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Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals

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

Deadline for manuscript submissions: closed (15 April 2026) | Viewed by 11361

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Dr. Iwona Kowalska

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Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, Czartoryskich 8, 24-100 Pulawy, Poland
Interests: natural products; biological activity; phenolic compounds; wheat; grain

Special Issue Information

Dear Colleagues,

Cereals are the most widely cultivated group of plants in the world, and the products processed from cereals are the basis of human and livestock nutrition. Cereal grains have been a staple food since time immemorial, hence the great variety of breads, cereal preparations, and dishes based on traditional and modern technologies. Cereal products are a very heterogeneous group and, therefore, characterised by great composition and nutritional value diversity. The processing of cereal grains results in cereal products rich in many valuable components necessary for the functioning of our body. The degree of grain processing is important for the value of cereal products. We distinguish between whole grain cereal products and refined/processed cereal products depending on the technological processing. It is beneficial to replace highly processed cereal products (white bread, pasta, wheat flour) with low-processed cereal products (whole grains) devoid of unnecessary additives and richer in bioactive components, with beneficial effects on the body. Cereal grains are a rich source of bioactive substances (dietary fibre, phytoestrogens, phytosterols, and phenolic compounds, including phenolic acids and alkylresorcinols). The content of bioactive components in cereal grains is a varietal trait, genetically determined but modified to varying degrees by habitat conditions and agrotechnical factors.

Dr. Iwona Kowalska
Guest Editor

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Keywords

cereal grains
bioactive compounds
cereal products
nutritional value
processing technology

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Published Papers (6 papers)

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Research

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19 pages, 1105 KB

Open AccessArticle

Ultrasound and Enzyme-Assisted Development of Advanced Ingredients from Rowanberry (Sorbus aucuparia L.) Pomace and Its Application in Bread

by Simona Ražanaitė, Laura Jūrienė, Rita Kazernavičiūtė, Michail Syrpas and Petras Rimantas Venskutonis

Foods 2026, 15(9), 1494; https://doi.org/10.3390/foods15091494 - 24 Apr 2026

Viewed by 246

Abstract

Novel ingredients from rowanberry pomace were developed for French-type bread applications via supercritical CO₂ extraction and the enzymatic and ultrasound treatment of the defatted residue (DFR), which contained 6.367% of proteins, 8.36% of soluble, and 43.04% insoluble fiber. Proteolytic enzymes from Bacillus licheniformis and Aspergillus oryzae, and cellulolytic enzyme mixtures Viscozyme L and Celuclast, were used to increase the soluble fraction. Treating DFR with enzymes generated significant amounts of soluble substances containing oligosaccharides, fructose, and glucose, with Viscozyme L being more effective than proteases. Tri-, and tetrapeptides, chlorogenic acids, and dihydroxy coumarins were also present in the soluble extracts of fermented DFR. The antioxidant characteristics of treated DFR were evaluated by the in vitro assays. Substitution of >5% of wheat flour with untreated DFR significantly reduced bread volume and crumb porosity; however, these adverse effects were mitigated by using fermented DFR. The highest bread volume (1845 cm³) and porosity (78.38%) were observed in bread containing 5% pomace that underwent enzymatic hydrolysis and ultrasound treatment. The substitution of flour with DFR significantly increased the antioxidant characteristics of bread samples and the substances generated during the in vitro digestion. It may be concluded that rowanberry pomace ingredients may improve bread nutritional quality and assist in the sustainable use of fruit processing by-products. Full article

(This article belongs to the Special Issue Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals)

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24 pages, 1531 KB

Open AccessArticle

Protein Fortification of Millet-Based Gluten-Free Snacks Designed for 3D Printing

by Jovana Simeunović, Jelena Miljanić, Bojana Kokić, Lidija Perović, Jelena Jovančević, Jovana Glušac and Jovana Kojić

Foods 2025, 14(24), 4308; https://doi.org/10.3390/foods14244308 - 14 Dec 2025

Cited by 1 | Viewed by 951

Abstract

The global trend in gluten-free snack innovation involves using naturally gluten-free grains as a nutrient-rich foundation, enriching formulations with multifunctional plant and microbial proteins, and optimizing ingredient interactions to balance nutritional demands with structural integrity. The study demonstrates that blending proso millet flour with yeast-derived and almond (50:50 ratio) proteins effectively produces a protein- and fiber-rich gluten-free dough suitable for 3D printing, without the need for synthetic additives. This approach aligns with the growing demand for clean-label, sustainable protein sources that enable the creation of healthy, stable, and appealing ready-to-eat snacks. The enriched dough demonstrated superior rheological behavior, characterized by a dominant elastic modulus (G′ > G″), enabling smooth extrusion and stable shape retention. Nutritional analysis revealed an increase in protein (28.16 vs. 13.26 g/100 g DB) and dietary fiber (12.17 vs. 6.22 g/100 g DB) compared to the control. The amino acid profile improved significantly, with 48% more essential amino acids and a 63% increase in non-essential amino acids. Dimensional accuracy improved, and post-processing deformation was reduced, confirming enhanced structural integrity. Texture analysis showed no significant increase in hardness, maintaining a desirable texture profile despite higher protein content. Sensory evaluation confirmed greater acceptance of the enriched snack, especially in terms of flavor, aroma, and smell, while preliminary cost assessment indicated that, despite higher ingredient costs, the enriched formulation remains economically feasible. Additional optimization of protein concentration and processing conditions could enhance the overall functionality even further. Full article

(This article belongs to the Special Issue Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals)

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21 pages, 736 KB

Open AccessArticle

The Effects of a Cultivar and Silicon Treatments on Grain Parameters and Bioactive Compound Content in Organic Spring Wheat

by Iwona Kowalska, Mariusz Kowalczyk, Jarosław Mołdoch, Sylwia Pawelec, Paweł Radzikowski and Beata Feledyn-Szewczyk

Foods 2025, 14(14), 2406; https://doi.org/10.3390/foods14142406 - 8 Jul 2025

Cited by 2 | Viewed by 908

Abstract

To address the need for improved nutritional value of organically grown wheat, this study investigated the impact of silicon treatments (AdeSil, ZumSil) on yield, health status, and bioactive compound content in spring wheat cultivars. The 2019–2020 research evaluated different application variants: seed dressing, foliar sprays, and their combinations. Comprehensive seed dressing combined with two foliar treatments, (variant B) and two foliar treatments (variant C), significantly increased yield (by an average of 8.9% and 7.6% vs. control, respectively). These variants beneficially affected fungal disease resistance mainly in the stressful 2019; in optimal 2020, they showed no clear advantage over the control, which performed similarly or better. Seed dressing (variant D) increased total phenolic acids (PAs) content and antioxidant activity, with the spelt cv. Wirtas exhibiting the highest levels. Silicon treatments modified alkylresorcinols (ARs) content, but effects depended on the year, cultivar, and application variant, not always exceeding the control. Silicon treatments, especially when applied in combination (seed dressing and foliar application), can improve spring wheat yield and favorably modify PAs content, enhancing grain nutritional value. However, the plant response regarding health status and ARs content is strongly conditioned by cultivar specificity and the prevailing environmental conditions of the growing year. Full article

(This article belongs to the Special Issue Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals)

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13 pages, 2261 KB

Open AccessArticle

Influence of Thermal Processing on In Vitro Starch Digestibility in Cereal-Based Infant Foods

by Marianela D. Rodríguez, Nicolás F. Bongianino, Alberto E. León and Mariela C. Bustos

Foods 2025, 14(8), 1367; https://doi.org/10.3390/foods14081367 - 16 Apr 2025

Cited by 3 | Viewed by 3957

Abstract

Early-life nutrition is crucial for healthy infant development. This study explored the effects of high-temperature (30 min, 121 °C) and high-humidity treatments on the starch properties and digestibility of infant purees made from wheat, rice, and maize. Purees were prepared using whole grains (WGs), whole grain flours (WGFs), and flour suspensions (FSs) subjected to thermal treatment. Untreated whole grain samples from each cereal served as controls. Samples were analyzed for microstructure, thermal properties, viscosity, and starch digestibility. Microstructural analysis revealed partial to complete loss of amyloplast birefringence, particularly in FS. The thermal treatment reduced peak viscosity in WGs, WGFs, and FSs. Also, the flour suspensions showed lower thermal stability and a phytic acid content reduction of 30%. In vitro digestion revealed a significant reduction in total hydrolyzed starch (THS) in wheat- (27.8 g/100 g starch) and maize- (11.3 g/100 g starch) WG purees compared to controls. In contrast, WGF purees showed significant increases in THS: 29% (wheat), 70% (rice), and 92% (maize). FS purees also showed significant increases in THS (57.4, 39.3, and 45.4 g/100 g starch for wheat, rice, and maize, respectively), alongside a decrease in resistant starch. In conclusion, thermal treatment modulates starch digestibility and viscosity properties in a cereal-dependent manner, offering a potential approach to optimize infant nutrition. Full article

(This article belongs to the Special Issue Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals)

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21 pages, 1324 KB

Open AccessArticle

Characteristics of Wheat Noodle “Kitanokaori” Using Weakly Acidic Hard Water in Terms of Functional Qualities, Such as Inhibiting Postprandial Abrupt Increase in Blood Glucose

by Sumiko Nakamura and Ken’ichi Ohtsubo

Foods 2025, 14(6), 1044; https://doi.org/10.3390/foods14061044 - 19 Mar 2025

Viewed by 1846

Abstract

Type 2 diabetes and osteoporosis are very serious diseases all over the world. We prepared noodles from ‘Kitanokaori’ (newly developed wheat) (KITs) using weakly acidic hard water, which showed a higher amount of resistant starch (9.0-fold) and calcium (2.7-fold) than noodles from Sanukinoyume (premium wheat) (SANs) using purified water. Furthermore, aged mice, which were fed a diet of KIT using weakly acidic hard water for eight weeks, showed lower postprandial blood glucose levels (BGLs) at 30 min after consumption than mice fed a control diet (SAN using purified water) (p < 0.05). Therefore, KIT seems promising in terms of health promotion through food. Additionally, the whiteness (WB) and brightness (L*) of wheat noodles using weakly acidic hard water showed higher values than ones using purified water. The texture of KIT using weakly acidic hard water showed few textural differences from noodles using purified water. The KIT using weakly acidic hard water would be acceptable in terms of palatability and bio-functionality in terms of delaying digestion. Full article

(This article belongs to the Special Issue Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals)

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Review

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25 pages, 1529 KB

Open AccessReview

From Nutrition to Energy: Evaluating the Role of Rye (Secale cereale L.) Grain in Sustainable Food Systems and Biofuel Applications

by Adam Kleofas Berbeć and Marta Wyzińska

Foods 2025, 14(11), 1971; https://doi.org/10.3390/foods14111971 - 1 Jun 2025

Cited by 6 | Viewed by 2494

Abstract

Rye (Secale cereale L.), a cereal with valuable agronomic and nutritional benefits, contributes to sustainable agriculture, especially in areas where more demanding crops cannot be cultivated due to the poor agronomic value of soil. This review explores rye grain quality optimization strategies through production techniques. The quality and yield of grain are under the significant impact of agronomic factors, such as variety selection, crop rotation, soil tillage, fertilization, sowing practices, chemical protection, and harvest timing. It is also under the strong influence of the chosen farm’s management strategy, like organic or conventional farming system. This review emphasizes its diverse potential utilization routes, and the importance of bioactive compounds, dietary fibers, phenolic acids, phytoestrogens, and benzoxazinoids that enhance its value as a functional food. Cereal grain with quality issues cannot be used as food for humans, however, it can still be utilized alternatively as a renewable biofuel. This review showed rye grain to have a potential to contribute to sustainable agriculture and at the same time build farms’ resilience through possible alternative utilization strategies. It can serve as both a food source and a sustainable biofuel, offering a dual-purpose solution within the circular bioeconomy. Full article

(This article belongs to the Special Issue Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals)

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