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

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

Deadline for manuscript submissions: 15 October 2025 | Viewed by 1037

Special Issue Editor

Dr. Iwona Kowalska

E-Mail Website
Guest Editor
Department of Phytochemistry, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
Interests: natural products; biological activity; phenolic compounds; wheat

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

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

  • cereal grains
  • bioactive compounds
  • cereal products
  • nutritional value
  • processing technology

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Published Papers (2 papers)

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Research

13 pages, 2261 KiB  
Article
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
Viewed by 334
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 [...] Read more.
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 KiB  
Article
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 389
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 [...] Read more.
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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