Cereal: Chemistry and Green Processing Technology

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

Deadline for manuscript submissions: closed (1 February 2024) | Viewed by 2056

Special Issue Editors

Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, MG, Brazil
Interests: bioactive compounds; cereal; cereal chemistry; extruded; plant protein, sprouting
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
Interests: cereal; cereal chemistry; extruded; gluten free; plant protein; cold plasma

Special Issue Information

Dear Colleagues,

Cereals are the main raw materials in human food. Technological transformation processes are necessary to facilitate the consumption of these grains and ensure safe food. However, clean technologies, without the use of chemical reagents, are highlighted, including both traditional technologies such as conventional and thermoplastic extrusion, germination, fermentation and microwaves and emerging technologies such as cold plasma, ozone, high pressure, infrared, extraction by supercritical fluid, and ultrasound, among others. Attention must mainly be given to the composition, stability, bioavailability and bioaccessibility of nutrients so that the final product is safe for the consumer but meets sensory requirements. Emerging and nature-friendly technologies can perform satisfactorily in the decontamination of grains, preventing the development of deteriorating fungi or those that produce toxic metabolites, such as mycotoxins. In addition, these technologies can also be applied in biodegradable, oxo-biodegradable, active, and intelligent packaging, improving mechanical characteristics and favoring functional properties. Finally, technological processes without effluent generation or which minimize waste and wastewater present an innovation for cereal and pseudocereal products.

Prof. Dr. Marcio Schmiele
Prof. Dr. Maria Clerici
Guest Editors

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.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

 

Keywords

  • 3D printability
  • biodegradable packaging
  • biological processing
  • cold plasma
  • hot extrusion
  • food safety
  • high-pressure processing
  • mycotoxins
  • supercritical carbon dioxide
  • physical processing

Published Papers (2 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

13 pages, 1247 KiB  
Article
Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Flours Binary Blends
by Svitlana Nedviha and Joanna Harasym
Foods 2024, 13(4), 596; https://doi.org/10.3390/foods13040596 - 16 Feb 2024
Viewed by 520
Abstract
Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called “horchata de chufa,” it still offers a lot to research, being abundant in fat, starch, fiber and minerals and vitamins. To [...] Read more.
Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called “horchata de chufa,” it still offers a lot to research, being abundant in fat, starch, fiber and minerals and vitamins. To properly adjust this raw material to new purposes, the knowledge of crucial properties of the most basic blends like with soft wheat flour is needed. This article evaluates the techno-functional, viscometrical and bioactive characteristics of soft wheat:tiger nut blends of 5%, 10%, 15%, 20% and 25%. Granulometry, water-holding capacity (WHC), water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), hydrophilic/lipophilic index (HLI), color, pasting properties, total polyphenol content (TPC), antioxidant activity (DPPH), reducing sugars content and dough-rising capacity were assessed. The addition of tiger nut improved total polyphenol content of blends, however, It was observed that the addition of tiger nuts raised the total polyphenol content of the mixtures, but this was not statistically significant despite as much as 25% of tiger nuts. Oppositely, antioxidant activity was gradually improved with increasing tiger nut content. Pasting properties were impacted by tiger nut addition, lowering both pasting viscosity and trough viscosity, however, final viscosity was not particularly affected, being lowered by less than 15%. The highest water absorption was noted for 100% tiger nut both for WHC and WAC, however, WAI was the lowest for this sample. All the blends with tiger nut revealed improved dough-rising profile. Full article
(This article belongs to the Special Issue Cereal: Chemistry and Green Processing Technology)
Show Figures

Figure 1

18 pages, 4346 KiB  
Article
New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters
by Cristiane Teles Lima, Tatiane Monteiro dos Santos, Nathália de Andrade Neves, Alicia Lavado-Cruz, Luz Maria Paucar-Menacho, Maria Teresa Pedrosa Silva Clerici, Sílvia Letícia Rivero Meza and Marcio Schmiele
Foods 2023, 12(21), 3902; https://doi.org/10.3390/foods12213902 - 25 Oct 2023
Cited by 1 | Viewed by 983
Abstract
Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, especially for countries that do not [...] Read more.
Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, especially for countries that do not produce wheat, as it is easily adaptable and overgrows, making it economically viable. This study evaluated the nutritional content of γ-aminobutyric acid and bioactive compounds (total soluble phenolic compounds) and the physicochemical and technological properties of partially substituting maize flour (MF) with sprouted whole ryegrass flour (SR) in developing extrusion-cooked breakfast cereals. A completely randomized design with substitutions ranging from 0 to 20% of MF with SR was employed as the experimental strategy (p < 0.05). Partial incorporation of SR increased the content of γ-aminobutyric acid and total soluble phenolic compounds. Using sprouted grains can adversely affect the technological quality of extruded foods, mainly due to the activation of the amylolytic enzymes. Still, ryegrass, with its high dietary fiber and low lipid content, mitigates these negative effects. Consequently, breakfast cereals containing 4 and 8% SR exhibited better physicochemical properties when compared to SR12, SR16, SR20, and USR10, presenting reduced hardness and increased crispness, and were similar to SR0. These results are promising for ryegrass and suggest that combining the age-old sprouting process with extrusion can enhance the nutritional quality and bioactive compound content of cereal-based breakfast products while maintaining some technological parameters, especially crispiness, expansion index, water solubility index, and firmness, which are considered satisfactory. Full article
(This article belongs to the Special Issue Cereal: Chemistry and Green Processing Technology)
Show Figures

Figure 1

Back to TopTop