Pub Date : 2026-03-01Epub Date: 2026-01-20DOI: 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.
{"title":"Preparation of specialty malt via microwave processing","authors":"Nana Yang, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang","doi":"10.1016/j.jcs.2026.104375","DOIUrl":"10.1016/j.jcs.2026.104375","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104375"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036005","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}
Incorporating potato pulp into wheat-based products offers a route to reduce costs and enhance nutrition. However, the micro-scale mechanisms governing its impact on dough components remain unclear. This study systematically investigated the physicochemical alterations of starch and gluten in doughs with varying potato pulp/wheat flour ratios. The research findings revealed that an increase in potato pulp content significantly modified both components. For starch, the relative crystallinity decreased (from 25.5% to 16.6%, shifting to a C-type crystalline pattern), while the pasting viscosity increased (from 1780.3 mPa s to 2040.2 mPa s for peak viscosity). Swelling power and solubility reached their peak values at 20% potato pulp substitution. For gluten, the protein structure became less ordered, with α-helix content dropping from 41.4% to 24.2%. Crucially, the disulfide bond content declined, accompanied by a shift from the stable gauche–gauche–gauche conformation (41.46% to 16.91%) to an unstable conformation, weakening the protein network. The samples with a potato pulp content of 20% displayed an optimal balance, characterized by starch with high swelling/solubility and gluten retaining a relatively higher α-helix content (35.62%). The deterioration beyond 20% was attributed to the incompatibility between the dominant potato starch and the diluted, weakened gluten network, as illustrated in the proposed mechanism. This work elucidates the micro-scale interactions in potato-wheat dough, providing a theoretical basis for developing high-quality composite products.
{"title":"Understanding the role of starch and gluten protein in potato pulp/wheat mixed dough","authors":"Huayin Pu, Yilin Zhang, Miao Yue, Zhihui Yin, Chong Zhang, Junrong Huang","doi":"10.1016/j.jcs.2026.104392","DOIUrl":"10.1016/j.jcs.2026.104392","url":null,"abstract":"<div><div>Incorporating potato pulp into wheat-based products offers a route to reduce costs and enhance nutrition. However, the micro-scale mechanisms governing its impact on dough components remain unclear. This study systematically investigated the physicochemical alterations of starch and gluten in doughs with varying potato pulp/wheat flour ratios. The research findings revealed that an increase in potato pulp content significantly modified both components. For starch, the relative crystallinity decreased (from 25.5% to 16.6%, shifting to a C-type crystalline pattern), while the pasting viscosity increased (from 1780.3 mPa s to 2040.2 mPa s for peak viscosity). Swelling power and solubility reached their peak values at 20% potato pulp substitution. For gluten, the protein structure became less ordered, with α-helix content dropping from 41.4% to 24.2%. Crucially, the disulfide bond content declined, accompanied by a shift from the stable gauche–gauche–gauche conformation (41.46% to 16.91%) to an unstable conformation, weakening the protein network. The samples with a potato pulp content of 20% displayed an optimal balance, characterized by starch with high swelling/solubility and gluten retaining a relatively higher α-helix content (35.62%). The deterioration beyond 20% was attributed to the incompatibility between the dominant potato starch and the diluted, weakened gluten network, as illustrated in the proposed mechanism. This work elucidates the micro-scale interactions in potato-wheat dough, providing a theoretical basis for developing high-quality composite products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104392"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397829","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 : 2026-03-01Epub Date: 2026-01-22DOI: 10.1016/j.jcs.2026.104379
Jiahui Liu , Jiaqi Zhu , Tongyun Wu , Weibin Bai , Jianxia Sun
Purple maize (Zea mays L.) is a rich anthocyanin source, but part-specific structure–function links remain unclear, hindering by-product valorization as natural colorants and functional ingredients. Therefore, we investigated the structure-activity relationships of anthocyanin profiles (particularly acylation and methylation) in different parts. Anthocyanins from the seed coat, cob, husk, and silk were analyzed for composition, stability, antioxidant capacity, and inhibition of carbohydrate-hydrolyzing enzymes. Five major anthocyanins were identified, including cyanidin-, pelargonidin-, and peonidin-based glucosides (including malonylated forms). After 48 h UV exposure, seed coat anthocyanins were highly light-sensitive (retention 4.87 %), whereas silk anthocyanins were most stable (retention 22.15 %). Silk anthocyanins were least affected by ascorbic acid (0.5–5.0 mg mL−1). Silk anthocyanins also displayed the strongest DPPH/ABTS radical-scavenging activities (IC50 = 6.40/6.10 μM, respectively), while seed coat anthocyanins exhibited the highest hydroxyl radical-scavenging activity (IC50 = 59.22 μM). All extracts inhibited α-glucosidase and α-amylase dose-dependently; cob anthocyanins showed the strongest dual-enzyme inhibition (α-glucosidase: 0–360 μg mL−1, IC50 = 8.97 μg mL−1; α-amylase: 0–720 μg mL−1, IC50 = 63.54 μg mL−1). These results support part-specific, function-oriented utilization of purple maize anthocyanins in food applications.
{"title":"Part-specific composition, stability and bioactivity of anthocyanins from purple maize","authors":"Jiahui Liu , Jiaqi Zhu , Tongyun Wu , Weibin Bai , Jianxia Sun","doi":"10.1016/j.jcs.2026.104379","DOIUrl":"10.1016/j.jcs.2026.104379","url":null,"abstract":"<div><div>Purple maize (<em>Zea mays</em> L.) is a rich anthocyanin source, but part-specific structure–function links remain unclear, hindering by-product valorization as natural colorants and functional ingredients. Therefore, we investigated the structure-activity relationships of anthocyanin profiles (particularly acylation and methylation) in different parts<strong>.</strong> Anthocyanins from the seed coat, cob, husk, and silk were analyzed for composition, stability, antioxidant capacity, and inhibition of carbohydrate-hydrolyzing enzymes. Five major anthocyanins were identified, including cyanidin-, pelargonidin-, and peonidin-based glucosides (including malonylated forms). After 48 h UV exposure, seed coat anthocyanins were highly light-sensitive (retention 4.87 %), whereas silk anthocyanins were most stable (retention 22.15 %). Silk anthocyanins were least affected by ascorbic acid (0.5–5.0 mg mL<sup>−1</sup>). Silk anthocyanins also displayed the strongest DPPH/ABTS radical-scavenging activities (IC<sub>50</sub> = 6.40/6.10 μM, respectively), while seed coat anthocyanins exhibited the highest hydroxyl radical-scavenging activity (IC<sub>50</sub> = 59.22 μM). All extracts inhibited α-glucosidase and α-amylase dose-dependently; cob anthocyanins showed the strongest dual-enzyme inhibition (α-glucosidase: 0–360 μg mL<sup>−1</sup>, IC<sub>50</sub> = 8.97 μg mL<sup>−1</sup>; α-amylase: 0–720 μg mL<sup>−1</sup>, IC<sub>50</sub> = 63.54 μg mL<sup>−1</sup>). These results support part-specific, function-oriented utilization of purple maize anthocyanins in food applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104379"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397823","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 : 2026-03-01Epub Date: 2026-02-07DOI: 10.1016/j.jcs.2026.104394
Lili Cao , Jie Li , Jing Yu , Jiaqi Zhou , Chun Gao , Li Xu , Shaotong Jiang , Min Pang
The accumulation mechanisms of aflatoxin B1 (AFB1) and deoxynivalenol (DON) in fungal-infected maize kernels were comparatively investigated using hyperspectral imaging (HSI) and scanning electron microscopy (SEM). The moldy maize kernels were prepared by inoculation with Aspergillus flavus (A. flavus), Fusarium graminearum (F. graminearum), and natural molding (control group). A distinct difference in spatial distribution patterns between the mycotoxins was revealed by the combined HSI and HPLC analysis. AFB1 was predominantly concentrated in the internal tissues (especially in the A. flavus-inoculated group), whereas DON was mainly located on the kernel surface (particularly in the F. graminearum-inoculated group). Intermediate and variable toxin distribution was exhibited in the control group influenced by indigenous fungi. These findings were further supported by SEM analysis. An AFB1 quantification model based on a back-propagation neural network (BPNN) was established with high predictive accuracy (R2v = 0.95, RPD = 4.55), highlighting the significant potential of non-destructive detection methods. Conversely, the predictive accuracy for DON was relatively lower (R2v = 0.80, RPD = 2.22) due to its weaker spectral response and increased spatial heterogeneity. The integration of HSI and SEM provides an effective multi-scale strategy to elucidate the mechanisms of mycotoxin accumulation under different infection scenarios, thereby establishing a crucial foundation for future rapid and non-destructive detection technologies aimed at ensuring grain quality and safety.
{"title":"Multiscale analysis of mycotoxin accumulation in fungal-infected maize using hyperspectral imaging and electron microscopy","authors":"Lili Cao , Jie Li , Jing Yu , Jiaqi Zhou , Chun Gao , Li Xu , Shaotong Jiang , Min Pang","doi":"10.1016/j.jcs.2026.104394","DOIUrl":"10.1016/j.jcs.2026.104394","url":null,"abstract":"<div><div>The accumulation mechanisms of aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) and deoxynivalenol (DON) in fungal-infected maize kernels were comparatively investigated using hyperspectral imaging (HSI) and scanning electron microscopy (SEM). The moldy maize kernels were prepared by inoculation with <em>Aspergillus flavus</em> (<em>A. flavus</em>), <em>Fusarium graminearum</em> (<em>F. graminearum</em>), and natural molding (control group). A distinct difference in spatial distribution patterns between the mycotoxins was revealed by the combined HSI and HPLC analysis. AFB<sub>1</sub> was predominantly concentrated in the internal tissues (especially in the <em>A. flavus</em>-inoculated group), whereas DON was mainly located on the kernel surface (particularly in the <em>F. graminearum</em>-inoculated group). Intermediate and variable toxin distribution was exhibited in the control group influenced by indigenous fungi. These findings were further supported by SEM analysis. An AFB<sub>1</sub> quantification model based on a back-propagation neural network (BPNN) was established with high predictive accuracy (R<sup>2</sup><sub>v</sub> = 0.95, RPD = 4.55), highlighting the significant potential of non-destructive detection methods. Conversely, the predictive accuracy for DON was relatively lower (R<sup>2</sup><sub>v</sub> = 0.80, RPD = 2.22) due to its weaker spectral response and increased spatial heterogeneity. The integration of HSI and SEM provides an effective multi-scale strategy to elucidate the mechanisms of mycotoxin accumulation under different infection scenarios, thereby establishing a crucial foundation for future rapid and non-destructive detection technologies aimed at ensuring grain quality and safety.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104394"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397824","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 : 2026-03-01Epub Date: 2026-02-16DOI: 10.1016/j.jcs.2026.104406
Chuan Tong , Rubing Deng , Jun Li , Jialing Hu , Guowei Yan , Jinsong Bao
Lysophospholipids (LPLs) as major polar lipids in rice grains, have both importance in nutritional, cooking and storage quality. This study investigated the effects of endogenous lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) on pasting and thermal behaviours of rice artificially aged under different temperature (20, 30 and 40 °C) and relative humidity (RH, 50 and 95%) conditions. In aged paddy rice, the high storage temperature (40 °C) increased pasting characteristics. High RH (95%) slightly increased pasting temperature (PT) but reduced enthalpy of gelatinization (ΔHg). Starch LPC18:0, LPE18:0, LPE18:1, LPE18:2, total LPE and total LPL significantly correlated with cool paste viscosity (CPV), setback (SB) and consistency (CS), while starch LPE14:0 positively correlated with thermal properties (P < 0.05). Non-starch LPC14:0 and LPC18:2 negatively correlated SB and CS. In aged milled rice, high storage temperature (40 °C) and RH (95%) also significantly increased SB, CS and PT, while low RH (50%) resulted in higher peak viscosity (PV), hot paste viscosity (HPV), CPV, breakdown (BD) and ΔHg (P < 0.05). Starch LPC14:0, LPC18:0, LPE16:0, LPE18:0, LPE18:1, LPE18:2 and total LPE significantly correlated with pasting properties, but starch LPE14:0, LPE16:0 and LPE18:0 greatly correlated with thermal properties (P < 0.05). Except for non-starch LPC14:0, there were no significant relations between individual non-starch LPLs and physicochemical properties of aged milled rice. These findings suggested the important roles of endogenous non-starch and starch LPLs in controlling pasting and thermal behaviours of aged rice grains.
{"title":"Effects of endogenous lysophospholipids on pasting and thermal behaviour of aged rice","authors":"Chuan Tong , Rubing Deng , Jun Li , Jialing Hu , Guowei Yan , Jinsong Bao","doi":"10.1016/j.jcs.2026.104406","DOIUrl":"10.1016/j.jcs.2026.104406","url":null,"abstract":"<div><div>Lysophospholipids (LPLs) as major polar lipids in rice grains, have both importance in nutritional, cooking and storage quality. This study investigated the effects of endogenous lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) on pasting and thermal behaviours of rice artificially aged under different temperature (20, 30 and 40 °C) and relative humidity (RH, 50 and 95%) conditions. In aged paddy rice, the high storage temperature (40 °C) increased pasting characteristics. High RH (95%) slightly increased pasting temperature (PT) but reduced enthalpy of gelatinization (ΔHg). Starch LPC18:0, LPE18:0, LPE18:1, LPE18:2, total LPE and total LPL significantly correlated with cool paste viscosity (CPV), setback (SB) and consistency (CS), while starch LPE14:0 positively correlated with thermal properties (<em>P</em> < 0.05). Non-starch LPC14:0 and LPC18:2 negatively correlated SB and CS. In aged milled rice, high storage temperature (40 °C) and RH (95%) also significantly increased SB, CS and PT, while low RH (50%) resulted in higher peak viscosity (PV), hot paste viscosity (HPV), CPV, breakdown (BD) and ΔHg (<em>P</em> < 0.05). Starch LPC14:0, LPC18:0, LPE16:0, LPE18:0, LPE18:1, LPE18:2 and total LPE significantly correlated with pasting properties, but starch LPE14:0, LPE16:0 and LPE18:0 greatly correlated with thermal properties (<em>P</em> < 0.05). Except for non-starch LPC14:0, there were no significant relations between individual non-starch LPLs and physicochemical properties of aged milled rice. These findings suggested the important roles of endogenous non-starch and starch LPLs in controlling pasting and thermal behaviours of aged rice grains.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104406"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398361","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 : 2026-03-01Epub Date: 2026-02-17DOI: 10.1016/j.jcs.2026.104408
Sezin Tuta Şimşek
Oat based beverages (OBBs) are among the most popular plant-based milk products, with a growing popularity that is evident on a daily basis. In this study, the effect of vacuum alteration on the starch content, protein structure, rheological and morphological properties of OBB was investigated. In addition, the effect of vacuum alteration on off-flavor, which is a significant problem in OBB, was evaluated. OBB production was carried out using the conventional method of enzymatic hydrolysis (OBB-C). Vacuum alteration was conducted under the following conditions: OBB-V1 (held at atmospheric pressure for 5 min, then at −70 kPa for 10 min) and OBB-V2 (−90 kPa for 20 min). The analyses were XRD, FTIR, and soluble starch content for starch structural properties and protein conformation; rotational viscometer for rheological characteristics; SEM and CSLM for morphological structure and GC-MS for volatile compounds of OBBs. OBB-V1 and OBB-V2 had low soluble starch content compared to OBB-C with similar crystalline type of starch. OBB-V1 had similar but lower level volatile compound profile with OBB-C; however, OBB-V1 had the highest terpene concentration. OBB-V2 had higher apparent viscosity with poor aroma profile and limited lipid oxidation due to higher vacuum pressure application compared to OBB-V1. OBB production with vacuum alteration, which has a pleasant aroma profile, is recommended as an alternative to the conventional method.
{"title":"Evaluation of the chemical, morphological characteristics and volatile compounds of oat based beverage produced by vacuum alteration","authors":"Sezin Tuta Şimşek","doi":"10.1016/j.jcs.2026.104408","DOIUrl":"10.1016/j.jcs.2026.104408","url":null,"abstract":"<div><div>Oat based beverages (OBBs) are among the most popular plant-based milk products, with a growing popularity that is evident on a daily basis. In this study, the effect of vacuum alteration on the starch content, protein structure, rheological and morphological properties of OBB was investigated. In addition, the effect of vacuum alteration on off-flavor, which is a significant problem in OBB, was evaluated. OBB production was carried out using the conventional method of enzymatic hydrolysis (OBB-C). Vacuum alteration was conducted under the following conditions: OBB-V1 (held at atmospheric pressure for 5 min, then at −70 kPa for 10 min) and OBB-V2 (−90 kPa for 20 min). The analyses were XRD, FTIR, and soluble starch content for starch structural properties and protein conformation; rotational viscometer for rheological characteristics; SEM and CSLM for morphological structure and GC-MS for volatile compounds of OBBs. OBB-V1 and OBB-V2 had low soluble starch content compared to OBB-C with similar crystalline type of starch. OBB-V1 had similar but lower level volatile compound profile with OBB-C; however, OBB-V1 had the highest terpene concentration. OBB-V2 had higher apparent viscosity with poor aroma profile and limited lipid oxidation due to higher vacuum pressure application compared to OBB-V1. OBB production with vacuum alteration, which has a pleasant aroma profile, is recommended as an alternative to the conventional method.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104408"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397821","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 : 2026-03-01Epub Date: 2026-02-04DOI: 10.1016/j.jcs.2026.104390
Francisco Cafaro La Menza , Natalia Izquierdo , Laura Echarte , Pablo A. Barbieri , Walter D. Carciochi
Dry milling industry demands kernels with strict quality standards. While synthetic nitrogen (N) fertilization is mainly applied to secure yield, it is rarely used to improve kernel quality, and alternative sources may enhance system sustainability. This study evaluated the potential of hairy vetch (Vicia villosa Roth.) to supply N for meeting industry standards in a single flint maize (Zea mays L.) hybrid. Field experiments were conducted during the 2022/23 and 2023/24 seasons under rainfed and no-till conditions, comparing fallow versus hairy vetch with different sowing and termination dates, and with or without N fertilization in maize. Kernel yield, composition, and quality parameters were determined, and their associations with N synchronization during kernel filling were analyzed. Nitrogen synchronization ranged from 10 to 52 % across vetch management treatments, with early sowing combined with late termination accumulating more N than late sowing with early termination. Greater synchrony increased vitreousness and screen retention, and reduced flotation index, but had no effect on test weight. Protein concentration declined with improved synchrony, while starch and oil remained unchanged. On the other hand, N fertilization reduced flotation index, tended to increase screen retention, and raised kernel protein concentration, but had no effect on vitreousness or test weight; while oil and starch responses were inconsistent across seasons. Overall, quality attributes were within industry standards. These findings highlight vetch as a N source to satisfy market requirements and to be adopted under favorable economic and production contexts.
{"title":"Assessment of kernel composition and dry milling quality standards in a flint maize hybrid following hairy vetch and nitrogen fertilization","authors":"Francisco Cafaro La Menza , Natalia Izquierdo , Laura Echarte , Pablo A. Barbieri , Walter D. Carciochi","doi":"10.1016/j.jcs.2026.104390","DOIUrl":"10.1016/j.jcs.2026.104390","url":null,"abstract":"<div><div>Dry milling industry demands kernels with strict quality standards. While synthetic nitrogen (N) fertilization is mainly applied to secure yield, it is rarely used to improve kernel quality, and alternative sources may enhance system sustainability. This study evaluated the potential of hairy vetch (<em>Vicia villosa</em> Roth.) to supply N for meeting industry standards in a single flint maize (<em>Zea mays</em> L.) hybrid. Field experiments were conducted during the 2022/23 and 2023/24 seasons under rainfed and no-till conditions, comparing fallow versus hairy vetch with different sowing and termination dates, and with or without N fertilization in maize. Kernel yield, composition, and quality parameters were determined, and their associations with N synchronization during kernel filling were analyzed. Nitrogen synchronization ranged from 10 to 52 % across vetch management treatments, with early sowing combined with late termination accumulating more N than late sowing with early termination. Greater synchrony increased vitreousness and screen retention, and reduced flotation index, but had no effect on test weight. Protein concentration declined with improved synchrony, while starch and oil remained unchanged. On the other hand, N fertilization reduced flotation index, tended to increase screen retention, and raised kernel protein concentration, but had no effect on vitreousness or test weight; while oil and starch responses were inconsistent across seasons. Overall, quality attributes were within industry standards. These findings highlight vetch as a N source to satisfy market requirements and to be adopted under favorable economic and production contexts.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104390"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398184","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}
Different varieties of little and barnyard millets were evaluated for total polyphenol, flavonoid, tannin and phytate contents, along with their antioxidant potentials in terms of DPPH, ABTS, FRAP, total antioxidant capacity, and reducing power. A wide variation was observed in the nutraceutical contents and their contribution towards the antioxidant potential across the varieties. It was observed that the OLM-208 variety of little millet contained highest polyphenols (72.11 mg/100g), flavonoids (17.9 mg/100g) and tannins (8.46 mg/100g) and lowest phytates (0.62 mg/100g). Among the barnyard millet varieties, MDU-1 contained highest quantity of all the nutraceuticals. The traditional varieties of little millet showed nutraceutical contents comparable to the hybrid varieties, while the traditional barnyard millet variety exhibited lowest values for all the parameters, but showed significant antioxidant activities may be due to the effect of individual phenolic acids. The correlation coefficient of polyphenols with antioxidant activity was 0.79 and with DPPH was 0.71 for little millet. For barnyard millet the correlation coefficient of polyphenols with FRAP was 0.98, while that of flavonoids with reducing power and ABTS were 0.99 and 0.95, respectively, and the phytates exhibited a correlation coefficient of 0.91 and 0.94 respectively for reducing power and total antioxidants. 3-hydroxy benzoic acid and genistein were the major phenolic acids in all the millet varieties, and hesperidin and kaempferol were major flavonoid components. The presence of luteolin was also prominent in many of the millet varieties.
{"title":"A comparative study on the nutraceutical potentials of little and barnyard millet varieties","authors":"Sharneetha Sundarappa , Usha Dharmaraj , Suresh Diliprao Sakhare","doi":"10.1016/j.jcs.2026.104409","DOIUrl":"10.1016/j.jcs.2026.104409","url":null,"abstract":"<div><div>Different varieties of little and barnyard millets were evaluated for total polyphenol, flavonoid, tannin and phytate contents, along with their antioxidant potentials in terms of DPPH, ABTS, FRAP, total antioxidant capacity, and reducing power. A wide variation was observed in the nutraceutical contents and their contribution towards the antioxidant potential across the varieties. It was observed that the OLM-208 variety of little millet contained highest polyphenols (72.11 mg/100g), flavonoids (17.9 mg/100g) and tannins (8.46 mg/100g) and lowest phytates (0.62 mg/100g). Among the barnyard millet varieties, MDU-1 contained highest quantity of all the nutraceuticals. The traditional varieties of little millet showed nutraceutical contents comparable to the hybrid varieties, while the traditional barnyard millet variety exhibited lowest values for all the parameters, but showed significant antioxidant activities may be due to the effect of individual phenolic acids. The correlation coefficient of polyphenols with antioxidant activity was 0.79 and with DPPH was 0.71 for little millet. For barnyard millet the correlation coefficient of polyphenols with FRAP was 0.98, while that of flavonoids with reducing power and ABTS were 0.99 and 0.95, respectively, and the phytates exhibited a correlation coefficient of 0.91 and 0.94 respectively for reducing power and total antioxidants. 3-hydroxy benzoic acid and genistein were the major phenolic acids in all the millet varieties, and hesperidin and kaempferol were major flavonoid components. The presence of luteolin was also prominent in many of the millet varieties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104409"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398362","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}
Infrared Imaging combined with multivariate data analysis provides a powerful tool for the qualitative and quantitative assessment of biochemical changes in rice varieties. Rice varieties at two ripening stages—the dough and mature stages—were analyzed at high spatial resolution, focusing on the pericarp and aleurone regions. Structural features, physicochemical properties, starch digestibility, and bioactive compounds were examined. In the endosperm and aleurone, the α-helix content and α-helix/β-sheet ratio in dough-stage rice were significantly lower than in mature-stage rice, indicating lower protein digestibility and allergenic potential. Furthermore, the dough stages of Khao Dawk Mali (KDML), Riceberry (RB), and JHN02313 variety exhibited higher proportions of β-sheet and β-turn structures within the Amide I region, which were associated with higher slowly available glucose and lower rapidly available glucose. The dough stage of pigmented rice varieties (JHN02313 and RB) showed the highest levels of anthocyanins, total phenolics, total flavonoids, and DPPH activity. These findings provide insights into the nutritional quality of dough-stage rice, particularly pigmented varieties, which offer significant benefits for dietary management.
红外成像与多变量数据分析相结合，为水稻品种生化变化的定性和定量评价提供了有力的工具。在高空间分辨率下，以果皮和糊粉区为重点，分析了两个成熟期（面团期和成熟期）的水稻品种。研究了其结构特征、理化性质、淀粉消化率和生物活性成分。胚乳和糊粉中α-螺旋含量和α-螺旋/β-片比均显著低于成熟期，表明其蛋白质消化率和致敏潜力较低。此外，Khao Dawk Mali （KDML）、Riceberry （RB）和JHN02313品种的面团阶段在酰胺I区表现出更高比例的β-sheet和β-turn结构，这与较高的慢有效葡萄糖和较低的快速有效葡萄糖有关。色素水稻品种JHN02313和RB在面团期花青素、总酚类物质、总黄酮和DPPH活性最高。这些发现提供了对发酵期大米，特别是色素品种的营养质量的见解，这为饮食管理提供了重要的好处。
{"title":"Infrared imaging and multivariate analysis of structure, bioactive compounds, and starch digestibility of dough and mature stages rice","authors":"Kanjana Thumanu , Siriluck Wattanavanitchakorn , Rungtiwa Wansuksri , Supatcharee Cael , Siriwan Nawong , Phakkhananan Pakawanit , Prisana Suwannaporn","doi":"10.1016/j.jcs.2026.104396","DOIUrl":"10.1016/j.jcs.2026.104396","url":null,"abstract":"<div><div>Infrared Imaging combined with multivariate data analysis provides a powerful tool for the qualitative and quantitative assessment of biochemical changes in rice varieties. Rice varieties at two ripening stages—the dough and mature stages—were analyzed at high spatial resolution, focusing on the pericarp and aleurone regions. Structural features, physicochemical properties, starch digestibility, and bioactive compounds were examined. In the endosperm and aleurone, the α-helix content and α-helix/β-sheet ratio in dough-stage rice were significantly lower than in mature-stage rice, indicating lower protein digestibility and allergenic potential. Furthermore, the dough stages of Khao Dawk Mali (KDML), Riceberry (RB), and JHN02313 variety exhibited higher proportions of β-sheet and β-turn structures within the Amide I region, which were associated with higher slowly available glucose and lower rapidly available glucose. The dough stage of pigmented rice varieties (JHN02313 and RB) showed the highest levels of anthocyanins, total phenolics, total flavonoids, and DPPH activity. These findings provide insights into the nutritional quality of dough-stage rice, particularly pigmented varieties, which offer significant benefits for dietary management.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104396"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398367","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 : 2026-03-01Epub Date: 2026-02-09DOI: 10.1016/j.jcs.2026.104397
Juan Wei , Wanqi Lu , Si Nhat Nguyen , Daniel Zogona , Ana Badea , Matthew G. Bakker , Trust Beta
Barley is an important cereal grain in Canada, classified into food, malting, and general-purpose cultivars based on their end-use purposes. In this study, protein, polyamine, phenolic composition and content of 25 Canadian barley genotypes representing different end uses were analyzed on a dry base. The protein content was measured between 10.38% and 15.47%. Total polyamines (TPA) were found in the range of 64.62 to 135.11 μg/g. The free phenolic content (FPC) showed values from 761.46 to 1174.27 μg gallic acid equivalents (GAE)/g, and the bound phenolic content (BPC) ranged from 390.76 to 825.34 μg GAE/g. Putrescine (Put), spermidine (Spd), and spermine (Spm) were identified as the predominant polyamines, while ferulic acid (FA) was the most abundant phenolic acid, followed by p-coumaric acid (CA). Food barley exhibited the highest levels of protein, Put, Spd, Spm, and TPA, whereas malting and general-purpose barleys contained higher levels of BPC, FA and CA. Correlation analysis revealed strong positive relationships among protein, Put, Spd, Spm, and TPA, but negative correlations between these components and BPC, FA and CA. These findings provide new insights into the compositional characteristics of Canadian barley genotypes intended for different end uses and underscore the importance of considering quality and functional attributes when selecting barley varieties for food, malting, and feed applications.
{"title":"Protein, polyamine, phenolic composition and their correlations in Canadian barley grains for different end-use purposes","authors":"Juan Wei , Wanqi Lu , Si Nhat Nguyen , Daniel Zogona , Ana Badea , Matthew G. Bakker , Trust Beta","doi":"10.1016/j.jcs.2026.104397","DOIUrl":"10.1016/j.jcs.2026.104397","url":null,"abstract":"<div><div>Barley is an important cereal grain in Canada, classified into food, malting, and general-purpose cultivars based on their end-use purposes. In this study, protein, polyamine, phenolic composition and content of 25 Canadian barley genotypes representing different end uses were analyzed on a dry base. The protein content was measured between 10.38% and 15.47%. Total polyamines (TPA) were found in the range of 64.62 to 135.11 μg/g. The free phenolic content (FPC) showed values from 761.46 to 1174.27 μg gallic acid equivalents (GAE)/g, and the bound phenolic content (BPC) ranged from 390.76 to 825.34 μg GAE/g. Putrescine (Put), spermidine (Spd), and spermine (Spm) were identified as the predominant polyamines, while ferulic acid (FA) was the most abundant phenolic acid, followed by <em>p</em>-coumaric acid (CA). Food barley exhibited the highest levels of protein, Put, Spd, Spm, and TPA, whereas malting and general-purpose barleys contained higher levels of BPC, FA and CA. Correlation analysis revealed strong positive relationships among protein, Put, Spd, Spm, and TPA, but negative correlations between these components and BPC, FA and CA. These findings provide new insights into the compositional characteristics of Canadian barley genotypes intended for different end uses and underscore the importance of considering quality and functional attributes when selecting barley varieties for food, malting, and feed applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104397"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397822","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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