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Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and...
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Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties

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

Deadline for manuscript submissions: 31 January 2025 | Viewed by 7188

Special Issue Editors

Dr. Ernandes Rodrigues de Alencar

E-Mail Website
Guest Editor
Department of Agricultural Engineering, Universidade Federal de Vicosa, Vicosa 36570-900, Brazil
Interests: grain storage; fungi control; grain quality; non-thermal treatments; ozonation; mycotoxin degradation
Dr. Livia De Lacerda De Oliveira

E-Mail Website
Guest Editor
Department of Nutrition, Faculty of Health Sciences, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
Interests: food science and technology; product development; food analysis; sensory evaluation
Dr. Leda R. A. Faroni

E-Mail Website
Guest Editor
Department of Agricultural Engineering, Universidade Federal de Vicosa, Vicosa 36570-900, Brazil
Interests: grain storage; insect control; grain quality; non-thermal treatments; ozonation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal grains, such as corn, rice, and wheat, are distinguished for being outstanding sources of dietary energy and protein. These grains play a crucial role in human nutrition, either consumed directly or used as derivatives. Cereal products are also utilized as food ingredients. Maintaining the quality of cereals throughout the production chain is essential to ensure food safety, particularly in terms of contamination by microorganisms and their toxins. Cereal grains and their products are highly susceptible to pest attacks, including insects and fungi, during storage, where both quantitative and qualitative losses can occur. Concerning quality loss during cereal grain storage, notable issues include changes in nutritional value, sensory properties, and contamination by mycotoxins, such as aflatoxins and ochratoxin A. In this context, it is imperative to develop techniques that help maintain the quality and safety of cereals and cereal products. Recognizing the importance of preserving the quality of stored cereals and cereal products, from both nutritional and sensory perspectives, this Special Issue of Foods will focus on this area of research, focusing on, but not limited to, the following topics:

  1. Innovative Storage and Preservation Methods for Enhancing the Shelf Life of Cereal Grains: This topic will explore cutting-edge techniques and technologies designed to extend the shelf life of cereal grains and products, focusing on methods that prevent spoilage, maintain nutritional value, and ensure safety from farm to table.
  2. The Role of Packaging in the Safety and Sensory Quality of Cereal Products: Discussion on the latest advancements in packaging materials and designs that help preserve the safety, freshness, and sensory qualities of cereal products, including the use of smart packaging to monitor product quality.
  • Assessment and Management of Mycotoxin Contamination in Cereals: Focus on detecting, quantifying, and controlling mycotoxins in cereal grains, with an emphasis on innovative strategies for preventing contamination by fungi during storage and preserving the safety and quality of the food supply.
  1. Nutritional Enhancements and Fortification of Cereal Products: This topic will cover strategies and processes for improving the nutritional profile of cereals, such as biofortification, the addition of vitamins and minerals, and the development of functional cereals aimed at addressing specific health concerns.
  2. Sensory Evaluation and Consumer Acceptance of Cereal Products: Investigation into how storage and processing affect the sensory attributes (taste, texture, aroma, and appearance) of cereal products, and how these changes impact consumer preferences and acceptance, including studies on new cereal-based product development that meets consumer demands for both sensory quality and nutritional benefits.

Dr. Ernandes Rodrigues de Alencar
Dr. Livia De Lacerda De Oliveira
Dr. Leda R. A. Faroni
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

  • corn
  • wheat
  • rice
  • sorghum
  • grain preservation
  • innovative conservation methods
  • food packaging
  • sensory evaluation
  • fortification of cereal products

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Published Papers (5 papers)

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Research

16 pages, 9025 KiB  
Article
Ozonation of Popcorn Kernels: Saturation Kinetics at Different Specific Flow Rates, Control of Aspergillus flavus Infection, and Grain Quality Analysis
by Marcus Vinícius Assis Silva, Lêda Rita D’Antonino Faroni, Ernandes Rodrigues de Alencar, José Marcelo Soriano Viana, Eugénio da Piedade Edmundo Sitoe, Davi Vittorazzi Salvador, Vivaldo Mason Filho and Carollayne Gonçalves Magalhães
Foods 2024, 13(20), 3301; https://doi.org/10.3390/foods13203301 - 17 Oct 2024
Viewed by 829
Abstract
Ozone gas (O3) is a promising alternative for fungal inactivation in agricultural commodities. This study aimed to (i) investigate the influence of airflow on the saturation of popcorn kernels with ozone gas, (ii) evaluate its effectiveness in controlling Aspergillus flavus, [...] Read more.
Ozone gas (O3) is a promising alternative for fungal inactivation in agricultural commodities. This study aimed to (i) investigate the influence of airflow on the saturation of popcorn kernels with ozone gas, (ii) evaluate its effectiveness in controlling Aspergillus flavus, and (iii) analyze the quality of ozonated grains. Samples of 3.0 kg of kernels were exposed to oxygen (control) or ozone at specific flow rates of 0.15 or 1.00 m3 min−1 t−1, with an input ozone concentration of 16.0 mg L−1 for 0, 6, 12, 24, 36, or 48 h. Quality parameters assessed included expansion volume, water content, electrical conductivity, and color. At 0.15 m3 min−1 t−1, ozone consumption and saturation time were lower, with an 80% reduction in A. flavus infection after 6 h. This flow rate did not affect grain expansion or water content. Conversely, at 1.0 m3 min−1 t−1, reductions in water content and expansion were observed with extended exposure. Electrical conductivity increased in both treatments, more significantly at the lower flow rate. In conclusion, ozonation at 0.15 m3 min−1 t−1 effectively inactivated A. flavus without compromising grain quality. Full article
(This article belongs to the Special Issue Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties)
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15 pages, 5069 KiB  
Article
Changes in Quality Characteristics and Metabolite Composition of Low-Temperature and Nitrogen-Modified Atmosphere in Indica Rice during Storage
by Yanan Zhao, Yanfei Li, Zhigang Gong, Xuguang Liu, Haoxin Lv and Yan Zhao
Foods 2024, 13(18), 2968; https://doi.org/10.3390/foods13182968 - 19 Sep 2024
Cited by 1 | Viewed by 712
Abstract
A low temperature (LT) is used to delay grain deterioration effectively. In practical applications, a nitrogen-modified atmosphere (N2) is also an effective way of preventing grain pests and delaying grain deterioration. However, there are few studies on grain quality changes using [...] Read more.
A low temperature (LT) is used to delay grain deterioration effectively. In practical applications, a nitrogen-modified atmosphere (N2) is also an effective way of preventing grain pests and delaying grain deterioration. However, there are few studies on grain quality changes using a combination treatment of an LT and N2 during storage. In this study, the storage quality, processing characteristics, and metabolites of rice under conventional storage (CS), LT (20 °C), N2 (95%), and LT+N2 treatments were analyzed for 180 days, under a controlled humidity of 65% ± 2%. The results showed that compared to the CS, LT, and N2 treatments, the LT+N2 treatment had the best effect in retarding the increase in MDA and electrical conductivity and deferring the decrease in CAT activity. In addition, the LT+N2 treatment maintained the color of the rice better and sustained a better processing quality. Non-targeted metabolomics analysis further confirmed that the LT+N2 treatment maintained the vigor of the rice and retarded its spoilage by activating the metabolisms of amino acids, carbohydrates, and flavonoids. These results suggest a favorable practice for preventing storage deterioration and increasing the processing quality for rice storage. They provided new insights into the mechanisms of rice quality changes using the combination treatment of an LT and N2. Full article
(This article belongs to the Special Issue Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties)
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16 pages, 4625 KiB  
Article
Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread
by Celeste Verbeke, Els Debonne, Stien Versele, Filip Van Bockstaele and Mia Eeckhout
Foods 2024, 13(16), 2582; https://doi.org/10.3390/foods13162582 - 18 Aug 2024
Viewed by 2079
Abstract
Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, [...] Read more.
Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, alveograph, pasting, and proofing) and baking trials. Substituting flour with fiber at 1%, 5%, or 10% increased water absorption and affected dough development, stability, and extensibility, particularly at high fiber concentrations. Pasting properties showed varying gelatinization behaviors influenced by fiber type and concentration. Principal component analysis (PCA) highlighted the clustering of dough and bread characteristics based on fiber concentration and type. At low fiber concentrations (up to 5% of flour replacement), negative effects were minimal, suggesting no need for comprehensive compositional analysis. However, high fiber concentrations (10%) introduced significant variability and complexity in dough properties. New farinographic parameters (FU4, FU6, FU8, FU10, and FU12) improved the explanatory power of PCA, enhancing the understanding of fiber-rich dough dynamics. The significant alterations in moisture content and texture underscore the intricate relationship between type of fiber, concentration, and dough functionality. Optimizing rheological parameters for fiber-enriched flour is crucial for adapting the bread-making process to produce high-quality bread with desired characteristics and enhanced nutritional benefits. Full article
(This article belongs to the Special Issue Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties)
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13 pages, 927 KiB  
Article
Effects of Genotype and Growing Year on the Nutritional Composition and Pasting Properties of Glabrous Canary Seed (Phalaris canariensis L.) Groat Flours
by Lovemore Nkhata Malunga, Sijo Joseph Thandapilly, Pierre J. Hucl and Nancy Ames
Foods 2024, 13(11), 1786; https://doi.org/10.3390/foods13111786 - 6 Jun 2024
Viewed by 1000
Abstract
Canary seed flour is a new food ingredient that the United States Food and Drug Administration (FDA) and Health Canada recently granted Generally Regarded as Safe (GRAS) status. Stability in nutritional composition and functional properties is an essential characteristic of food ingredients for [...] Read more.
Canary seed flour is a new food ingredient that the United States Food and Drug Administration (FDA) and Health Canada recently granted Generally Regarded as Safe (GRAS) status. Stability in nutritional composition and functional properties is an essential characteristic of food ingredients for consistency in nutritional quality and performance in processing. This work assessed the effect of genotypic and environmental variation on the nutritional (protein, starch, amylose, oil, dietary fiber, minerals and fat-soluble vitamins) and pasting (as measured in viscosity (peak, trough, breakdown, final, and setback), peak time, and pasting temperatures) properties of Canary seed. The samples included four Canary seed varieties grown in randomized complete block design experiments at one location for two growing seasons. In general, the nutritional composition of Canary seed flour was not affected by genotype, growing year, and their interaction except for starch content, which was significantly affected by the growing year (p < 0.0001), and iron content, which was affected by genotypic variation (p < 0.0001). The pasting properties of Canary seed flour were significantly (p < 0.001) affected by both genotypic and growing year variation but not their interaction. Our results suggest that the food industry should measure starch and iron content prior to processing to ensure consistency in nutritional labeling. Also, for those applications where starch pasting properties are essential, the manufacturer should consider measuring the RVA pasting viscosities for every batch of raw material. The results have provided the baseline knowledge of which nutritional or functional properties of Canary seed flour can be improved through breeding and agronomy programs to ensure the reliability of Canary seed as an ingredient. Full article
(This article belongs to the Special Issue Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties)
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19 pages, 11587 KiB  
Article
Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures
by Alexandra Uivarasan, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula, Anca Mihaly Cozmuta and Leonard Mihaly Cozmuta
Foods 2024, 13(11), 1592; https://doi.org/10.3390/foods13111592 - 21 May 2024
Viewed by 1513
Abstract
The study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher concentrations of proteins, lipids, [...] Read more.
The study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher concentrations of proteins, lipids, total minerals, crude fiber, total polyphenols, proanthocyanidins and flavonoids than WRF. A higher amylose content in BRF than in WRF resulted in flour mixtures with slower starch digestion and a lower glycemic response depending on the BRF ratio added. Differences in the chemical composition of WRF and BRF led to improved composition of the flour mixtures depending on the BRF ratio. The presence of anthocyanidins and phenolic acids in higher concentrations in the BRF resulted in a red–blue color shift within the flour mixtures. The deconvoluted FTIR spectra showed a higher proportion of α-helixes in the amide I band of BRF proteins, indicating their tighter folding. An analysis of the FTIR spectra revealed a more compact starch structure in BRF than in WRF. By processing reflection spectra, nine optically active compound groups were distinguished in rice flour, the proportion in BRF being 83.02% higher than in WRF. Due to co-pigmentation, the bathochromic shift to higher wavelengths was expressed by the proanthocyanins and phenolic acids associated with the wavelengths 380 nm to 590 nm and at 695 nm. Anthocyanins, protein–tannin complexes, methylated anthocyanins and acylated anthocyanins, associated with wavelengths 619, 644 and 668 nm, exhibited a hypsochromic effect by shifting the wavelengths to lower values. This research represents a first step in the development of rice-based products with increased nutritional value and a lower glycemic index. Full article
(This article belongs to the Special Issue Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties)
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