Pub Date : 2025-08-25DOI: 10.1016/j.gaost.2025.08.003
Jian Ye, Fang Wang, Ruge Cao
Whole grain foods are valued for their health benefits but face persistent challenges related to sensory acceptability, storage stability, and processing complexity. This review evaluates superheated steam (SHS) technology as a disruptive approach to whole grain processing, highlighting its ability to enhance nutritional retention, modulate microstructure, and extend shelf-life under low-oxygen, high-temperature conditions. SHS suppresses oxidative degradation, restructures starch–protein–lipid matrices, and inactivates enzymes and spoilage microorganisms with minimal nutrient loss. Despite these advantages, SHS faces limitations, including uneven heat penetration in dense kernels, component specific thermal sensitivity and higher equipment costs. By integrating mechanistic insights with practical outcomes, this paper synthesizes recent advances, highlights key scientific and technological gaps, and proposes strategies for industrial application and integration with intelligent food processing systems. This review provides a concise theoretical and technical roadmap for sustainable whole grain innovation.
{"title":"Grain matrix modification via superheated steam: Impacts on nutrients, flavor and storage driven processing adaptability","authors":"Jian Ye, Fang Wang, Ruge Cao","doi":"10.1016/j.gaost.2025.08.003","DOIUrl":"10.1016/j.gaost.2025.08.003","url":null,"abstract":"<div><div>Whole grain foods are valued for their health benefits but face persistent challenges related to sensory acceptability, storage stability, and processing complexity. This review evaluates superheated steam (SHS) technology as a disruptive approach to whole grain processing, highlighting its ability to enhance nutritional retention, modulate microstructure, and extend shelf-life under low-oxygen, high-temperature conditions. SHS suppresses oxidative degradation, restructures starch–protein–lipid matrices, and inactivates enzymes and spoilage microorganisms with minimal nutrient loss. Despite these advantages, SHS faces limitations, including uneven heat penetration in dense kernels, component specific thermal sensitivity and higher equipment costs. By integrating mechanistic insights with practical outcomes, this paper synthesizes recent advances, highlights key scientific and technological gaps, and proposes strategies for industrial application and integration with intelligent food processing systems. This review provides a concise theoretical and technical roadmap for sustainable whole grain innovation.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 4","pages":"Pages 307-317"},"PeriodicalIF":0.0,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145435602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-08-18DOI: 10.1016/j.gaost.2025.08.001
Lai Wei, Fang Wang, Jiahui Tan, Xiyi Chen, Ziyan Zhang, Jie Sun
Calcium-chelating peptide is a new type of calcium supplement with excellent absorption properties and high bioavailability, safety and stability. This study synthesized calcium chelating peptide from gluten by enzymatic hydrolysis, determined peptide sequences with high activity, and analyzed their digestive characteristics and stability. The enzymatic hydrolysis process was optimized using response surface methodology to determine the optimal enzymatic hydrolysis conditions of temperature 55 °C, pH 8.5, and the ratio of alkaline protease to flavor protease (proportion of enzymes) 2.63:1 under a liquid-to-solid ratio of 20:1. The calcium chelation rate of gluten hydrolysate was up to 40.1 % under the optimal conditions. Fractional purification was then carried out and results showed that peptides with a molecular weight below 500 Da exhibited the highest chelation rate (51.1 %). LC-MS/MS analysis was applied to identify 1224 distinct peptide sequences, among which V.YIPPY·C (WCP1) exhibited a higher calcium chelation rate after screening and molecular docking studies. The synthesized WCP1 displayed a calcium chelation rate as high as 53.5 %. Fourier Transform Infrared Spectroscopy (FTIR) confirmed that both carboxyl and phosphate groups play crucial roles in mediating interactions between calcium ions and wheat polypeptides. Circular Dichroism (CD) revealed that the structure of wheat peptide became more compact after chelation. Furthermore, stability experiments indicated that the calcium-chelating peptides displayed notable resistance to digestion as well as excellent pH stability and thermal stability. This study provides technical support for deep processing and functional product development of gluten flour.
{"title":"Fractional purification process and activity analysis of wheat calcium ion chelating peptides","authors":"Lai Wei, Fang Wang, Jiahui Tan, Xiyi Chen, Ziyan Zhang, Jie Sun","doi":"10.1016/j.gaost.2025.08.001","DOIUrl":"10.1016/j.gaost.2025.08.001","url":null,"abstract":"<div><div>Calcium-chelating peptide is a new type of calcium supplement with excellent absorption properties and high bioavailability, safety and stability. This study synthesized calcium chelating peptide from gluten by enzymatic hydrolysis, determined peptide sequences with high activity, and analyzed their digestive characteristics and stability. The enzymatic hydrolysis process was optimized using response surface methodology to determine the optimal enzymatic hydrolysis conditions of temperature 55 °C, pH 8.5, and the ratio of alkaline protease to flavor protease (proportion of enzymes) 2.63:1 under a liquid-to-solid ratio of 20:1. The calcium chelation rate of gluten hydrolysate was up to 40.1 % under the optimal conditions. Fractional purification was then carried out and results showed that peptides with a molecular weight below 500 Da exhibited the highest chelation rate (51.1 %). LC-MS/MS analysis was applied to identify 1224 distinct peptide sequences, among which V.YIPPY·C (WCP1) exhibited a higher calcium chelation rate after screening and molecular docking studies. The synthesized WCP1 displayed a calcium chelation rate as high as 53.5 %. Fourier Transform Infrared Spectroscopy (FTIR) confirmed that both carboxyl and phosphate groups play crucial roles in mediating interactions between calcium ions and wheat polypeptides. Circular Dichroism (CD) revealed that the structure of wheat peptide became more compact after chelation. Furthermore, stability experiments indicated that the calcium-chelating peptides displayed notable resistance to digestion as well as excellent pH stability and thermal stability. This study provides technical support for deep processing and functional product development of gluten flour.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 4","pages":"Pages 297-306"},"PeriodicalIF":0.0,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145435601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-08-16DOI: 10.1016/j.gaost.2025.08.002
Jiani Shang , Xuping Zhang , Jiekun Zhang , Dan Huang , Baijun Chu , Yuan Gao , Qi Li , Xiangyu Wang , Xiuzhu Yu
Roasting is important for improving the content of bioactive compounds and enhancing the flavor of flaxseed oil. However, the effect of roasting time on germinated flaxseed oil (GFO) is unclear. Herein, the influence of roasting time (0–50 min) at a specific temperature of 160 °C on the physicochemical properties, bioactive compounds, antioxidant capacity, and volatile compounds of GFO from three flaxseed varieties was examined. An extension in roasting time increased the a⁎ value of GFO, while the L⁎ and b⁎ values of GFO decreased. Higher chlorophylls (1.63 ± 0.01–2.18 ± 0.01 mg/kg), carotenoids (2.25 ± 0.00–2.69 ± 0.02 mg/kg), total phenolic content (156.75 ± 2.93–200.03 ± 6.29 mg GAE/kg), phytosterol (1801.93 ± 30.64–1965.23 ± 13.71 mg GAE/kg) and DPPH (320.11 ± 18.22–432.19 ± 14.95 μmol TE/kg) and ABTS radical scavenging activity (810.68 ± 16.29–1119.01 ± 14.25 μmol TE/kg) were detected in GFO after roasting for 20–30 min. However, the total tocopherol and unsaturated fatty acid content declined, and the composition of fatty acids changed insignificantly (P > 0.05). GC–MS recognized 68 volatile compounds in GFO, in which pyrazine imparted a nutty flavor to the GFO. This study provides important information for the development of high-quality GFO.
{"title":"Enhancement of bioactive compounds in flaxseed (Linum usitatissimum L.) oil through germination during roasting","authors":"Jiani Shang , Xuping Zhang , Jiekun Zhang , Dan Huang , Baijun Chu , Yuan Gao , Qi Li , Xiangyu Wang , Xiuzhu Yu","doi":"10.1016/j.gaost.2025.08.002","DOIUrl":"10.1016/j.gaost.2025.08.002","url":null,"abstract":"<div><div>Roasting is important for improving the content of bioactive compounds and enhancing the flavor of flaxseed oil. However, the effect of roasting time on germinated flaxseed oil (GFO) is unclear. Herein, the influence of roasting time (0–50 min) at a specific temperature of 160 °C on the physicochemical properties, bioactive compounds, antioxidant capacity, and volatile compounds of GFO from three flaxseed varieties was examined. An extension in roasting time increased the <em>a</em><sup>⁎</sup> value of GFO, while the <em>L</em><sup>⁎</sup> and <em>b</em><sup>⁎</sup> values of GFO decreased. Higher chlorophylls (1.63 ± 0.01–2.18 ± 0.01 mg/kg), carotenoids (2.25 ± 0.00–2.69 ± 0.02 mg/kg), total phenolic content (156.75 ± 2.93–200.03 ± 6.29 mg GAE/kg), phytosterol (1801.93 ± 30.64–1965.23 ± 13.71 mg GAE/kg) and DPPH (320.11 ± 18.22–432.19 ± 14.95 μmol TE/kg) and ABTS radical scavenging activity (810.68 ± 16.29–1119.01 ± 14.25 μmol TE/kg) were detected in GFO after roasting for 20–30 min. However, the total tocopherol and unsaturated fatty acid content declined, and the composition of fatty acids changed insignificantly (<em>P</em> > 0.05). GC–MS recognized 68 volatile compounds in GFO, in which pyrazine imparted a nutty flavor to the GFO. This study provides important information for the development of high-quality GFO.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 4","pages":"Pages 287-296"},"PeriodicalIF":0.0,"publicationDate":"2025-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145435600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-08-05DOI: 10.1016/j.gaost.2025.07.002
Muhammad Bilal , Yisheng Du , Dandan Li , Runqiang Yang , Chong Xie , Pei Wang
This study investigated the impact of wheatgrass powder (WGP) as a functional ingredient in steamed bread from the nutritional and techno-functional perspective. The addition of WGP significantly enhanced the antioxidant capacity in a dose-dependent manner, attributed to its bioactive compounds, though thermal processing led to a reduction due to heat sensitivity. Physicochemical analysis revealed that WGP enrichment decreased moisture content (34.27 % and 33.82 % for 2.5 % and 5.0 % WGP vs. 38.37 % for control) and increased weight loss (1.45 % and 1.52 % for 2.5 % and 5.0 % WGP vs. 1.27 % for control), likely due to fiber-gluten competition for water, while water absorption capacity (WAC) improved with higher WGP levels (1.60 g/g and 1.92 g/g for 2.5 % and 5.0 % WGP vs. 1.40 g/g for control). The microstructural analysis demonstrated that WGP disrupted the gluten-starch matrix, increasing porosity and reducing starch gelatinization, correlating with altered textural properties. Notably, WGP extended microbial shelf life by 48–72 h (delaying mold growth to 3–4 d vs. 2 d in control), likely due to its anti-microbial bioactive constituents. Sensory evaluation indicated that WGP-enriched steamed bread achieved optimal consumer acceptance. These findings suggest that WGP is a promising functional ingredient for improving the nutritional and sensory quality of steamed bread, though optimizing processing conditions is crucial to mitigate the thermal degradation of antioxidants.
本研究从营养和工艺功能的角度考察了小麦草粉作为功能性成分对馒头的影响。由于其生物活性化合物，添加WGP以剂量依赖的方式显着增强了抗氧化能力，尽管热处理导致热敏性降低。物理化学分析显示,生产总值浓缩降低水分含量(34.27%,33.82%,2.5%和5.0%生产总值比控制为38.37%)和增加体重(1.45%,1.52%,2.5%和5.0%生产总值比控制为1.27%),可能由于fiber-gluten争夺水,而水吸收能力(WAC)提高生产总值水平较高(1.60 g / g和1.92 g / g生产总值的2.5%和5.0%和1.40 g / g为控制)。微观结构分析表明，WGP破坏了面筋-淀粉基质，增加了孔隙度，减少了淀粉糊化，从而改变了面筋-淀粉的结构特性。值得注意的是，WGP将微生物的保质期延长了48-72小时（将霉菌生长延迟至3-4天，而对照组为2天），这可能是由于其抗微生物生物活性成分。感官评价表明，添加了wgp的馒头获得了最佳的消费者接受度。这些结果表明，WGP是一种很有希望改善馒头营养和感官质量的功能成分，尽管优化加工条件对于减轻抗氧化剂的热降解至关重要。
{"title":"Assessing the wheatgrass powder as a functional ingredient in steamed bread from the nutritional and techno-functional perspective","authors":"Muhammad Bilal , Yisheng Du , Dandan Li , Runqiang Yang , Chong Xie , Pei Wang","doi":"10.1016/j.gaost.2025.07.002","DOIUrl":"10.1016/j.gaost.2025.07.002","url":null,"abstract":"<div><div>This study investigated the impact of wheatgrass powder (WGP) as a functional ingredient in steamed bread from the nutritional and techno-functional perspective. The addition of WGP significantly enhanced the antioxidant capacity in a dose-dependent manner, attributed to its bioactive compounds, though thermal processing led to a reduction due to heat sensitivity. Physicochemical analysis revealed that WGP enrichment decreased moisture content (34.27 % and 33.82 % for 2.5 % and 5.0 % WGP <em>vs</em>. 38.37 % for control) and increased weight loss (1.45 % and 1.52 % for 2.5 % and 5.0 % WGP <em>vs</em>. 1.27 % for control), likely due to fiber-gluten competition for water, while water absorption capacity (WAC) improved with higher WGP levels (1.60 g/g and 1.92 g/g for 2.5 % and 5.0 % WGP <em>vs</em>. 1.40 g/g for control). The microstructural analysis demonstrated that WGP disrupted the gluten-starch matrix, increasing porosity and reducing starch gelatinization, correlating with altered textural properties. Notably, WGP extended microbial shelf life by 48–72 h (delaying mold growth to 3–4 d <em>vs</em>. 2 d in control), likely due to its anti-microbial bioactive constituents. Sensory evaluation indicated that WGP-enriched steamed bread achieved optimal consumer acceptance. These findings suggest that WGP is a promising functional ingredient for improving the nutritional and sensory quality of steamed bread, though optimizing processing conditions is crucial to mitigate the thermal degradation of antioxidants.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 4","pages":"Pages 271-277"},"PeriodicalIF":0.0,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145435591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Encapsulation and protection of hesperidin (HES) in mung bean protein isolate (MPI)-dextran (DX) conjugate-stabilized nanoemulsions (MDC NEs) were investigated in this study. The degree of grafting of MDC prepared by a dry-heating method reached 39.70 % ± 0.01 % under the optimal conditions of MPI/DX mass ratio 1:2.3, reaction temperature 58.8 °C, and reaction time 4 d. Moreover, the analyses of Fourier infrared spectroscopy, intrinsic fluorescence spectroscopy, surface hydrophobicity, and thermal stability further confirmed the covalent grafting of dextran onto MPI molecules. When encapsulated in MDC NEs at 80 MPa for three times by high-pressure homogenization, the encapsulation efficiency and loading capacity of HES were 63.62 % ± 0.01 % and 0.40 ± 0.00 g/g, respectively. The encapsulated HES exhibited higher antioxidant activity and stronger light and storage stability than the free HES. Additionally, the incorporation of HES inhibited the formation of lipid peroxides in the nanoemulsions. The findings suggest that glycosylation combined with high-pressure homogenization is an effective strategy for enhancing the stability of MPI-based emulsions and improving their encapsulation of HES. This study provides a promising approach for the development of innovative food and beverage products based on MPI emulsions or new materials for encapsulating fat-soluble bioactive compounds.
{"title":"Hesperidin encapsulation in mung bean isolate protein-dextran conjugate-stabilized nanoemulsions: Preparation and characterization","authors":"Zixi Xue , Xianrong Xiang , Jiaying Tang , Wen Qin , Guohua Zhang , Qing Zhang","doi":"10.1016/j.gaost.2025.07.001","DOIUrl":"10.1016/j.gaost.2025.07.001","url":null,"abstract":"<div><div>Encapsulation and protection of hesperidin (HES) in mung bean protein isolate (MPI)-dextran (DX) conjugate-stabilized nanoemulsions (MDC NEs) were investigated in this study. The degree of grafting of MDC prepared by a dry-heating method reached 39.70 % ± 0.01 % under the optimal conditions of MPI/DX mass ratio 1:2.3, reaction temperature 58.8 °C, and reaction time 4 d. Moreover, the analyses of Fourier infrared spectroscopy, intrinsic fluorescence spectroscopy, surface hydrophobicity, and thermal stability further confirmed the covalent grafting of dextran onto MPI molecules. When encapsulated in MDC NEs at 80 MPa for three times by high-pressure homogenization, the encapsulation efficiency and loading capacity of HES were 63.62 % ± 0.01 % and 0.40 ± 0.00 g/g, respectively. The encapsulated HES exhibited higher antioxidant activity and stronger light and storage stability than the free HES. Additionally, the incorporation of HES inhibited the formation of lipid peroxides in the nanoemulsions. The findings suggest that glycosylation combined with high-pressure homogenization is an effective strategy for enhancing the stability of MPI-based emulsions and improving their encapsulation of HES. This study provides a promising approach for the development of innovative food and beverage products based on MPI emulsions or new materials for encapsulating fat-soluble bioactive compounds.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 4","pages":"Pages 247-260"},"PeriodicalIF":0.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145435590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-20DOI: 10.1016/j.gaost.2025.06.003
Liping Yang , Ruidi He , Kaiyue Wang , Xianling Zhang , Weihua Xiong , Yizhou Wu , Lingyan Kong , Songnan Li
With the promotion of potatoes as a staple food, the challenge lies in integrating them into traditional staple grain-based diets. As the primary component of grains, starch plays a crucial role, and its interactions with other heterogeneous starches could significantly influence their functional properties. Therefore, this study aimed to explore the role of substitution ratio (SR, 0–100 %) of potato starch (PS) in the compatibility with wheat starch (WS) from the perspective of microstructure and physicochemical characteristics using the simplex-centroid method. Results of scaning electron microscopy (SEM) revealed the network structure in SR 30 % of PS possessed the smallest size and the most compact gel structure. A higher SR of PS increased the solubility and swelling power of the blended WS and improved its freeze-thaw stability. Peak viscosity and gel hardness of the blended WS exhibited an increasing trend as the SR of PS increased. With the increasing SR of PS, the blended WS exhibited an increased tan δ value with decreased viscous and elastic moduli. There is a non-additive effect between PS and WS, which should be responsible for their difference between experimental and theoretical values. These findings could provide a new direction for understanding the compatibility interactions between different starches, and provide a theoretical guidance for the development of PS-based foods with desirable properties.
{"title":"Compatible interaction between potato starch and wheat starch: From the perspective of microstructure and physicochemical characteristics","authors":"Liping Yang , Ruidi He , Kaiyue Wang , Xianling Zhang , Weihua Xiong , Yizhou Wu , Lingyan Kong , Songnan Li","doi":"10.1016/j.gaost.2025.06.003","DOIUrl":"10.1016/j.gaost.2025.06.003","url":null,"abstract":"<div><div>With the promotion of potatoes as a staple food, the challenge lies in integrating them into traditional staple grain-based diets. As the primary component of grains, starch plays a crucial role, and its interactions with other heterogeneous starches could significantly influence their functional properties. Therefore, this study aimed to explore the role of substitution ratio (SR, 0–100 %) of potato starch (PS) in the compatibility with wheat starch (WS) from the perspective of microstructure and physicochemical characteristics using the simplex-centroid method. Results of scaning electron microscopy (SEM) revealed the network structure in SR 30 % of PS possessed the smallest size and the most compact gel structure. A higher SR of PS increased the solubility and swelling power of the blended WS and improved its freeze-thaw stability. Peak viscosity and gel hardness of the blended WS exhibited an increasing trend as the SR of PS increased. With the increasing SR of PS, the blended WS exhibited an increased tan <em>δ</em> value with decreased viscous and elastic moduli. There is a non-additive effect between PS and WS, which should be responsible for their difference between experimental and theoretical values. These findings could provide a new direction for understanding the compatibility interactions between different starches, and provide a theoretical guidance for the development of PS-based foods with desirable properties.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 4","pages":"Pages 278-286"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145435599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-16DOI: 10.1016/j.gaost.2025.06.001
Feng Jia , Zhihang Qiao , Lei Zeng , Zuchong Liu , Haifeng Li , Jikai Zhao
The effects of yam powder (YP) on the functional properties of wheat flour noodles were investigated to improve the nutritional value of noodles and provide a scientific basis for YP application in flour products. Using wheat flour as the main ingredient, the effects of different YP substitution ratios (0, 5 %, 10 %, 15 %, 20 %, and 25 %) on polyphenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate, and starch digestibility of the prepared noodles were analyzed in vitro. Additionally, the effects of YP water-soluble extracts, wheat flour noodles, and YP-enriched noodles (hereinafter, YP noodles) on inflammatory factors in vascular smooth muscle cells (VSMCs) treated by H2O2 (100 μM) were investigated. The results showed that YP had a substantial effect on polyphenolic content and DPPH free radical scavenging rate of wheat flour noodles, significantly increasing both values compared with those of the control group (P < 0.05). The polyphenolic content reached a maximum of 2.17 mg/g in noodles with 20 % YP substitution, whereas DPPH free radical scavenging rate reached a maximum of 42.10 % in noodles with 25 % YP substitution. With an increase in YP amount, both starch hydrolysis rate and rapidly digestible starch content of the noodles decreased gradually, whereas resistant starch content increased significantly. Moreover, 50, 100, and 200 μg/mL of water-soluble YP and YP noodle extracts had no significant effect on the viability of VSMCs, and high concentrations of YP and YP noodle extracts resulted in cell death. Both YP and noodle extracts also reduced the secretion levels of inflammatory factors IL-6 and TNF-α in H2O2-treated VSMCs. Overall, YP addition reduced starch digestibility, increased antioxidative activity, and effectively improved functional quality of noodles. This study provides reference for the research and development of health-benefiting anti-inflammatory foods.
{"title":"Exploration of in vitro digestive, antioxidative, and anti-inflammatory benefits of yam (Dioscorea rhizoma) powder-enriched noodles","authors":"Feng Jia , Zhihang Qiao , Lei Zeng , Zuchong Liu , Haifeng Li , Jikai Zhao","doi":"10.1016/j.gaost.2025.06.001","DOIUrl":"10.1016/j.gaost.2025.06.001","url":null,"abstract":"<div><div>The effects of yam powder (YP) on the functional properties of wheat flour noodles were investigated to improve the nutritional value of noodles and provide a scientific basis for YP application in flour products. Using wheat flour as the main ingredient, the effects of different YP substitution ratios (0, 5 %, 10 %, 15 %, 20 %, and 25 %) on polyphenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate, and starch digestibility of the prepared noodles were analyzed <em>in vitro</em>. Additionally, the effects of YP water-soluble extracts, wheat flour noodles, and YP-enriched noodles (hereinafter, YP noodles) on inflammatory factors in vascular smooth muscle cells (VSMCs) treated by H<sub>2</sub>O<sub>2</sub> (100 μM) were investigated. The results showed that YP had a substantial effect on polyphenolic content and DPPH free radical scavenging rate of wheat flour noodles, significantly increasing both values compared with those of the control group (<em>P</em> < 0.05). The polyphenolic content reached a maximum of 2.17 mg/g in noodles with 20 % YP substitution, whereas DPPH free radical scavenging rate reached a maximum of 42.10 % in noodles with 25 % YP substitution. With an increase in YP amount, both starch hydrolysis rate and rapidly digestible starch content of the noodles decreased gradually, whereas resistant starch content increased significantly. Moreover, 50, 100, and 200 μg/mL of water-soluble YP and YP noodle extracts had no significant effect on the viability of VSMCs, and high concentrations of YP and YP noodle extracts resulted in cell death. Both YP and noodle extracts also reduced the secretion levels of inflammatory factors IL-6 and TNF-<em>α</em> in H<sub>2</sub>O<sub>2</sub>-treated VSMCs. Overall, YP addition reduced starch digestibility, increased antioxidative activity, and effectively improved functional quality of noodles. This study provides reference for the research and development of health-benefiting anti-inflammatory foods.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 192-199"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-16DOI: 10.1016/j.gaost.2025.06.002
Xuan Zhang , Yongkang Yang , Wenli Zhang , Huijie Zheng , Xing Rong , Xiangwei Zhu , Chao Wang
As a natural oil-soluble emulsifier to replace Polyglycerol Polyricinoleate (PGPR), lecithin's application in double emulsions (DEs) remains constrained due to low encapsulation efficiency and stability, while incorporating Pickering particles within the inner aqueous phase (W1) has emerged as an effective approach to enhance DEs stability. However, the interfacial interactions between Pickering particles in W1 and lecithin in oil phase and their effects on the physical, delivery and digestion properties of DEs remain to be explored. In this study, a natural Pickering DEs encapsulating blueberry anthocyanins (ANCs) was developed using lecithin and gliadin-based particles, with gliadin colloid particles (GCPs) introduced into W1. The effects of GCP concentration in W1 on emulsion droplet size, microstructure, W1/O interfacial rheology, in vitro digestion, and ANCs delivery performance were systematically investigated. Results showed that GCPs in W1 accelerated the decreasing of W1/O interfacial tension, indicating that, beyond competitive adsorption, combination between the two might also occur at the interface, which could accelerate the interfacial adsorption of lecithin. GCPs significantly improved the strength of the W1/O interface, thus improving ANCs encapsulation efficiency from 49.66 % to 70.60 %. Moreover, the droplet size of DEs decreased from 38.94 μm to 24.09 μm as GCPs concentration increased, indicating that some GCPs might transfer to the outer aqueous phase through phase exchange, acting as hydrophilic emulsifiers. GCPs in W1 can modulate ANCs in vitro release, enhancing ANCs' bioaccessibility (31.10 %) and antioxidant capacity.
{"title":"Effect of interfacial synergism between gliadin particles and soybean lecithin on W1/O/W2 emulsions: Encapsulation stability, interfacial rheology, nutrition delivery and in vitro digestion","authors":"Xuan Zhang , Yongkang Yang , Wenli Zhang , Huijie Zheng , Xing Rong , Xiangwei Zhu , Chao Wang","doi":"10.1016/j.gaost.2025.06.002","DOIUrl":"10.1016/j.gaost.2025.06.002","url":null,"abstract":"<div><div>As a natural oil-soluble emulsifier to replace Polyglycerol Polyricinoleate (PGPR), lecithin's application in double emulsions (DEs) remains constrained due to low encapsulation efficiency and stability, while incorporating Pickering particles within the inner aqueous phase (W<sub>1</sub>) has emerged as an effective approach to enhance DEs stability. However, the interfacial interactions between Pickering particles in W<sub>1</sub> and lecithin in oil phase and their effects on the physical, delivery and digestion properties of DEs remain to be explored. In this study, a natural Pickering DEs encapsulating blueberry anthocyanins (ANCs) was developed using lecithin and gliadin-based particles, with gliadin colloid particles (GCPs) introduced into W<sub>1</sub>. The effects of GCP concentration in W<sub>1</sub> on emulsion droplet size, microstructure, W<sub>1</sub>/O interfacial rheology, <em>in vitro</em> digestion, and ANCs delivery performance were systematically investigated. Results showed that GCPs in W<sub>1</sub> accelerated the decreasing of W<sub>1</sub>/O interfacial tension, indicating that, beyond competitive adsorption, combination between the two might also occur at the interface, which could accelerate the interfacial adsorption of lecithin. GCPs significantly improved the strength of the W<sub>1</sub>/O interface, thus improving ANCs encapsulation efficiency from 49.66 % to 70.60 %. Moreover, the droplet size of DEs decreased from 38.94 μm to 24.09 μm as GCPs concentration increased, indicating that some GCPs might transfer to the outer aqueous phase through phase exchange, acting as hydrophilic emulsifiers. GCPs in W<sub>1</sub> can modulate ANCs <em>in vitro</em> release, enhancing ANCs' bioaccessibility (31.10 %) and antioxidant capacity.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 4","pages":"Pages 261-270"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145435592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-05-19DOI: 10.1016/j.gaost.2025.05.003
Qi Xu , Shangyuan Sang , Yanli Wang , Chin Ping Tan , Lukasz Peplowski , Xiaojuan Tang , Man Meng , Hongtao Lei
Starch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4 °C for 2 h and 5 d. In this research, the incorporation of GMS (0.14 %, W/W, based on flour weight) significantly reduced the crumb firmness (P < 0.05). Molecular dynamics simulation vividly demonstrated the formation process of the single-helical amylose-GMS complex within 150 ns during the short-term retrogradation process of cooling the gelatinized starch for 2 h. X-ray diffraction analysis revealed that GMS slightly decreased the relative crystallinity of starch from 8.9 % to 7.8 % during long-term retrogradation. The reduction in R1047/1022 detected by Fourier-transform infrared spectroscopy indicated that GMS could reduce the degree of retrogradation. Solid-state 13C NMR analysis showed a characteristic resonance peak at 31.7 ppm for the GMS-starch complex. This study indicates that GMS holds great application potential in retarding starch retrogradation.
{"title":"Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature","authors":"Qi Xu , Shangyuan Sang , Yanli Wang , Chin Ping Tan , Lukasz Peplowski , Xiaojuan Tang , Man Meng , Hongtao Lei","doi":"10.1016/j.gaost.2025.05.003","DOIUrl":"10.1016/j.gaost.2025.05.003","url":null,"abstract":"<div><div>Starch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4 °C for 2 h and 5 d. In this research, the incorporation of GMS (0.14 %, <em>W</em>/<em>W</em>, based on flour weight) significantly reduced the crumb firmness (<em>P</em> < 0.05). Molecular dynamics simulation vividly demonstrated the formation process of the single-helical amylose-GMS complex within 150 ns during the short-term retrogradation process of cooling the gelatinized starch for 2 h. X-ray diffraction analysis revealed that GMS slightly decreased the relative crystallinity of starch from 8.9 % to 7.8 % during long-term retrogradation. The reduction in <em>R</em><sub>1047/1022</sub> detected by Fourier-transform infrared spectroscopy indicated that GMS could reduce the degree of retrogradation. Solid-state <sup>13</sup>C NMR analysis showed a characteristic resonance peak at 31.7 ppm for the GMS-starch complex. This study indicates that GMS holds great application potential in retarding starch retrogradation.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 175-181"},"PeriodicalIF":0.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Flaxseed oil, a key source of plant-based ω-3 α-linolenic acid, is susceptible to oxidation and hazardous substance formation during refining and storage. This study evaluated the effects of refining stages (crude, degumming, complete refining) on aldehydes, trans fatty acids, and oxidative stability in flaxseed oil. The results indicate that heat-pressed oil has dark color with high a⁎ and b⁎ values, but exhibits the relatively highest oxidative stability during the oxidation process. However, compared to cold-pressing, heat-pressing promotes the generation of three additional aldehydes, butenal, nonanal, and trans, trans-2,4-decadienal. Degumming optimizes the color of crude oil while maintaining α-linolenic acid. In contrast, complete refining (degumming, deacidification, bleaching, and deodorization) caused the loss of substantial carotenoids and polyphenols, and α-linolenic acid decreased by 3.48 %–4.47 %, as well as a large amount of production of trans fatty acids. In addition, complete refining not only leads to the formation of newborn acrolein and trans-2-nominal but also results in a significant increase in most aldehydes concentration. This study provides a reference for the processing of flaxseed oil when considering the formation of hazardous substances induced by the oxidation and isomerization of polyunsaturated fatty acids.
{"title":"The quality and oxidative stability of flaxseed oils of varying degrees of refinement","authors":"Ying Jing, Zixiong Song, Haizhen Li, Xiaoxiao Wei, Jianhua Xie, Mingyue Shen","doi":"10.1016/j.gaost.2025.05.002","DOIUrl":"10.1016/j.gaost.2025.05.002","url":null,"abstract":"<div><div>Flaxseed oil, a key source of plant-based <em>ω</em>-3 <em>α</em>-linolenic acid, is susceptible to oxidation and hazardous substance formation during refining and storage. This study evaluated the effects of refining stages (crude, degumming, complete refining) on aldehydes, <em>trans</em> fatty acids, and oxidative stability in flaxseed oil. The results indicate that heat-pressed oil has dark color with high <em>a</em><sup>⁎</sup> and <em>b</em><sup>⁎</sup> values, but exhibits the relatively highest oxidative stability during the oxidation process. However, compared to cold-pressing, heat-pressing promotes the generation of three additional aldehydes, butenal, nonanal, and <em>trans</em>, <em>trans</em>-2,4-decadienal. Degumming optimizes the color of crude oil while maintaining <em>α</em>-linolenic acid. In contrast, complete refining (degumming, deacidification, bleaching, and deodorization) caused the loss of substantial carotenoids and polyphenols, and <em>α</em>-linolenic acid decreased by 3.48 %–4.47 %, as well as a large amount of production of <em>trans</em> fatty acids. In addition, complete refining not only leads to the formation of newborn acrolein and <em>trans</em>-2-nominal but also results in a significant increase in most aldehydes concentration. This study provides a reference for the processing of flaxseed oil when considering the formation of hazardous substances induced by the oxidation and isomerization of polyunsaturated fatty acids.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 163-174"},"PeriodicalIF":0.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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