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Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges:...
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Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II

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

Deadline for manuscript submissions: closed (25 October 2024) | Viewed by 7787

Special Issue Editor

Dr. Elsayed Abdelaal

E-Mail Website
Guest Editor
Agriculture and Agri-Food Canada, Guelph Research and Development Center, Guelph, ON, Canada
Interests: grain; functional foods; antioxidant compounds; functional food ingredient; grains in human health; carotenoids; anthocyanins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/7HCVWY9584) was a great success and gained the attention and interest of many scholars. I take the opportunity here to thank them for their contributions and support. As the topic continues to gain the attention of scholars and plays a pivotal role, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and be of benefit to the field.

Legumes and cereals are rich in proteins and widely consumed around the world. They constitute a valuable source of carbohydrates, proteins, vitamins, phytochemicals and bioactive compounds. Consumer demand for healthful products with beneficial impacts on human nutrition is growing. Increased production of legumes and cereals could meet consumers' needs and, at the same time, create tremendous beneficial effects for humans, such as improving gut microbiota. These beneficial effects have facilitated growing scientific interest in the role of legumes and cereal-enriched foods in the promotion of human health. This Special Issue focuses on original research and review papers at the interface between the physicochemical characterization and nutritional challenges of grain products and other aspects such as technical innovation.

Dr. Elsayed Abdelaal
Guest Editor

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Keywords

  • legumes
  • cereals
  • grain
  • phytochemicals
  • bioactive compounds
  • human nutrition
  • technical innovation

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Published Papers (6 papers)

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Research

Jump to: Review

12 pages, 2184 KiB  
Article
The Physicochemical Properties and Structure of Mung Bean Starch Fermented by Lactobacillus plantarum
by Zhen Huang, Yisi Li, Tian Guo, Li Xu, Jieyao Yuan, Zuyin Li and Cuiping Yi
Foods 2024, 13(21), 3409; https://doi.org/10.3390/foods13213409 - 26 Oct 2024
Viewed by 521
Abstract
Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by Lactobacillus plantarum has potential value for its green modification and quality improvement. The variations in characteristics, including gelation characteristics, starch chain, and the molecular order degree of [...] Read more.
Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by Lactobacillus plantarum has potential value for its green modification and quality improvement. The variations in characteristics, including gelation characteristics, starch chain, and the molecular order degree of mung bean starch fermented by different L. plantarum, were compared. The results show that in the gelation process, starch began to disintegrate at 65 °C, indicating a critical temperature for structural changes. Compared with the control group, although the effects of different L. plantarum sources on mung bean starch varied, notable improvements were observed in water absorption across all groups of fermented starch, along with reduced free water-soluble substances and enhanced anti-expansion ability. This led to the easier formation of gels with higher viscosity, primarily attributed to decreased crystallinity, increased short-chain amylopectin tendency, an elevated amylose content, and enhanced short-range order when microorganisms acted on the crystallization zone. In conclusion, although L. plantarum came from different sources, its action mode on mung bean starch was similar, which could enhance the gel structure. Full article
(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II)
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16 pages, 1939 KiB  
Article
Variations of Major Flavonoids, Nutritional Components, and Antioxidant Activities in Mung Beans (Vigna radiate L.) of Different Seed Weights
by Kebede Taye Desta, Yu-Mi Choi, Jungyoon Yi, Myoung-Jae Shin, Young-ah Jeon and Hyemyeong Yoon
Foods 2024, 13(21), 3387; https://doi.org/10.3390/foods13213387 - 24 Oct 2024
Viewed by 425
Abstract
This study examined the levels of major flavonoids, nutritional components, total secondary metabolite contents, and antioxidant activities in 136 mung bean accessions and statistically analyzed the effect of seed weight difference on each. Vitexin and isovitexin were detected in all the mung bean [...] Read more.
This study examined the levels of major flavonoids, nutritional components, total secondary metabolite contents, and antioxidant activities in 136 mung bean accessions and statistically analyzed the effect of seed weight difference on each. Vitexin and isovitexin were detected in all the mung bean accessions, with isovitexin being in a higher concentration regardless of seed weight difference. The contents of total protein and total starch were in the ranges of 22.01–28.96 and 32.62–49.03 g/100 g, respectively. Five fatty acids were detected by GC–FID analysis in all mung bean accessions, with linoleic acid being the most dominant (37.96–50.71 g/100 g). Total saponin content (TSC), total phenol content (TPC), DPPH• scavenging activity, ABTS•+ scavenging activity, and ferric reducing antioxidant power (FRAP) showed more than five-fold differences. Analysis of variance supported by multivariate analysis demonstrated that seed weight difference had a significant effect on total starch, all individual fatty acids except for stearic acid and oleic acid, TSC, and all antioxidant activities except for ABTS•+ scavenging activity. On the other hand, vitexin, isovitexin, total protein, total phenol, and total fatty acid contents remained unaffected by seed weight difference. Overall, this study showed the diversity of key flavonoids, nutritional components, total secondary metabolite contents, and antioxidant activities in mung bean genetic materials. Moreover, the study unveiled how seed weight affects the analyzed parameters in mung beans for the first time. These findings could maximize the use of mung beans in food industries and breeding programs as well as lead to more studies in metabolomics and genomics. Full article
(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II)
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14 pages, 3175 KiB  
Article
Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice (Oryza sativa)
by Juan Giustra Mogoginta, Takehiro Murai and George A. Annor
Foods 2024, 13(15), 2422; https://doi.org/10.3390/foods13152422 - 31 Jul 2024
Viewed by 780
Abstract
Indonesia is arguably a major player in worldwide rice production. Though white rice is the most predominantly cultivated, red, brown, and red rice are also very common. These types of rice are known to have different cooking properties that may be related to [...] Read more.
Indonesia is arguably a major player in worldwide rice production. Though white rice is the most predominantly cultivated, red, brown, and red rice are also very common. These types of rice are known to have different cooking properties that may be related to differences in their starch properties. Investigating the starch properties, especially the fine structure of their amylopectin, can help understand these differences. This study aims to investigate the starch characteristics of some Indonesian rice varieties by evaluating the starch granule morphology and size, molecular characteristics, amylopectin unit and internal chain profiles, and thermal properties. Starches were extracted from white rice (long grain (IR-64) and short grain (IR-42)), brown rice, red rice, and black rice cultivated in Java Island, Indonesia. IR-42 had the highest amylose content of 39.34% whilst the black rice had the least of 1.73%. The enthalpy of gelatinization and onset temperature of the gelatinization of starch granules were between 3.2 and 16.2 J/g and 60.1 to 73.8 °C, respectively. There were significant differences between the relative molar amounts of the internal chains of the samples. The two white rice and black rice had a significantly higher amount of A-chains, but a lower amount of B-chains and fingerprint B-chains (Bfp) than the brown and red rice. The average chain length (CL), short chain length (SCL), and external chain length (ECL) were significantly longer for the red rice and the black rice in comparison to both the white rice amylopectins. The long chain length (LCL) and internal chain length (ICL) of the sample amylopectins were similar. Rice starches were significantly different in the internal structure but not as much in their amylopectin unit chain profile. These results suggest the differences in their amylopectin clusters and building blocks. Full article
(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II)
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22 pages, 3862 KiB  
Article
Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout
by Loredana Plustea, Sylvestre Dossa, Christine Dragomir, Ileana Cocan, Monica Negrea, Diana Obistioiu, Mariana-Atena Poiana, Daniela Voica, Adina Berbecea and Ersilia Alexa
Foods 2024, 13(5), 656; https://doi.org/10.3390/foods13050656 - 21 Feb 2024
Cited by 2 | Viewed by 1273
Abstract
This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three [...] Read more.
This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products. Full article
(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II)
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Review

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14 pages, 1313 KiB  
Review
Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas
by El-Sayed M. Abdel-Aal
Foods 2024, 13(10), 1532; https://doi.org/10.3390/foods13101532 - 15 May 2024
Viewed by 2049
Abstract
Cereal grains and pulses are staple foods worldwide, being the primary supply of energy, protein, and fiber in human diets. The current practice of milling and fractionation yields large quantities of byproducts and waste, which are largely downgraded and end up as animal [...] Read more.
Cereal grains and pulses are staple foods worldwide, being the primary supply of energy, protein, and fiber in human diets. The current practice of milling and fractionation yields large quantities of byproducts and waste, which are largely downgraded and end up as animal feeds or fertilizers. This adversely affects food security and the environment, and definitely implies an urgent need for a sustainable grain processing system to rectify the current issues, particularly the management of waste and excessive use of water and energy. The current review intends to discuss the limitations and flaws of the existing practice of grain milling and fractionation, along with potential solutions to make it more sustainable, with an emphasis on wheat and peas as common fractionation crops. This review discusses a proposed sustainable grain processing system for the fractionation of wheat or peas into flour, protein, starch, and value-added components. The proposed system is a hybrid model that combines dry and wet fractionation processes in conjunction with the implementation of three principles, namely, integration, recycling, and upcycling, to improve component separation efficiency and value addition and minimize grain milling waste. The three principles are critical in making grain processing more efficient in terms of the management of waste and resources. Overall, this review provides potential solutions for how to make the grain processing system more sustainable. Full article
(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II)
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19 pages, 3922 KiB  
Review
Canola Seed Protein: Pretreatment, Extraction, Structure, Physicochemical and Functional Characteristics
by Huipeng Zhu, Lu Wang, Xiaoyu Li, John Shi, Martin Scanlon, Sophia Xue, Matthew Nosworthy and Nazanin Vafaei
Foods 2024, 13(9), 1357; https://doi.org/10.3390/foods13091357 - 28 Apr 2024
Cited by 2 | Viewed by 2028
Abstract
The rapid growth of the global population has led to an unprecedented demand for dietary protein. Canola seeds, being a widely utilized oil resource, generate substantial meal by-products following oil extraction. Fortunately, canola meals are rich in protein. In this present review, foremost [...] Read more.
The rapid growth of the global population has led to an unprecedented demand for dietary protein. Canola seeds, being a widely utilized oil resource, generate substantial meal by-products following oil extraction. Fortunately, canola meals are rich in protein. In this present review, foremost attention is directed towards summarizing the characteristics of canola seed and canola seed protein. Afterwards, points of discussion related to pretreatment include an introduction to pulsed electric field treatment (PEF), microwave treatment (MC), and ultrasound treatment (UL). Then, the extraction method is illustrated, including alkaline extraction, isoelectric precipitation, acid precipitation, micellization (salt extraction), and dry fractionation and tribo-electrostatic separation. Finally, the structural complexity, physicochemical properties, and functional capabilities of rapeseed seeds, as well as the profound impact of various applications of rapeseed proteins, are elaborated. Through a narrative review of recent research findings, this paper aims to enhance a comprehensive understanding of the potential of canola seed protein as a valuable nutritional supplement, highlighting the pivotal role played by various extraction methods. Additionally, it sheds light on the broad spectrum of applications where canola protein demonstrates its versatility and indispensability as a resource. Full article
(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II)
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