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New Insights into Legume and Cereal Innovations in Processing, Storage...
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New Insights into Legume and Cereal Innovations in Processing, Storage and Shelf Life

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

Deadline for manuscript submissions: 28 January 2025 | Viewed by 1102

Special Issue Editors

Dr. Davide De Angelis

E-Mail Website
Guest Editor
Section of Food Science and Technology, Department of Soil, Plant and Food Science, University of Bari, 70126 Bari, Italy
Interests: pulses; cereals; food chemistry; food analysis; food technology; dry fractionation; air classification; vegetable proteins; rheology; plant-based ingredients; new food product development
Special Issues, Collections and Topics in MDPI journals
Dr. Carmine Summo

E-Mail Website
Guest Editor
Section of Food Science and Technology, Department of Soil, Plant and Food Science, University of Bari, 70121 Bari, Italy
Interests: pulses; cereals; food technology; shelf life; food analysis; vegetable proteins; preserve food; canned products; meat alternative
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As global food demand continues to rise, legumes and cereals play a critical role in ensuring food security while guaranteeing nutritional quality. The aim of this Special Issue is to gather high-impact reviews and original research papers that study innovations in legume and cereal technology with a particular emphasis on, but not limited to, (i) novel processing methods that could improve nutritional value and physicochemical/technological properties (e.g., pulsed electric field, ultrasound, microwaves, high-pressure homogenization, and extrusion cooking); (ii) innovative approaches in food product development (e.g., protein extraction; meat, fish, and dairy alternatives; and fortified traditional foods like bakery products, snacks, and pasta); (iii) the evaluation and extension of the shelf life of cereal- and legume-based food products; and (iv) the recovery and valorisation of by-products and side streams originating from cereal and legume processing technologies. We strongly encourage contributions with interdisciplinary approaches, combining biotechnology, engineering, and food science to address the challenges in the legume and cereal sectors. These findings will offer valuable insights for scientists, industry professionals, and policymakers dedicated to enhancing the sustainability and efficiency of food systems. 

Dr. Davide De Angelis
Dr. Carmine Summo
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

  • legume technology
  • cereal science
  • shelf life
  • new food products development
  • protein extraction
  • technological innovations
  • food processing
  • food storage

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Published Papers (1 paper)

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Research

16 pages, 2982 KiB  
Article
Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates
by Alessio Cimini, Lorenzo Morgante and Mauro Moresi
Foods 2024, 13(16), 2505; https://doi.org/10.3390/foods13162505 - 9 Aug 2024
Viewed by 915
Abstract
Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell [...] Read more.
Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell and hard-to-cook phenomena. The pectin–cation–phytate hypothesis explains why soaking beans in sodium salts reduces cooking time by enhancing pectin solubility in water. Gradoli Purgatory beans (GPB), from Italy′s Latium region, were malted, reducing phytic acid by 32% and oligosaccharides by 63%. This study evaluated the hardness of cooked GPB seeds in various conditions, including decorticated or malted states, using a modified standard method. Cooking at 98 °C for 7–75 min on an induction hob with a water-to-seed ratio of 4 g/g was tested. Soaking was applied before cooking for conventional seeds only, followed by texture analysis. Conventional GPBs were adequately cooked if their cotyledons disintegrated upon pressing, requiring a force peak of 250 to 220 N and cooking times of 52 to 57 min. Malted, decorticated, and split GPBs cooked similarly to raw decorticated and split ones, with times of 32 and 25 min, respectively. Faster cooking was due to bean coat removal and splitting, not chemical changes. Sodium or potassium carbonate/bicarbonate at 1–2 g/L improved cooking efficiency, with 2 g/L of sodium carbonate reducing cooking time to 13 min. Higher concentrations caused non-uniform cooking. Cooking malted, decorticated, and split GPBs in sodium-carbonated water reduced greenhouse gas emissions from 561 to 368 g CO2e/kg, meeting the demand for eco-friendly and nutritionally enhanced plant protein sources. Full article
(This article belongs to the Special Issue New Insights into Legume and Cereal Innovations in Processing, Storage and Shelf Life)
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