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Quality and Safety Analysis of Cereal and Cereal-Based Products: Recent...
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Quality and Safety Analysis of Cereal and Cereal-Based Products: Recent Advances and Future Trends

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

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 11387

Special Issue Editors

Dr. Zhanming Li

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Guest Editor
School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
Interests: food safety; food analysis and quality control; food hazardous control; chemometrics
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Huilin Liu

E-Mail Website
Guest Editor
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
Interests: food analysis; food biosensing; food nanotechnology; whole-cell biosensing; visualization technology; quality control; synthetic biology
Special Issues, Collections and Topics in MDPI journals
Dr. Hao Dong

E-Mail Website
Guest Editor
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, China
Interests: food authenticity analysis; food nanotechnology; food quality control
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The quality and safety of cereal and cereal-based products are becoming a worrying challenge in the health and nutrition fields. Potential chemical or microbiological hazards in cereal and cereal-based foods, such as mycotoxins, pesticide residues, adulterants, and many other contaminations, can lead to lower food quality and present a global challenge with potentially serious threats to food safety.

Recently, there have been innovative attempts to develop processing techniques for cereal and cereal-based foods to retain their nutritional properties and reduce the contaminations and anti-nutritional factors. In addition, with the advancement of non-destructive measurement techniques, as well as artificial intelligence and image processing, novel analytical methods are gradually becoming incredibly important for the quality and safety control of cereal and cereal-based products.

Aiming to improve the quality and safety of cereal and cereal-based products and enhance their functional properties, this Special Issue in Foods will highlight this field of study and subtopics that are also of interest, including, but not limited to, the following:

1) Controlling nutritional properties in cereal food products;

2) Contamination reduction in the processing and storage of cereal food products;

3) Assessment and control of anti-nutritional factors for cereal food processing;

4) Non-destructive measurement techniques for cereal food products;

5) Traceability and adulteration analysis for cereal food products;

6) Novel analytical approaches development for cereal food products;

7) Applications of image processing and machine learning for quality assessment and control of cereal food products.

Dr. Zhanming Li
Prof. Dr. Huilin Liu
Dr. Hao Dong
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

  • cereal
  • mycotoxin
  • adulterant
  • food analysis
  • authenticity
  • food quality
  • non-destructive measurement
  • image processing
  • chemometrics
  • machine learning

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Published Papers (5 papers)

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Research

16 pages, 11056 KiB  
Article
The Optimization of Assay Conditions and Characterization of the Succinic Semialdehyde Dehydrogenase Enzyme of Germinated Tartary Buckwheat
by Yuchan Yang, Jiashang Liu, Nan Li, Yu Guo, Hua Ye, Zhanming Li, Dongxu Wang and Yuanxin Guo
Foods 2024, 13(1), 17; https://doi.org/10.3390/foods13010017 - 20 Dec 2023
Cited by 1 | Viewed by 1323
Abstract
In this study, the conditions for optimizing the determination of succinic semialdehyde dehydrogenase (SSADH, EC 1.2.1.79) activity in germinated Tartary buckwheat were investigated. Based on a single-factor test, the effects of temperature, pH, and succinic semialdehyde (SSA) concentration on the enzyme activity of [...] Read more.
In this study, the conditions for optimizing the determination of succinic semialdehyde dehydrogenase (SSADH, EC 1.2.1.79) activity in germinated Tartary buckwheat were investigated. Based on a single-factor test, the effects of temperature, pH, and succinic semialdehyde (SSA) concentration on the enzyme activity of germinated buckwheat SSADH were investigated by using the response surface method, and optimal conditions were used to study the enzymatic properties of germinated buckwheat SSADH. The results revealed that the optimum conditions for determining SSADH enzyme activity are as follows: temperature—30.8 °C, pH—8.7, and SSA concentration—0.3 mmol/L. Under these conditions, SSADH enzyme activity was measured as 346 ± 9.61 nmol/min. Furthermore, the thermal stability of SSADH was found to be superior at 25 °C, and its pH stability remained comparable at pH levels of 7.6, 8.1, and 8.6 in germinated Tartary buckwheat samples; however, a decline in stability was observed at pH 9.1. Cu2+, Co2+, and Ni2+ exhibited an activating effect on SSADH activity in germinating Tartary buckwheat, with Cu2+ having the greatest influence (p < 0.05), which was 1.21 times higher than that of the control group. Zn2+, Mn2+, and Na+ inhibited SSADH activity in germinating Tartary buckwheat, with Zn2+ showing the strongest inhibitory effect (p < 0.05). On the other hand, the Km and Vmax of SSADH for SSA in germinated Tartary buckwheat were 0.24 mmol/L and 583.24 nmol/min. The Km and Vmax of SSADH for NAD+ in germinated Tartary buckwheat were 0.64 mmol/L and 454.55 nmol/min. Full article
(This article belongs to the Special Issue Quality and Safety Analysis of Cereal and Cereal-Based Products: Recent Advances and Future Trends)
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16 pages, 5358 KiB  
Article
Identification of Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn) and Common Buckwheat (Fagopyrum esculentum Moench) Using Gas Chromatography–Mass Spectroscopy-Based Untargeted Metabolomics
by Yuling Wu, Zhanming Li, Hui Zhu, Run Zi, Fang Xue and Yue Yu
Foods 2023, 12(13), 2578; https://doi.org/10.3390/foods12132578 - 1 Jul 2023
Cited by 9 | Viewed by 2350
Abstract
Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases. The content of flavonoids in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is higher than that in common buckwheat [...] Read more.
Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases. The content of flavonoids in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is higher than that in common buckwheat (Fagopyrum esculentum Moench). However, the processing process of Tartary buckwheat is complex, and the cost is high, which leads to the frequent phenomenon of common buckwheat counterfeiting and adulteration in Tartary buckwheat, which seriously damages the interests of consumers and disrupts the market order. In order to explore a new and simple identification method for Tartary buckwheat and common buckwheat, this article uses metabolomics technology based on GC-MS to identify Tartary buckwheat and common buckwheat. The results show that the PLS-DA model can identify Tartary buckwheat and common buckwheat, as well as Tartary buckwheat from different regions, without an over-fitting phenomenon. It was also found that ascorbate and aldarate metabolism was the main differential metabolic pathway between Tartary buckwheat and common buckwheat, as well as the amino acids biosynthesis pathway. This study provides a new attempt for the identification of Tartary buckwheat and common buckwheat for the quality control of related agricultural products. Full article
(This article belongs to the Special Issue Quality and Safety Analysis of Cereal and Cereal-Based Products: Recent Advances and Future Trends)
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12 pages, 1947 KiB  
Article
Variation in Wheat Quality and Starch Structure under Granary Conditions during Long-Term Storage
by Hao Hu, Mingming Qiu, Zhuzhu Qiu, Shipeng Li, Lintao Lan and Xingquan Liu
Foods 2023, 12(9), 1886; https://doi.org/10.3390/foods12091886 - 4 May 2023
Cited by 4 | Viewed by 2060
Abstract
As a globally distributed cereal, wheat is an essential part of the daily human dietary structure. Various changes in nutrient composition and starch structure can reflect the quality of wheat. In this study, we carried out a series of measurements to reveal the [...] Read more.
As a globally distributed cereal, wheat is an essential part of the daily human dietary structure. Various changes in nutrient composition and starch structure can reflect the quality of wheat. In this study, we carried out a series of measurements to reveal the levels of wheat quality during long-term storage. We found that the deterioration of wheat was apparent after two years of storage: (1) the content of fatty acid increased from 12.47% to 29.02%; (2) the malondialdehyde content increased to 37.46%; (3) the conductivity significantly increased from 35.71% to 46.79%; and (4) other indexes, such as the amylopectin content, peak viscosity, and disintegration rate, increased noticeably during storage. Moreover, SEM images revealed a certain degree of damage on the surface of starch granules, and an X-ray diffraction (XRD) analysis showed A-type crystalline starch of wheat. Additionally, FTIR spectra suggested that the ratio of amylose and amylopectin decreased with a decreasing content of amylose and increasing content of amylopectin. The ratio of amylose and amylopectin can lead to variations in wheat machining characteristics. Therefore, wheat should be kept at an average of 20 °C with safe water content for less than two years to maintain reasonable quality. Full article
(This article belongs to the Special Issue Quality and Safety Analysis of Cereal and Cereal-Based Products: Recent Advances and Future Trends)
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14 pages, 2710 KiB  
Article
NH2-MIL-125(Ti)/Reduced Graphene Oxide Enhanced Electrochemical Detection of Fenitrothion in Agricultural Products
by Zaixi Shu, Yue Zou, Xuyue Wu, Qi Zhang, Yafang Shen, Anhong Xiao, Shuo Duan, Fuwei Pi, Xiaodan Liu, Jiahua Wang and Huang Dai
Foods 2023, 12(7), 1534; https://doi.org/10.3390/foods12071534 - 4 Apr 2023
Cited by 11 | Viewed by 2474
Abstract
The abuse of organophosphate pesticides causes serious threats to human health, which threatens approximately 3 million people and leads to more than 2000 deaths each year. Therefore, it is necessary to determine the residue of fenitrothion (FT) in environmental and food samples. Herein, [...] Read more.
The abuse of organophosphate pesticides causes serious threats to human health, which threatens approximately 3 million people and leads to more than 2000 deaths each year. Therefore, it is necessary to determine the residue of fenitrothion (FT) in environmental and food samples. Herein, we developed a non-enzymatic electrochemical sensor with differential pulse voltammetry signal output to determine FT in model solutions and spiked samples. Delicately, the sensor was designed based on the fabrication of hydrothermally synthesized titanium-based metal-organic frameworks (MOFs) material (NH2-MIL-125(Ti))/reduced graphene oxide (RGO) (NH2-MIL-125(Ti)/RGO) nanocomposites for better target enrichment and electron transfer. The peak response of differential pulse voltammetry for FT under optimized conditions was linear in the range of 0.072–18 μM with the logarithm of concentrations, and the detection limit was 0.0338 μM. The fabricated sensor also demonstrated high stability and reproducibility. Moreover, it exhibited excellent sensing performances for FT in spiked agricultural products. The convenient fabrication method of NH2-MIL-125(Ti)/RGO opens up a new approach for the rational design of non-enzymatic detection methods for pesticides. Full article
(This article belongs to the Special Issue Quality and Safety Analysis of Cereal and Cereal-Based Products: Recent Advances and Future Trends)
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13 pages, 1777 KiB  
Article
Metagenomics of Virus Diversities in Solid-State Brewing Process of Traditional Chinese Vinegar
by Zhen Yu, Yan Ma, Yingfen Guan, Yuanyuan Zhu, Ke Wang, Yuqin Wang, Peng Liu, Juan Chen and Yongjian Yu
Foods 2022, 11(20), 3296; https://doi.org/10.3390/foods11203296 - 21 Oct 2022
Cited by 10 | Viewed by 1993
Abstract
Traditional Chinese vinegar offers an exceptional flavor and rich nutrients due to its unique solid-state fermentation process, which is a multiple microbial fermentation system including various bacteria, fungi and viruses. However, few studies on the virus diversities in traditional Chinese vinegar have been [...] Read more.
Traditional Chinese vinegar offers an exceptional flavor and rich nutrients due to its unique solid-state fermentation process, which is a multiple microbial fermentation system including various bacteria, fungi and viruses. However, few studies on the virus diversities in traditional Chinese vinegar have been reported. In this paper, using Zhenjiang aromatic vinegar as a model system, we systemically explored the viral communities in the solid-state brewing process of traditional Chinese vinegar using bacterial and viral metagenomes. Results showed that the viral diversity in vinegar Pei was extensive and the virus communities varied along with the fermentation process. In addition, there existed some interactions between viral and bacterial communities. Moreover, abundant antibiotic resistance genes were found in viromes, indicating that viruses might protect fermentation bacteria strains from the stress of antibiotics in the fermentation environment. Remarkably, we identified abundant auxiliary carbohydrate metabolic genes (including alcohol oxidases, the key enzymes for acetic acid synthesis) from viromes, implying that viruses might participate in the acetic acid synthesis progress of the host through auxiliary metabolic genes. Taken together, our results indicated the potential roles of viruses in the vinegar brewing process and provided a new perspective for studying the fermentation mechanisms of traditional Chinese vinegar. Full article
(This article belongs to the Special Issue Quality and Safety Analysis of Cereal and Cereal-Based Products: Recent Advances and Future Trends)
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