Journal of Cereal Science最新文献_第2页

Exploring the modification of dietary fiber from black highland barley bran based on machine learning and metabolomics 基于机器学习和代谢组学的黑青稞麸皮膳食纤维改性研究

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-11 DOI: 10.1016/j.jcs.2025.104277

Minhao Xu , Hongjin Ning , Zhijun Wu , Hong Chen , Wen Qin , Derong Lin

{"title":"Exploring the modification of dietary fiber from black highland barley bran based on machine learning and metabolomics","authors":"Minhao Xu , Hongjin Ning , Zhijun Wu , Hong Chen , Wen Qin , Derong Lin","doi":"10.1016/j.jcs.2025.104277","DOIUrl":"10.1016/j.jcs.2025.104277","url":null,"abstract":"<div><div>This study systematically investigated the impact of different treatment parameters on dietary fiber components and their underlying modification mechanisms concerning functional properties through machine learning and metabolomics. A Random Forest (RF) model was established to conduct a comprehensive analysis on multi-parameter optimization, achieving superior predictive performance (test set R<sup>2</sup> = 0.9602) and identifying optimal soluble dietary fiber (SDF) production conditions: microwave power at 550 W, microwave duration at 3 min, inoculation volume at 11 %, fermentation temperature at 36 °C, and fermentation time at 30 h. Metabolomic profiling revealed that organic acids produced during microbial fermentation altered the structure of insoluble dietary fiber (IDF), thereby affecting its physicochemical properties. This study successfully constructed a mathematical relationship model between dietary fiber components and functional characteristics, providing mechanistic insights into dietary fiber modification processes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104277"},"PeriodicalIF":3.7,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-11 DOI: 10.1016/j.jcs.2025.104279

Ahmet Görgüç, Fatih Mehmet Yılmaz

{"title":"Comparative effects of nanocellulose and inulin on the quality of frozen bread dough processed by different freezing methods","authors":"Ahmet Görgüç, Fatih Mehmet Yılmaz","doi":"10.1016/j.jcs.2025.104279","DOIUrl":"10.1016/j.jcs.2025.104279","url":null,"abstract":"<div><div>This study investigates the effects of nanocellulose and inulin as novel and natural cryoprotectants in maintaining the technological properties and structural integrity of frozen bread dough under three different freezing techniques: Static, air-blast, and individual quick freezing (IQF). Nanocellulose derived from pistachio hull and inulin extracted from Jerusalem artichoke, produced using deep eutectic and hydro-based solvents respectively, were incorporated into the dough formulation and compared both with each other and against a negative control group lacking cryoprotectant. Key quality indicators such as total dry matter, water activity, color difference, drip loss, ion leakage, α-amylase activity, and bread texture were evaluated over a 6-month frozen storage period. The results revealed that both cryoprotectants significantly improved dough and bread quality, with inulin being particularly effective in maintaining enzymatic activity and specific volume by reducing freezing-induced damage, while nanocellulose provided better protection against drip loss and ion leakage by minimizing moisture migration. Among freezing methods, IQF consistently preserved dough integrity better than static or air-blast freezing, highlighting the synergistic benefits of combining appropriate cryoprotectants with rapid freezing methods. These findings suggest that incorporating nanocellulose and inulin in frozen dough formulations can be a promising strategy for enhancing shelf life, structural stability, and final product quality in the frozen bakery industry.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104279"},"PeriodicalIF":3.7,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145046570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilisation of rye brome (Bromus secalinus L.) for malting and brewing 黑麦雀麦（Bromus secalinus L.）在麦芽和酿造中的应用

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-11 DOI: 10.1016/j.jcs.2025.104278

Alan Gasiński , Joanna Kawa-Rygielska , Witold Pietrzak , Elżbieta Pytlarz , Oliwia Hamkało

引用次数: 0

Evaluation of malted pearl millet, foxtail millet and their blends as brewing adjuncts 麦芽珍珠粟、谷子及其混和物作为酿酒辅料的评价

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-11 DOI: 10.1016/j.jcs.2025.104274

Ishwari R. Vyawhare, Aniket M. Pathare, Rekha S. Singhal, Jyoti S. Gokhale

引用次数: 0

Dual-frequency ultrasound, an innovative technique for enhancing oats germination to improve nutritional and functional properties 双频超声，一种创新技术，促进燕麦发芽，改善营养和功能特性

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-10 DOI: 10.1016/j.jcs.2025.104275

Bin Dai , Huicong Xu , Jiayu Yin , Zhijuan Zhang , Yuqing Duan , Kai Hu , Meihong Cai , Haihui Zhang

{"title":"Dual-frequency ultrasound, an innovative technique for enhancing oats germination to improve nutritional and functional properties","authors":"Bin Dai , Huicong Xu , Jiayu Yin , Zhijuan Zhang , Yuqing Duan , Kai Hu , Meihong Cai , 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":"2025-09-10","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}

引用次数: 0

Development and quality analysis of low GI composite buckwheat steamed bun 低GI复合荞麦馒头的研制及品质分析

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-10 DOI: 10.1016/j.jcs.2025.104276

Ting Zhang , Jiayue Zhang , Wanzeng Li , Xinyuan Hu , Huiru Cheng , Kang An , Jingwen Wang , Dan Yang , Hua Li , Jun Xi , Kunlun Liu , Zhifeng Zhang , Lulu Zhang

{"title":"Development and quality analysis of low GI composite buckwheat steamed bun","authors":"Ting Zhang , Jiayue Zhang , Wanzeng Li , Xinyuan Hu , Huiru Cheng , Kang An , Jingwen Wang , Dan Yang , Hua Li , Jun Xi , Kunlun Liu , Zhifeng Zhang , Lulu Zhang","doi":"10.1016/j.jcs.2025.104276","DOIUrl":"10.1016/j.jcs.2025.104276","url":null,"abstract":"<div><div>This study investigated the development and quality analysis of low glycemic index (GI) composite buckwheat steamed bun (CBSB). The CBSB formulation was optimized through systematic experiments, revealing an optimal composition of 23.8 % wheat flour, 16.9 % bitter buckwheat flour, and 59.3 % sweet buckwheat type 4 flour as the base, supplemented with 12.1 % gluten powder, 11.7 % high-amylose corn starch, and 0.8 % mulberry leaf extract. This formulation resulted in a sensory score of 63.8 for CBSB and an estimated glycemic index (eGI) value of 51.00. Further quality analysis indicated that CBSB possessed a distinctive aroma and abundant nutritional components such as dietary fiber, fat, and protein. Additionally, CBSB exhibited notable <em>in vitro</em> inhibitory activities against α-glucosidase (48.91–64.87 % inhibition rate) and α-amylase (46.77–69.76 % inhibition rate), highlighting its potential utility in the dietary management of diabetic patients and individuals with special dietary needs. Overall, this study provided a foundation for the development of low GI functional staple foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104276"},"PeriodicalIF":3.7,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145046569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Electron beam irradiation inhibits high-moisture rice quality deterioration during storage 电子束辐照抑制高水分大米储藏过程中的品质劣化

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-01 DOI: 10.1016/j.jcs.2025.104264

Dongmin Li , Jiali Xing , Pei Wang , Li Wang , Yuwei Zhang , Rong He , Dan Ouyang , Ying Wan , Xiaohu Luo

{"title":"Electron beam irradiation inhibits high-moisture rice quality deterioration during storage","authors":"Dongmin Li , Jiali Xing , Pei Wang , Li Wang , Yuwei Zhang , Rong He , Dan Ouyang , Ying Wan , Xiaohu Luo","doi":"10.1016/j.jcs.2025.104264","DOIUrl":"10.1016/j.jcs.2025.104264","url":null,"abstract":"<div><div>This research conducted a systematic investigation into the impacts of electron beam irradiation (EBI, 1–4 kGy) on the storage quality of high-moisture rice (HMR, 17 % moisture) and low-moisture rice (LMR, 13 % moisture) over a 270-day period. Results showed that EBI significantly delayed the quality fission in HMR, effectively inhibited the increase in fatty acid values (e.g., HMR-4 kGy maintained a fatty acid value of 16.57 mg KOH/100g) and suppressed lipase activity (HMR-4 kGy showed only 4.93 U/mL lipase activity after storage). X-ray diffraction and differential scanning calorimetry analyses revealed dose-dependent reductions in starch crystallinity (11.61 and 6.78 percentage point decreases for HMR and LMR, respectively) and gelatinization temperature (5.98 °C and 5.48 °C decreases). Low-field nuclear magnetic resonance indicated improved water absorption in irradiated samples, attributed to increased starch granule surface micro-cracks. After storage, EBI-treated HMR retained higher bound water content and superior textural properties. The multivariate linear prediction model exhibited high goodness-of-fit (R<sup>2</sup> is 0.881 and 0.887, respectively), verifying its reliability for predicting fatty acid value and moisture content changes during storage Overall, EBI represents a promising green grain storage technology for maintaining the storage stability of HMR, primarily by preserving its moisture content and inhibiting the elevation of fatty acid levels.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104264"},"PeriodicalIF":3.7,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144920074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Starch properties of field-grown malting barley under variable weather: Interpreting results in light of controlled-environment studies 可变天气条件下大田种植麦芽的淀粉特性：根据受控环境研究解释结果

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-01 DOI: 10.1016/j.jcs.2025.104261

Stefan Hör, Martina Gastl

{"title":"Starch properties of field-grown malting barley under variable weather: Interpreting results in light of controlled-environment studies","authors":"Stefan Hör, Martina Gastl","doi":"10.1016/j.jcs.2025.104261","DOIUrl":"10.1016/j.jcs.2025.104261","url":null,"abstract":"<div><div>In this study, six malting barley varieties were cultivated under seven different environmental field conditions in 2022 and 2023. Temperature and precipitation data before and during kernel development were recorded and correlated with measured starch properties like gelatinization behavior (DSC) and starch granule size distribution/B-granule proportion (laser diffraction). The results were used to evaluate the extent to which previous findings from controlled-environment experiments are transferable to real-world field cultivation, focusing on the impact of (i) drought, (ii) temperature during kernel development, (iii) pre-anthesis temperature, and (iv) the variety-dependency of resulting starch properties.</div><div>As found in previous controlled-environment studies, field data could not confirm a starch granule size reducing effect of drought on malting barley. High temperatures during kernel development, particularly nighttime temperatures, significantly influenced starch gelatinization behavior by correlating positively with T<sub>0</sub> (0.493) and T<sub>P</sub> (0.486). Pre-anthesis temperature negatively correlated with starch granule size (up to −0.699 for Dx50) and starch transition enthalpy (up to −0.543), partially supporting controlled-environment findings. Starch gelatinization properties showed variety-specific responses to environmental conditions, highlighting breeding potential for climate-resilient barley. This study establishes the basis for predicting starch properties based on weather data and specifically emphasizes the critical role of nighttime temperatures during kernel development in influencing gelatinization behavior.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104261"},"PeriodicalIF":3.7,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144920168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing the antidiabetic and antioxidant potential of yellow sorghum via lactic acid bacteria fermentation 乳酸菌发酵提高黄高粱抗糖尿病和抗氧化能力

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-01 DOI: 10.1016/j.jcs.2025.104262

Arunraj K, Jyoti S. Gokhale

{"title":"Enhancing the antidiabetic and antioxidant potential of yellow sorghum via lactic acid bacteria fermentation","authors":"Arunraj K, Jyoti S. Gokhale","doi":"10.1016/j.jcs.2025.104262","DOIUrl":"10.1016/j.jcs.2025.104262","url":null,"abstract":"<div><div>Sorghum is a climate-resilient and nutritionally rich cereal with potential for enhancing food security, particularly in regions facing agro-climatic challenges. This study evaluated the effects of fermenting yellow sorghum flour with <em>Lactobacillus reuteri</em> on its nutritional, functional, and sensory properties. Sorghum grains were fermented with <em>L. reuteri</em> (10<sup>8</sup> CFU/mL) at 37 °C for 24 h. Samples were analyzed for proximate composition, antioxidant activity (DPPH, ABTS), total phenolic content, <em>in vitro</em> α-amylase inhibition, starch digestibility, tannin content, physicochemical and functional properties. A ready-to-cook dosa premix was formulated using fermented flour, and its sensory acceptability was assessed. Fermentation significantly enhanced protein content (9.48 ± 0.11 to 10.51 ± 0.17 %), phenolic content (190.01 ± 1.77 to 315.09 ± 2.16 mg GAE/100 g), DPPH and ABTS activity (32.04 ± 0.91 to 37.94 ± 1.18 and 38.83 ± 0.99 to 58.03 ± 1.70 mg GAE/100 g), α-amylase inhibition (30.68 ± 1.05 to 88.51 ± 1.06 %), and resistant starch (13.66 ± 1.05 to 19.35 ± 2.20 %), while reducing carbohydrate (71.53 ± 0.08 to 69.52 ± 0.14 %), tannin (328.48 ± 1.79 to 232.96 ± 4.41 mg TAE/100 g), and slowly digestible starch (46.30 ± 0.77 to 40.31 ± 2.04 %). Improvements in bulk density and color were also observed. Dosa prepared from the fermented mix showed superior sensory scores compared to the unfermented sample. Thus, the fermentation with <em>L. reuteri</em> improves the nutritional profile, antioxidant potential, and functionality of yellow sorghum while enhancing sensory acceptability. Future studies should explore compound-specific phenolic profiling, additional enzymatic assays, and <em>in vivo</em> validation to further substantiate its antidiabetic and health-promoting potential.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104262"},"PeriodicalIF":3.7,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144989838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-08-29 DOI: 10.1016/j.jcs.2025.104263

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

{"title":"Effects of germination duration on enzymatic activities, starch structure, and brewing quality of black barley malt","authors":"Jiyoung Park , Hye Young Park , Hyun-Jung Chung , Sea-Kwan Oh","doi":"10.1016/j.jcs.2025.104263","DOIUrl":"10.1016/j.jcs.2025.104263","url":null,"abstract":"<div><div>Owing to its antioxidant capacity and pigmentation, Black barley (<em>Hordeum vulgare</em> L.) is a promising cereal for specialty malts and dark beer production. However, its low enzymatic activity during malting can reduce processing efficiency. In this study, we aimed to evaluate the malting performance of a domestic black barley cultivar using five germination treatments (M95–M115), corresponding to germination durations of 95–115 h. As coleoptile elongation increased with germination time, α- and β-amylase activities rose significantly, while malt yield, crude protein, and crude fat content declined. Scanning electron microscopy and amylopectin chain length distribution analyses revealed progressive starch degradation and a shift toward shorter chains. Treatment M105 achieved the best balance of fermentable sugars (maltose and oligosaccharides), high free amino nitrogen, and low bitterness. M115 yielded more ethanol due to higher enzymatic activity; however, its sugar profile was less favorable for brewing. Overall, coleoptile elongation correlated more strongly with malt and beer quality traits than germination time alone. These findings suggest that coleoptile elongation is a more reliable indicator for optimizing malting conditions in pigmented barley and support cultivar-specific approaches for specialty brewing.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104263"},"PeriodicalIF":3.7,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144989839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0