Journal of Cereal Science最新文献_第10页

Evaluation of micronutrient retention and bioavailability in diverse rice genotypes: Role of phytate to iron and zinc molar ratio 不同水稻基因型微量营养素保留和生物利用度的评价：植酸对铁和锌摩尔比的作用

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-11-20 DOI: 10.1016/j.jcs.2025.104326

Swetaleen Mohapatra , Lopamudra Nayak , Monalisha Biswal , Umakanta Ngangkham , Nihar Ranjan Singh , C. Parameswaran , Sangita Mohanty , Awadhesh Kumar , Amaresh Kumar Nayak

Micronutrient malnutrition, particularly iron (Fe) and zinc (Zn) deficiencies, remains a major nutritional concern in rice-consuming regions. This study aimed to evaluate the genotypic variation in Fe, Zn, and Phytic acid (PA) content, as well as their influence on mineral bioavailability, across 25 popular rice genotypes developed at the ICAR-Central Rice Research Institute (CRRI), Cuttack, India. This emphasizes the role of phytate-to-iron (PA: Fe) and phytate-to-zinc (PA: Zn) molar ratios on mineral bioavailability. Brown and milled rice samples were analyzed to quantify mineral loss during milling and to evaluate the relationships among Fe, Zn, and PA contents. Results revealed a significant variation in mineral and PA content across genotypes, where milling drastically reduced the Fe (83–90 %) and Zn (38–55 %) concentrations, highlighting the detrimental effect of milling on the nutritional quality of rice. A strong inverse correlation was observed between PA content and percentage Fe/Zn bioavailability (r = −0.89 and −0.92, respectively). Among such genotypes, CR Dhan 312 and CR Dhan 1014 exhibited low PA levels, favourable PA: Fe and PA: Zn molar ratios, and high mineral bioavailability. Therefore, the study demonstrates that genotypic variation strongly influences the mineral-phytate balance and hence bioavailability in rice. Identification of low-PA, high mineral genotypes with optimal PA: Fe and PA: Zn ratios could support the development of biofortified rice varieties with improved mineral bioavailability to alleviate micronutrient malnutrition in rice-dependent population.

微量营养素营养不良，特别是铁（Fe）和锌（Zn）缺乏，仍然是大米消费地区的一个主要营养问题。本研究旨在评估印度icar -中央水稻研究所（CRRI）开发的25种常用水稻基因型中铁、锌和植酸（PA）含量的基因型变异及其对矿物质生物利用度的影响。这强调了植酸与铁（PA: Fe）和植酸与锌（PA: Zn）的摩尔比对矿物质生物利用度的作用。对糙米和精米样品进行了分析，以量化碾磨过程中的矿物质损失，并评估铁、锌和PA含量之间的关系。结果显示，不同基因型稻米的矿物质和PA含量存在显著差异，其中碾磨显著降低了铁（83 - 90%）和锌（38 - 55%）浓度，凸显了碾磨对稻米营养品质的不利影响。PA含量与Fe/Zn生物利用度呈显著负相关（r分别为- 0.89和- 0.92）。在这些基因型中，CR Dhan 312和CR Dhan 1014表现出较低的PA水平，有利的PA: Fe和PA: Zn摩尔比，以及较高的矿物质生物利用度。因此，该研究表明，基因型变异强烈影响矿物质-植酸平衡，从而影响水稻的生物利用度。鉴定具有最佳PA: Fe和PA: Zn比例的低PA、高矿物质基因型，可以支持开发具有更高矿物质生物利用度的生物强化水稻品种，以缓解水稻依赖人群的微量营养素营养不良。

{"title":"Evaluation of micronutrient retention and bioavailability in diverse rice genotypes: Role of phytate to iron and zinc molar ratio","authors":"Swetaleen Mohapatra , Lopamudra Nayak , Monalisha Biswal , Umakanta Ngangkham , Nihar Ranjan Singh , C. Parameswaran , Sangita Mohanty , Awadhesh Kumar , Amaresh Kumar Nayak","doi":"10.1016/j.jcs.2025.104326","DOIUrl":"10.1016/j.jcs.2025.104326","url":null,"abstract":"<div><div>Micronutrient malnutrition, particularly iron (Fe) and zinc (Zn) deficiencies, remains a major nutritional concern in rice-consuming regions. This study aimed to evaluate the genotypic variation in Fe, Zn, and Phytic acid (PA) content, as well as their influence on mineral bioavailability, across 25 popular rice genotypes developed at the ICAR-Central Rice Research Institute (CRRI), Cuttack, India. This emphasizes the role of phytate-to-iron (PA: Fe) and phytate-to-zinc (PA: Zn) molar ratios on mineral bioavailability. Brown and milled rice samples were analyzed to quantify mineral loss during milling and to evaluate the relationships among Fe, Zn, and PA contents. Results revealed a significant variation in mineral and PA content across genotypes, where milling drastically reduced the Fe (83–90 %) and Zn (38–55 %) concentrations, highlighting the detrimental effect of milling on the nutritional quality of rice. A strong inverse correlation was observed between PA content and percentage Fe/Zn bioavailability (r = −0.89 and −0.92, respectively). Among such genotypes, CR Dhan 312 and CR Dhan 1014 exhibited low PA levels, favourable PA: Fe and PA: Zn molar ratios, and high mineral bioavailability. Therefore, the study demonstrates that genotypic variation strongly influences the mineral-phytate balance and hence bioavailability in rice. Identification of low-PA, high mineral genotypes with optimal PA: Fe and PA: Zn ratios could support the development of biofortified rice varieties with improved mineral bioavailability to alleviate micronutrient malnutrition in rice-dependent population.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104326"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568521","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

Evaluation of einkorn, emmer and spelt genotypes through an integrated approach: agronomic performance, chemical composition, aromatic profile, bread characteristics and consumers’ perception 通过综合方法评估einkorn、emmer和spelt基因型：农艺性能、化学成分、芳香谱、面包特性和消费者感知

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-10-22 DOI: 10.1016/j.jcs.2025.104303

Antonella Lo Porto , Rosolino Ingraffia , Gaetano Amato , Alfonso Salvatore Frenda , Giacomo Gargano , Salvatore Guarino , Paolo Ruisi , Enrico Viola , Luca Settanni , Dario Giambalvo

This study evaluated 16 genotypes of ancient hulled wheats—einkorn (Triticum monococcum), emmer (T. dicoccum), and spelt (T. spelta)—grown in two contrasting soils under semi-arid Mediterranean conditions, where data on their adaptability remain limited. Three durum wheat (T. durum) genotypes served as controls. A comprehensive “field-to-consumer” approach assessed agronomic performance, grain quality, total phenolic content (TPC), volatile organic compounds (VOCs), bread characteristics, and sensory traits. Einkorn showed low yield potential—less than half that of other species under optimal conditions—though this gap narrowed under less favorable conditions; it had high protein and gluten content, weak gluten strength, and low TPC; its breads featured favorable sensory profiles likely due to aroma, texture, and flavor balance. All these attributes suggest einkorn's suitability for low-input or organic systems in marginal Mediterranean areas, where quality and market value may offset lower yields. Emmer exhibited substantial intraspecific variability, but no single genotype consistently excelled across all the traits examined, thus indicating opportunities for targeted breeding. Spelt displayed limited agronomic and grain quality intraspecific variability but notable genotypic differences in VOCs and sensory attributes. Correlations revealed complex relationships between VOCs and TPC; some volatiles increased with TPC, which negatively correlated with bread sensory scores, highlighting trade-offs between nutraceutical content and sensory quality. Although VOC profiles in wholemeal flour only weakly predicted bread sensory attributes, specific compounds (e.g., some alkanes and esters) correlated positively with bread odor. These findings highlight hulled wheats' potential to diversify Mediterranean cropping systems, meet evolving consumer demands, and support climate-resilient agri-food chains. The comprehensive dataset generated provides a valuable resource for future genetic improvement programs.

本研究评估了在地中海半干旱条件下两种不同土壤中生长的16种古老有皮小麦基因型——小麦（Triticum monococum）、小麦（T. dicoccum）和斯佩尔特小麦（T. spelta），这些小麦的适应性数据仍然有限。三个硬粒小麦（T. durum）基因型作为对照。一种全面的“从田间到消费者”的方法评估了农艺性能、谷物品质、总酚含量（TPC）、挥发性有机化合物（VOCs）、面包特性和感官性状。Einkorn表现出较低的产量潜力，在最佳条件下不到其他品种的一半，尽管在较不利的条件下这种差距缩小了；蛋白和面筋含量高，面筋强度弱，TPC低；它的面包具有良好的感官特征，可能是由于香气，质地和风味平衡。所有这些特性表明，einkorn适合于地中海边缘地区的低投入或有机系统，在那里，质量和市场价值可以抵消较低的产量。Emmer表现出大量的种内变异性，但没有单一基因型在所有被检测的性状中都表现出色，因此表明有针对性育种的机会。斯佩尔特在农艺和籽粒品质方面表现出有限的种内变异，但在挥发性有机化合物和感官属性方面表现出显著的基因型差异。相关性揭示了VOCs与TPC之间的复杂关系；一些挥发物随着TPC的增加而增加，这与面包的感官评分呈负相关，突出了营养成分和感官质量之间的权衡。虽然全麦面粉中的挥发性有机化合物对面包感官属性的预测作用微弱，但某些特定化合物（如一些烷烃和酯类）与面包气味呈正相关。这些发现强调了去壳小麦在使地中海种植系统多样化、满足不断变化的消费者需求和支持气候适应型农业食物链方面的潜力。生成的综合数据集为未来的遗传改良计划提供了宝贵的资源。

{"title":"Evaluation of einkorn, emmer and spelt genotypes through an integrated approach: agronomic performance, chemical composition, aromatic profile, bread characteristics and consumers’ perception","authors":"Antonella Lo Porto , Rosolino Ingraffia , Gaetano Amato , Alfonso Salvatore Frenda , Giacomo Gargano , Salvatore Guarino , Paolo Ruisi , Enrico Viola , Luca Settanni , Dario Giambalvo","doi":"10.1016/j.jcs.2025.104303","DOIUrl":"10.1016/j.jcs.2025.104303","url":null,"abstract":"<div><div>This study evaluated 16 genotypes of ancient hulled wheats—einkorn (<em>Triticum monococcum</em>), emmer (<em>T. dicoccum</em>), and spelt (<em>T. spelta</em>)—grown in two contrasting soils under semi-arid Mediterranean conditions, where data on their adaptability remain limited. Three durum wheat (<em>T. durum</em>) genotypes served as controls. A comprehensive “field-to-consumer” approach assessed agronomic performance, grain quality, total phenolic content (TPC), volatile organic compounds (VOCs), bread characteristics, and sensory traits. Einkorn showed low yield potential—less than half that of other species under optimal conditions—though this gap narrowed under less favorable conditions; it had high protein and gluten content, weak gluten strength, and low TPC; its breads featured favorable sensory profiles likely due to aroma, texture, and flavor balance. All these attributes suggest einkorn's suitability for low-input or organic systems in marginal Mediterranean areas, where quality and market value may offset lower yields. Emmer exhibited substantial intraspecific variability, but no single genotype consistently excelled across all the traits examined, thus indicating opportunities for targeted breeding. Spelt displayed limited agronomic and grain quality intraspecific variability but notable genotypic differences in VOCs and sensory attributes. Correlations revealed complex relationships between VOCs and TPC; some volatiles increased with TPC, which negatively correlated with bread sensory scores, highlighting trade-offs between nutraceutical content and sensory quality. Although VOC profiles in wholemeal flour only weakly predicted bread sensory attributes, specific compounds (e.g., some alkanes and esters) correlated positively with bread odor. These findings highlight hulled wheats' potential to diversify Mediterranean cropping systems, meet evolving consumer demands, and support climate-resilient agri-food chains. The comprehensive dataset generated provides a valuable resource for future genetic improvement programs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104303"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145358710","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

Improving nutritional, bioactivity, and sensory properties of cereal by-products by co-culture fermentation: A review 通过共培养发酵提高谷物副产物的营养、生物活性和感官特性：综述

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-09-28 DOI: 10.1016/j.jcs.2025.104288

Noel Dimoso , Lei Yuan , Chun-Lei Lu , Cao-wei Chen , Zhen-quan Yang

Cereal bran, brewers’ spent grains, and corn gluten meals, which are generated in greater quantities, are underutilized by-products of grain processing industries. Cereal by-products have nutritional and functional potential and can be incorporated into various food products. However, the insoluble cell wall fiber and proteins, bound phenolic compounds, and anti-nutritional factors limit their application. This review provides an in-depth look at co-culture fermentation of cereal by-products and its impact on nutrition, bioactivity, and sensory properties. The potential limitations and strategies to improve co-fermentation processes are also covered. The studies described indeed provide supporting evidence for co-fermentation being more effective than monoculture fermentation with respect to nutrient bioavailability, antioxidant capacity, and gut microbiota modulation. Co-fermentation can also improve the aroma and shelf-life characteristics of cereal-based foods. Currently, the specific mechanisms underlying the synergistic effects of co-cultures during fermentation remain not fully understood, along with the lack of standardization of co-fermentation conditions and clinical studies. Moreover, the biovalorization of cereal by-products using co-cultures not only enhances their functionality, but also provides an eco-friendly and sustainable approach to reduce agro-industrial food waste.

谷物麸皮、啤酒酿造者的废谷物和玉米面筋粉是谷物加工工业的副产品，它们的产量较大，但未得到充分利用。谷类副产品具有营养和功能潜力，可纳入各种食品中。然而，不溶性的细胞壁纤维和蛋白质、结合的酚类化合物和抗营养因子限制了它们的应用。本文综述了谷物副产物共培养发酵及其对营养、生物活性和感官特性的影响。潜在的限制和策略，以改善共发酵过程也涵盖。这些研究确实提供了支持证据，表明在营养物质生物利用度、抗氧化能力和肠道菌群调节方面，共发酵比单一发酵更有效。共发酵还可以改善谷物食品的香气和保质期特性。目前，发酵过程中共培养协同效应的具体机制尚不完全清楚，同时缺乏标准化的共发酵条件和临床研究。此外，利用共培养物对谷物副产品进行生物增值不仅可以增强其功能，而且还提供了一种环保和可持续的方法来减少农业工业食品浪费。

{"title":"Improving nutritional, bioactivity, and sensory properties of cereal by-products by co-culture fermentation: A review","authors":"Noel Dimoso , Lei Yuan , Chun-Lei Lu , Cao-wei Chen , Zhen-quan Yang","doi":"10.1016/j.jcs.2025.104288","DOIUrl":"10.1016/j.jcs.2025.104288","url":null,"abstract":"<div><div>Cereal bran, brewers’ spent grains, and corn gluten meals, which are generated in greater quantities, are underutilized by-products of grain processing industries. Cereal by-products have nutritional and functional potential and can be incorporated into various food products. However, the insoluble cell wall fiber and proteins, bound phenolic compounds, and anti-nutritional factors limit their application. This review provides an in-depth look at co-culture fermentation of cereal by-products and its impact on nutrition, bioactivity, and sensory properties. The potential limitations and strategies to improve co-fermentation processes are also covered. The studies described indeed provide supporting evidence for co-fermentation being more effective than monoculture fermentation with respect to nutrient bioavailability, antioxidant capacity, and gut microbiota modulation. Co-fermentation can also improve the aroma and shelf-life characteristics of cereal-based foods. Currently, the specific mechanisms underlying the synergistic effects of co-cultures during fermentation remain not fully understood, along with the lack of standardization of co-fermentation conditions and clinical studies. Moreover, the biovalorization of cereal by-products using co-cultures not only enhances their functionality, but also provides an eco-friendly and sustainable approach to reduce agro-industrial food waste.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104288"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220515","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

Effect of fish skin gelatin on gluten proteins during freeze-thaw cycles 鱼皮明胶在冻融循环中对面筋蛋白的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-10-17 DOI: 10.1016/j.jcs.2025.104300

Mengjuan Li , Shangyuan Sang , Chin Ping Tan , Lijie Zhu , Xiaojuan Tang , Xin Zhang , Zixuan Yang , Xueming Xu

Fish skin gelatin (FSG), as a hydrophilic colloid, has the function of protecting the structural characteristics of gluten proteins when added to dough. The effects of varying levels of FSG on the water state, secondary structure, molecular weight and microstructure of gluten proteins before and after three freeze-thaw cycles were investigated using Differential scanning calorimetry, Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. The findings indicated that subjecting the gluten to repeated freeze-thaw cycles resulted in disruption of its network structure. Adding FSG promoted cross-linking and aggregation, rebuilding a new gluten network and mitigating freeze-thaw damage. Among these, frozen gluten with 5.0 % FSG addition exhibited the strongest protective effect. Following three freeze-thaw cycles, the freezable water content decreased by 18.4 % and the free sulfhydryl group content by 26.8 % when compared to frozen gluten without FSG. FSG significantly lowered the freezable water content and free sulfhydryl group levels in frozen gluten proteins, leading to reduced exposure of hydrophobic groups, delayed secondary structure transitions, and effective mitigation of structural weakening caused by freeze-thaw cycles. The pores of gluten become shallower and the pore walls become thinner.

鱼皮明胶作为一种亲水性胶体，在加入面团时具有保护面筋蛋白结构特性的作用。采用差示扫描量热法、低场核磁共振和傅里叶变换红外光谱研究了不同浓度的FSG对3次冻融循环前后面筋蛋白水态、二级结构、分子量和微观结构的影响。研究结果表明，反复冻融循环会导致面筋网络结构的破坏。FSG的加入促进了交联和聚集，重建了新的面筋网络，减轻了冻融损伤。其中，添加5.0% FSG的冷冻面筋保护效果最强。冻融循环3次后，与不加FSG的冷冻面筋相比，可冻水含量降低18.4%，游离巯基含量降低26.8%。FSG显著降低了冷冻面筋蛋白的可冻水含量和游离巯基水平，减少了疏水性基团的暴露，延迟了二级结构的转变，有效缓解了冻融循环引起的结构弱化。面筋的孔隙变浅，孔壁变薄。

{"title":"Effect of fish skin gelatin on gluten proteins during freeze-thaw cycles","authors":"Mengjuan Li , Shangyuan Sang , Chin Ping Tan , Lijie Zhu , Xiaojuan Tang , Xin Zhang , Zixuan Yang , Xueming Xu","doi":"10.1016/j.jcs.2025.104300","DOIUrl":"10.1016/j.jcs.2025.104300","url":null,"abstract":"<div><div>Fish skin gelatin (FSG), as a hydrophilic colloid, has the function of protecting the structural characteristics of gluten proteins when added to dough. The effects of varying levels of FSG on the water state, secondary structure, molecular weight and microstructure of gluten proteins before and after three freeze-thaw cycles were investigated using Differential scanning calorimetry, Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. The findings indicated that subjecting the gluten to repeated freeze-thaw cycles resulted in disruption of its network structure. Adding FSG promoted cross-linking and aggregation, rebuilding a new gluten network and mitigating freeze-thaw damage. Among these, frozen gluten with 5.0 % FSG addition exhibited the strongest protective effect. Following three freeze-thaw cycles, the freezable water content decreased by 18.4 % and the free sulfhydryl group content by 26.8 % when compared to frozen gluten without FSG. FSG significantly lowered the freezable water content and free sulfhydryl group levels in frozen gluten proteins, leading to reduced exposure of hydrophobic groups, delayed secondary structure transitions, and effective mitigation of structural weakening caused by freeze-thaw cycles. The pores of gluten become shallower and the pore walls become thinner.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104300"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145416284","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

Bioprocessing kodo millet: Effects of germination and fermentation on nutritional composition, anti-nutrients, and functional bioactives 生物加工谷子：萌发和发酵对营养成分、抗营养成分和功能性生物活性的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-10-29 DOI: 10.1016/j.jcs.2025.104306

Priyanka Dash, Anshika Priyadarsani Sahoo, Chandan Das, Vineet Kumar Rai, Jitu Halder, Rakesh Kumar Sahoo, Deepak Pradhan, Tushar Kanti Rajwar, Biswakanth Kar, Goutam Ghosh, Goutam Rath

This study investigates the effects of germination and fermentation on the nutritional composition, anti-nutritional factors, bioactive compounds, and functional properties of kodo millet to enhance its applicability in food formulations. The treatments significantly (p ≤ 0.05) enhanced mineral, bioactive, and amino acid levels, accompanied by a reduction in phytic acid (PA) and oxalates (anti-nutritional factor). Total phenolic and flavonoid contents increased significantly (p ≤ 0.05) to 122–161 mg GAE/100 g and 119–155 mg RE/100 g, respectively, after treatment. GC-MS analysis identified 26 bioactive compounds with known antioxidant potential. The antioxidant assay, evaluated using DPPH scavenging assay, showed significantly (p ≤ 0.05) improved IC₅₀ values ranging from 360 to 193 μg/mL after germination and fermentation. Functional properties (water and oil absorption capacities and swelling index) were also significantly (p ≤ 0.05) enhanced, indicating improved technological performance. Overall, these results highlight germination and fermentation as effective strategies to boost the nutritional value, reduce anti-nutritional factors, and improve the functional qualities of processed kodo millet, offering promising potential for developing nutrient-rich millet-based food products.

本研究旨在探讨萌发和发酵对小米营养成分、抗营养因子、生物活性成分和功能特性的影响，以提高小米在食品配方中的适用性。各处理显著（p≤0.05）提高了矿物质、生物活性和氨基酸水平，同时降低了植酸（PA）和草酸（抗营养因子）水平。处理后总酚和类黄酮含量显著升高（p≤0.05），分别为122 ~ 161 mg GAE/100 g和119 ~ 155 mg RE/100 g。GC-MS分析鉴定出26种已知具有抗氧化潜力的生物活性化合物。采用DPPH清除率法进行抗氧化试验，结果表明，萌发和发酵后的IC50值在360 ~ 193 μg/mL范围内显著提高（p≤0.05）。功能性能（吸水吸油能力和溶胀指数）也显著提高（p≤0.05），说明工艺性能有所提高。综上所述，萌发和发酵是提高谷子营养价值、减少抗营养因子和改善功能品质的有效策略，为开发营养丰富的谷子食品提供了广阔的前景。

{"title":"Bioprocessing kodo millet: Effects of germination and fermentation on nutritional composition, anti-nutrients, and functional bioactives","authors":"Priyanka Dash, Anshika Priyadarsani Sahoo, Chandan Das, Vineet Kumar Rai, Jitu Halder, Rakesh Kumar Sahoo, Deepak Pradhan, Tushar Kanti Rajwar, Biswakanth Kar, Goutam Ghosh, Goutam Rath","doi":"10.1016/j.jcs.2025.104306","DOIUrl":"10.1016/j.jcs.2025.104306","url":null,"abstract":"<div><div>This study investigates the effects of germination and fermentation on the nutritional composition, anti-nutritional factors, bioactive compounds, and functional properties of kodo millet to enhance its applicability in food formulations. The treatments significantly (<em>p</em> ≤ 0.05) enhanced mineral, bioactive, and amino acid levels, accompanied by a reduction in phytic acid (PA) and oxalates (anti-nutritional factor). Total phenolic and flavonoid contents increased significantly (<em>p</em> ≤ 0.05) to 122–161 mg GAE/100 g and 119–155 mg RE/100 g, respectively, after treatment. GC-MS analysis identified 26 bioactive compounds with known antioxidant potential. The antioxidant assay, evaluated using DPPH scavenging assay, showed significantly (<em>p</em> ≤ 0.05) improved IC<sub>50</sub> values ranging from 360 to 193 μg/mL after germination and fermentation. Functional properties (water and oil absorption capacities and swelling index) were also significantly (<em>p</em> ≤ 0.05) enhanced, indicating improved technological performance. Overall, these results highlight germination and fermentation as effective strategies to boost the nutritional value, reduce anti-nutritional factors, and improve the functional qualities of processed kodo millet, offering promising potential for developing nutrient-rich millet-based food products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104306"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145416285","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

Conventional and emerging methods for cereal by-product valorisation 谷物副产品估值的传统方法和新兴方法

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-10-06 DOI: 10.1016/j.jcs.2025.104289

Supuni Aluthge, Samiddhi Gunathilake, Charles Brennan, Asgar Farahnaky, Mahsa Majzoobi

Cereal processing yields significant volumes of by-products such as bran, germ, husks, and distillers’ grains, which are rich in nutrients and bioactives yet remain underexploited in human food systems. This review synthesises current evidence on their compositional and functional attributes, including proteins, dietary fibres, resistant starches, lipids, polyphenols, and phytosterols. Comparative analysis shows that conventional processing methods including fermentation, enzymatic hydrolysis, extrusion, and micronisation reduce antinutritional factors, improve mineral bioavailability, and enhance sensory attributes in bran- and germ-enriched foods. Recent studies demonstrate that emerging non-thermal technologies such as high-pressure processing, ultrasonication, steam explosion, pulsed electric fields, and cold plasma can further increase soluble dietary fibre, enhance protein solubility, release bound phenolics, and improve antioxidant activity, while preserving heat-sensitive nutrients. Applications in bakery, dairy, beverage, and nutraceutical sectors confirm the feasibility of cereal by-product valorisation, though challenges remain with off-flavours, coarse textures, spoilage risks, and limited solubility. The review concludes that optimised, scalable, and energy-efficient processing strategies can transform cereal by-products into high-value functional ingredients, supporting zero-waste production, clean-label innovation, and circular bioeconomy goals in sustainable food systems.

谷物加工产生大量副产品，如麸皮、胚芽、谷壳和酒糟，这些副产品富含营养和生物活性，但在人类粮食系统中仍未得到充分利用。本文综述了目前关于其组成和功能属性的证据，包括蛋白质、膳食纤维、抗性淀粉、脂质、多酚和植物甾醇。对比分析表明，传统的加工方法，包括发酵、酶解、挤压和微粉化，可以减少抗营养因子，提高矿物质的生物利用度，增强麸皮和细菌丰富食品的感官属性。最近的研究表明，新兴的非热技术，如高压加工、超声波、蒸汽爆炸、脉冲电场和冷等离子体，可以进一步增加可溶性膳食纤维，提高蛋白质的溶解度，释放结合的酚类物质，提高抗氧化活性，同时保存热敏性营养素。在烘焙、乳制品、饮料和营养食品领域的应用证实了谷物副产品增值的可行性，尽管仍存在一些挑战，如异味、粗糙的质地、腐败风险和有限的溶解度。该综述的结论是，优化的、可扩展的和节能的加工战略可以将谷物副产品转化为高价值的功能成分，支持可持续粮食系统中的零废物生产、清洁标签创新和循环生物经济目标。

{"title":"Conventional and emerging methods for cereal by-product valorisation","authors":"Supuni Aluthge, Samiddhi Gunathilake, Charles Brennan, Asgar Farahnaky, Mahsa Majzoobi","doi":"10.1016/j.jcs.2025.104289","DOIUrl":"10.1016/j.jcs.2025.104289","url":null,"abstract":"<div><div>Cereal processing yields significant volumes of by-products such as bran, germ, husks, and distillers’ grains, which are rich in nutrients and bioactives yet remain underexploited in human food systems. This review synthesises current evidence on their compositional and functional attributes, including proteins, dietary fibres, resistant starches, lipids, polyphenols, and phytosterols. Comparative analysis shows that conventional processing methods including fermentation, enzymatic hydrolysis, extrusion, and micronisation reduce antinutritional factors, improve mineral bioavailability, and enhance sensory attributes in bran- and germ-enriched foods. Recent studies demonstrate that emerging non-thermal technologies such as high-pressure processing, ultrasonication, steam explosion, pulsed electric fields, and cold plasma can further increase soluble dietary fibre, enhance protein solubility, release bound phenolics, and improve antioxidant activity, while preserving heat-sensitive nutrients. Applications in bakery, dairy, beverage, and nutraceutical sectors confirm the feasibility of cereal by-product valorisation, though challenges remain with off-flavours, coarse textures, spoilage risks, and limited solubility. The review concludes that optimised, scalable, and energy-efficient processing strategies can transform cereal by-products into high-value functional ingredients, supporting zero-waste production, clean-label innovation, and circular bioeconomy goals in sustainable food systems.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104289"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320369","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

Effect of waxy rice kernel structure on hydration behavior during the production of Zongzi 糯稻籽粒结构对粽子生产水化行为的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-11-29 DOI: 10.1016/j.jcs.2025.104331

Ziqi Chen , Yi Chen , Zhengbiao Gu , Li Cheng , Zhaogui Chen , Yuhui Peng , Yan Hong

The hydration behavior of waxy rice, specifically water absorption and diffusion during soaking and cooking, plays an important role in determining the quality of Zongzi. However, the relationship between this hydration behavior and the kernel structure has not been fully clarified. In this study, high-resolution X-ray microtomography (XMT) and confocal laser scanning microscopy (CLSM) were used to analyze the kernel structure and density of three representative types of waxy rice, with particular attention to how structural features influence the hydration process. Results showed that Type III waxy rice, known for producing Zongzi of superior quality, exhibited uniformly small starch granules and a moderately distributed protein layer. This structural characteristic contributed to lower density and more homogeneous porosity, which was associated with improved moisture distribution and hydration efficiency. Mechanistic analysis suggested that the morphology and distribution of starch and protein may influence kernel density and internal porosity, thereby affecting water absorption and diffusion behaviors. These findings reveal the structural causes of quality differences in Zongzi among different types of waxy rice, providing a theoretical basis for the selection of waxy rice as a raw material for Zongzi and the setting of production parameters.

糯米的水化行为，特别是浸泡和蒸煮过程中的吸水和扩散，是决定粽子品质的重要因素。然而，这种水化行为与核结构之间的关系尚未完全阐明。本研究采用高分辨率x射线显微断层扫描（XMT）和共聚焦激光扫描显微镜（CLSM）分析了三种代表性糯稻的籽粒结构和密度，特别关注了结构特征对水化过程的影响。结果表明，生产优质粽子的III型糯稻淀粉粒均匀细小，蛋白质层分布适中；这一结构特征导致了较低的密度和更均匀的孔隙率，从而改善了水分分布和水化效率。机理分析表明，淀粉和蛋白质的形态和分布可能影响籽粒密度和内部孔隙率，从而影响籽粒的吸水和扩散行为。研究结果揭示了不同糯米品种粽子品质差异的结构原因，为糯米粽子原料的选择和生产参数的设置提供了理论依据。

{"title":"Effect of waxy rice kernel structure on hydration behavior during the production of Zongzi","authors":"Ziqi Chen , Yi Chen , Zhengbiao Gu , Li Cheng , Zhaogui Chen , Yuhui Peng , Yan Hong","doi":"10.1016/j.jcs.2025.104331","DOIUrl":"10.1016/j.jcs.2025.104331","url":null,"abstract":"<div><div>The hydration behavior of waxy rice, specifically water absorption and diffusion during soaking and cooking, plays an important role in determining the quality of Zongzi. However, the relationship between this hydration behavior and the kernel structure has not been fully clarified. In this study, high-resolution X-ray microtomography (XMT) and confocal laser scanning microscopy (CLSM) were used to analyze the kernel structure and density of three representative types of waxy rice, with particular attention to how structural features influence the hydration process. Results showed that Type III waxy rice, known for producing Zongzi of superior quality, exhibited uniformly small starch granules and a moderately distributed protein layer. This structural characteristic contributed to lower density and more homogeneous porosity, which was associated with improved moisture distribution and hydration efficiency. Mechanistic analysis suggested that the morphology and distribution of starch and protein may influence kernel density and internal porosity, thereby affecting water absorption and diffusion behaviors. These findings reveal the structural causes of quality differences in Zongzi among different types of waxy rice, providing a theoretical basis for the selection of waxy rice as a raw material for Zongzi and the setting of production parameters.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104331"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145680801","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

Influence of water activity on powder flow properties of nixtamalized corn and wheat flours 水活度对湿化玉米粉和小麦粉粉末流动特性的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-10-09 DOI: 10.1016/j.jcs.2025.104293

Blanca Aurora Francisco-Ponce , Javier Jiménez-Hernández , Gerónimo Arámbula-Villa , Enrique Flores-Andrade , Ricardo Salazar

Flour is essential in global food systems but is sensitive to environmental factors like relative humidity. This study examined the effect of water activity (a_w) on the flow behavior of wheat flour (WF) and nixtamalized corn flour (NCF), using the Guggenheim-Anderson-de Boer (GAB) model and Minimum Change in Spreading Pressure (MCSP) as predictive tools. Moisture adsorption isotherms at 25 °C provided GAB monolayer values (0.20–0.25) for stable conditions, while MCSP values (0.63–0.82) identified a_w ranges with optimal flow. Flow properties such as caking strength, cohesiveness index, and powder flow speed dependency (PFSD) were analyzed across a_w levels. Values above 0.70 increased caking and cohesiveness, especially in WF. In contrast, WF showed stable PFSD, while NCF was more affected by flow rate changes. The GAB-MCSP framework offers a robust predictive approach for optimizing flour storage and handling under varying environmental conditions.

面粉在全球粮食系统中至关重要，但对相对湿度等环境因素很敏感。本研究采用Guggenheim-Anderson-de Boer （GAB）模型和最小扩散压力变化（MCSP）作为预测工具，研究了水活度（aw）对小麦粉（WF）和nixtamalized玉米粉（NCF）流动行为的影响。25°C的水分吸附等温线提供了稳定条件下的GAB单层值（0.20-0.25），而MCSP值（0.63-0.82）确定了最佳流动范围。流动特性，如结块强度、黏结指数和粉末流动速度依赖关系（PFSD）在aw水平上进行了分析。值高于0.70会增加结块和粘结性，尤其是在WF中。相比之下，WF表现出稳定的PFSD，而NCF受流量变化的影响更大。gaba - mcsp框架为优化不同环境条件下的面粉储存和处理提供了强大的预测方法。

{"title":"Influence of water activity on powder flow properties of nixtamalized corn and wheat flours","authors":"Blanca Aurora Francisco-Ponce , Javier Jiménez-Hernández , Gerónimo Arámbula-Villa , Enrique Flores-Andrade , Ricardo Salazar","doi":"10.1016/j.jcs.2025.104293","DOIUrl":"10.1016/j.jcs.2025.104293","url":null,"abstract":"<div><div>Flour is essential in global food systems but is sensitive to environmental factors like relative humidity. This study examined the effect of water activity (<em>a</em><sub><em>w</em></sub>) on the flow behavior of wheat flour (WF) and nixtamalized corn flour (NCF), using the Guggenheim-Anderson-de Boer (GAB) model and Minimum Change in Spreading Pressure (MCSP) as predictive tools. Moisture adsorption isotherms at 25 °C provided GAB monolayer values (0.20–0.25) for stable conditions, while MCSP values (0.63–0.82) identified <em>a</em><sub><em>w</em></sub> ranges with optimal flow. Flow properties such as caking strength, cohesiveness index, and powder flow speed dependency (PFSD) were analyzed across <em>a</em><sub><em>w</em></sub> levels. Values above 0.70 increased caking and cohesiveness, especially in WF. In contrast, WF showed stable PFSD, while NCF was more affected by flow rate changes. The GAB-MCSP framework offers a robust predictive approach for optimizing flour storage and handling under varying environmental conditions.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104293"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145267371","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

Effects of germination duration on enzymatic activities, starch structure, and brewing quality of black barley malt 发芽时间对黑大麦麦芽酶活性、淀粉结构和酿造品质的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-08-29 DOI: 10.1016/j.jcs.2025.104263

Jiyoung Park , Hye Young Park , Hyun-Jung Chung , Sea-Kwan Oh

Owing to its antioxidant capacity and pigmentation, Black barley (Hordeum vulgare L.) is a promising cereal for specialty malts and dark beer production. However, its low enzymatic activity during malting can reduce processing efficiency. In this study, we aimed to evaluate the malting performance of a domestic black barley cultivar using five germination treatments (M95–M115), corresponding to germination durations of 95–115 h. As coleoptile elongation increased with germination time, α- and β-amylase activities rose significantly, while malt yield, crude protein, and crude fat content declined. Scanning electron microscopy and amylopectin chain length distribution analyses revealed progressive starch degradation and a shift toward shorter chains. Treatment M105 achieved the best balance of fermentable sugars (maltose and oligosaccharides), high free amino nitrogen, and low bitterness. M115 yielded more ethanol due to higher enzymatic activity; however, its sugar profile was less favorable for brewing. Overall, coleoptile elongation correlated more strongly with malt and beer quality traits than germination time alone. These findings suggest that coleoptile elongation is a more reliable indicator for optimizing malting conditions in pigmented barley and support cultivar-specific approaches for specialty brewing.

黑大麦（Hordeum vulgare L.）由于其抗氧化能力和色素沉着性，是一种很有前途的特种麦芽和黑啤酒生产谷物。但其在酿造过程中酶活性较低，降低了加工效率。以国产黑大麦品种m95 ~ m115为试验材料，采用萌发时间为95 ~ 115 h的5种处理，对其发芽性能进行了评价。随着萌发时间延长，胚芽延伸率增加，α-淀粉酶和β-淀粉酶活性显著升高，而麦芽产量、粗蛋白质和粗脂肪含量下降。扫描电子显微镜和支链淀粉链长分布分析显示淀粉降解和向短链转变。处理M105达到了发酵糖（麦芽糖和低聚糖）、高游离氨基氮和低苦味的最佳平衡。M115酶活性高，乙醇产量高；然而，它的含糖量不太适合酿造。总体而言，胚芽伸长与麦芽和啤酒品质性状的相关性强于萌发时间。这些发现表明，胚芽伸长是优化色素大麦酿造条件的更可靠的指标，并支持特定品种的特殊酿造方法。

{"title":"Effects of germination duration on enzymatic activities, starch structure, and brewing quality of black barley malt","authors":"Jiyoung Park , Hye Young Park , Hyun-Jung Chung , Sea-Kwan Oh","doi":"10.1016/j.jcs.2025.104263","DOIUrl":"10.1016/j.jcs.2025.104263","url":null,"abstract":"<div><div>Owing to its antioxidant capacity and pigmentation, Black barley (<em>Hordeum vulgare</em> L.) is a promising cereal for specialty malts and dark beer production. However, its low enzymatic activity during malting can reduce processing efficiency. In this study, we aimed to evaluate the malting performance of a domestic black barley cultivar using five germination treatments (M95–M115), corresponding to germination durations of 95–115 h. As coleoptile elongation increased with germination time, α- and β-amylase activities rose significantly, while malt yield, crude protein, and crude fat content declined. Scanning electron microscopy and amylopectin chain length distribution analyses revealed progressive starch degradation and a shift toward shorter chains. Treatment M105 achieved the best balance of fermentable sugars (maltose and oligosaccharides), high free amino nitrogen, and low bitterness. M115 yielded more ethanol due to higher enzymatic activity; however, its sugar profile was less favorable for brewing. Overall, coleoptile elongation correlated more strongly with malt and beer quality traits than germination time alone. These findings suggest that coleoptile elongation is a more reliable indicator for optimizing malting conditions in pigmented barley and support cultivar-specific approaches for specialty brewing.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104263"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144989839","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

Comparative effects of nanocellulose and inulin on the quality of frozen bread dough processed by different freezing methods 纳米纤维素和菊粉对不同冷冻方式冷冻面包面团品质的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-09-11 DOI: 10.1016/j.jcs.2025.104279

Ahmet Görgüç, Fatih Mehmet Yılmaz

This study investigates the effects of nanocellulose and inulin as novel and natural cryoprotectants in maintaining the technological properties and structural integrity of frozen bread dough under three different freezing techniques: Static, air-blast, and individual quick freezing (IQF). Nanocellulose derived from pistachio hull and inulin extracted from Jerusalem artichoke, produced using deep eutectic and hydro-based solvents respectively, were incorporated into the dough formulation and compared both with each other and against a negative control group lacking cryoprotectant. Key quality indicators such as total dry matter, water activity, color difference, drip loss, ion leakage, α-amylase activity, and bread texture were evaluated over a 6-month frozen storage period. The results revealed that both cryoprotectants significantly improved dough and bread quality, with inulin being particularly effective in maintaining enzymatic activity and specific volume by reducing freezing-induced damage, while nanocellulose provided better protection against drip loss and ion leakage by minimizing moisture migration. Among freezing methods, IQF consistently preserved dough integrity better than static or air-blast freezing, highlighting the synergistic benefits of combining appropriate cryoprotectants with rapid freezing methods. These findings suggest that incorporating nanocellulose and inulin in frozen dough formulations can be a promising strategy for enhancing shelf life, structural stability, and final product quality in the frozen bakery industry.

本研究研究了纳米纤维素和菊粉作为新型的天然冷冻保护剂，在三种不同的冷冻技术：静态冷冻、风冷冷冻和单独快速冷冻（IQF）下，对冷冻面包面团的工艺性能和结构完整性的影响。将从开心果壳中提取的纳米纤维素和从菊芋中提取的菊粉分别用深共晶溶剂和水基溶剂制备，加入面团配方中，并与两者进行比较，并与缺乏冷冻保护剂的阴性对照组进行比较。在6个月的冷冻储藏期内，对面包的总干物质、水分活度、色差、滴漏损失、离子泄漏、α-淀粉酶活性和质地等关键品质指标进行了评价。结果表明，这两种冷冻保护剂都能显著改善面团和面包的质量，其中菊粉通过减少冷冻引起的损伤，在维持酶活性和比体积方面特别有效，而纳米纤维素通过减少水分迁移，对滴漏损失和离子泄漏提供了更好的保护。在冷冻方法中，快速冷冻比静态冷冻或鼓风冷冻更能保持面团的完整性，这突出了将适当的冷冻保护剂与快速冷冻方法相结合的协同效益。这些发现表明，在冷冻面团配方中加入纳米纤维素和菊粉可能是一种有前途的策略，可以提高冷冻烘焙行业的保质期、结构稳定性和最终产品质量。

{"title":"Comparative effects of nanocellulose and inulin on the quality of frozen bread dough processed by different freezing methods","authors":"Ahmet Görgüç, Fatih Mehmet Yılmaz","doi":"10.1016/j.jcs.2025.104279","DOIUrl":"10.1016/j.jcs.2025.104279","url":null,"abstract":"<div><div>This study investigates the effects of nanocellulose and inulin as novel and natural cryoprotectants in maintaining the technological properties and structural integrity of frozen bread dough under three different freezing techniques: Static, air-blast, and individual quick freezing (IQF). Nanocellulose derived from pistachio hull and inulin extracted from Jerusalem artichoke, produced using deep eutectic and hydro-based solvents respectively, were incorporated into the dough formulation and compared both with each other and against a negative control group lacking cryoprotectant. Key quality indicators such as total dry matter, water activity, color difference, drip loss, ion leakage, α-amylase activity, and bread texture were evaluated over a 6-month frozen storage period. The results revealed that both cryoprotectants significantly improved dough and bread quality, with inulin being particularly effective in maintaining enzymatic activity and specific volume by reducing freezing-induced damage, while nanocellulose provided better protection against drip loss and ion leakage by minimizing moisture migration. Among freezing methods, IQF consistently preserved dough integrity better than static or air-blast freezing, highlighting the synergistic benefits of combining appropriate cryoprotectants with rapid freezing methods. These findings suggest that incorporating nanocellulose and inulin in frozen dough formulations can be a promising strategy for enhancing shelf life, structural stability, and final product quality in the frozen bakery industry.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104279"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145046570","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