Grain Oil Science and Technology最新文献

{"title":"Empowering innovative strategies: Utilizing polymer-based nanotechnology for the prevention, control, and detection of aflatoxins, ochratoxins, and fusarium toxins in food systems","authors":"Sanduni Dabare ,&nbsp;Sisitha Rajapaksha ,&nbsp;Imalka Munaweera","doi":"10.1016/j.gaost.2025.03.004","DOIUrl":"10.1016/j.gaost.2025.03.004","url":null,"abstract":"<div><div>Mycotoxins, toxic secondary metabolites produced by fungus including <em>Aspergillus</em>, <em>Penicillium</em>, and <em>Fusarium</em>, pose considerable threats to food safety and human health worldwide. This review analyzes the main categories of mycotoxins—namely aflatoxins, ochratoxins, and fusarium toxins (zearalenone and fumonisins) —along with their health implications, sources of contamination, and environmental circumstances conducive to their production. The document highlights the pressing necessity for efficient management techniques and investigates the use of food polymer-based nanotechnology as an innovative solution. Biopolymeric nanoparticles produced from natural food materials exhibit notable antibacterial characteristics, biodegradability, and the ability to enhance mycotoxin detection and management. This review emphasizes the transformative capacity of nanotechnology based innovative strategies in improving mycotoxin control, providing insights into emerging research avenues and practical applications to bolster food safety systems and keyword co-occurrence analysis, limitations and future perspectives.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 4","pages":"Pages 318-334"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145435603","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}

{"title":"Grain matrix modification via superheated steam: Impacts on nutrients, flavor and storage driven processing adaptability","authors":"Jian Ye,&nbsp;Fang Wang,&nbsp;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":"2025-12-01","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}

{"title":"Fractional purification process and activity analysis of wheat calcium ion chelating peptides","authors":"Lai Wei,&nbsp;Fang Wang,&nbsp;Jiahui Tan,&nbsp;Xiyi Chen,&nbsp;Ziyan Zhang,&nbsp;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":"2025-12-01","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}

{"title":"Enhancement of bioactive compounds in flaxseed (Linum usitatissimum L.) oil through germination during roasting","authors":"Jiani Shang ,&nbsp;Xuping Zhang ,&nbsp;Jiekun Zhang ,&nbsp;Dan Huang ,&nbsp;Baijun Chu ,&nbsp;Yuan Gao ,&nbsp;Qi Li ,&nbsp;Xiangyu Wang ,&nbsp;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>^⁎ value of GFO, while the <em>L</em>^⁎ and <em>b</em>^⁎ 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> &gt; 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":"2025-12-01","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}

{"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 ,&nbsp;Yongkang Yang ,&nbsp;Wenli Zhang ,&nbsp;Huijie Zheng ,&nbsp;Xing Rong ,&nbsp;Xiangwei Zhu ,&nbsp;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 (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, <em>in vitro</em> 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 <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":"2025-12-01","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}

{"title":"Assessing the wheatgrass powder as a functional ingredient in steamed bread from the nutritional and techno-functional perspective","authors":"Muhammad Bilal ,&nbsp;Yisheng Du ,&nbsp;Dandan Li ,&nbsp;Runqiang Yang ,&nbsp;Chong Xie ,&nbsp;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":"2025-12-01","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}

{"title":"Hesperidin encapsulation in mung bean isolate protein-dextran conjugate-stabilized nanoemulsions: Preparation and characterization","authors":"Zixi Xue ,&nbsp;Xianrong Xiang ,&nbsp;Jiaying Tang ,&nbsp;Wen Qin ,&nbsp;Guohua Zhang ,&nbsp;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":"2025-12-01","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}

{"title":"Exploration of in vitro digestive, antioxidative, and anti-inflammatory benefits of yam (Dioscorea rhizoma) powder-enriched noodles","authors":"Feng Jia ,&nbsp;Zhihang Qiao ,&nbsp;Lei Zeng ,&nbsp;Zuchong Liu ,&nbsp;Haifeng Li ,&nbsp;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 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 (<em>P</em> &lt; 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 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.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 192-199"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","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}

{"title":"Starch biosynthesis and crop bioengineering","authors":"Andreas Blennow ,&nbsp;Kim Henrik Hebelstup ,&nbsp;Bent Larsen Petersen","doi":"10.1016/j.gaost.2025.04.003","DOIUrl":"10.1016/j.gaost.2025.04.003","url":null,"abstract":"<div><div>Starch is an essential commodity for humans and other animals. Future demands require qualitative and quantitative improvement by crop and post-harvest engineering that calls for comprehensive actions requiring increased fundamental knowledge on starch biosynthesis, development of advanced breeding strategies, efficient farming, and well-adapted and up scalable extraction protocols for diverse starch products. Recent staggering progress in molecular breeding techniques, especially genome editing, have enabled generation of higher starch yield and special functional qualities required to support such advancement. However, this necessitates fundamental biochemical and mechanistic understanding of starch biosynthesis and the variegated starch crop germplasms, all of which are closely linked to the relationships between starch molecular structures and functionality of various starch types as directed by the different capabilities of starch crop genotypes. We here review starch biosynthesis and its genetic foundation with a focus on increasing nutritional and health-promoting value of starch especially through bioengineering of the high amylose trait.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 235-245"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780837","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}

{"title":"Physicochemical properties and health benefits of resistant starch, resistant dextrin, and polydextrose: Similarities and differences","authors":"Ke Dong ,&nbsp;Caroline Perreau ,&nbsp;Clémentine Thabuis ,&nbsp;Shiyao Yu ,&nbsp;Jovin Hasjim","doi":"10.1016/j.gaost.2025.04.001","DOIUrl":"10.1016/j.gaost.2025.04.001","url":null,"abstract":"<div><div>This is a review on resistant starch (RS), resistant dextrin (RD), and polydextrose (PDX), focusing on their similarities and differences. RS refers to the starch (or a portion of) that cannot be digested in the small intestine, but can be partially fermented in the colon. The enzyme resistance of RS is mainly due to either its crystalline/granular structure or its interaction with other components. RD is produced by pyrodextrinization of starch, while PDX is produced by polycondensation of glucose and sorbitol. Both RD and PDX contain glycosidic linkages that are not digestible by the enzymes in the small intestine. RS is not soluble in water, whereas RD and PDX are soluble, mainly due to their molecular structures and other structural features. The major health benefits of RS, RD, and PDX are quite similar, including gut health, prebiotic effects, glycemic control, weight management, and prevention of cardiovascular disease. However, the efficacies can be different among them, for example, the degree and rate of gut fermentation. This review compares the definitions, functional properties, and health benefits of RS, RD, and PDX with the underlying mechanisms, which can be useful for their incorporation in food formulations to improve human health and wellness.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 221-234"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780836","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}