Grain Quality Characterization before and after Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 25 September 2024 | Viewed by 1814

Special Issue Editor


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Guest Editor
School of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: grain food; processing technology; plant protein; grain starch

Special Issue Information

Dear Colleagues,

The diet of the majority of the world’s population includes grain and its derivatives as the main source of calories and nutrients. Proper processing techniques are required to produce grain foods with desirable properties in terms of color, appearance and texture. Due to the influence of high temperature, light, pressure, time and other factors during milling, fermentation, extrusion, baking, cooking and brewing, it is necessary to evaluate the impact of processing on the quality properties of grain.

For this reason, this Special Issue of Foods, entitled “Grain Quality Characterization before and after Processing”, is dedicated to determining the effects of different processing conditions and processes on the quality of grain and the changes in the characterization and structure before and after processing via exploring the regulation mechanisms of grain quality during processing. The aim is to collect research on the quality properties of grain before and after processing to minimize the loss of nutrients and develop high-quality grain products.

Original research articles and reviews are welcome. We look forward to receiving your contributions.

Dr. Fengying Xie
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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Keywords

  • grain processing
  • quality change
  • characterization
  • processing technology
  • structure
  • nutrition
  • mechanism

Published Papers (2 papers)

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Editorial

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3 pages, 164 KiB  
Editorial
Grain Quality Characterization before and after Processing
by Yanhui Li, Yue Kong, Zenan Wu and Fengying Xie
Foods 2023, 12(20), 3728; https://doi.org/10.3390/foods12203728 - 11 Oct 2023
Cited by 1 | Viewed by 844
Abstract
Grains are an important part of a healthy diet, and provide most of the daily calories and nutrients [...] Full article
(This article belongs to the Special Issue Grain Quality Characterization before and after Processing)

Research

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13 pages, 3963 KiB  
Article
Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives
by Yue Kong, Xinhui Wang, Zenan Wu, Yanhui Li, Fu Xu and Fengying Xie
Foods 2023, 12(24), 4505; https://doi.org/10.3390/foods12244505 - 17 Dec 2023
Viewed by 777
Abstract
In this study, the structure of the anthocyanin fractions isolated from black rice (Oryza sativa L.) was modified by the enzyme catalysis method using caffeic acid as an acyl donor. At the same time, the effects of the acylation on the lipophilicity, [...] Read more.
In this study, the structure of the anthocyanin fractions isolated from black rice (Oryza sativa L.) was modified by the enzyme catalysis method using caffeic acid as an acyl donor. At the same time, the effects of the acylation on the lipophilicity, antioxidant activity, and stability of black rice anthocyanins were comprehensively evaluated. The structural analyses of acylated derivatives based on ultraviolet–visible spectroscopy, Fourier-transform infrared spectroscopy, ultra-high-performance liquid chromatography–high-resolution mass spectrometry, and thermogravimetric analysis revealed that caffeic acid was efficiently grafted onto the anthocyanins of black rice through an acylated reaction, while the acylation binding site was on glucoside. When the mass ratios of anthocyanins to caffeic acid were 1:1, the A319/AVis-max value of acylated anthocyanins reached 6.37. Meanwhile, the lipophilicity of acylated derivatives was enhanced. The antioxidant capacity (DPPH and FRAP) and stability (thermal, pH, and light stability) were significantly increased. Overall, the study results provide deeper insights into controlling anthocyanin homeostasis in food processing, broadening the application of colored grain products. Full article
(This article belongs to the Special Issue Grain Quality Characterization before and after Processing)
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