Journal of Cereal Science最新文献

Effects of zinc fortification on nutrients, antioxidant activities, and flavor compounds in germinated brown rice 强化锌对发芽糙米营养成分、抗氧化活性和风味化合物的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2026-01-24 DOI: 10.1016/j.jcs.2026.104373

Yun Lu , Yutang He , Xinxin Zhou , Yujia Li , Chunfang Ma , Meilin Zhang , Zhuoyu Wang , He Liu

This study aims to investigate the effects of zinc-fortified germination on gamma-aminobutyric acid (GABA) content, zinc concentration, antioxidant activities, and flavor characteristics in brown rice (BR). Germination was conducted at 30 °C for 28 h using a 30 mg/L zinc sulfate solution. Germinated brown rice (GBR) was selected as the control sample for determining all parameters. Combining germination with zinc fortification in BR enhanced GABA content and zinc accumulation, reaching their peak around 28 and 34 h of germination, respectively. Antioxidant assays evaluated potential health benefits. Compared to conventional germination, zinc-fortified germination significantly increased the antioxidant activities of BR as germination time increased. Volatile compounds were compared in BR, GBR, and zinc-fortified germination brown rice (Zn-GBR). Among the 20 volatile compounds identified, 8 showed significant differences. The combined germination and zinc fortification treatment effectively reduced the content of volatile organic compounds (VOCs) that contribute to undesirable flavors. Germination significantly increased two ketone compounds in BR, while zinc fortification added sweet, nutty, caramel, and fruity-like aromas. The results in this study indicated that combined germination and zinc fortification could effectively increase the GABA content, zinc accumulation, and antioxidant activities. It would be a promising method to enhance the flavor of BR.

本研究旨在研究锌强化萌发对糙米(BR) γ -氨基丁酸（GABA）含量、锌浓度、抗氧化活性和风味特性的影响。用30 mg/L硫酸锌溶液在30℃条件下萌发28 h。以发芽糙米（GBR）为对照样品，测定各参数。发芽加补锌可提高GABA含量和锌积累量，分别在萌发后28 h和34 h达到峰值。抗氧化分析评估了潜在的健康益处。与常规萌发相比，随着萌发时间的延长，加锌萌发显著提高了BR的抗氧化活性。比较了BR、GBR和锌强化发芽糙米（Zn-GBR）的挥发性化合物。在鉴定的20种挥发性化合物中，有8种具有显著性差异。种子萌发与强化锌联合处理有效降低了产生不良风味的挥发性有机化合物（VOCs）的含量。发芽显著增加了BR中的两种酮类化合物，而强化锌则增加了甜味、坚果味、焦糖味和水果味。本研究结果表明，结合发芽和强化锌可以有效地提高GABA含量、锌积累和抗氧化活性。这是一种很有前途的提高BR风味的方法。

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引用次数: 0

Effects of different alkaline compounds on the storage quality of fresh noodles 不同碱性化合物对鲜面贮藏品质的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2026-01-23 DOI: 10.1016/j.jcs.2026.104374

Xingyi Wu , Xuepan Qi , Fengfeng Wu , Xueming Xu , Dan Xu

This study aimed to elucidate the mechanisms by which alkaline compounds influence the quality and structural properties of fresh noodles during storage. Alkaline compounds are traditionally used in Asian noodles to enhance elasticity and impart a characteristic flavor. To investigate the mechanisms underlying these effects, four alkaline compounds (sodium carbonate, sodium bicarbonate, sodium hydroxide, and calcium hydroxide) were separately incorporated into dough to examine the changes in the quality and composition of fresh noodles stored at 25 °C and 4 °C. The results showed that alkaline compounds could not inhibit bacterial growth but effectively inhibited mold growth, increased hardness and tensile strength, enhanced water absorption, and reduced cooking loss. Rapid Visco Analyzer results indicated that starch gelatinization was promoted, resulting in stronger pasting behavior in alkali-treated noodles. All alkali-treated samples showed increased sodium dodecyl sulfate–extractable protein levels. Free sulfhydryl (SH) group assays revealed that 0.3 % sodium carbonate, sodium bicarbonate, and 0.15 % sodium hydroxide facilitated disulfide bond cleavage, leading to higher free SH content. Confocal laser scanning microscopy further demonstrated that 0.3 % sodium carbonate, sodium bicarbonate, and 0.2 % calcium hydroxide produced a more continuous gluten network, allowing starch granules to integrate more effectively within the matrix. Overall, the findings highlight that alkaline compounds improve gluten structure by altering disulfide and non-disulfide covalent interactions, providing a theoretical basis for their application as functional additives to enhance texture and stability in the noodle industry.

本研究旨在阐明碱性化合物影响鲜面贮藏过程中品质和结构特性的机理。亚洲面条传统上使用碱性化合物来增强弹性和赋予特色风味。为了研究这些影响的机制，将四种碱性化合物（碳酸钠、碳酸氢钠、氢氧化钠和氢氧化钙）分别加入面团中，研究在25°C和4°C下储存的新鲜面条的质量和成分的变化。结果表明：碱性化合物不能抑制细菌生长，但能有效抑制霉菌生长，提高硬度和抗拉强度，提高吸水率，减少蒸煮损失。快速粘度分析仪结果表明，碱处理的面条促进了淀粉糊化，导致了更强的糊化行为。所有碱处理的样品显示十二烷基硫酸钠可提取蛋白水平升高。游离巯基（SH）组分析表明，0.3%的碳酸钠、碳酸氢钠和0.15%的氢氧化钠促进了二硫键的裂解，导致游离SH含量较高。共聚焦激光扫描显微镜进一步证明，0.3%的碳酸钠、碳酸氢钠和0.2%的氢氧化钙产生了更连续的面筋网络，使淀粉颗粒在基质中更有效地整合。总之，研究结果表明碱性化合物通过改变二硫化物和非二硫化物共价相互作用来改善面筋结构，为其作为功能性添加剂在面条工业中的应用提供了理论基础。

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引用次数: 0

The ultrastructure of the mature wheat grain after resin embedding, as observed using atomic force microscopy 用原子力显微镜观察树脂包埋后成熟小麦籽粒的超微结构

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2026-01-22 DOI: 10.1016/j.jcs.2026.104377

Cedric Gaillard

This study examines the ultrastructure of the outer layers of hexaploid wheat (Triticum aestivum L.) seeds using atomic force microscopy (AFM) in air tapping mode. The specimens were resin-embedded after hydration. A standardised protocol for preparing specimens specifically for AFM investigations is presented, focusing on revealing the ultrastructure while minimising artefacts and optimising the resolution of the structural morphology. AFM provides a comprehensive histological description of the hydrated mature wheat seed, encompassing each layer from the outer pericarp to the starchy endosperm. This study highlights the ultrastructural details of the tissues in their hydrated state, particularly with regard to morphology and size. Thus, AFM shows great potential for revealing intricate details of plant tissues structure and ultrastructure.

利用原子力显微镜（AFM）研究了六倍体小麦（Triticum aestivum L.）种子在空气拍打模式下外层的超微结构。水化后的试样采用树脂包埋。提出了一种标准化的方案，用于制备专门用于AFM研究的标本，重点是揭示超微结构，同时最大限度地减少人工制品和优化结构形态的分辨率。AFM提供了水合成熟小麦种子的全面组织学描述，包括从外果皮到淀粉胚乳的每一层。这项研究强调了组织在水合状态下的超微结构细节，特别是关于形态和大小。因此，原子力显微镜在揭示植物组织结构和超微结构的复杂细节方面显示出巨大的潜力。

引用次数: 0

Visualization of water penetration in somen using synchrotron micro-CT with bromine-based contrast agent: Effects of salt on texture of noodles 溴基造影剂同步加速器微ct对人体水渗透的可视化：盐对面条质地的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2026-01-22 DOI: 10.1016/j.jcs.2026.104380

Midori Yasuda , Akio Yoneyama , Satoshi Takeya , Yasuaki Tokudome , Masaaki Tabata

The texture of Japanese wheat noodles (somen) is strongly influenced by salt addition; however, its effect on internal water penetration during boiling and subsequent soaking has not been directly visualized. This study aimed to clarify how salt-induced differences in internal microstructure govern water penetration and texture formation of somen. Synchrotron radiation–based micro-computed tomography (micro-CT) combined with a bromine-based contrast agent was used to visualize water distribution. Salted (S) and salt-free (SF) somen produced under identical conditions were compared in terms of physical properties, salt elution, microstructure, and water penetration behavior. SF somen exhibited higher hardness and elastic firmness during the early stages of boiling. Micro-CT analysis revealed that S somen possessed a denser and more continuous matrix with fewer but larger pores, whereas SF somen exhibited a highly porous structure composed of numerous small pores. Contrast-enhanced imaging demonstrated faster and more uniform water penetration in S somen, while water penetration was delayed in SF somen. These results indicate that salt promotes structural continuity, facilitating internal water transport and influencing post-boiling texture formation. This study demonstrates the utility of synchrotron micro-CT for linking internal structure, water dynamics, and physical properties in noodle products.

日本小麦面条的质地受盐的影响很大；然而，在沸腾和随后的浸泡过程中，其对内部水渗透的影响尚未直接可视化。本研究旨在阐明盐诱导的内部微观结构差异如何影响水渗透和织构形成。基于同步辐射的微计算机断层扫描（micro-CT）结合溴基造影剂用于可视化水的分布。在相同条件下生产的含盐(S)和无盐（SF）样品在物理性质、盐洗脱、微观结构和水渗透行为方面进行了比较。在沸腾初期，SF some表现出较高的硬度和弹性硬度。Micro-CT分析表明，S some具有更密集、更连续的基质，孔隙较少但较大，而SF some具有由许多小孔隙组成的高孔隙结构。增强成像显示，水在S体中渗透更快、更均匀，而在SF体中渗透延迟。这些结果表明，盐促进了结构的连续性，促进了内部水分的输送，并影响了沸腾后结构的形成。本研究展示了同步微ct在面条产品内部结构、水动力学和物理特性之间的联系。

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引用次数: 0

Effect of oat antifreeze protein on the depolymerization of frozen-thaw glutenin macropolymer 燕麦抗冻蛋白对冻融谷蛋白高分子解聚的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2026-01-21 DOI: 10.1016/j.jcs.2026.104376

Yanjie Zhang , Jinhui Wang , Kunlin Ji , Zhilu Ai , Zhili Pan , Zhen Li , Yao Zhang , Huiping Fan

Oat antifreeze proteins (AsAFPs) are thermal hysteresis activity proteins extracted from oat seeds. In this study, they was added to hydrated gluten at 0.5 %, freeze-thawed, and freeze-dried under different treatment times, extracted glutenin macropolymer (GMP) from it, and then determined the content, particle size distribution, free sulfhydryl content, secondary structure and thermodynamic stability of GMP. Study the effect of AsAFPs on the depolymerization of freeze-thaw GMP showed that the GMP content decreases, the particle size gradually changes from large and medium size to small size, the free sulfhydryl content increases, the secondary structure exhibits disorderly instability, and the thermal stability and enthalpy decrease with the additions of freeze-thaw. With the addition of AsAFPs, the trend was the same, but with a small change. It indicates that AsAFPs has an inhibitory effect on GMP depolymerization.

燕麦抗冻蛋白是从燕麦种子中提取的热滞活性蛋白。在本研究中，将它们以0.5%的比例加入到水合面筋中，在不同的处理时间下进行冷冻解冻和冷冻干燥，从中提取谷蛋白大聚合物（GMP），并测定GMP的含量、粒径分布、游离巯基含量、二级结构和热力学稳定性。研究AsAFPs对冻融GMP解聚的影响表明，随着冻融剂的加入，GMP含量降低，粒径逐渐由大、中粒径向小粒径转变，游离巯基含量增加，二级结构无序不稳定，热稳定性和焓降低。随着asafp的加入，趋势是一样的，但有一个小的变化。说明AsAFPs对GMP解聚具有抑制作用。

引用次数: 0

Preparation of specialty malt via microwave processing 微波法制备特色麦芽

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2026-01-20 DOI: 10.1016/j.jcs.2026.104375

Nana Yang, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang

The burgeoning craft beer market fuels demand for specialty malts, yet conventional production in roasting drums is energy-intensive and inefficient. This study developed an approach to producing specialty barley and wheat malts using microwave processing with a tumbling step to ensure homogeneity. The resulting malts exhibited significantly darkened colour, enhanced antioxidant capacity, and increased total polyphenol content. Analysis of volatile compounds revealed the generation of characteristic roasty pyrazines and caramel-like furans. When used in brewing (15 % substitution), these malts influenced the beer profile, intensifying colour, increasing perceived bitterness, and reconstituting the aroma by suppressing base malt notes and enhancing roasted attributes. Our results demonstrate that microwave processing is an efficient method for processing specialty malts.

蓬勃发展的精酿啤酒市场刺激了对特殊麦芽的需求，但传统的烘焙桶生产是能源密集型的，效率低下。本研究开发了一种采用翻滚步骤微波加工生产特色大麦和小麦麦芽的方法，以确保均匀性。由此产生的麦芽颜色显着变暗，抗氧化能力增强，总多酚含量增加。对挥发性化合物的分析显示，产生了典型的烘烤吡嗪和焦糖样呋喃。当用于酿造时（15%替代），这些麦芽影响了啤酒的特征，增强了颜色，增加了感知的苦味，并通过抑制基础麦芽的味道和增强烘烤属性来重建香气。结果表明，微波加工是一种有效的特殊麦芽加工方法。

引用次数: 0

Effect of steeping duration on nutritional properties, flavor, and starch digestive characteristics of quinoa-wheat composite bread 浸泡时间对藜麦-小麦复合面包营养特性、风味及淀粉消化特性的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2026-01-19 DOI: 10.1016/j.jcs.2026.104372

Ziyuan Guo , Xiaoqing Deng , Xinxin Xiao , Minzi Tang

Whole wheat grains have gained significant market value owing to growing consumer demand for healthy diets. This study explored the effect of steeping treatment on quinoa bread production. The purpose was to both increase utilization of quinoa seeds and improve the quality of bread. Quinoa seeds were steeped for 0, 20, 40, and 60 min with other excipients and used to produce quinoa bread. This was tested for organoleptics, texture, color, nutrients, flavor substances, and in vitro starch digestibility. The results showed that steeping had no significant impact on macronutrient content but influenced color parameters and texture. Starch digestibility was affected, with increased rapidly digestible starch (RDS) and decreased resistant starch (RS) following extended steeping, though quinoa bread still exhibited a lower glycemic index (GI) than wheat bread. Volatile compound analysis revealed enhanced fruity and grassy aromas after steeping, significantly improving sensory scores. Steeping for 40 min yielded the best overall quality, effectively reducing bitterness while maintaining nutritional value and producing a desirable aroma and texture. Therefore, longer steeping duration can effectively improve the sensory quality, flavor, and nutritional characteristics of quinoa bread.

由于消费者对健康饮食的需求不断增长，全麦谷物获得了巨大的市场价值。本研究探讨了浸泡处理对藜麦面包生产的影响。目的是提高藜麦种子的利用率和改善面包的质量。藜麦种子与其他辅料分别浸泡0、20、40和60分钟，用于制作藜麦面包。对其进行了感官、质地、颜色、营养成分、风味物质和体外淀粉消化率的测试。结果表明，浸渍处理对其宏量营养素含量无显著影响，但会影响其颜色参数和质地。尽管藜麦面包的血糖指数（GI）仍低于小麦面包，但其淀粉消化率受到影响，浸泡时间延长后，快速消化淀粉（RDS）增加，抗性淀粉（RS）降低。挥发性化合物分析显示，浸泡后的果香和青草香味增强，感官评分显著提高。浸泡40分钟可获得最佳的整体品质，在保持营养价值的同时有效减少苦味，并产生理想的香气和口感。因此，延长浸泡时间可以有效改善藜麦面包的感官品质、风味和营养特性。

{"title":"Effect of steeping duration on nutritional properties, flavor, and starch digestive characteristics of quinoa-wheat composite bread","authors":"Ziyuan Guo , Xiaoqing Deng , Xinxin Xiao , Minzi Tang","doi":"10.1016/j.jcs.2026.104372","DOIUrl":"10.1016/j.jcs.2026.104372","url":null,"abstract":"<div><div>Whole wheat grains have gained significant market value owing to growing consumer demand for healthy diets. This study explored the effect of steeping treatment on quinoa bread production. The purpose was to both increase utilization of quinoa seeds and improve the quality of bread. Quinoa seeds were steeped for 0, 20, 40, and 60 min with other excipients and used to produce quinoa bread. This was tested for organoleptics, texture, color, nutrients, flavor substances, and in vitro starch digestibility. The results showed that steeping had no significant impact on macronutrient content but influenced color parameters and texture. Starch digestibility was affected, with increased rapidly digestible starch (RDS) and decreased resistant starch (RS) following extended steeping, though quinoa bread still exhibited a lower glycemic index (GI) than wheat bread. Volatile compound analysis revealed enhanced fruity and grassy aromas after steeping, significantly improving sensory scores. Steeping for 40 min yielded the best overall quality, effectively reducing bitterness while maintaining nutritional value and producing a desirable aroma and texture. Therefore, longer steeping duration can effectively improve the sensory quality, flavor, and nutritional characteristics of quinoa bread.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104372"},"PeriodicalIF":3.7,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing bread shelf-life with black rice anthocyanins: Optimization, baking properties, and starch retrogradation 黑米花青素提高面包保质期：优化、烘焙性能和淀粉降解

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2026-01-07 DOI: 10.1016/j.jcs.2026.104365

Shuyun Liu, Tao Zhang, Hanju Sun, Merga Nagassa, Shudong He

Bread staling, primarily caused by starch retrogradation, remains a significant challenge for the cereal industry. This study investigated the mechanism by which anthocyanins from black rice (AFBR) inhibit starch retrogradation to delay bread staling. Baking conditions were optimized to maximize anthocyanin retention and bread quality, with the optimum parameters determined as 190 °C for 8 min at pH 3. The incorporation of 0–2 g kg⁻¹ (w/w) AFBR improved bread specific volume and texture, forming a uniform and compact crumb structure observed via scanning electron microscopy. In contrast, higher levels (2.5–3.0 g kg⁻¹) disrupted the gluten network, increasing hardness. Most importantly, differential scanning calorimetry and X-ray diffraction revealed that AFBR addition significantly increased the starch gelatinization temperature while decreasing the retrogradation enthalpy and relative crystallinity after storage. These findings demonstrate that AFBR effectively restricts the mobility and recrystallization of starch molecules. Overall, 2 g kg⁻¹ effectively delays bread staling by inhibiting starch retrogradation, without compromising bread quality, highlighting its potential as a natural anti-staling agent in cereal-based products.

面包变质主要是由淀粉变质引起的，这对谷物工业来说仍然是一个重大挑战。研究了黑米花青素（AFBR）抑制淀粉降解延缓面包变质的机理。优化烘焙条件，以最大限度地保留花青素和面包质量，最佳参数确定为190℃，8 min， pH为3。0-2 g kg−1 (w/w) AFBR的加入改善了面包的比体积和质地，通过扫描电镜观察，形成了均匀而致密的面包屑结构。相反，较高的浓度（2.5-3.0 g kg - 1）会破坏面筋网络，增加硬度。最重要的是，差示扫描量热法和x射线衍射结果表明，AFBR的加入显著提高了淀粉的凝胶化温度，降低了淀粉储存后的降解焓和相对结晶度。这些发现表明，AFBR有效地限制了淀粉分子的迁移和再结晶。总体而言，2 g kg−1通过抑制淀粉降解有效延缓面包变质，而不影响面包质量，突出了其作为谷物类产品天然防霉剂的潜力。

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引用次数: 0

A molecular understanding of the potent health of wholemeal sourdough bread derived from different lactic acid bacterial fermentation 对不同乳酸菌发酵的全麦酸面包的有效健康的分子理解

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2026-01-06 DOI: 10.1016/j.jcs.2026.104364

Cheng Chen , Anqi Wang , Haotian Wu , Ming Ning , Peng Yu , Ning Li , Chris Blanchard , Zhongkai Zhou , Weining Huang

This study investigated the property of various lactic acid bacterial (LAB) fermented wholemeal sourdough bread (WSB) for revealing their corresponding molecular mechanisms. Compared to normal wholemeal bread (NWB), all four WSBs exhibited significantly higher total phenolic content (up to 46.63 % increase) and antioxidant capacity (up to 36.52 % increase), attributed to the release of bound phenolic compounds during LAB-yeast co-fermentation. Metabolomics analysis revealed extensive upregulation of metabolites in WSBs, with differential enrichment in key pathways such as purine, tyrosine, and phenylalanine metabolism, associated with flavor development and bioactive compound synthesis. Notably, Lactobacillus crustorum LMG (homofermentative LAB) and Weissella cibaria T5 (heterofermentative LAB) fermentation induced the most pronounced metabolic shifts. While starch digestion rates varied among WSBs, in vitro fecal fermentation of all post-digestion residues of WSBs reduced pathogenic bacteria and enriched short-chain fatty acids (SCFAs)-producing bacteria. Specifically, Lactobacillus crustorum LMG-fermented WSB demonstrated sustained SCFA production, highlighting its potential to modulate gut microbiota and support intestinal health. These findings highlighted the role of LAB-driven fermentation in enhancing the nutritional and functional properties of wholemeal sourdough bread, providing insights for developing more healthy sourdough-based products.

本研究对不同乳酸菌发酵全麦酵母面包（WSB）的特性进行了研究，以揭示其相应的分子机制。与普通全麦面包（NWB）相比，所有四种wsb都表现出更高的总酚含量（高达46.63%）和抗氧化能力（高达36.52%），这是由于在实验室-酵母共发酵过程中释放了结合的酚类化合物。代谢组学分析显示，wsb的代谢物广泛上调，嘌呤、酪氨酸和苯丙氨酸代谢等关键途径的富集程度不同，这些途径与风味发育和生物活性化合物合成有关。其中，乳酸菌发酵（Lactobacillus crustorum LMG，同质发酵）和异质发酵（Weissella cibaria T5，异质发酵）诱导的代谢变化最为明显。虽然不同WSBs的淀粉消化率不同，但所有WSBs消化后残留物的体外粪便发酵减少了致病菌，并丰富了产生短链脂肪酸（SCFAs）的细菌。具体来说，乳酸菌发酵的WSB显示出持续的SCFA生产，突出了其调节肠道微生物群和支持肠道健康的潜力。这些发现强调了实验室驱动的发酵在提高全麦酵母面包的营养和功能特性方面的作用，为开发更健康的酵母产品提供了见解。

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引用次数: 0

Unlocking the potential of brewer's spent grain: a review of its prebiotic and antimicrobial applications in the food industry 解锁啤酒废粮的潜力：其在食品工业中的益生元和抗菌应用综述

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2026-01-02 DOI: 10.1016/j.jcs.2025.104357

Carolina de Souza Moreira , Priscilla Siqueira Melo , Samuel Ferreira Gonçalves , Carlos Eduardo Cardoso de Aguiar Freire , Erick Sigisfredo Scheuermann Salinas , Alan Giovanini de Oliveira Sartori , Severino Matias de Alencar

Brewer's spent grain (BSG) is a by-product of the brewing industry that retains several bioactive compounds of interest, including soluble dietary fibers, proteins, peptides, and polyphenols. Despite its composition, BSG is often discarded or used as low-value animal feed. To enhance its value and contribute to a more sustainable brewing supply chain, recent studies have explored the functional applications of BSG and its derived fractions and extracts. This review focuses on the prebiotic and antimicrobial activities of fiber-rich BSG fractions with potential applications in the food industry. A systematic literature search was conducted using the Web of Science database, yielding 166 articles. Following the application of defined inclusion and exclusion criteria, 28 studies were selected for detailed analysis. Key findings reveal that processed and purified BSG fiber extracts, particularly those containing arabinoxylans, arabinoxylo-oligosaccharides, and xylo-oligosaccharides, demonstrate promising prebiotic properties that may support gut health. In addition, in vitro studies show that BSG extracts can inhibit the growth of food spoilage organisms and pathogenic microbes. This review highlights the need for continued research into optimized extraction and purification techniques to fully realize the potential of BSG fibers and antimicrobial components in food applications.

啤酒精（BSG）是酿酒业的副产品，它保留了几种生物活性化合物，包括可溶性膳食纤维、蛋白质、肽和多酚。尽管它的成分，BSG经常被丢弃或用作低价值的动物饲料。为了提高其价值并为更可持续的酿造供应链做出贡献，最近的研究探索了BSG及其衍生馏分和提取物的功能应用。本文综述了富含纤维的牛肉精馏分的益生元和抗菌活性及其在食品工业中的潜在应用。利用Web of Science数据库进行了系统的文献检索，得到166篇文章。按照明确的纳入和排除标准，选择28项研究进行详细分析。主要研究结果表明，加工和纯化的BSG纤维提取物，特别是那些含有阿拉伯糖木聚糖、阿拉伯糖低聚糖和低聚木糖的提取物，显示出有希望的益生元特性，可能支持肠道健康。此外，体外研究表明，BSG提取物可以抑制食品腐败微生物和致病微生物的生长。为了充分发挥BSG纤维及其抗菌成分在食品中的应用潜力，需要继续研究优化的提取和纯化技术。

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引用次数: 0