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Comprehensive Control Measures for Loss of Grain Storage
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Comprehensive Control Measures for Loss of Grain Storage

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

Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 6858

Special Issue Editors

Dr. Ju Qiu

E-Mail Website
Guest Editor
Department of Nutrition and Health, China Agricultural University, Beijing, China
Interests: health effects of functional carbohydrates; health effects of phytochemicals; key processing technologies for maintaining functional factors and improving quality of whole grains; research and development and quality standardization of food for controlling sugar and lipids
Special Issues, Collections and Topics in MDPI journals
Dr. Yeming Chen

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
Interests: plant protein; peptides; oils; soybean; extract; food chemistry

Special Issue Information

Dear Colleagues,

Research on comprehensive control measures for loss of grain focuses on the processing of grain to avoid the waste of grain induced by lipid oxidation or microbial growth during storage. The deterioration of storage quality limits grain utilization, especially for the whole grain. There are many food processing techniques to protect the grains from quality deterioration, such as near-infrared, microwave, superheated steam, steaming, frying and other traditional processing treatments. Not only food safety and security but also the sensory and nutritional quality are affected by these treatments. An increasing number of studies have clarified their real effects. Meanwhile, the storage environment (temperature, humidity, packing) is also important to control the loss of grain together with the processing. All of the above will be covered in this Special Issue.

Dr. Ju Qiu
Dr. Yeming Chen
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

  • inhibition of lipid oxidation
  • shelf life
  • storage quality
  • starch staling

Published Papers (5 papers)

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Research

12 pages, 796 KiB  
Article
The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour
by Yaning Tian, Lan Ding, Yonghui Liu, Li Shi, Tong Wang, Xueqing Wang, Bin Dang, Linglei Li, Guoyuan Gou, Guiyun Wu, Fengzhong Wang and Lili Wang
Foods 2023, 12(16), 3099; https://doi.org/10.3390/foods12163099 - 18 Aug 2023
Cited by 1 | Viewed by 1360
Abstract
Preparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques. Differences in the particle size distribution of rice flour were investigated in order to assess [...] Read more.
Preparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques. Differences in the particle size distribution of rice flour were investigated in order to assess their impact on pasting, thermal, gel, starch digestibility, and crystalline structure using an X-ray diffractometer (XRD) and a Rapid Visco Analyzer (RVA) across in vitro digestibility experiments. The results showed that semi-dry-milled rice flour (SRF) and wet-milled rice flour (WRF) were similar in damaged starch content, crystalline structure, and gelatinization temperature. However, compared with dry-milled rice flour (DRF) and jet-milled rice flour (JRF), SRF had less damaged starch, a higher absorption enthalpy value, and a higher gelatinization temperature. For starch digestibility, the extended glycemic index (eGI) values of WRF (85.30) and SRF (89.97) were significantly lower than those of DRF (94.47) and JRF (99.27). In general, the physicochemical properties and starch digestibility of WRF and SRF were better than those of DRF and JRF. SRF retained the advantages of WRF while avoiding the high energy consumption, high water consumption, and microbial contamination disadvantages of WRF and was able to produce better rice flour-associated products. Full article
(This article belongs to the Special Issue Comprehensive Control Measures for Loss of Grain Storage)
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13 pages, 1388 KiB  
Article
Effect of Stir-Frying on Physicochemical and Functional Properties of Oat Protein Isolates
by Xia Wang, Yang Lei, Hamad Rafique, Liang Zou and Xinzhong Hu
Foods 2023, 12(14), 2670; https://doi.org/10.3390/foods12142670 - 11 Jul 2023
Cited by 2 | Viewed by 1213
Abstract
The heat treatment required for the deactivation of enzymes was carried out on crop species such as oats. Stir-frying, a frequently employed method for enzyme inactivation to preserve their desirable shelf life, can result in diminished nutritional value and protein degeneration. The mechanism [...] Read more.
The heat treatment required for the deactivation of enzymes was carried out on crop species such as oats. Stir-frying, a frequently employed method for enzyme inactivation to preserve their desirable shelf life, can result in diminished nutritional value and protein degeneration. The mechanism by which stir-frying affects the oat protein remains largely unknown. Therefore, this study aimed to investigate the physicochemical and functional properties of the extracted oat protein isolates (OPI) at different stir-frying durations (0, 10, 20, and 30 min) at a temperature of 230 °C. The findings of this study demonstrated that stir-frying led to a decrease in the content of amino acids (AA), potentially attributed to the involvement of certain amino acids in the Maillard reaction. As the time of stir-frying increased, the secondary structure of OPI underwent changes: specifically, β-turns transformed into β-sheets. The process of protein denaturation and redistribution of chemical bonds resulted in an increase in the disulfide bond content of OPI, leading to aggregation, large particle size, and reduced digestibility. However, the water retention properties, foaming properties, and emulsification properties of OPI showed improvement. These findings provide valuable insights for the controlled and precise processing of oats and highlight the potential of OPI as a functional food. Full article
(This article belongs to the Special Issue Comprehensive Control Measures for Loss of Grain Storage)
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15 pages, 2301 KiB  
Article
Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch
by Xiaojun Zhang, Ning Tang, Xin Jia, Donghui Geng and Yongqiang Cheng
Foods 2023, 12(13), 2513; https://doi.org/10.3390/foods12132513 - 28 Jun 2023
Cited by 1 | Viewed by 1067
Abstract
In the present study, the morphology, refined structure, thermal properties, and dynamic rheological, texture, and digestive properties of common vetch starch, a potential new type of legume starch, were systematically investigated, and compared with commercially available pea and mung bean starch. The results [...] Read more.
In the present study, the morphology, refined structure, thermal properties, and dynamic rheological, texture, and digestive properties of common vetch starch, a potential new type of legume starch, were systematically investigated, and compared with commercially available pea and mung bean starch. The results showed that the composition and chemical structure of common vetch starch were similar to the pea and mung bean starch. However, the amylose content (35.69), A-chain proportion (37.62), and relative crystallinity (34.16) of common vetch starch were higher, and the particle size and molecular weight (44,042 kDa) were larger. The value of pasting properties and enthalpy change (ΔH) of gelatinization of common vetch starch was lower and higher than mung bean and pea starch, respectively, and a lower swelling power and pasting index indicate that common vetch starch had higher hot-paste and cold-paste stability. In addition, common vetch starch gel exhibited good rheology, cohesiveness, and anti-digestive properties. These results provide new insights into the broader application of common vetch starch. Full article
(This article belongs to the Special Issue Comprehensive Control Measures for Loss of Grain Storage)
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16 pages, 2080 KiB  
Article
Further Interpretation of the Volatile, Microbial Community and Edible Quality of Fresh Fermented Rice Noodles with Different Selected Strains
by Aixia Wang, Songfeng Xie, Zengrun Xia, Fengzhong Wang and Litao Tong
Foods 2023, 12(5), 961; https://doi.org/10.3390/foods12050961 - 24 Feb 2023
Cited by 1 | Viewed by 1300
Abstract
Understanding bacteria and yeasts can reduce unpredictable changes in fresh fermented rice noodles (FFRN). The effects of selected strains (Limosilactobacillus fermentum, Lactoplantibacillus plantarum, Lactococcus lactis and Saccharomyces cerevisiae) on the edible quality, microbial community, and volatile component of FFRN [...] Read more.
Understanding bacteria and yeasts can reduce unpredictable changes in fresh fermented rice noodles (FFRN). The effects of selected strains (Limosilactobacillus fermentum, Lactoplantibacillus plantarum, Lactococcus lactis and Saccharomyces cerevisiae) on the edible quality, microbial community, and volatile component of FFRN were studied. The results indicated that the fermentation time could be shortened to 12 h when Limosilactobacillus fermentum, Lactoplantibacillus plantarum, and Lactococcus lactis were added, whereas it still required approximately 42 h after adding Saccharomyces cerevisiae. Only a steady bacterial composition was provided by adding Limosilactobacillus fermentum, Lactoplantibacillus plantarum, and Lactococcus lactis, and only a steady fungal composition was provided by adding Saccharomyces cerevisiae. Therefore, these microbial results indicated that the selected single strains cannot improve the safety of FFRN. However, the cooking loss was decreased from 3.11 ± 0.11 to 2.66 ± 0.13 and the hardness of FFRN was increased from 1186 ± 178 to 1980 ± 207 when it was fermented with single strains. Finally, a total of 42 volatile components were determined by Gas chromatography-ion Mobility Spectrometry and 8 aldehydes, 2 ketones, and 1 alcohol were added during the entire fermentation process. The main volatile components were different during fermentation depending on the added strain, and there was the greatest variety of volatiles in the group with added Saccharomyces cerevisiae. Full article
(This article belongs to the Special Issue Comprehensive Control Measures for Loss of Grain Storage)
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15 pages, 3008 KiB  
Article
Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat
by Zicong Guo, Lijuan Wang, Ruge Cao and Ju Qiu
Foods 2022, 11(24), 3989; https://doi.org/10.3390/foods11243989 - 09 Dec 2022
Viewed by 1371
Abstract
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in [...] Read more.
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in this study. The results showed a shorter optimum cooking time (FTBN of 7 min vs. DTBN of 17 min), higher hardness (8656.99 g vs. 5502.98 g), and less cooking loss (5.85% vs. 21.88%) of noodles treated by freezing rather than hot air drying, which corresponded to better sensory quality (an overall acceptance of 7.90 points vs. 5.20 points). These effects on FTBN were attributed to its higher ratio of bound water than DTBN based on the Low-Field Nuclear Magnetic Resonance results and more pores of internal structure in noodles based on the Scanning Electron Microscopy results. The uniform water distribution in FTBN promoted a higher recrystallization (relative crystallinity of FTBN 26.47% vs. DTBN 16.48%) and retrogradation (degree of retrogradation of FTBN 34.67% vs. DTBN 26.98%) of starch than DTBN, strengthening the stability of starch gel after noodle extrusion. FTBN also avoided the loss of flavonoids and retained better antioxidant capacity than DTBN. Therefore, frozen treatment is feasible to maintain the same quality as freshly extruded noodles made from whole Tartary buckwheat. It displays significant commercial potential for gluten-free noodle production to maximize the health benefit of the whole grain, as well as economic benefits since it also meets the sensory quality requirements of consumers. Full article
(This article belongs to the Special Issue Comprehensive Control Measures for Loss of Grain Storage)
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