Pub Date : 2026-02-01Epub Date: 2025-12-16DOI: 10.1016/j.jcs.2025.104349
Olga Świder , Marcin Bryła , Dominik Drewnowski , Daria Padewska , Agnieszka Waśkiewicz
A newly developed UHPLC–MS/MS analytical method was applied to determine atropine and scopolamine concentrations in 240 samples of cereals and cereal-based products. The method showed satisfactory sensitivity and precision, enabling reliable quantification of tropane alkaloids (TAs) at low μg/kg levels. Among the 196 unprocessed grains, TAs were detected at or above the LOQ in 33 % of corn, 3 % of buckwheat, 7 % of millet and 39 % of sorghum grain samples. Concentrations varied considerably between cereals, with maximum combined levels of atropine and scopolamine ranging from 0.54 to 650 μg/kg. In cereal-based products, TA levels were generally lower; the highest detected concentrations ranged from 0.57 to 50.23 μg/kg, and 13–67 % of samples contained TAs at or above the LOQ. Maximum acceptable levels of TAs specified in Commission Regulation (EU) 2023/915 were exceeded in three samples - two unprocessed sorghum grain samples (8.78 and 650.42 μg/kg) and one organic millet flakes sample (50.23 μg/kg). These findings highlight the need for continuous monitoring of tropane alkaloids in cereals to ensure compliance with food-safety regulations.
{"title":"Occurrence of tropane alkaloids - atropine and scopolamine - in corn, buckwheat, sorghum, and millet, and their processed food products","authors":"Olga Świder , Marcin Bryła , Dominik Drewnowski , Daria Padewska , Agnieszka Waśkiewicz","doi":"10.1016/j.jcs.2025.104349","DOIUrl":"10.1016/j.jcs.2025.104349","url":null,"abstract":"<div><div>A newly developed UHPLC–MS/MS analytical method was applied to determine atropine and scopolamine concentrations in 240 samples of cereals and cereal-based products. The method showed satisfactory sensitivity and precision, enabling reliable quantification of tropane alkaloids (TAs) at low μg/kg levels. Among the 196 unprocessed grains, TAs were detected at or above the LOQ in 33 % of corn, 3 % of buckwheat, 7 % of millet and 39 % of sorghum grain samples. Concentrations varied considerably between cereals, with maximum combined levels of atropine and scopolamine ranging from 0.54 to 650 μg/kg. In cereal-based products, TA levels were generally lower; the highest detected concentrations ranged from 0.57 to 50.23 μg/kg, and 13–67 % of samples contained TAs at or above the LOQ. Maximum acceptable levels of TAs specified in Commission Regulation (EU) 2023/915 were exceeded in three samples - two unprocessed sorghum grain samples (8.78 and 650.42 μg/kg) and one organic millet flakes sample (50.23 μg/kg). These findings highlight the need for continuous monitoring of tropane alkaloids in cereals to ensure compliance with food-safety regulations.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104349"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788519","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 : 2026-02-01Epub Date: 2025-12-06DOI: 10.1016/j.jcs.2025.104332
Julian de la Rosa-Millan
This study provides a mechanistic understanding of how refrigerated storage affects the starch structure, colloidal dynamics, and digestibility of tortillas prepared from nine commercial nixtamalized maize flours that differ in pigmentation and processing history. Multiscale analyses, including thermal and crystalline transitions (DSC/XRD), molecular architecture (HPSEC-MALLS, HPAEC-PAD), colloidal behavior (zeta potential, particle size), texture, and in vitro digestion were integrated to elucidate structure-function relationships during 0–168 h of storage at 4 °C. Cold storage progressively increased gelatinization enthalpy (ΔH + 2–3 J g−1) and relative crystallinity (+3–5 %), driven by amylopectin. These structural reorganizations shifted starch fractions toward higher resistant starch (RS + 8–12 %) and slightly reduced the predicted glycemic index (−3 to −7 units). Blue maize tortillas, enriched in polyphenols, exhibited weaker crystallinity and slower retrogradation yet achieved lower initial RDS and pGI, consistent with starch-polyphenol interactions that hinder enzymatic access. Particle size and zeta potential kinetics revealed that retrogradation generates steric and electrostatic barriers to α-amylase hydrolysis, providing a mechanistic link between molecular order and digestibility. A multivariate ranking that integrates starch structure, textural integrity, and digestibility identified flour-storage combinations that optimize a low glycemic response without compromising pliability. These findings reveal the molecular and colloidal mechanisms governing cold-induced starch reorganization in tortillas, offering practical strategies to design maize-based foods with improved metabolic functionality and controlled staling.
{"title":"Starch retrogradation, colloidal dynamics, and digestibility mechanisms in nixtamalized maize tortillas","authors":"Julian de la Rosa-Millan","doi":"10.1016/j.jcs.2025.104332","DOIUrl":"10.1016/j.jcs.2025.104332","url":null,"abstract":"<div><div>This study provides a mechanistic understanding of how refrigerated storage affects the starch structure, colloidal dynamics, and digestibility of tortillas prepared from nine commercial nixtamalized maize flours that differ in pigmentation and processing history. Multiscale analyses, including thermal and crystalline transitions (DSC/XRD), molecular architecture (HPSEC-MALLS, HPAEC-PAD), colloidal behavior (zeta potential, particle size), texture, and <em>in vitro</em> digestion were integrated to elucidate structure-function relationships during 0–168 h of storage at 4 °C. Cold storage progressively increased gelatinization enthalpy (ΔH + 2–3 J g<sup>−1</sup>) and relative crystallinity (+3–5 %), driven by amylopectin. These structural reorganizations shifted starch fractions toward higher resistant starch (RS + 8–12 %) and slightly reduced the predicted glycemic index (−3 to −7 units). Blue maize tortillas, enriched in polyphenols, exhibited weaker crystallinity and slower retrogradation yet achieved lower initial RDS and pGI, consistent with starch-polyphenol interactions that hinder enzymatic access. Particle size and zeta potential kinetics revealed that retrogradation generates steric and electrostatic barriers to α-amylase hydrolysis, providing a mechanistic link between molecular order and digestibility. A multivariate ranking that integrates starch structure, textural integrity, and digestibility identified flour-storage combinations that optimize a low glycemic response without compromising pliability. These findings reveal the molecular and colloidal mechanisms governing cold-induced starch reorganization in tortillas, offering practical strategies to design maize-based foods with improved metabolic functionality and controlled staling.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104332"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735709","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 : 2026-02-01Epub Date: 2025-12-24DOI: 10.1016/j.jcs.2025.104355
Yongliang Bai , Junwei Yin , Zuanhao Liang , Yu Xia , Shuyan He , Ming Yu , Haiqiang Chen
To investigate the impact of germination on the development of deep-processed products from highland barley starch, this study systematically examined changes in the structure, composition, physicochemical properties, and related enzyme activities of starch during germination. After 72 h of germination, the contents of total starch and amylopectin in highland barley starch decreased significantly (p < 0.05). The activities of α-amylase and β-amylase increased dramatically by 19.6-fold and 6.3-fold, respectively. Concurrently, the gelatinization enthalpy (ΔH) of the starch decreased significantly, whereas the syneresis rate showed a significant increase (p < 0.05). Correlation analysis revealed that the germination treatment enhanced the activities of α-amylase and β-amylase in highland barley, which promoted the enzymatic degradation of amylopectin. This led to a significantly increased starch solubility, syneresis rate, and initial gelatinization temperature(T0), while decreasing starch transparency, termination gelatinization temperature (Tc), peak temperature (Tp), and H. The results demonstrate that germinated highland barley starch is suitable for noodle products.
{"title":"Modification of highland barley starch properties via germination-induced amylase activation and amylopectin reduction","authors":"Yongliang Bai , Junwei Yin , Zuanhao Liang , Yu Xia , Shuyan He , Ming Yu , Haiqiang Chen","doi":"10.1016/j.jcs.2025.104355","DOIUrl":"10.1016/j.jcs.2025.104355","url":null,"abstract":"<div><div>To investigate the impact of germination on the development of deep-processed products from highland barley starch, this study systematically examined changes in the structure, composition, physicochemical properties, and related enzyme activities of starch during germination. After 72 h of germination, the contents of total starch and amylopectin in highland barley starch decreased significantly (<em>p</em> < 0.05). The activities of α-amylase and β-amylase increased dramatically by 19.6-fold and 6.3-fold, respectively. Concurrently, the gelatinization enthalpy (<em>ΔH</em>) of the starch decreased significantly, whereas the syneresis rate showed a significant increase (<em>p</em> < 0.05). Correlation analysis revealed that the germination treatment enhanced the activities of α-amylase and β-amylase in highland barley, which promoted the enzymatic degradation of amylopectin. This led to a significantly increased starch solubility, syneresis rate, and initial gelatinization temperature(<em>T</em><sub><em>0</em></sub>), while decreasing starch transparency, termination gelatinization temperature (<em>T</em><sub><em>c</em></sub>), peak temperature (<em>T</em><sub><em>p</em></sub>), and <span><math><mrow><mo>Δ</mo></mrow></math></span> <em>H</em>. The results demonstrate that germinated highland barley starch is suitable for noodle products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104355"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881139","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":"2026-02-01","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 : 2026-02-01Epub Date: 2025-12-18DOI: 10.1016/j.jcs.2025.104348
Bin Dai , Jiayu Yin , Huicong Xu , Zhijuan Zhang , Yuqing Duan , Kai Hu , Meihong Cai , Haihui Zhang
This research thoroughly examined the impact of incorporating germinated oat flour on the characteristics of wheat dough and steamed buns. The results revealed that endogenous enzymes, specifically α-amylase and proteases, progressively degraded starch granules and disrupted the gluten network, resulting in a marked weakening of dough rheological properties, as evidenced by reductions in storage modulus (G′) and loss modulus (G″), decreased viscosity, and the formation of a softer, more viscous matrix. Structural analyses further confirmed a decline in starch crystallinity alongside alterations in protein secondary structure. In the steamed buns, the addition of germinated oat flour led to an increase in resistant starch content and antioxidant activity, which contributed to a lowered estimated glycemic index; however, this was accompanied by a reduction in specific volume and the occurrence of browning. A non-linear, dose-dependent effect was identified, with a critical incorporation threshold between 4 % and 6 %. The study concludes that germinated oat flour represents a promising functional ingredient for enhancing nutritional value, although its inclusion level must be carefully optimized to maintain a balance between health benefits and product quality.
{"title":"Impact of sprouted oat flour on the physicochemical properties of wheat dough and the quality characteristics of steamed buns","authors":"Bin Dai , Jiayu Yin , Huicong Xu , Zhijuan Zhang , Yuqing Duan , Kai Hu , Meihong Cai , Haihui Zhang","doi":"10.1016/j.jcs.2025.104348","DOIUrl":"10.1016/j.jcs.2025.104348","url":null,"abstract":"<div><div>This research thoroughly examined the impact of incorporating germinated oat flour on the characteristics of wheat dough and steamed buns. The results revealed that endogenous enzymes, specifically α-amylase and proteases, progressively degraded starch granules and disrupted the gluten network, resulting in a marked weakening of dough rheological properties, as evidenced by reductions in storage modulus (G′) and loss modulus (G″), decreased viscosity, and the formation of a softer, more viscous matrix. Structural analyses further confirmed a decline in starch crystallinity alongside alterations in protein secondary structure. In the steamed buns, the addition of germinated oat flour led to an increase in resistant starch content and antioxidant activity, which contributed to a lowered estimated glycemic index; however, this was accompanied by a reduction in specific volume and the occurrence of browning. A non-linear, dose-dependent effect was identified, with a critical incorporation threshold between 4 % and 6 %. The study concludes that germinated oat flour represents a promising functional ingredient for enhancing nutritional value, although its inclusion level must be carefully optimized to maintain a balance between health benefits and product quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104348"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788520","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 : 2026-02-01Epub Date: 2025-12-12DOI: 10.1016/j.jcs.2025.104319
Shaoqing Tan , Shan Fu , Yuanyuan Liu , Wenfei Tian , Jiuliang Xu
Wheat (Triticum aestivum L.) is essential for global food security, and improving its quality remains a major research focus. This study investigated the effect of foliar application of five amino acids—proline, glutamine, γ-aminobutyric acid, cysteine, and trimethylglycine—at the flowering and grain-filling stages on the yield and quality of strong gluten wheat (cv. Zhongmai 578). The treatment increased wheat yield by 7.8 % in 2024 and 8.9 % in 2025, protein content by 9.6 %, wet gluten content by 12.5 %, and dough development time by 134.6 %. Dough stability increased by 14.5 % (dough quality), mixing tolerance index by 99.4 % (dough quality), and bread score by 8.7 % (bread quality). These results suggest that foliar application of amino acids boosts carbon and nitrogen metabolism, thereby enhancing wheat quality. This research highlights the potential of foliar application of amino acids to optimize wheat production and bread quality.
{"title":"Foliar application of amino acids enhances grain yield and bread-making quality in wheat (Triticum aestivum L.)","authors":"Shaoqing Tan , Shan Fu , Yuanyuan Liu , Wenfei Tian , Jiuliang Xu","doi":"10.1016/j.jcs.2025.104319","DOIUrl":"10.1016/j.jcs.2025.104319","url":null,"abstract":"<div><div>Wheat (<em>Triticum aestivum</em> L.) is essential for global food security, and improving its quality remains a major research focus. This study investigated the effect of foliar application of five amino acids—proline, glutamine, γ-aminobutyric acid, cysteine, and trimethylglycine—at the flowering and grain-filling stages on the yield and quality of strong gluten wheat (cv. Zhongmai 578). The treatment increased wheat yield by 7.8 % in 2024 and 8.9 % in 2025, protein content by 9.6 %, wet gluten content by 12.5 %, and dough development time by 134.6 %. Dough stability increased by 14.5 % (dough quality), mixing tolerance index by 99.4 % (dough quality), and bread score by 8.7 % (bread quality). These results suggest that foliar application of amino acids boosts carbon and nitrogen metabolism, thereby enhancing wheat quality. This research highlights the potential of foliar application of amino acids to optimize wheat production and bread quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104319"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788521","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 : 2026-02-01Epub Date: 2025-12-17DOI: 10.1016/j.jcs.2025.104352
Tian Sun, Minwei Xu, Zhao Jin
This study evaluated the effects of penetration depth, grain orientation, and placement angle on hyperspectral imaging (HSI) signal quality using short-wave infrared (SWIR) HSI (1000–2500 nm). Orientation-related spectral variability was observed, primarily due to groove direction and angular placement. Penetration assessment with lead sulfide (PbS) quantum dots (QDs) at 1200 nm and 1800 nm revealed that barley husks exhibited higher transmittance, while intact kernels showed limited light penetration. Using Extreme Gradient Boosting (XGBoost) and SHapley Additive exPlanations (SHAP) analyses, two key moisture sensitive wavelength regions (1153 nm and 1954 nm) were identified. Deep learning models, including 2D and 3D convolutional neural network (CNN), were developed and evaluated under several configurations. The 3D CNN showed the best performance when trained solely on HSI data with selected feature wavelengths. Using 540 barley kernels for training and 132 kernels for testing, the model achieved an R2 of 0.98, an RMSE of 1.1763, and an MAE of 1.2592, demonstrating that spectral–spatial information alone can provide stable and accurate moisture prediction, and that further inclusion of geometric metadata (angle and orientation) provides limited benefit. The proposed XGBoost–SHAP–3D CNN framework offers an interpretable, efficient, and cost-effective solution for rapid moisture estimation in barley, demonstrating strong potential for intelligent grain quality monitoring.
{"title":"Grain geometry matters: Hyperspectral imaging challenges for moisture detection in individual kernels of barley","authors":"Tian Sun, Minwei Xu, Zhao Jin","doi":"10.1016/j.jcs.2025.104352","DOIUrl":"10.1016/j.jcs.2025.104352","url":null,"abstract":"<div><div>This study evaluated the effects of penetration depth, grain orientation, and placement angle on hyperspectral imaging (HSI) signal quality using short-wave infrared (SWIR) HSI (1000–2500 nm). Orientation-related spectral variability was observed, primarily due to groove direction and angular placement. Penetration assessment with lead sulfide (PbS) quantum dots (QDs) at 1200 nm and 1800 nm revealed that barley husks exhibited higher transmittance, while intact kernels showed limited light penetration. Using Extreme Gradient Boosting (XGBoost) and SHapley Additive exPlanations (SHAP) analyses, two key moisture sensitive wavelength regions (1153 nm and 1954 nm) were identified. Deep learning models, including 2D and 3D convolutional neural network (CNN), were developed and evaluated under several configurations. The 3D CNN showed the best performance when trained solely on HSI data with selected feature wavelengths. Using 540 barley kernels for training and 132 kernels for testing, the model achieved an R<sup>2</sup> of 0.98, an RMSE of 1.1763, and an MAE of 1.2592, demonstrating that spectral–spatial information alone can provide stable and accurate moisture prediction, and that further inclusion of geometric metadata (angle and orientation) provides limited benefit. The proposed XGBoost–SHAP–3D CNN framework offers an interpretable, efficient, and cost-effective solution for rapid moisture estimation in barley, demonstrating strong potential for intelligent grain quality monitoring.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104352"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880678","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 : 2026-02-01Epub Date: 2025-12-26DOI: 10.1016/j.jcs.2025.104356
Tianqi Yang , Shuangqi Tian , Ya'nan Wang , Ziyi Yang , Zhanpeng Liu , Jing Lu
This study explores the impact of flexible debranning on the physicochemical properties of black wheat and the quality of fermented hollow noodles. As debranning increased, ash and protein contents decreased, while anthocyanin content peaked at 315 mg/kg at a debranning rate of 13.9 %. Debranning also reduced water absorption and altered the gluten network. Fermentation and rheological analyses revealed that moderate bran removal preserved protein structure and enhanced gas retention. The highest debranning rate resulted in noodles with the greatest hardness, while cooking loss decreased across all debranning levels. The 7.0 % bran removal (FDf-1) sample exhibited the most favorable nutritional profile, with an estimated glycemic index (eGI) of 54.2, suggesting its potential as a low-GI food. These findings offer valuable insights for optimizing black wheat processing to enhance the functionality and health benefits of wheat-based products.
{"title":"Effect of flexible debranning on physicochemical properties, dough rheology of black wheat and digestibility of fermented hollow noodles","authors":"Tianqi Yang , Shuangqi Tian , Ya'nan Wang , Ziyi Yang , Zhanpeng Liu , Jing Lu","doi":"10.1016/j.jcs.2025.104356","DOIUrl":"10.1016/j.jcs.2025.104356","url":null,"abstract":"<div><div>This study explores the impact of flexible debranning on the physicochemical properties of black wheat and the quality of fermented hollow noodles. As debranning increased, ash and protein contents decreased, while anthocyanin content peaked at 315 mg/kg at a debranning rate of 13.9 %. Debranning also reduced water absorption and altered the gluten network. Fermentation and rheological analyses revealed that moderate bran removal preserved protein structure and enhanced gas retention. The highest debranning rate resulted in noodles with the greatest hardness, while cooking loss decreased across all debranning levels. The 7.0 % bran removal (FDf-1) sample exhibited the most favorable nutritional profile, with an estimated glycemic index (eGI) of 54.2, suggesting its potential as a low-GI food. These findings offer valuable insights for optimizing black wheat processing to enhance the functionality and health benefits of wheat-based products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104356"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881137","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 : 2025-11-01Epub Date: 2025-11-21DOI: 10.1016/j.jcs.2025.104327
Die He , Jie Cai , Lipeng Wang , Shengxin Ji , Zhilu Ai , Zhili Pan , Zhen Li
This study systematically assessed the impact of resistant dextrin (RD) incorporation at levels ranging from 0 % to 15 % on dough properties and steamed bun quality. Results indicated that RD significantly reduced peak viscosity, breakdown, and setback of wheat flour, effectively suppressing starch retrogradation, thereby extending shelf life. Microstructural analysis revealed that 15 % RD notably disrupted the gluten network, decreasing protein area, junctions, and total chain length, while increasing lacunarity by 2.4 % (P < 0.05). These structural alterations negatively affected alveograph properties (P, L, W). Notably, an optimal RD range of 3 %–6 % improved bun softness while preserving fermentation capacity, mitigating the typical texture loss associated with fiber enrichment. In contrast, RD levels ≥9 % led to structural collapse due to gluten weakening. By correlating macro-properties with microstructural changes, this study offers a theoretical foundation for targeted gluten modification in high-fiber steamed buns, facilitating fiber fortification without compromising quality and addressing consumer demand for nutritious, appealing staple foods.
{"title":"Effects of resistant dextrin on the properties of wheat flour and the quality of steamed buns","authors":"Die He , Jie Cai , Lipeng Wang , Shengxin Ji , Zhilu Ai , Zhili Pan , Zhen Li","doi":"10.1016/j.jcs.2025.104327","DOIUrl":"10.1016/j.jcs.2025.104327","url":null,"abstract":"<div><div>This study systematically assessed the impact of resistant dextrin (RD) incorporation at levels ranging from 0 % to 15 % on dough properties and steamed bun quality. Results indicated that RD significantly reduced peak viscosity, breakdown, and setback of wheat flour, effectively suppressing starch retrogradation, thereby extending shelf life. Microstructural analysis revealed that 15 % RD notably disrupted the gluten network, decreasing protein area, junctions, and total chain length, while increasing lacunarity by 2.4 % (<em>P</em> < 0.05). These structural alterations negatively affected alveograph properties (P, L, W). Notably, an optimal RD range of 3 %–6 % improved bun softness while preserving fermentation capacity, mitigating the typical texture loss associated with fiber enrichment. In contrast, RD levels ≥9 % led to structural collapse due to gluten weakening. By correlating macro-properties with microstructural changes, this study offers a theoretical foundation for targeted gluten modification in high-fiber steamed buns, facilitating fiber fortification without compromising quality and addressing consumer demand for nutritious, appealing staple foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104327"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614224","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}
Pearl millet is a nutritious and climate-resilient cereal extensively grown in the arid and semi-arid regions of South Asia and Sub-Saharan Africa. Despite its exceptional nutritional qualities, pearl millet suffers from limited acceptance, partly due to the short shelf life of its milled flour. The stored flour quickly becomes rancid after 7–10 days due to the rancidity of fatty acids and oils caused by various factors, including enzymes and metal ions. In this study, we examined high iron (biofortified [ICMH-1202 (BF5) and Dhanashakti (BF6)] and regular [PA-9285 (NBF2) and MP-7872 (NBF4)] millet grain-based stored flour. Hydrolysis of triacylglycerols led to the accumulation of free fatty acids. Data on acid value, peroxide value, and enzymatic activities showed that high iron lines exhibit a higher rate of lipid oxidation and peroxidation after 45 days of storage. The biochemical profiling of these lines indicated that the high-iron and low-iron lines are comparable regarding rancidity-linked traits until 14 days after grinding for most surrogate traits. These findings suggest that iron-rich flour is likely more susceptible to rancidity than low-iron lines after 45 days of storage. The results indicate that high-iron varieties would not affect the general Indian practices of using flour within 14 days, but they may require post-harvest stabilization to enhance shelf life beyond two weeks. However, it is crucial to emphasize that iron-rich varieties are vital in addressing hunger and malnutrition. These exploratory results suggest that heat treatment could help improve the shelf life of iron-rich pearl millet grains on a smaller scale, but a better solution is still needed for large-scale commercialization and to monitor this key trait in released varieties without compromising their nutritional content.
{"title":"Exploring rancidity in pearl millet flour: A lipidomic and biochemical approach","authors":"Rasika Rajendra Aher , Rupam Kumar Bhunia , Simranjit Kaur , Hemalatha Sanivarapu , Sudhakar Reddy Palakolanu , Victor Taleon , Kiran Kumar Sharma , S.K. Gupta , Govindaraj Mahalingam , Saikat Datta Mazumdar , Pooja Bhatnagar-Mathur","doi":"10.1016/j.jcs.2025.104320","DOIUrl":"10.1016/j.jcs.2025.104320","url":null,"abstract":"<div><div>Pearl millet is a nutritious and climate-resilient cereal extensively grown in the arid and semi-arid regions of South Asia and Sub-Saharan Africa. Despite its exceptional nutritional qualities, pearl millet suffers from limited acceptance, partly due to the short shelf life of its milled flour. The stored flour quickly becomes rancid after 7–10 days due to the rancidity of fatty acids and oils caused by various factors, including enzymes and metal ions. In this study, we examined high iron (biofortified [ICMH-1202 (BF5) and Dhanashakti (BF6)] and regular [PA-9285 (NBF2) and MP-7872 (NBF4)] millet grain-based stored flour. Hydrolysis of triacylglycerols led to the accumulation of free fatty acids. Data on acid value, peroxide value, and enzymatic activities showed that high iron lines exhibit a higher rate of lipid oxidation and peroxidation after 45 days of storage. The biochemical profiling of these lines indicated that the high-iron and low-iron lines are comparable regarding rancidity-linked traits until 14 days after grinding for most surrogate traits. These findings suggest that iron-rich flour is likely more susceptible to rancidity than low-iron lines after 45 days of storage. The results indicate that high-iron varieties would not affect the general Indian practices of using flour within 14 days, but they may require post-harvest stabilization to enhance shelf life beyond two weeks. However, it is crucial to emphasize that iron-rich varieties are vital in addressing hunger and malnutrition. These exploratory results suggest that heat treatment could help improve the shelf life of iron-rich pearl millet grains on a smaller scale, but a better solution is still needed for large-scale commercialization and to monitor this key trait in released varieties without compromising their nutritional content.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104320"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614223","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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