Search Results (82)

Monascus species are widely used in traditional fermented foods for pigment and flavor formation, but citrinin contamination remains a major safety concern that limits broader food applications. Therefore, this study aimed to evaluate the citrinin risk of a furu-derived Monascus ruber strain, BC20, by integrating phenotypic screening across food-relevant matrices with genome-resolved analysis. After 14 days of cultivation across eight matrices, including fungal media as well as dairy-, cereal-, and bran-based substrates, citrinin was not detected by immunoaffinity cleanup combined with HPLC–FLD (LOD, 4 μg/kg; LOQ, 12 μg/kg). To investigate the genetic basis of this phenotype, we generated a chromosome-scale genome assembly for BC20 and conducted comparative analyses across a total of 19 Monascus genomes. ANI analysis and phylogenomic inference consistently placed BC20 within the ruber–pilosus clade. Comparative synteny analysis showed that the citrinin-associated locus in BC20 no longer retained an intact cluster configuration but instead exhibited a remnant-locus architecture, and similar patterns were also observed in several related genomes from the same clade. By contrast, the monacolin K (mk) locus remained syntenically conserved in BC20, supporting locus-specific structural disturbance rather than assembly-derived pseudo-absence. Additionally, its antifungal susceptibility was determined. Overall, BC20 represents a M. ruber candidate strain with undetectable citrinin, and this study provides a practical analytical framework for citrinin risk screening in food-related Monascus isolates. Full article

Anthocyanins are water-soluble plant pigments. They give many plants, fruits, vegetables, and cereal kernels their red, purple, and blue colors. This research aims to reveal the biological properties of peonidin as an anthocyanin. To comprehend the antioxidant capabilities of peonidin, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS^•+), N,N-dimethyl-p-phenylenediamine dihydrochloride radical (DMPD^•+), and 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH^•) scavenging, Fe³⁺-2,4,6-tris(2-pyridyl)-s-triazine (TPTZ), and Cu²⁺ reducing assays were recorded. The IC₅₀ values for peonidin against ABTS^•+, DMPD^•+ and DPPH^• scavenging capabilities were determined to compare with standard antioxidants. ABTS^•+ radical scavenging activity of peonidin had an IC₅₀ value of 15.40 μg/mL, while the IC₅₀ values for BHA, BHT, Trolox, and α-Tocopherol were 12.82, 11.78, 12.67, and 10.83 μg/mL, respectively. DPPH radical scavenging activity of peonidin had an IC₅₀ value of 41.63 μg/mL, while the IC₅₀ values for BHA, BHT, Trolox, and α-Tocopherol were 8.45, 23.10, 6.30, and 18.73 μg/mL, respectively. Enzyme inhibition was studied to investigate the effects of peonidin. The K_i values of peonidin were 114.33, 63.02, 2.99, 9.76, and 15.14 nM toward hCA I, hCA II, AChE, BChE, and α-glycosidase enzymes, respectively. Furthermore, peonidin’s interactions with target enzymes BChE, hCA I, hCA II, AChE, and α-glycosidase were investigated by molecular docking. The results suggest that antioxidant-rich peonidin is a plant-based compound with potential use in the treatment of glaucoma, Alzheimer’s disease, and diabetes. Full article

Black rice wine is a traditional cereal-based fermented beverage valued for its colour, flavour and bioactive constituents. However, product innovation is needed to meet increasing consumer demand for fruit-derived aroma, nutritional quality and functional attributes. To address this demand, we developed an integrated processing strategy combining enzymatic pretreatment of pitaya pulp with stage-specific co-fermentation, an approach that has not been systematically evaluated in rice wine systems. Pitaya pulp was first pretreated with pectinase using an orthogonal design to optimise juice yield and betacyanin retention; the enzymatically pretreated pitaya pulp was then introduced either as pulp or as fermented pitaya wine at the saccharification, tank-flushing or ageing stage. The resulting wines were compared with a pitaya-free control and three commercial black rice wines on the basis of physicochemical indices, phenolic and pigment contents, amino acid composition, mineral composition and fuzzy mathematics-based sensory evaluation. Pitaya pulp added at saccharification (Sample THJ) yielded the strongest functional and nutritional profile, with the highest total phenolic content (629.74 mg/L); high flavonoid content (152.07 mg/L); enrichment in Mg, K and Mn; and a broader taste-active amino acid profile. By contrast, pitaya pulp added during tank flushing (Sample CHJ) achieved the highest sensory score (85.3) and had the highest anthocyanin content. These findings indicate that the timing and form of pitaya addition determine the balance between functional enrichment, pigment retention and sensory quality. Co-fermentation with red-fleshed pitaya, particularly the early addition of enzymatically pretreated pitaya pulp, provides a practical route for the development of fruit-flavoured black rice wine with improved nutritional composition and consumer appeal, suggesting the potential for enhanced functional value. Full article

Cereal crops, including wheat and barley, are essential for global food security, but their productivity is strongly affected by nitrogen availability and water limitation. This study investigated the phenotypic responses of two commercially significant spring wheat cultivars, Videodur (DU) and Sensas (SW), and two spring barley cultivars, Tiroler Imperial (SG1) and Amidala (SG2), exposed to two nitrogen regimes, low nitrogen at 25 kg N/ha (N25) and high nitrogen at 130 kg N/ha (N130), under drought and well-watered conditions. Plants were monitored from the late vegetative stage through maturity under controlled multivariable climatic conditions similar to field settings. A high-throughput phenotyping workflow was applied, combining precision watering, RGB imaging, infrared thermography, and VNIR–SWIR hyperspectral imaging to quantify plant growth, projected digital biomass, plant temperature, water use efficiency, and spectral vegetation indices associated with pigment dynamics, water status, maturation, and senescence. The results revealed cultivar-specific responses to combined nitrogen and drought stress. Under drought conditions, the high nitrogen treatment (N130) increased plant temperature (Tplant) for barley (cv. SG1) and wheat (cv. SW) compared to N25, thereby accelerating early maturation. However, the decline in chlorophyll was not uniformly faster across all cultivars tested. The DU cultivar exhibited superior chlorophyll absorption and reflectance, indicating better drought adaptation compared to other tested species. The high nitrogen treatment (N130) reduced water use efficiency (WUE) in the SW and SG2 cultivars compared to N25, implying that these cultivars used more water. Enhanced nitrogen did not consistently improve water use efficiency but did accelerate the growth cycle. SG2 was particularly sensitive to drought, showing declines in vegetation indices, except for the Water Content Index, highlighting the need for precise water and nitrogen management. Overall, the integration of hyperspectral, thermal, RGB, and water use measurements enabled the identification of trait signatures linked to drought adaptation, nitrogen response, maturation, and senescence. These findings provide practical insights for optimizing nitrogen and irrigation management and for supporting breeding strategies aimed at improving cereal crop resilience under climate-change-associated stress conditions. Full article

Agro-industrial by-products are increasingly considered as feed resources for circular animal production, but their value should not be interpreted only as a low-cost replacement of conventional ingredients. This scoping review critically examines how by-products from grape, olive, tomato, citrus, cereal, brewery, oilseed and vegetable processing chains may contribute to the development of high-value animal-derived foods. Particular attention is given to bioactive compounds, polyphenols, carotenoids, tocopherols, fermentable fibres and residual lipids, as well as to microbiome-mediated biotransformation, host metabolic pathways, compound transfer, product-quality modulation, feed safety and circular valorization. Available evidence indicates that selected by-products can influence milk, cheese, meat, eggs and fish products by modifying fatty acid profile, oxidative stability, antioxidant-related traits, pigmentation, volatile compounds, shelf-life and, in some cases, the transfer of specific metabolites to edible products. However, these responses depend on by-product source, processing method, inclusion level, active dose, animal species, basal diet and analytical endpoints. Chemical richness alone is therefore insufficient to support functional claims. Stronger evidence requires studies that connect matrix characterization, processing stability, microbial and host-mediated transformation, biological intermediates and final product quality within the same experimental design. Precision circular feeding should therefore combine local availability, safety, active-dose definition, metabolomic and lipidomic traceability, and product-level validation to support reproducible improvements in high-value animal-derived foods. Full article

Colored rice is a type of functional cereal rich in bioactive substances such as anthocyanins. This article systematically reviews its molecular formation, nutritional quality, health effects, and industrial applications. At the molecular level, the biosynthesis of pigments such as anthocyanins is regulated by transcription factors including MYB and bHLH, and is influenced by environmental conditions such as light, temperature, and fertilization. Nutritional analysis shows that, compared to white rice, colored rice contains higher levels of resistant starch, high-quality protein, dietary fiber, minerals, and vitamins. In addition, it is rich in various phenolic compounds and gamma-aminobutyric acid (GABA). These bioactive components have functional food applications in chronic diseases such as diabetes, cardiovascular diseases, and cancer through multiple mechanisms. These mechanisms include antioxidant and anti-inflammatory activities, regulation of glucose and lipid metabolism, and modulation of the gut microbiota. Despite the advancements in molecular breeding and precision cultivation technologies that have driven variety improvement and diversified product development, the industry still faces challenges such as the contradiction between nutrient retention and processing palatability, as well as insufficient market recognition. In the future, it is necessary to integrate multidisciplinary technologies to promote the development of colored rice. This may contribute to modulating risk factors associated with chronic diseases based on precision nutrition evidence. Full article

The floodplains of the Paraná and Paraguay rivers form the Chaco wetland, one of the most species-rich plant ecosystems in Argentina. Because wild grasses can serve as reservoirs of fungal species that cause disease and mycotoxin contamination of cereal crops, we examined asymptomatic, wild grasses from the Chaco wetlands for the presence of the genus Fusarium, which includes multiple species that cause agriculturally important diseases and/or mycotoxin contamination of crops. We focused our efforts on the identification and characterization of the multispecies lineage known as the Fusarium fujikuroi species complex (FFSC). Using morphological traits and partial DNA sequences of the TEF1 gene, we determined that 58 isolates recovered from the grasses were members of FFSC. Fifty of the isolates were identified as one of six FFSC species, including the economically important plant pathogenic species F. proliferatum, F. subglutinans, and F. verticillioides. To our knowledge, two of the species, F. anthophilum and F. pseudocircinatum, have not been reported previously in Argentina. Our analyses also indicated that eight of the FFSC isolates were a novel species, herein described as Fusarium varsavskyanum. A polymerase chain reaction (PCR) assay and genome sequence data indicate that each isolate of F. varsavskyanum isolate had only one mating type idiomorph (MAT1-1 or MAT1-2), which suggests that the fungus is heterothallic. Genome sequence analysis indicated that F. varsavskyanum has the genetic potential to produce, (i) the emerging mycotoxins fusaric acid and beauvericin (or enniatins); (ii) the pigments bikaverin, carotenoids, and fusarubin; and (iii) the plant hormones auxins, cytokinins, and gibberellins. Thus, asymptomatic grasses from the Chaco wetland can harbor Fusarium species that in some agroecosystems can cause economically important diseases and/or mycotoxin contamination of crops. It remains to be determined whether the genotypes of Fusarium species that occur on the wetland grasses, including F. varsavskyanum genotypes, can negatively impact agriculture. Full article

Pigmented wheat varieties represent a promising source of bioactive compounds, particularly anthocyanins, with potential applications in the development of functional cereal-based foods. This study investigated the combined effect of pigmented wheat genetics and innovative milling technologies on the nutritional and technological properties of wheat-derived products. Two pigmented bread wheat genotypes, the blue-grained cultivar Purendo and the purple-grained line Vanilnoir, were compared with the non-pigmented cultivar Peralba. Grains were processed using conventional milling or through micronization followed by air-classification to obtain enriched fractions (F250 and G250). The resulting flours and fractions were evaluated for compositional traits, rheological properties, antioxidant activity, and pasta-making performance. Air-classification significantly increased ash, protein, and lipid contents while reducing total starch, confirming the enrichment of outer kernel components. Bran-enriched fractions exhibited enhanced antioxidant capacity, with the highest FRAP and TEAC values observed in pigmented genotypes. Pasta produced from enriched fractions showed improved nutritional profiles and, in most cases, a reduced predicted glycemic index compared with conventional flour-based pasta. Technological responses were genotype-dependent: while bran enrichment negatively affected dough rheology, the purple genotype maintained more balanced technological and sensory properties in pasta compared with the blue genotype. These results demonstrate that integrating pigmented wheat genetics with targeted milling strategies can support the development of functional cereal-based foods with enhanced antioxidant potential and improved nutritional quality. Full article

Immature rice is a distinctive cereal product widely consumed in Asian countries due to its natural green color, soft texture, unique flavor, and high nutritional value. However, its fragile structure and pigment sensitivity create significant processing challenges. This study investigates the effects of infrared (IR) roasting temperature (550–650 °C) and time (20–40 min) on the physicochemical, nutritional, and cooked-rice qualities of immature rice (Oryza sativa L., cv. RD6). A two-factor study with three level of factorials was designed and response surface methodology (RSM) was used to evaluate roasting variables and to identify optimal processing conditions (p ≤ 0.05). Increasing roasting severity decreased rice yield, moisture content, water activity, and chlorophyll content, while promoting grain darkening, increasing phenolic content, and enhancing cooked-rice expansion and hardness. Several responses exhibited significant linear and quadratic relationships with roasting conditions, with model coefficients of determination (R²) ranging from 0.676 to 0.829. Multi-response optimization using desirability analysis identified the optimal roasting condition as 650 °C for 20 min, which produced predicted values that closely matched experimental validation (p > 0.05). These results demonstrate that IR roasting provides an effective green-energy processing approach for producing value-added immature rice while maintaining desirable color, nutritional properties, and cooked-rice texture. Full article

Enhancing nitrogen use efficiency (NUE) in cereal crops is a major challenge for dryland systems that rely heavily on synthetic nitrogen (N) inputs. Microbial biostimulants have recently emerged as promising alternatives for cost-effective N inputs in wheat through foliar colonization and endophytic biological N fixation. Methylobacterium symbioticum strain SB23 (also known as BlueN or Utrisha N) is a pink-pigmented, obligately aerobic, Gram-negative, facultative methylotrophic bacterium demonstrated to potentially reduce N chemical fertilization and improve yields in various crops. A field trial consisting of large replicated 2.3 ha plots of Australian Prime Hard (APH) wheat cv. Rockstar was established in south central New South Wales, Australia, to evaluate the foliar application of M. symbioticum strain SB23 under both standard and reduced N regimes for winter wheat maturing in late spring. Application of the SB23 biostimulant significantly increased wheat leaf chlorophyll concentration at 30 and 60 days after application (DAA) and promoted biomass accumulation at 60, 90 and 120 DAA in contrast to the untreated control, with the strongest positive response under reduced N input. Specifically, the 75% N + biostimulant treatment improved biomass by up to 23% and grain yield by 14% relative to the reduced-N control, demonstrating potential supplemental fertility without yield loss. Correlation analyses revealed that mid-season chlorophyll was strongly associated with biomass and carbon assimilation (r = 0.87 and 0.84, respectively), while biomass at 60 DAA was highly correlated with grain spike weight (r = 0.81), suggesting a strong association of improved crop vigor and yield with inoculation. At harvest, SB23 enhanced biomass nitrogen accumulation and nitrogen use efficiency, with the 75%N + biostimulant treatment achieving the highest plant N uptake (25% above the reduced-N control) and the greatest partial factor productivity of nitrogen (51.8 kg grain kg⁻¹ N applied), while both 100%N treatments showed the lowest efficiency. Collectively, these findings suggest that Methylobacterium symbioticum SB23 improves NUE through enhanced crop performance thereby providing a supplementary N source and delivering a cost–benefit advantage of approximately A$170 ha⁻¹ under reduced N application. Full article

Alternative substrates to traditional Camellia sinensis tea are increasingly investigated to diversify kombucha and enhance its functional properties. This review synthesizes evidence (2020–2025) on how non-tea substrates influence microbial ecology, metabolite composition, and bioactivity of kombucha. A semi-systematic search of PubMed, Scopus, Web of Science, and publisher platforms identified studies on fruit, vegetable, herbal, algal, cereal, dairy, and food-industry by-product substrates reporting compositional or functional outcomes. Extracted data included substrate characteristics, fermentation conditions, SCOBY features, analytical methods, and reported antioxidant, anti-inflammatory, metabolic, probiotic, and dermatological effects. Fermentation often leads to an increase in total phenolic content and antioxidant capacity. These effects are highly dependent on fermentation conditions, particularly duration and substrate composition. In some cases, prolonged fermentation may result in phenolic degradation or transformation, leading to reduced levels of certain compounds. Fruit- and hibiscus-based systems enhanced anthocyanin-driven antioxidant and anti-inflammatory activity. Vegetable and cereal substrates supplied phenolic acids and β-glucans associated with metabolic regulation and gut health, whereas by-products and algal fermentations supported waste valorization and enrichment in chlorogenic acids, pigments, fibers, and peptides. Despite promising functionality, substantial inter-study variability and limited in vivo validation and the lack of standardized fermentation protocols constrain translational application. In addition, the inherent variability in SCOBY microbial composition represents a major source of inconsistency, as differences in microbial communities can significantly influence fermentation dynamics, metabolite profiles, and functional outcomes. Full article

Storage temperature (ST) and grain moisture content (GMC) critically influence cereal quality during storage. However, their interactive effects, the associations among oxidative indicators, quality components and major volatile organic compounds (VOCs) variations in millet during storage are not fully understood. In this study, foxtail millet was stored for 360 days at three STs (−18 °C, 4 °C and 25 °C) and three GMC levels (11.50%, 12.80% and 14.30%). Changes in oxidative indicators (malondialdehyde [MDA], electrical conductivity [EC] and catalase activity [CAT]) and quality components (crude protein [CP], yellow pigment [YP] and soluble sugar [SS]) were monitored. Viscosity characteristics and VOCs were analysed after storage. Under this study, ST was the primary factor driving the changes in oxidative indicators and quality components during the storage stage. The viscosity characteristics of stored millet are primarily influenced by ST, while the changes in major VOCs are mainly affected by ST, GMC, and their interaction effects. Significant negative correlations were observed between EC or MDA and dodecanenitrile and (E/Z)-4-heptenal, whereas the YP, CP, and SS were significantly positively correlated with both compounds. After day 360, the samples stored at −18 °C with 11.5% GMC exhibited 34.05% lower MDA content and 29.55% lower EC than those stored at 25 °C with 14.3% GMC. The treatment better preserved CAT, SS, YP, viscosity characteristics and major VOCs, including (E/Z)-4-heptenal. These findings provide a scientific basis for optimising storage conditions to maintain the nutritional and sensory quality of foxtail millet. Full article

The intensive use of mineral nitrogen fertilizers in cereal production contributes to environmental degradation, highlighting the need for more sustainable crop management strategies. Plant growth-promoting bacteria (PGPB) offer a promising alternative; however, their effects on native rhizosphere communities remain underexplored, particularly in barley. This study evaluates the impact of a bacterial consortium composed of Paenibacillus sp. Z15 and Pseudomonas sp. KR227 on barley growth, yield, and rhizosphere bacteria under field conditions in temperate climate (2025). Plant biometric traits, photosynthetic pigment content, and soil properties were measured, and rhizobacterial communities were analyzed using 16S rRNA gene (V3–V4) sequencing. The PGPB consortium significantly increased early root biomass (120%), shoot height (7.8%), and grain yield (15.5%), while no significant effects were observed on soil chemistry or photosynthetic pigments. Sequencing revealed no major changes in alpha or beta diversity; however, transient shifts in the relative abundance of specific taxa were detected relatively shortly after inoculation and mostly disappeared by harvest. These findings indicate that the Paenibacillus–Pseudomonas consortium can enhance barley performance without disrupting native rhizobacterial communities. Overall, the results support the potential of PGPB as a sustainable agronomic tool and provide new insights into PGPB–microbiome interactions in barley under field conditions. Full article

Interest in fermented beverages has increased in recent years due to evidence showing their health benefits. In Latin America, corn is the most widely consumed cereal and stands out for its genetic diversity, cultural importance, and nutraceutical potential. This review evaluates the effect of grain pigmentation on its nutritional and bioactive composition, as well as its relationship with the production of traditional fermented beverages. Studies describing the composition of different corn varieties, fermentation processes, the microbiota involved, and safety-related aspects are considered. Evidence indicates that varieties differ in their carbohydrate, protein, mineral, and bioactive compound content, which influences the functional properties and microbiological and sensory characteristics of the resulting beverages. These beverages are produced through spontaneous or semi-controlled fermentation by lactic acid bacteria, fungi, and yeasts, which produce metabolites such as organic acids and bacteriocins that increase the nutritional and functional value and safety of the product. However, good manufacturing practices must be applied to ensure their safety. Even so, there are still gaps in our knowledge about the influence of different corn varieties on the final composition and acceptance of these beverages, highlighting the importance of further research. Full article

Maize is a key staple cereal, with its cultivation improved through genetics, denser planting, and greater fertilizer use. However, little is known about the effects of nanomaterials on maize’s grain quality. This study evaluated the effect of the foliar application of orange carbon dots (o-CDs) on maize’s growth, grain yield, and quality under typical field conditions. Two ZP maize hybrids and their inbred lines were tested. The results showed a gradual increase in grain yield for the hybrids, particularly ZP 4567, which responded significantly to a 5 mg/L treatment. Increased starch content was observed in both the hybrid ZP 4567 and the inbred line L56 L026 following treatment with o-CDs at concentrations of 1 mg/L and 5 mg/L. The significant increase in oil content was observed in inbred line L56 L026. Photosynthetic parameters and pigments were elevated in both hybrids after treatments, although the antioxidative capacity remained unchanged. The findings suggest that o-CDs positively influence grain yield and quality by enhancing photosynthesis and increasing the accumulation of key biochemical compounds. This study provides novel insights into the application of carbon nanoparticles in sustainable crop production. Full article