Journal of Cereal Science最新文献

{"title":"Dual-frequency ultrasound, an innovative technique for enhancing oats germination to improve nutritional and functional properties","authors":"Bin Dai ,&nbsp;Huicong Xu ,&nbsp;Jiayu Yin ,&nbsp;Zhijuan Zhang ,&nbsp;Yuqing Duan ,&nbsp;Kai Hu ,&nbsp;Meihong Cai ,&nbsp;Haihui Zhang","doi":"10.1016/j.jcs.2025.104275","DOIUrl":"10.1016/j.jcs.2025.104275","url":null,"abstract":"<div><div>This study examined the impact of multi-frequency ultrasound treatments (20, 35, 50 kHz, and their combinations) on oat germination, nutritional composition, and functional properties. Relative to the control group, which did not receive ultrasound treatment, dual-frequency ultrasound at 20/50 kHz significantly reduced germination time and enhanced the length of roots and shoots by 74.51 % and 46.88 %, respectively. In addition, the activities of key enzymes, including alpha-amylase and phenylalanine ammonia lyase (PAL) respectively increased by 80.49 % and 50.91 %. These enzymatic changes not only facilitated the degradation of phytic acid and suppressed tannin synthesis, but also promoted a 33.32 % increase in phenolic compound accumulation, thereby augmenting antioxidant capacity. Furthermore, ultrasonic treatment improved emulsification properties and emulsion stability by 11.49 % and 218.75 %, respectively. These findings indicated that dual-frequency ultrasonic pretreatment is a promising and effective method for improving the quality and performance of germinated whole oat flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104275"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096987","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":"Evaluation of einkorn, emmer and spelt genotypes through an integrated approach: agronomic performance, chemical composition, aromatic profile, bread characteristics and consumers’ perception","authors":"Antonella Lo Porto ,&nbsp;Rosolino Ingraffia ,&nbsp;Gaetano Amato ,&nbsp;Alfonso Salvatore Frenda ,&nbsp;Giacomo Gargano ,&nbsp;Salvatore Guarino ,&nbsp;Paolo Ruisi ,&nbsp;Enrico Viola ,&nbsp;Luca Settanni ,&nbsp;Dario Giambalvo","doi":"10.1016/j.jcs.2025.104303","DOIUrl":"10.1016/j.jcs.2025.104303","url":null,"abstract":"<div><div>This study evaluated 16 genotypes of ancient hulled wheats—einkorn (<em>Triticum monococcum</em>), emmer (<em>T. dicoccum</em>), and spelt (<em>T. spelta</em>)—grown in two contrasting soils under semi-arid Mediterranean conditions, where data on their adaptability remain limited. Three durum wheat (<em>T. durum</em>) genotypes served as controls. A comprehensive “field-to-consumer” approach assessed agronomic performance, grain quality, total phenolic content (TPC), volatile organic compounds (VOCs), bread characteristics, and sensory traits. Einkorn showed low yield potential—less than half that of other species under optimal conditions—though this gap narrowed under less favorable conditions; it had high protein and gluten content, weak gluten strength, and low TPC; its breads featured favorable sensory profiles likely due to aroma, texture, and flavor balance. All these attributes suggest einkorn's suitability for low-input or organic systems in marginal Mediterranean areas, where quality and market value may offset lower yields. Emmer exhibited substantial intraspecific variability, but no single genotype consistently excelled across all the traits examined, thus indicating opportunities for targeted breeding. Spelt displayed limited agronomic and grain quality intraspecific variability but notable genotypic differences in VOCs and sensory attributes. Correlations revealed complex relationships between VOCs and TPC; some volatiles increased with TPC, which negatively correlated with bread sensory scores, highlighting trade-offs between nutraceutical content and sensory quality. Although VOC profiles in wholemeal flour only weakly predicted bread sensory attributes, specific compounds (e.g., some alkanes and esters) correlated positively with bread odor. These findings highlight hulled wheats' potential to diversify Mediterranean cropping systems, meet evolving consumer demands, and support climate-resilient agri-food chains. The comprehensive dataset generated provides a valuable resource for future genetic improvement programs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104303"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145358710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving nutritional, bioactivity, and sensory properties of cereal by-products by co-culture fermentation: A review","authors":"Noel Dimoso ,&nbsp;Lei Yuan ,&nbsp;Chun-Lei Lu ,&nbsp;Cao-wei Chen ,&nbsp;Zhen-quan Yang","doi":"10.1016/j.jcs.2025.104288","DOIUrl":"10.1016/j.jcs.2025.104288","url":null,"abstract":"<div><div>Cereal bran, brewers’ spent grains, and corn gluten meals, which are generated in greater quantities, are underutilized by-products of grain processing industries. Cereal by-products have nutritional and functional potential and can be incorporated into various food products. However, the insoluble cell wall fiber and proteins, bound phenolic compounds, and anti-nutritional factors limit their application. This review provides an in-depth look at co-culture fermentation of cereal by-products and its impact on nutrition, bioactivity, and sensory properties. The potential limitations and strategies to improve co-fermentation processes are also covered. The studies described indeed provide supporting evidence for co-fermentation being more effective than monoculture fermentation with respect to nutrient bioavailability, antioxidant capacity, and gut microbiota modulation. Co-fermentation can also improve the aroma and shelf-life characteristics of cereal-based foods. Currently, the specific mechanisms underlying the synergistic effects of co-cultures during fermentation remain not fully understood, along with the lack of standardization of co-fermentation conditions and clinical studies. Moreover, the biovalorization of cereal by-products using co-cultures not only enhances their functionality, but also provides an eco-friendly and sustainable approach to reduce agro-industrial food waste.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104288"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of fish skin gelatin on gluten proteins during freeze-thaw cycles","authors":"Mengjuan Li ,&nbsp;Shangyuan Sang ,&nbsp;Chin Ping Tan ,&nbsp;Lijie Zhu ,&nbsp;Xiaojuan Tang ,&nbsp;Xin Zhang ,&nbsp;Zixuan Yang ,&nbsp;Xueming Xu","doi":"10.1016/j.jcs.2025.104300","DOIUrl":"10.1016/j.jcs.2025.104300","url":null,"abstract":"<div><div>Fish skin gelatin (FSG), as a hydrophilic colloid, has the function of protecting the structural characteristics of gluten proteins when added to dough. The effects of varying levels of FSG on the water state, secondary structure, molecular weight and microstructure of gluten proteins before and after three freeze-thaw cycles were investigated using Differential scanning calorimetry, Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. The findings indicated that subjecting the gluten to repeated freeze-thaw cycles resulted in disruption of its network structure. Adding FSG promoted cross-linking and aggregation, rebuilding a new gluten network and mitigating freeze-thaw damage. Among these, frozen gluten with 5.0 % FSG addition exhibited the strongest protective effect. Following three freeze-thaw cycles, the freezable water content decreased by 18.4 % and the free sulfhydryl group content by 26.8 % when compared to frozen gluten without FSG. FSG significantly lowered the freezable water content and free sulfhydryl group levels in frozen gluten proteins, leading to reduced exposure of hydrophobic groups, delayed secondary structure transitions, and effective mitigation of structural weakening caused by freeze-thaw cycles. The pores of gluten become shallower and the pore walls become thinner.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104300"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145416284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioprocessing kodo millet: Effects of germination and fermentation on nutritional composition, anti-nutrients, and functional bioactives","authors":"Priyanka Dash,&nbsp;Anshika Priyadarsani Sahoo,&nbsp;Chandan Das,&nbsp;Vineet Kumar Rai,&nbsp;Jitu Halder,&nbsp;Rakesh Kumar Sahoo,&nbsp;Deepak Pradhan,&nbsp;Tushar Kanti Rajwar,&nbsp;Biswakanth Kar,&nbsp;Goutam Ghosh,&nbsp;Goutam Rath","doi":"10.1016/j.jcs.2025.104306","DOIUrl":"10.1016/j.jcs.2025.104306","url":null,"abstract":"<div><div>This study investigates the effects of germination and fermentation on the nutritional composition, anti-nutritional factors, bioactive compounds, and functional properties of kodo millet to enhance its applicability in food formulations. The treatments significantly (<em>p</em> ≤ 0.05) enhanced mineral, bioactive, and amino acid levels, accompanied by a reduction in phytic acid (PA) and oxalates (anti-nutritional factor). Total phenolic and flavonoid contents increased significantly (<em>p</em> ≤ 0.05) to 122–161 mg GAE/100 g and 119–155 mg RE/100 g, respectively, after treatment. GC-MS analysis identified 26 bioactive compounds with known antioxidant potential. The antioxidant assay, evaluated using DPPH scavenging assay, showed significantly (<em>p</em> ≤ 0.05) improved IC₅₀ values ranging from 360 to 193 μg/mL after germination and fermentation. Functional properties (water and oil absorption capacities and swelling index) were also significantly (<em>p</em> ≤ 0.05) enhanced, indicating improved technological performance. Overall, these results highlight germination and fermentation as effective strategies to boost the nutritional value, reduce anti-nutritional factors, and improve the functional qualities of processed kodo millet, offering promising potential for developing nutrient-rich millet-based food products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104306"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145416285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Conventional and emerging methods for cereal by-product valorisation","authors":"Supuni Aluthge,&nbsp;Samiddhi Gunathilake,&nbsp;Charles Brennan,&nbsp;Asgar Farahnaky,&nbsp;Mahsa Majzoobi","doi":"10.1016/j.jcs.2025.104289","DOIUrl":"10.1016/j.jcs.2025.104289","url":null,"abstract":"<div><div>Cereal processing yields significant volumes of by-products such as bran, germ, husks, and distillers’ grains, which are rich in nutrients and bioactives yet remain underexploited in human food systems. This review synthesises current evidence on their compositional and functional attributes, including proteins, dietary fibres, resistant starches, lipids, polyphenols, and phytosterols. Comparative analysis shows that conventional processing methods including fermentation, enzymatic hydrolysis, extrusion, and micronisation reduce antinutritional factors, improve mineral bioavailability, and enhance sensory attributes in bran- and germ-enriched foods. Recent studies demonstrate that emerging non-thermal technologies such as high-pressure processing, ultrasonication, steam explosion, pulsed electric fields, and cold plasma can further increase soluble dietary fibre, enhance protein solubility, release bound phenolics, and improve antioxidant activity, while preserving heat-sensitive nutrients. Applications in bakery, dairy, beverage, and nutraceutical sectors confirm the feasibility of cereal by-product valorisation, though challenges remain with off-flavours, coarse textures, spoilage risks, and limited solubility. The review concludes that optimised, scalable, and energy-efficient processing strategies can transform cereal by-products into high-value functional ingredients, supporting zero-waste production, clean-label innovation, and circular bioeconomy goals in sustainable food systems.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104289"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of waxy rice kernel structure on hydration behavior during the production of Zongzi","authors":"Ziqi Chen ,&nbsp;Yi Chen ,&nbsp;Zhengbiao Gu ,&nbsp;Li Cheng ,&nbsp;Zhaogui Chen ,&nbsp;Yuhui Peng ,&nbsp;Yan Hong","doi":"10.1016/j.jcs.2025.104331","DOIUrl":"10.1016/j.jcs.2025.104331","url":null,"abstract":"<div><div>The hydration behavior of waxy rice, specifically water absorption and diffusion during soaking and cooking, plays an important role in determining the quality of Zongzi. However, the relationship between this hydration behavior and the kernel structure has not been fully clarified. In this study, high-resolution X-ray microtomography (XMT) and confocal laser scanning microscopy (CLSM) were used to analyze the kernel structure and density of three representative types of waxy rice, with particular attention to how structural features influence the hydration process. Results showed that Type III waxy rice, known for producing Zongzi of superior quality, exhibited uniformly small starch granules and a moderately distributed protein layer. This structural characteristic contributed to lower density and more homogeneous porosity, which was associated with improved moisture distribution and hydration efficiency. Mechanistic analysis suggested that the morphology and distribution of starch and protein may influence kernel density and internal porosity, thereby affecting water absorption and diffusion behaviors. These findings reveal the structural causes of quality differences in Zongzi among different types of waxy rice, providing a theoretical basis for the selection of waxy rice as a raw material for Zongzi and the setting of production parameters.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104331"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145680801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of water activity on powder flow properties of nixtamalized corn and wheat flours","authors":"Blanca Aurora Francisco-Ponce ,&nbsp;Javier Jiménez-Hernández ,&nbsp;Gerónimo Arámbula-Villa ,&nbsp;Enrique Flores-Andrade ,&nbsp;Ricardo Salazar","doi":"10.1016/j.jcs.2025.104293","DOIUrl":"10.1016/j.jcs.2025.104293","url":null,"abstract":"<div><div>Flour is essential in global food systems but is sensitive to environmental factors like relative humidity. This study examined the effect of water activity (<em>a</em>_<em>w</em>) on the flow behavior of wheat flour (WF) and nixtamalized corn flour (NCF), using the Guggenheim-Anderson-de Boer (GAB) model and Minimum Change in Spreading Pressure (MCSP) as predictive tools. Moisture adsorption isotherms at 25 °C provided GAB monolayer values (0.20–0.25) for stable conditions, while MCSP values (0.63–0.82) identified <em>a</em>_<em>w</em> ranges with optimal flow. Flow properties such as caking strength, cohesiveness index, and powder flow speed dependency (PFSD) were analyzed across <em>a</em>_<em>w</em> levels. Values above 0.70 increased caking and cohesiveness, especially in WF. In contrast, WF showed stable PFSD, while NCF was more affected by flow rate changes. The GAB-MCSP framework offers a robust predictive approach for optimizing flour storage and handling under varying environmental conditions.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104293"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145267371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of germination duration on enzymatic activities, starch structure, and brewing quality of black barley malt","authors":"Jiyoung Park ,&nbsp;Hye Young Park ,&nbsp;Hyun-Jung Chung ,&nbsp;Sea-Kwan Oh","doi":"10.1016/j.jcs.2025.104263","DOIUrl":"10.1016/j.jcs.2025.104263","url":null,"abstract":"<div><div>Owing to its antioxidant capacity and pigmentation, Black barley (<em>Hordeum vulgare</em> L.) is a promising cereal for specialty malts and dark beer production. However, its low enzymatic activity during malting can reduce processing efficiency. In this study, we aimed to evaluate the malting performance of a domestic black barley cultivar using five germination treatments (M95–M115), corresponding to germination durations of 95–115 h. As coleoptile elongation increased with germination time, α- and β-amylase activities rose significantly, while malt yield, crude protein, and crude fat content declined. Scanning electron microscopy and amylopectin chain length distribution analyses revealed progressive starch degradation and a shift toward shorter chains. Treatment M105 achieved the best balance of fermentable sugars (maltose and oligosaccharides), high free amino nitrogen, and low bitterness. M115 yielded more ethanol due to higher enzymatic activity; however, its sugar profile was less favorable for brewing. Overall, coleoptile elongation correlated more strongly with malt and beer quality traits than germination time alone. These findings suggest that coleoptile elongation is a more reliable indicator for optimizing malting conditions in pigmented barley and support cultivar-specific approaches for specialty brewing.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104263"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144989839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative effects of nanocellulose and inulin on the quality of frozen bread dough processed by different freezing methods","authors":"Ahmet Görgüç,&nbsp;Fatih Mehmet Yılmaz","doi":"10.1016/j.jcs.2025.104279","DOIUrl":"10.1016/j.jcs.2025.104279","url":null,"abstract":"<div><div>This study investigates the effects of nanocellulose and inulin as novel and natural cryoprotectants in maintaining the technological properties and structural integrity of frozen bread dough under three different freezing techniques: Static, air-blast, and individual quick freezing (IQF). Nanocellulose derived from pistachio hull and inulin extracted from Jerusalem artichoke, produced using deep eutectic and hydro-based solvents respectively, were incorporated into the dough formulation and compared both with each other and against a negative control group lacking cryoprotectant. Key quality indicators such as total dry matter, water activity, color difference, drip loss, ion leakage, α-amylase activity, and bread texture were evaluated over a 6-month frozen storage period. The results revealed that both cryoprotectants significantly improved dough and bread quality, with inulin being particularly effective in maintaining enzymatic activity and specific volume by reducing freezing-induced damage, while nanocellulose provided better protection against drip loss and ion leakage by minimizing moisture migration. Among freezing methods, IQF consistently preserved dough integrity better than static or air-blast freezing, highlighting the synergistic benefits of combining appropriate cryoprotectants with rapid freezing methods. These findings suggest that incorporating nanocellulose and inulin in frozen dough formulations can be a promising strategy for enhancing shelf life, structural stability, and final product quality in the frozen bakery industry.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104279"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145046570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}