Read more.
Using plant extracts to replace traditional chemical herbicides plays an essential role in sustainable agriculture. The present work evaluated the quality of durum wheat cv Valbelice in two years (2014 and 2016) using plant aqueous extracts of sumac (Rhus coriaria L.) and mugwort (Artemisia arborescens L.) as bio-herbicides on the main quality characteristics of durum wheat. The untreated, water-treated, and chemically treated durum wheat products were also analyzed as controls. Following the official methodologies, grain commercial analyses and defects of the kernels were determined. The main chemical and technological features were determined on the wholemeal flour: proteins, dry matter, dry gluten, gluten index, colorimetric parameters, mixograph, falling number, and sedimentation test in SDS. An experimental bread-making test was performed, and the main parameters were detected on the breads: bread volume, weight, moisture, porosity, hardness, and colorimetric parameters on crumb and crust. Within the two years, grain commercial analyses of the total five treatments showed no statistically significant differences concerning test weight (range 75.47–84.33 kg/hL) and thousand kernel weight (range 26.58–35.36 kg/hL). Differently, significant differences were observed in terms of kernel defects, particularly starchy kernels, black pointed kernels, and shrunken kernels, mainly due to the year factor. Analyses on the whole-grain flours showed significant differences. This affected dry gluten content (7.35% to 16.40%) and gluten quality (gluten index from 6.44 to 45.81). Mixograph results for mixing time ranged from 1.90 min to 3.15 min, whilst a peak dough ranged from 6.83 mm to 9.85 mm, showing, in both cases, statistically significant differences between treatments. The falling number showed lower values during the first year (on average 305 s) and then increased in the second year (on average 407 s). The sedimentation test showed no statistically significant differences, ranging from 27.75 mm to 34.00 mm. Regarding the bread produced, statistically significant year-related differences were observed for the parameters loaf volume during the first year (on average 298.75 cm3) and then increased in the second year (on average 417.33 cm3). Weight range 136.85 g to 145.18 g and moisture range 32.50 g/100 g to 39.51 g/100 g. Hardness range 8.65 N to 12.75 N and porosity (range 5.00 to 8.00) were closely related to the type of treatment. Finally, the color of flour and bread appeared to be not statistically significantly affected by treatment type. From a perspective of environmental and economic sustainability, the use of plant extracts with a bio-herbicidal function could replace traditional chemical herbicides. Full article
(This article belongs to the Special Issue Advanced in Cereal Science and Cereal Quality, Volume 2)
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18 pages, 1485 KiB  
Article
Comparative Analysis of Vitamin, Mineral Content, and Antioxidant Capacity in Cereals and Legumes and Influence of Thermal Process
by Corina Moisa, Anca Monica Brata, Iulia C. Muresan, Felicia Dragan, Ioana Ratiu, Oana Cadar, Anca Becze, Mihai Carbunar, Vlad Dumitru Brata and Alin Cristian Teusdea
Plants 2024, 13(7), 1037; https://doi.org/10.3390/plants13071037 - 6 Apr 2024
Cited by 3 | Viewed by 2347
Abstract
Cereals, as the world’s most consumed food, face challenges related to nutrient quality due to climate change and increased production impacting soil health. In this study, we investigated the vitamin and mineral content, polyphenols, and antioxidant activity in cereals from Western Romania, analyzing [...] Read more.
Cereals, as the world’s most consumed food, face challenges related to nutrient quality due to climate change and increased production impacting soil health. In this study, we investigated the vitamin and mineral content, polyphenols, and antioxidant activity in cereals from Western Romania, analyzing whole and hulled wheat, rye, oat, and soybeans before and after heat treatment. Samples from 2022 crops were processed into dough and subjected to 220 °C for 30 min. The results reveal that, despite efforts to optimize nutrient content, cereals, particularly after heat processing, exhibited lower vitamin and mineral levels than the recommended daily intake. The decrease in polyphenols and antioxidant capacity was notable, with rye flour experiencing the largest decline (15%). Mineral analysis showed copper levels in decorticated wheat decreased by 82.5%, while iron in rye decreased by 5.63%. Soy flour consistently displayed the highest calcium, magnesium, and potassium levels, whereas oat flour had the highest zinc and copper levels before and after heat processing. The study highlights the concerningly low vitamins and minerals contents in cereals, as well as in the final products reaching consumers in the Western part of Romania, and contributes to the assessment of measures that are meant to improve the contents of these minerals. Full article
(This article belongs to the Special Issue Advanced in Cereal Science and Cereal Quality, Volume 2)
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