Journal of Cereal Science最新文献

{"title":"Enzymatic polishing of pearl millet grains: A novel approach to reduce decortication losses","authors":"T. Jayasree Joshi,&nbsp;P. Srinivasa Rao","doi":"10.1016/j.jcs.2025.104221","DOIUrl":"10.1016/j.jcs.2025.104221","url":null,"abstract":"<div><div>The study aimed to develop an enzyme-assisted method as an alternative to conventional abrasive polishing for pearl millet grains to minimize nutritional losses. Millets, known for their high nutritional value, typically undergo abrasive decortication, which removes the bran and outer layers but also results in significant nutrient loss. To address this, an enzyme assisted process was formulated to selectively degrade the outer layers of pearl millet grains using cellulase, xylanase and pectinase enzymes. The extent of dry matter loss from abrasive polishing ranged from 10.60 % to 18.54 %, accompanied by substantial reductions in nutrient content. In contrast, enzyme-assisted decortication effectively weakened the pericarp with minimal nutrient loss. The enzyme extract was characterized by analyzing total soluble solids, reducing sugars, glucose, xylose, galacturonic acid, tannins, and phytates to assess pericarp degradation. Process optimization was carried out using response surface methodology and artificial neural network–genetic algorithm modelling approaches. The findings demonstrated the potential of enzyme-assisted decortication as a nutritionally superior and efficient alternative to traditional methods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104221"},"PeriodicalIF":3.9,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221883","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}

{"title":"Research progress on factors affecting the shelf life and preservation techniques of fresh wet noodles","authors":"Zixi Wang ,&nbsp;Luxuan Han ,&nbsp;Aitong Wu ,&nbsp;Ping Ma ,&nbsp;Jing Yang ,&nbsp;Chao Wang ,&nbsp;Qun Shen ,&nbsp;Qingyu Zhao","doi":"10.1016/j.jcs.2025.104219","DOIUrl":"10.1016/j.jcs.2025.104219","url":null,"abstract":"<div><div>Fresh wet noodles have garnered significant attention recently due to their excellent taste and rich nutritional composition. However, fresh wet noodles are highly susceptible to microbial contamination during storage, resulting in a short shelf life and restricting their market development. Therefore, understanding the factors affecting the shelf life of fresh wet noodles and corresponding preservation techniques is crucial for processing and producing fresh wet noodles. This research reviews the factors influencing the shelf life of fresh wet noodles during storage, including microorganisms, water activity, enzymes, acidity, and temperature. Furthermore, current preservation technologies used for antimicrobial, lowering water activity, inhibiting enzyme reactions, and improving the quality of noodles as well as advantages limitations, challenges, and future perspectives are also presented in this study to provide insights and references for producing and applying fresh wet noodles in the food industry.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104219"},"PeriodicalIF":3.9,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221882","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}

{"title":"Effect of GLU-A1 locus substitution with GLU-D1 on biochemical and rheological properties in two Italian bread wheat lines","authors":"Giulio Metelli ,&nbsp;Marco Bonarrigo ,&nbsp;Francesco Sestili ,&nbsp;Patrizia Vaccino","doi":"10.1016/j.jcs.2025.104215","DOIUrl":"10.1016/j.jcs.2025.104215","url":null,"abstract":"<div><div>Two Italian bread wheat lines, N11 and N18, were used as donors of initial genetic material to generate new lines through chromosomal engineering to develop lines with improved technological properties. Overall, this work resulted in the generation of two potential marketable lines expressing six different high molecular weight glutenin subunits due to the introgression of <em>Glu-D1a</em> and <em>Glu-D1d</em> allelic variants into the <em>GLU-A1</em> locus of N18 and N11, respectively. Furthermore, two other lines expressing a double dose of the allelic variant of the parental lines, 2 + 12 for N11 and 5 + 10 for N18 were crafted.</div><div>The harvest from two experimental seasons was evaluated at the biochemical and genetic level, by UPP, A-PAGE, SDS-PAGE, and gene expression, and at the technological level using alveograph and farinograph tests. Despite adding gluten subunit pair 5 + 10, dough quality didn't improve. This lack of improvement may be caused by i) the excessive dough tenacity in lines that already carry the 5 + 10 or 2 + 12 subunit pair at the <em>GLU-D1</em> locus; ii) the specific genetic backgrounds of the parental lines. The improvement in rheological properties was found to be more strongly associated with the substitution at the <em>GLU-A1</em> locus with <em>GLU-D1</em> than with the genetic background of the lines.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104215"},"PeriodicalIF":3.9,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221884","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}

{"title":"Analysis of rancidity characteristics of different foxtail millet flour during accelerated aging storage","authors":"Sufen Li ,&nbsp;Zixi Wang ,&nbsp;Jipeng Zhang ,&nbsp;Xiaoshuang Zou ,&nbsp;Qingyu Zhao ,&nbsp;Qun Shen","doi":"10.1016/j.jcs.2025.104218","DOIUrl":"10.1016/j.jcs.2025.104218","url":null,"abstract":"<div><div>Although foxtail millet is popular for its rich nutritional components and climate-resilient advantages, the influence of rancidity on the changes in the quality of foxtail millet flour remains unclear. Herein, an accelerated aging storage experiment was conducted in this study to analyze the physiochemical parameters of lipid hydrolysis and lipid oxidation, and the change in surface morphology and flavor of three foxtail millet flour varieties. Results showed that the fatty acid value of foxtail millet flour significantly increased during storage. Lipid peroxides and carbonyl compounds were formed by lipid oxidation, which altered the flavor of foxtail millet flour. Among these, hexanal, benzaldehyde, Z-2-heptenal, and heterocyclic compounds were the main volatile compounds that contributed to the rancid flavor. Physicochemical indexes including fatty acid value, activity of catalase and lipoxygenase and flavor profile including volatile compounds were the main factors contributing to differences in rancidity characteristics in foxtail millet flour. This study indicated that the fat rancidity is the main reason for the quality deterioration of foxtail millet flour during storage, and JG-49 showed significantly different rancidity characteristics compared with other millet flour varieties, providing important references for extending the shelf life and developing other new products of millet flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104218"},"PeriodicalIF":3.9,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168333","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}

{"title":"Selection of oat varieties with unique nutritional qualities based on near-infrared spectroscopy and HS-SPME-GC-MS","authors":"Yuting Zhu ,&nbsp;Jiankang Zhou ,&nbsp;Shengyuan Guo ,&nbsp;Zhuo Zhang ,&nbsp;Wenting Wang ,&nbsp;Chaofan Zhao ,&nbsp;Jiaxue Wang ,&nbsp;Haitao Zhou ,&nbsp;Guixing Ren","doi":"10.1016/j.jcs.2025.104217","DOIUrl":"10.1016/j.jcs.2025.104217","url":null,"abstract":"<div><div>Oats (<em>Avena sativa</em>) are a globally valued crop with exceptional nutritional and functional properties, yet their quality evaluation remains constrained by traditional methods. In this study, we successfully constructed a multidimensional quality assessment system for oat ‘chemical composition-volatile characteristics-processing suitability’, aiming to evaluate 71 oat varieties from 9 regions around the world. Key innovations include: (1) The optimized non-destructive NIRS model achieved highly accurate prediction of β-glucan (R² = 0.95) and AVNs, and the use of composite spectral preprocessing significantly enhanced the robustness of the model. (2) A total of 77 flavor compounds were detected by HS-SPME-GC-MS, OAV analysis revealed 8 aromatic compounds, and PLS-DA identified 13 volatile markers (VIP &gt;1) for geographic source differentiation. (3) A PCA-driven quality ranking system prioritizing Baiyan 8, Baiyan 11 and Zhangyou 14 as superior varieties. This work provides assistance for variety evaluation and product development of oats.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104217"},"PeriodicalIF":3.9,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144184547","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}

{"title":"Impact of processing methods on the rheological and mineral profiles of end products from traditional and novel durum wheat (Triticum turgidum spp. durum) genotypes","authors":"Giulia Quagliata ,&nbsp;Cristina Cecchini ,&nbsp;Alessandro Cammerata ,&nbsp;Francesco Sestili ,&nbsp;Stefania Astolfi","doi":"10.1016/j.jcs.2025.104214","DOIUrl":"10.1016/j.jcs.2025.104214","url":null,"abstract":"<div><div>To face climate change and ensure food security, particularly in vulnerable regions like the Mediterranean, it is essential to identify drought-tolerant, nutrient-rich durum wheat varieties. This study investigated the impact of processing methods on the rheological, technological, and nutritional properties of grain, flour and pasta from novel and traditional durum wheat genotypes. Two novel drought-tolerant genotypes, LcyE A⁻B^- and Svevo 1BL.1RS, and their wild-type controls, Kronos and Svevo, were evaluated. Traditional semolina milling was compared with an innovative micronization and air separation system for semi-integral flour production. Significant genotypic variation in grain elemental composition was observed, with LcyE A⁻B^- exhibiting superior accumulation of essential nutrients, especially Fe, Mo, Ca, Mn, and Zn. Rheological and technological analyses revealed that coarse fractions, due to bran presence, generally exhibited lower gluten quality and altered dough behaviour compared to semolina. Notably, the 1BL.1RS translocation, while potentially beneficial for drought tolerance, negatively impacted gluten strength in Svevo 1BL.1RS, but did not compromise kernel hardness. Indeed, grain hardness values remained within or above the range for high-quality semolina production. Pasta quality assessments indicated that semolina pasta generally displayed better firmness, while coarse fraction pasta had reduced stickiness and improved bulkiness due to bran's water-retention capacity. Ionomic profiling showed that processing significantly influenced nutrient distribution, with LcyE A⁻B^- maintaining high Fe and Zn concentrations in coarse fraction flour, but not in semolina. Coarse fraction pasta generally exhibited higher nutrient levels, particularly Fe and Zn in both Svevo and LcyE A⁻B^-. These findings suggest that semi-integral flour production could be a viable strategy for improving the nutritional profile of pasta, especially when utilizing genotypes with enhanced nutrient accumulation. However, the success of this approach hinges on optimization of processing methods. This is particularly critical for genotypes like Svevo 1BL.1RS with gluten quality limitations. Future research should focus on refining milling and pasta-making techniques to maximize the technological and nutritional potential of these novel durum wheat lines while preserving their drought resilience.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104214"},"PeriodicalIF":3.9,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144194465","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}

{"title":"Effects of combination of UV-B irradiation and drying on the physicochemical properties of key components and processing quality of germinated whole wheat flour","authors":"Ting Wei ,&nbsp;Wentong Liu ,&nbsp;Jiahao Huang ,&nbsp;Na Ji ,&nbsp;Qingjie Sun ,&nbsp;Man Li ,&nbsp;Meng Ma ,&nbsp;Fengwei Xie","doi":"10.1016/j.jcs.2025.104213","DOIUrl":"10.1016/j.jcs.2025.104213","url":null,"abstract":"<div><div>The germination of wheat promotes the synthesis of bioactive compounds, thereby improving the nutritional quality of wheat-based products. However, the activation of specific bioactivators can result in the degradation in processing quality of germinated wheat. This study investigated the physicochemical properties of key components and the processing quality of germinated wheat flour subjected to UV-B irradiation combined with different drying conditions. Germinated wheat flour under UV-B irradiation exhibited significantly increased total phenols and promoting phenolic acids accumulation from bran layer to endosperm. High-temperature (80 °C) or sequential (45/80 °C) drying induced a further rise in DPPH scavenging ability, enhanced starch crystallinity and prevented the reduction in viscosity. High-temperature drying facilitated the formation of intermolecular disulfide bonds and the aggregation of high-molecular-mass proteins. Additionally, UV-B irradiation suppressed the deterioration of mixing properties in germinated dough, and dough stability was even higher than that of ungerminated dough when paired with high-temperature drying. Furthermore, sequential drying showed the greatest improving effect on germinated noodle texture. In conclusion, the use of UV-B irradiation combined with drying conditions holds significance for processing nutrient-maintained germinated wheat products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104213"},"PeriodicalIF":3.9,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123302","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}

{"title":"Different thermal processed qingke: characteristics of in vitro simulated digestion and fermentation","authors":"Lu Wang ,&nbsp;Qingyue Hong ,&nbsp;Huijing Chen ,&nbsp;Xiaowei Peng ,&nbsp;Zhirong Wang ,&nbsp;Jianquan Kan","doi":"10.1016/j.jcs.2025.104204","DOIUrl":"10.1016/j.jcs.2025.104204","url":null,"abstract":"<div><div>Qingke, a special crop, is primarily cultivated in Chinese plateau. Qingke is rich in bioactive compounds, but different thermal processes alter the structure and contents of these bioactive compounds. And the characteristics of <em>in vitro</em> simulated digestion and fermentation also changed under the consumption of processed qingke. This study investigated the effects of traditional roasting, steam explosion, steaming, and microwave baking on qingke's bioactive compounds contents during <em>in vitro</em> digestion, and their effects on intestinal environment and gut microbiota for human during <em>in vitro</em> fermentation. Results indicated that traditional roasted and steam-exploded qingke exhibited higher bioactive compounds contents and antioxidant activity during <em>in vitro</em> digestion. Additionally, decreased pH, reduced ammonia nitrogen production, and increased short-chain fatty acids (SCFAs) contents in steam-exploded qingke during <em>in vitro</em> fermentation. And traditional roasted and steam-exploded qingke can better regulated the gut microbiota. These findings highlight traditional roasting and steam explosion as the optimal processing methods for qingke.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104204"},"PeriodicalIF":3.9,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089357","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}

{"title":"Optimization of polysaccharide extraction from foxtail millet husk and characterization of its structure and antioxidant activity","authors":"Yuting Xu ,&nbsp;Mengting Ma ,&nbsp;Songling Cai ,&nbsp;Tianming Yao ,&nbsp;Zhongquan Sui ,&nbsp;Harold Corke","doi":"10.1016/j.jcs.2025.104200","DOIUrl":"10.1016/j.jcs.2025.104200","url":null,"abstract":"<div><div>Foxtail millet is a widely cultivated cereal crop in arid regions particularly across Asia and Africa, and has been used primarily as animal feed. Recent research has mainly focused on the nutritional value and potential health benefits of millet endosperm and bran layers, while millet husks have been little investigated. This study aimed to study the extraction of polysaccharides from foxtail millet husk (FMH) and optimize the extraction yield of water-soluble (SDF) and insoluble dietary fibers (IDF). Single-factor experiments identified key parameters, including solid-to-liquid ratio, extraction time, temperature, and solvent concentration (NaOH). Response surface methodology (RSM) determined the optimal conditions for SDF extraction, which included a temperature of 82.2 °C, a time of 5.1 h, and a solid-to-liquid ratio of 1:20 (g/mL), with 3.65 % yield. For IDF extraction, the optimal conditions were a temperature of 81 °C, a solid-to-liquid ratio of 1:20 (g/mL), a time of 5.13 h and a NaOH concentration of 0.62 mol/L, with 12.4 % yield. The molecular structures and antioxidant activities of the optimally extracted polysaccharides were analyzed to explore their potential functions. FMH fibers were found to have complex molecular structures and significant antioxidant activities, suggesting their potential application as nutraceutical and functional food ingredients to improve health.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104200"},"PeriodicalIF":3.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089358","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}

{"title":"Targeting aleurone cells for enhanced protein recovery from wheat bran: Impact on protein functionality and phytate content","authors":"Helga Gudny Eliasdottir ,&nbsp;Precious Elue Ebube ,&nbsp;Annika Krona ,&nbsp;E.R. Kanishka B. Wijayarathna ,&nbsp;Akram Zamani ,&nbsp;Mehdi Abdollahi","doi":"10.1016/j.jcs.2025.104205","DOIUrl":"10.1016/j.jcs.2025.104205","url":null,"abstract":"<div><div>Protein extraction from wheat bran is challenging due to its multi-layer and fiber-rich structure. Here, opening aleurone cells, via dry and wet milling, their combination and a novel ultrafine milling, and its effect on wheat bran's protein recovery using the alkaline solubilization/isoelectric precipitation and protein structure, functionality, and phytate content were investigated. Wet milling and ultrafine milling improved protein recovery and purity but only ultrafine milling reduced bran particle size to the aleurone cells and exposed their structure. Despite this, ultrafine milling did not significantly increase protein yield compared to wet milling, which partially opened the aleurone cells, meaning that opening the cells per se is not enough for extracting their protein. Proteins extracted with the aid of ultrafine milling had smaller particle sizes with significantly better water solubility (&gt;2-fold) and rheological properties. Both wet milling and ultrafine milling significantly improved the removal of phytate during the wet fractionation process. Altogether, optimizing milling techniques offers a promising path to enhance accessibility to wheat bran proteins and their quality if carefully fine-tuned but other assistant technologies are necessary for boosting the recovery of the released protein from aleurone cells.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104205"},"PeriodicalIF":3.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123303","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}