Pub Date : 2026-01-07DOI: 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。
{"title":"Enhancing bread shelf-life with black rice anthocyanins: Optimization, baking properties, and starch retrogradation","authors":"Shuyun Liu, Tao Zhang, Hanju Sun, Merga Nagassa, Shudong He","doi":"10.1016/j.jcs.2026.104365","DOIUrl":"10.1016/j.jcs.2026.104365","url":null,"abstract":"<div><div>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<sup>−1</sup> (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<sup>−1</sup>) 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<sup>−1</sup> 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.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104365"},"PeriodicalIF":3.7,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921469","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}
Pub Date : 2026-01-06DOI: 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.
{"title":"A molecular understanding of the potent health of wholemeal sourdough bread derived from different lactic acid bacterial fermentation","authors":"Cheng Chen , Anqi Wang , Haotian Wu , Ming Ning , Peng Yu , Ning Li , Chris Blanchard , Zhongkai Zhou , Weining Huang","doi":"10.1016/j.jcs.2026.104364","DOIUrl":"10.1016/j.jcs.2026.104364","url":null,"abstract":"<div><div>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, <em>Lactobacillus crustorum</em> LMG (homofermentative LAB) and <em>Weissella cibaria</em> T5 (heterofermentative LAB) fermentation induced the most pronounced metabolic shifts. While starch digestion rates varied among WSBs, <em>in vitro</em> fecal fermentation of all post-digestion residues of WSBs reduced pathogenic bacteria and enriched short-chain fatty acids (SCFAs)-producing bacteria. Specifically, <em>Lactobacillus crustorum</em> 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.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104364"},"PeriodicalIF":3.7,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145924193","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}
Pub Date : 2026-01-02DOI: 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。
{"title":"Unlocking the potential of brewer's spent grain: a review of its prebiotic and antimicrobial applications in the food industry","authors":"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","doi":"10.1016/j.jcs.2025.104357","DOIUrl":"10.1016/j.jcs.2025.104357","url":null,"abstract":"<div><div>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, <em>in vitro</em> 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.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104357"},"PeriodicalIF":3.7,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921468","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}
Pub Date : 2026-01-01DOI: 10.1016/j.jcs.2026.104363
Xuejiao Zhang , Xiaoyuan Zheng , Pei Wang , Hao Zhang , Yongbin Han , Dandan Li
Moderate electric field (MEF) technology represents a promising non-thermal strategy to enhance cereal functionalization. Our previous work established the optimal MEF condition to promote brown rice (BR) germination. Building on this basis, the present study focused on the metabolic and transcriptional mechanisms underlying phenolic accumulation in germinated BR under MEF treatment. MEF-assisted germination significantly increased free and bound phenolic acids and flavonoids, with the highest enrichment observed at 48 h. Antioxidant capacities (DPPH, ABTS+, FRAP) exhibited parallel improvements with phenolic accumulation. Targeted metabolite analysis identified 19 phenolic acids and 30 flavonoids, among which 13 phenolic acids (e.g., ferulic acid, p-coumaric acid) and 18 flavonoids (e.g., rutin, catechin) were significantly upregulated by MEF. Transcriptomic profiling revealed 1655 differentially expressed genes (DEGs), mainly enriched in secondary metabolism and phenylpropanoid pathways. Key structural genes (OsPAL, Os4CL, OsCAD for phenolic acids; OsCHS, OsF3H, OsFLS for flavonoids) were transcriptionally upregulated, accompanied by 10.05–70.97 % increases in their enzymatic activities. These findings clarify the coordinated metabolic and transcriptional regulation of phenolic biosynthesis in germinated BR under MEF, and highlight MEF-assisted germination as a novel bioprocessing approach for enhancing the nutritional and functional properties of cereal grains.
{"title":"Enhancement of phenolic accumulation and antioxidant activity in germinated brown rice by moderate electric field treatment","authors":"Xuejiao Zhang , Xiaoyuan Zheng , Pei Wang , Hao Zhang , Yongbin Han , Dandan Li","doi":"10.1016/j.jcs.2026.104363","DOIUrl":"10.1016/j.jcs.2026.104363","url":null,"abstract":"<div><div>Moderate electric field (MEF) technology represents a promising non-thermal strategy to enhance cereal functionalization. Our previous work established the optimal MEF condition to promote brown rice (BR) germination. Building on this basis, the present study focused on the metabolic and transcriptional mechanisms underlying phenolic accumulation in germinated BR under MEF treatment. MEF-assisted germination significantly increased free and bound phenolic acids and flavonoids, with the highest enrichment observed at 48 h. Antioxidant capacities (DPPH, ABTS<sup>+</sup>, FRAP) exhibited parallel improvements with phenolic accumulation. Targeted metabolite analysis identified 19 phenolic acids and 30 flavonoids, among which 13 phenolic acids (e.g., ferulic acid, <em>p</em>-coumaric acid) and 18 flavonoids (e.g., rutin, catechin) were significantly upregulated by MEF. Transcriptomic profiling revealed 1655 differentially expressed genes (DEGs), mainly enriched in secondary metabolism and phenylpropanoid pathways. Key structural genes (<em>OsPAL</em>, <em>Os4CL</em>, <em>OsCAD</em> for phenolic acids; <em>OsCHS</em>, <em>OsF3H</em>, <em>OsFLS</em> for flavonoids) were transcriptionally upregulated, accompanied by 10.05–70.97 % increases in their enzymatic activities. These findings clarify the coordinated metabolic and transcriptional regulation of phenolic biosynthesis in germinated BR under MEF, and highlight MEF-assisted germination as a novel bioprocessing approach for enhancing the nutritional and functional properties of cereal grains.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104363"},"PeriodicalIF":3.7,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881086","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}
Proso millet flour (PMF) was treated with cold plasma (CP) or superheated steam (SS) for 5–20 min in order to evaluate its impact on anti-nutritional factors (ANFs), protein digestibility, bioactive compounds, structural changes, soluble protein, carbohydrate, pasting, and functional properties. Prolonged CP or SS treatment durations gradually reduced tannin in PMF. Meanwhile, CP treatment proved more efficient in reducing phytic acid in PMF. However, a maximum decline in saponin was observed after 20 min of SS, due to the thermal degradation of glucoside bonds. Furthermore, carbonyl content was found to be 40-fold higher in 10 min of SS treated PMF than control. At the same time, in vitro protein digestibility of PMF was improved after CP or SS treatment (except for 5 min). Furthermore, SS treated PMP (excluding 20 min) contained the higher free total polyphenol content, but reduced the bound polyphenol content. Shorter CP treatment durations elevated total flavonoid content and antioxidant activity in PMF. From FTIR spectrum, prolonged CP or SS exposure durations reduced hydrogen bond strength in N–H groups and generated carboxyl groups. Most importantly, CP treatment slightly improved soluble protein content, which could account for higher foaming capacity. Apart from water absorption capacity, SS treatment reduced the pasting and functional properties of PMF. Hence, a shorter CP duration can be beneficial in increasing PMF functionality and bioactive compounds. Meanwhile, SS treatment may be more effective at deteriorating heat-sensitive ANFs.
{"title":"Processing of proso millet flour with cold plasma and superheated steam: Understanding the impacts on anti-nutritional factors, quality attributes and associated mechanisms","authors":"Ankan Kheto , Ram Prasad Bebartta , Ashrita Chand , Hrushitha Gaddam , Moumita Karmakar , Debojit Baidya Choudhury , Palak Mahajan , Khalid Gul , Rachna Sehrawat","doi":"10.1016/j.jcs.2025.104362","DOIUrl":"10.1016/j.jcs.2025.104362","url":null,"abstract":"<div><div>Proso millet flour (PMF) was treated with cold plasma (CP) or superheated steam (SS) for 5–20 min in order to evaluate its impact on anti-nutritional factors (ANFs), protein digestibility, bioactive compounds, structural changes, soluble protein, carbohydrate, pasting, and functional properties. Prolonged CP or SS treatment durations gradually reduced tannin in PMF. Meanwhile, CP treatment proved more efficient in reducing phytic acid in PMF. However, a maximum decline in saponin was observed after 20 min of SS, due to the thermal degradation of glucoside bonds. Furthermore, carbonyl content was found to be 40-fold higher in 10 min of SS treated PMF than control. At the same time, <em>in vitro</em> protein digestibility of PMF was improved after CP or SS treatment (except for 5 min). Furthermore, SS treated PMP (excluding 20 min) contained the higher free total polyphenol content, but reduced the bound polyphenol content. Shorter CP treatment durations elevated total flavonoid content and antioxidant activity in PMF. From FTIR spectrum, prolonged CP or SS exposure durations reduced hydrogen bond strength in N–H groups and generated carboxyl groups. Most importantly, CP treatment slightly improved soluble protein content, which could account for higher foaming capacity. Apart from water absorption capacity, SS treatment reduced the pasting and functional properties of PMF. Hence, a shorter CP duration can be beneficial in increasing PMF functionality and bioactive compounds. Meanwhile, SS treatment may be more effective at deteriorating heat-sensitive ANFs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104362"},"PeriodicalIF":3.7,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881136","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}
Pub Date : 2026-01-01DOI: 10.1016/j.jcs.2025.104361
Chengcheng Li, Shiyi Lu, Hongyan Li, Jing Wang
Wheat bran, being rich in dietary fiber, is still limited in food applications due to its compact lignocellulosic structure and low solubility. This study was conducted to investigate the effects of solid-state fermentation using Pleurotus pulmonarius on wheat bran. Solid-state fermentation of wheat bran (WB) using Pleurotus pulmonarius was employed to enhance its structural, molecular, and functional properties simultaneously. Fermentation significantly increased SDF yield, purity, and solubility, with PP-4 and PP-6 showing the most pronounced improvements. SEM, FTIR, and XRD analyses revealed progressive cell wall loosening and fiber depolymerization, leading to the formation of lower-molecular-weight SDF fragments with greater solubility. Molecular weight distribution further confirmed strong negative correlations between polymer size and solubility. Notably, SDF purity increased by 26 % and yield by more than 120 % compared with PP-0, demonstrating the effectiveness of this fermentation strategy. This work provides new insights into fungal biotransformation of WB and offers a promising approach for producing high-quality dietary fiber ingredients.
{"title":"Effects of fungal solid-state fermentation of wheat bran using Pleurotus pulmonarius on dietary fiber conversion and functional improvement","authors":"Chengcheng Li, Shiyi Lu, Hongyan Li, Jing Wang","doi":"10.1016/j.jcs.2025.104361","DOIUrl":"10.1016/j.jcs.2025.104361","url":null,"abstract":"<div><div>Wheat bran, being rich in dietary fiber, is still limited in food applications due to its compact lignocellulosic structure and low solubility. This study was conducted to investigate the effects of solid-state fermentation using <em>Pleurotus pulmonarius</em> on wheat bran. Solid-state fermentation of wheat bran (WB) using <em>Pleurotus pulmonarius</em> was employed to enhance its structural, molecular, and functional properties simultaneously. Fermentation significantly increased SDF yield, purity, and solubility, with PP-4 and PP-6 showing the most pronounced improvements. SEM, FTIR, and XRD analyses revealed progressive cell wall loosening and fiber depolymerization, leading to the formation of lower-molecular-weight SDF fragments with greater solubility. Molecular weight distribution further confirmed strong negative correlations between polymer size and solubility. Notably, SDF purity increased by 26 % and yield by more than 120 % compared with PP-0, demonstrating the effectiveness of this fermentation strategy. This work provides new insights into fungal biotransformation of WB and offers a promising approach for producing high-quality dietary fiber ingredients.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104361"},"PeriodicalIF":3.7,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921470","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}
Pub Date : 2025-12-30DOI: 10.1016/j.jcs.2025.104360
Xingyu Chen , Yang Yang , Jiayi Xu , Huaxi Xiao , Qinlu Lin , Jiangtao Li , Yejia Liu
The effect of the dual combination of heat-moisture and enzyme treatments (Fungal protease (Flavourzyme 500 G, 500 LAPU per g),β-amylase (BA, 50 U/mg),transglutaminase (EC 2.3.2.13, 100 U/g, lyophilized powder(HM-enzyme) on the texture, cooking and in vitro digestibility of rice noodles was investigated. HM-enzyme induced to produce the V-type crystalline structure, forming the starch-lipid-protein complexes and microporous structures in rice noodles. In rice noodles, the complex contents of starch-lipid and starch-lipid-protein reached a maximum of 12.3 % after the HM-enzyme reaction. The microporous structures dramatically shortened the rehydration time of rice noodles from 586 s to 374 s and increased the water absorption rate of rice noodles from 198 % to 341 %. The starch-lipid-protein complex with V-type crystalline structure significantly improved the texture, cooking, and in vitro digestion quality of rice noodles. After the HM-enzyme reaction, the cooking loss of rice noodles was reduced by 69 %, and the contents of slowly digestible starch (SDS) and resistant starch (RS) were increased from 15.32 % to 38.72 % and 8.55 %–18.94 % respectively. The HM-enzyme method was valuable research on improving the quality of rice noodles in food industry applications.
{"title":"The effect of combined treatments of heat-moisture and enzyme on the texture, cooking and in vitro digestibility qualities of rice noodles","authors":"Xingyu Chen , Yang Yang , Jiayi Xu , Huaxi Xiao , Qinlu Lin , Jiangtao Li , Yejia Liu","doi":"10.1016/j.jcs.2025.104360","DOIUrl":"10.1016/j.jcs.2025.104360","url":null,"abstract":"<div><div>The effect of the dual combination of heat-moisture and enzyme treatments (Fungal protease (Flavourzyme 500 G, 500 LAPU per g),β-amylase (BA, 50 U/mg),transglutaminase (EC 2.3.2.13, 100 U/g, lyophilized powder(HM-enzyme) on the texture, cooking and <em>in vitro</em> digestibility of rice noodles was investigated. HM-enzyme induced to produce the V-type crystalline structure, forming the starch-lipid-protein complexes and microporous structures in rice noodles. In rice noodles, the complex contents of starch-lipid and starch-lipid-protein reached a maximum of 12.3 % after the HM-enzyme reaction. The microporous structures dramatically shortened the rehydration time of rice noodles from 586 s to 374 s and increased the water absorption rate of rice noodles from 198 % to 341 %. The starch-lipid-protein complex with V-type crystalline structure significantly improved the texture, cooking, and <em>in vitro</em> digestion quality of rice noodles. After the HM-enzyme reaction, the cooking loss of rice noodles was reduced by 69 %, and the contents of slowly digestible starch (SDS) and resistant starch (RS) were increased from 15.32 % to 38.72 % and 8.55 %–18.94 % respectively. The HM-enzyme method was valuable research on improving the quality of rice noodles in food industry applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104360"},"PeriodicalIF":3.7,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881138","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}
This systematic review investigated the effects of post-drying delay and tempering on milling quality and color retention of paddy rice at various moisture contents. Following the PRISMA methodology, a search was conducted in bibliographic databases up to September 2025, and 43 studies were included in the review. The information extracted from the studies included objectives, drying and tempering protocols, moisture conditions, milling results, e.g., damage rate and bran integrity, as well as color indices, e.g., L∗a∗b∗ values and whiteness indices. Four main themes were analyzed in this review. First, different drying methods have varying effects on paddy rice appearance. A nearly linear decline in whole paddy rice yields occurs with increasing drying temperatures above 60–70 °C, even when tempering is followed. Second, post-drying delays (before tempering) can lead to the propagation of microscopic cracks, significantly reducing yield and increasing breakage. Long delays, extending to hours, after drying and before tempering have consistent negative effects on mill performance at different moisture conditions. However, paddy rice with higher moisture can tolerate delays with less damage. Third, tempering consistently reduces internal cracking and increases undamaged paddy rice by uniformizing moisture distribution. The timing of tempering after drying has negligible negative effects on the color retention of paddy rice, provided that the tempering is carried out at moderate temperatures up to 50 °C. Finally, initial and final moisture content, as well as the drying and tempering temperature, have significant impacts on drying stresses and the effectiveness of tempering. Although tempering carried out at high temperatures for long periods does result in minor effects of browning and yellowing appearing, moisture content moderates this relationship: paddy rice with higher residual moisture reaches equilibrium more quickly and maintains its clarity, while very dry paddy rice shows stable color with small changes during tempering. By redefining paddy rice quality as a multidimensional concept, this review provides a critical roadmap for laboratory standardization and process optimization in academic and industrial settings.
本文系统地研究了不同水分条件下干燥后延迟和回火对水稻碾磨品质和保色性的影响。按照PRISMA方法，在截至2025年9月的书目数据库中进行了检索，并在审查中纳入了43项研究。从研究中提取的信息包括目标、干燥和回火方案、水分条件、碾磨结果，如损伤率和麸皮完整性，以及颜色指数，如L * a * b *值和白度指数。本综述分析了四个主要主题。首先，不同的干燥方法对水稻外观有不同的影响。60-70°C以上的干燥温度越高，整个水稻产量几乎呈线性下降，即使随后进行回火也是如此。其次，干燥后的延迟（回火前）会导致微观裂纹的扩展，从而显著降低屈服并增加断裂。干燥后和回火前的长时间延迟，延长至数小时，对不同湿度条件下的磨机性能有一致的负面影响。然而，湿度较高的水稻可以忍受延迟，损害较小。第三，回火通过均匀水分分布，持续减少内部开裂，增加水稻的完好程度。干燥后回火的时间对水稻的保色性的负面影响可以忽略不计，只要回火是在50°C的中等温度下进行。最后，初始和最终含水率以及干燥和回火温度对干燥应力和回火效果有显著影响。虽然长时间高温回火确实会导致褐变和黄变的轻微影响，但水分含量调节了这一关系：残余水分较高的水稻更快达到平衡并保持其清晰度，而非常干燥的水稻在回火过程中颜色稳定，变化很小。通过将水稻质量重新定义为一个多维概念，本综述为学术和工业环境中的实验室标准化和工艺优化提供了关键的路线图。
{"title":"Effects of drying method, post-drying delay, and tempering on milling quality and color retention of paddy rice at various moisture contents: A systematic review","authors":"Hossein Dolatabadi, Alireza Soleimanipour, Keyvan Asefpour Vakilian","doi":"10.1016/j.jcs.2025.104358","DOIUrl":"10.1016/j.jcs.2025.104358","url":null,"abstract":"<div><div>This systematic review investigated the effects of post-drying delay and tempering on milling quality and color retention of paddy rice at various moisture contents. Following the PRISMA methodology, a search was conducted in bibliographic databases up to September 2025, and 43 studies were included in the review. The information extracted from the studies included objectives, drying and tempering protocols, moisture conditions, milling results, e.g., damage rate and bran integrity, as well as color indices, e.g., L∗a∗b∗ values and whiteness indices. Four main themes were analyzed in this review. First, different drying methods have varying effects on paddy rice appearance. A nearly linear decline in whole paddy rice yields occurs with increasing drying temperatures above 60–70 °C, even when tempering is followed. Second, post-drying delays (before tempering) can lead to the propagation of microscopic cracks, significantly reducing yield and increasing breakage. Long delays, extending to hours, after drying and before tempering have consistent negative effects on mill performance at different moisture conditions. However, paddy rice with higher moisture can tolerate delays with less damage. Third, tempering consistently reduces internal cracking and increases undamaged paddy rice by uniformizing moisture distribution. The timing of tempering after drying has negligible negative effects on the color retention of paddy rice, provided that the tempering is carried out at moderate temperatures up to 50 °C. Finally, initial and final moisture content, as well as the drying and tempering temperature, have significant impacts on drying stresses and the effectiveness of tempering. Although tempering carried out at high temperatures for long periods does result in minor effects of browning and yellowing appearing, moisture content moderates this relationship: paddy rice with higher residual moisture reaches equilibrium more quickly and maintains its clarity, while very dry paddy rice shows stable color with small changes during tempering. By redefining paddy rice quality as a multidimensional concept, this review provides a critical roadmap for laboratory standardization and process optimization in academic and industrial settings.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104358"},"PeriodicalIF":3.7,"publicationDate":"2025-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881142","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}
Pub Date : 2025-12-26DOI: 10.1016/j.jcs.2025.104354
Cedric Gaillard
This study presents a novel application of atomic force microscopy (AFM) for characterising the ultrastructure of dry (15 % moisture) native and mature wheat grains (Triticum aestivum L.). A key contribution is the standardisation of a meticulous sample preparation protocol that minimises artefacts. This protocol involves dry-cutting the grains using a device that enables precise surface smoothing via ultramicrotomy, ensuring perfect alignment for AFM scanning without the need for resin-embedding. The research provides a comprehensive histological description ranging from the outer pericarp to the starchy endosperm. The outer layers (pericarp, seed coat, and nucellar epidermis) appear as compact, continuous structures in the dry state, with stronger inter-layer adhesion. The study also discovered a previously undescribed left-handed helical twist in the tube cells of the inner pericarp, a feature that is hypothesised to be lost in conventional resin-embedding techniques. AFM is demonstrated to be a powerful tool for revealing intricate, hydration-dependent ultrastructural adaptations in plant tissues.
{"title":"The ultrastructure of the mature wheat grain tissue in its native state, as observed using atomic force microscopy","authors":"Cedric Gaillard","doi":"10.1016/j.jcs.2025.104354","DOIUrl":"10.1016/j.jcs.2025.104354","url":null,"abstract":"<div><div>This study presents a novel application of atomic force microscopy (AFM) for characterising the ultrastructure of dry (15 % moisture) native and mature wheat grains (<em>Triticum aestivum L.</em>). A key contribution is the standardisation of a meticulous sample preparation protocol that minimises artefacts. This protocol involves dry-cutting the grains using a device that enables precise surface smoothing via ultramicrotomy, ensuring perfect alignment for AFM scanning without the need for resin-embedding. The research provides a comprehensive histological description ranging from the outer pericarp to the starchy endosperm. The outer layers (pericarp, seed coat, and nucellar epidermis) appear as compact, continuous structures in the dry state, with stronger inter-layer adhesion. The study also discovered a previously undescribed left-handed helical twist in the tube cells of the inner pericarp, a feature that is hypothesised to be lost in conventional resin-embedding techniques. AFM is demonstrated to be a powerful tool for revealing intricate, hydration-dependent ultrastructural adaptations in plant tissues.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104354"},"PeriodicalIF":3.7,"publicationDate":"2025-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881140","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}
Pub Date : 2025-12-26DOI: 10.1016/j.jcs.2025.104359
Xiaoshuai Yu , Zongrui Liu , Xiaoting Ma , Jiangkai Zeng , Jinjie Huo , Yumin Duan , Xiaoqi Ma , Lin Wang , Yixin Peng , Peng Wang , Zhigang Xiao
In order to increase the gel strength and improve the physicochemical properties of wheat starch (WS), this work employed the twin-screw extrusion technology to prepare extruded wheat gluten (EWG). And then the influence of different contents of EWG (6 %, 10 % and 14 %) on physicochemical and structural characteristics of WS gel were investigated. Compared with natural wheat gluten, the EWG exhibited less disulfide bonds and α-helix but more random coil. Morphological observations showed that the addition of EWG improved the compactness of network structure of WS gel. Incorporating EWG increased the gel strength of WS from 66.32 to 130.59 g, and the WS-EWG gels possessed superior elastic and viscosity but poor water molecules mobility than WS gel. The non-covalent interaction between gluten and WS improved the short-range ordered structure, crystal structure and enhanced the thickness of lamellar structure of starch gels. These findings provided a theoretical basis for tailoring wheat starch to produce gel-based foods with desired qualities.
{"title":"Structural design of wheat gluten using twin-screw extrusion: Focus on its application in starch-based gels","authors":"Xiaoshuai Yu , Zongrui Liu , Xiaoting Ma , Jiangkai Zeng , Jinjie Huo , Yumin Duan , Xiaoqi Ma , Lin Wang , Yixin Peng , Peng Wang , Zhigang Xiao","doi":"10.1016/j.jcs.2025.104359","DOIUrl":"10.1016/j.jcs.2025.104359","url":null,"abstract":"<div><div>In order to increase the gel strength and improve the physicochemical properties of wheat starch (WS), this work employed the twin-screw extrusion technology to prepare extruded wheat gluten (EWG). And then the influence of different contents of EWG (6 %, 10 % and 14 %) on physicochemical and structural characteristics of WS gel were investigated. Compared with natural wheat gluten, the EWG exhibited less disulfide bonds and α-helix but more random coil. Morphological observations showed that the addition of EWG improved the compactness of network structure of WS gel. Incorporating EWG increased the gel strength of WS from 66.32 to 130.59 g, and the WS-EWG gels possessed superior elastic and viscosity but poor water molecules mobility than WS gel. The non-covalent interaction between gluten and WS improved the short-range ordered structure, crystal structure and enhanced the thickness of lamellar structure of starch gels. These findings provided a theoretical basis for tailoring wheat starch to produce gel-based foods with desired qualities.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104359"},"PeriodicalIF":3.7,"publicationDate":"2025-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880679","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}
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