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Recent Research on Processing Technologies and Functional Properties of Cereals...
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Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 19 September 2025 | Viewed by 8604

Special Issue Editor

Prof. Dr. Lian-Xin Peng

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Interests: food processing; food nutrition; food quality; gut microbiota; food analysis; active ingredient

Special Issue Information

Dear Colleagues,

This Special Issue of Foods focuses on recent advancements in processing technologies and functional properties of cereals and legumes. As an important part of the diet structure worldwide, cereals and legumes play a crucial role in global nutrition and food security. The issue welcomes original research articles and reviews that explore innovative processing methods, novel applications, and enhanced functional properties of these important food groups. Topics may include but are not limited to: emerging technologies for cereals and legumes processing, improvement of nutritional profiles, development of new food products, bioactive compound extraction and utilization, and strategies to enhance digestibility and bioavailability. Studies investigating the impact of processing on sensory characteristics, shelf-life, and consumer acceptance are also encouraged. This collection aims to provide valuable insights into the latest developments in cereal and legume science, contributing to the advancement of sustainable and nutritious food systems.

Prof. Dr. Lian-Xin Peng
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

  • cereals and legumes
  • processing technologies
  • storage technologies
  • functional properties
  • nutritional enhancement
  • bioactive compounds
  • novel food products
  • sustainable food systems

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Published Papers (7 papers)

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Research

17 pages, 2552 KB  
Article
Effect of Shear and pH on Heat-Induced Changes in Faba Bean Proteins
by Rui Yu, Thom Huppertz and Todor Vasiljevic
Foods 2025, 14(16), 2906; https://doi.org/10.3390/foods14162906 - 21 Aug 2025
Viewed by 355
Abstract
Commercially relevant processing conditions, including protein concentration, pH and shearing and their impact on the solubility, heat stability, and secondary structure of faba bean proteins (FBPIs), were studied. Most of the examined properties, including protein solubility and heat stability, were due to the [...] Read more.
Commercially relevant processing conditions, including protein concentration, pH and shearing and their impact on the solubility, heat stability, and secondary structure of faba bean proteins (FBPIs), were studied. Most of the examined properties, including protein solubility and heat stability, were due to the simultaneous effects of pH and concentration. The shearing rate played a crucial role in determining the heat stability of FBPI during thermal processing through protein molecular activities, such as inter- and/or intramolecular force interactions. Under the heat treatment conditions (temperature of 95 °C and time of 30 min), the shearing rate of 1000 s−1 enhanced the heat stability, compared to 100 s−1. Meanwhile, concentration and pH shift contributed to the conformation of various protein structures of faba bean protein isolates. This study revealed that these structural changes involve the unfolding of the protein’s native tertiary structure, which likely exposes hydrophobic and sulfhydryl (–SH) groups, ultimately leading to protein aggregation. It also provided a comprehensive understanding of faba bean protein functionality by studying various interactions of FBPI proteins under thermal processing systems. Full article
(This article belongs to the Special Issue Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes)
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14 pages, 745 KB  
Article
Influence of Baromi-2 Rice Flour Particle Size on Gluten-Free Batter Rheology and Quality Characteristics of Deep-Fat Fried Chicken
by Dajeong Oh, Yi Ho Jeon and Youngjae Cho
Foods 2025, 14(16), 2836; https://doi.org/10.3390/foods14162836 - 15 Aug 2025
Viewed by 407
Abstract
With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2 rice flour on batter rheology and the quality [...] Read more.
With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2 rice flour on batter rheology and the quality attributes of deep-fat fried chicken. Baromi-2 is a rice variety specifically developed to meet the demands of the modern food processing industry, especially for applications requiring dry milling. Five particle sizes (60, 100, 120, 160, and 180 mesh) were evaluated on the basis of their physicochemical properties, including water-holding capacity (WHC), amylose content, and damaged starch levels. Batter consistency was assessed and frying performance was analyzed with regard to coating pickup, cooking loss, moisture content, crust color, and textural attributes. Results demonstrated that finer particle sizes (e.g., 180 mesh) exhibited high WHC and batter viscosity, resulting in reduced flowability and enhanced adhesion. These properties contributed to high coating pickup, improved moisture retention, and reduced cooking loss during frying. Fried chicken prepared with finer particles showed soft textures, great cohesiveness, and light crust colors with high lightness (L*) and reduced redness (a*) and yellowness (b*), producing a visually appealing product. By contrast, larger particle sizes (e.g., 60 mesh) resulted in low viscosity, uneven coatings, and high cooking loss. This study highlights the critical role of rice flour particle size in optimizing batter functionality and improving the quality of fried foods. Furthermore, these findings suggest the potential to bridge the gap between consumer demand for healthier fried foods and the food industry’s demands. Full article
(This article belongs to the Special Issue Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes)
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20 pages, 10909 KB  
Article
Preparation Optimization and Antioxidant Properties of the β-Glucan and Ferulic Acid/Quercetin Complex from Highland Barley (Hordeum vulgare var. nudum)
by Yuanhang Ren, Yanting Yang, Mi Jiang, Wentao Gu, Yanan Cao, Liang Zou and Lianxin Peng
Foods 2025, 14(15), 2712; https://doi.org/10.3390/foods14152712 - 1 Aug 2025
Viewed by 417
Abstract
Polysaccharides and phenols are commonly co-localized in various plant-derived foods, including highland barley (Hordeum vulgare L. var. nudum Hook. f.). The interactions between these compounds can influence multiple characteristics of food products, including their physicochemical properties and functional performance, such as bioavailability, [...] Read more.
Polysaccharides and phenols are commonly co-localized in various plant-derived foods, including highland barley (Hordeum vulgare L. var. nudum Hook. f.). The interactions between these compounds can influence multiple characteristics of food products, including their physicochemical properties and functional performance, such as bioavailability, stability, and digestibility, which may support promising application of the phenol and polysaccharide complex in health food industry. In this study, two complexes with potential existence in highland barley, such as β-glucan-ferulic acid (GF) and β-glucan-quercetin (GQ), were prepared using the equilibrium dialysis method in vitro. FTIR and SEM results showed that ferulic acid and quercetin formed complexes with β-glucan separately, with covalent and non-covalent bonds and a dense morphological structure. The pH value, reaction temperature, and concentration of phosphate buffer solution (PBS) were confirmed to have an impact on the formation and yield of the complex. Through the test of the response surface, it was found that the optimum conditions for GF and (GQ) preparations were a pH of 6.5 (6), a PBS buffer concentration of 0.08 mol/L (0.3 mol/L), and a temperature of 8 °C (20 °C). Through in vitro assays, GF and GQ were found to possess good antioxidant activity, with a greater scavenging effect of DPPH, ABTS, and hydroxyl radical than the individual phenolic acids and glucans, as well as their physical mixtures. Taking GF as an example, the DPPH radical scavenging capacity ranked as GF (71.74%) > ferulic acid (49.50%) > PGF (44.43%) > β-glucan (43.84%). Similar trends were observed for ABTS radical scavenging (GF: 54.56%; ferulic acid: 44.37%; PGF: 44.95%; β-glucan: 36.42%) and hydroxyl radical elimination (GF: 39.16%; ferulic acid: 33.06%; PGF: 35.51%; β-glucan: 35.47%). In conclusion, the convenient preparation method and excellent antioxidant effect of the phenol–polysaccharide complexes from highland barley provide new opportunities for industrial-scale production, development, and design of healthy food based on these complexes. Full article
(This article belongs to the Special Issue Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes)
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15 pages, 1568 KB  
Article
Consumer Preference and Purchase Intention for Plant Milk: A Survey of Chinese Market
by Aili Wang, Chunhua Tan, Wenwen Yu, Liang Zou, Dingtao Wu and Xuanbo Liu
Foods 2025, 14(7), 1240; https://doi.org/10.3390/foods14071240 - 1 Apr 2025
Cited by 1 | Viewed by 2553
Abstract
Plant milks are considered to be nutritious, sustainable, and vegetarian food products, and they have been the fastest growing beverages in the past decade in China. However, few studies have investigated consumers’ demands and purchase behaviors with respect to plant milks. Through an [...] Read more.
Plant milks are considered to be nutritious, sustainable, and vegetarian food products, and they have been the fastest growing beverages in the past decade in China. However, few studies have investigated consumers’ demands and purchase behaviors with respect to plant milks. Through an online questionnaire (n = 1052 valid responses), this study identified the factors that influenced individuals’ purchase intentions, purchase behaviors, attitudes, and demands with respect to current and future plant milk products. Through descriptive analysis and PCA, this study revealed that nutritional value (63.6%), taste (56.3%), and calories (42.8%) were the top three factors that Chinese consumers most cared about regarding plant milks. In the current Chinese market, coconut milk is the most popular plant milk with the highest purchase rate (61.2%), followed by soymilk (53.9%). Male consumers preferred plant milk with higher protein content and fortified with antioxidants, while female consumers preferred plant milk low in calories and enriched with collagen, dietary fiber, and probiotics. Chinese consumers are willing to pay higher prices for plant milks with enhanced nutritional value, improved product quality, and strengthened safety assurances. Innovative forms of plant milk, such as bean milk, rice milk, and quinoa milk, may be developed to satisfy the diversified needs of consumers. Full article
(This article belongs to the Special Issue Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes)
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14 pages, 1642 KB  
Article
Influence of the Nutritional Composition of Quinoa (Chenopodium quinoa Willd.) on the Sensory Quality of Cooked Quinoa
by Shengyuan Guo, Chaofan Zhao, Jiankang Zhou, Zhuo Zhang, Wenting Wang, Yuting Zhu, Chuan Dong and Guixing Ren
Foods 2025, 14(6), 988; https://doi.org/10.3390/foods14060988 - 14 Mar 2025
Cited by 2 | Viewed by 1681
Abstract
In order to explore the effect of the content of nutritional components of quinoa on its sensory quality, 22 quinoa varieties were collected from 11 major quinoa-producing areas at home and abroad as experimental materials. The contents of total starch, protein, fat, crude [...] Read more.
In order to explore the effect of the content of nutritional components of quinoa on its sensory quality, 22 quinoa varieties were collected from 11 major quinoa-producing areas at home and abroad as experimental materials. The contents of total starch, protein, fat, crude fiber, ash, VB1, VB2, moisture and saponin were determined, and the sensory evaluation and electronic tongue analysis of cooked quinoa were carried out. The sensory quality of quinoa was comprehensively evaluated by correlation analysis, principal component analysis and cluster analysis. The results show that the contents of various nutritional components had significant effects on the sensory quality of quinoa (p < 0.05). Quinoa with high starch, high VB1, moderate fat, moderate moisture, low protein, low crude fiber, low ash and low saponin content had better cooking quality and was more popular. Electronic tongue analysis showed that the sweet response value of cooked quinoa was the highest, followed by the bitter response value. No. 12 and No. 9 cooked quinoa samples had the best comprehensive taste, the highest sensory score and the best cooking quality. This study preliminarily clarified the relationship between the content of different nutritional components in quinoa and its sensory quality, which could provide reference for the selection of raw materials and breeding of quinoa varieties for different processing purposes. Full article
(This article belongs to the Special Issue Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes)
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15 pages, 1220 KB  
Article
Impact of Roasting on Functional Properties of Hard-to-Cook Beans Under Adverse Storage Conditions
by Takako Koriyama, Kiriko Teranaka and Michiyo Kumagai
Foods 2025, 14(3), 470; https://doi.org/10.3390/foods14030470 - 1 Feb 2025
Viewed by 1118
Abstract
This study examined the responses of four legumes—chickpeas (Cicer arietinum L.), red kidney beans (Phaseolus vulgaris L., Taishokintoki), adzuki beans (Vigna angularis), and peanuts (Arachis hypogaea)—to storage and roasting under high-temperature and high-humidity conditions (HTC beans). Roasting [...] Read more.
This study examined the responses of four legumes—chickpeas (Cicer arietinum L.), red kidney beans (Phaseolus vulgaris L., Taishokintoki), adzuki beans (Vigna angularis), and peanuts (Arachis hypogaea)—to storage and roasting under high-temperature and high-humidity conditions (HTC beans). Roasting enhanced antioxidant activity in HTC chickpeas and peanuts, with chickpeas also showing increased resistant starch. In contrast, kidney beans showed reduced resistant starch after storage, with minimal recovery upon roasting, while refrigeration better preserved resistant starch. For adzuki beans, roasting reduced resistant starch in control samples but not in HTC samples. Reducing sugars decreased in all beans after roasting. These findings highlight roasting as a promising method for repurposing HTC chickpeas and peanuts for functional food applications. Limitations include variability among legumes and the need for further mechanistic and sensory studies. Full article
(This article belongs to the Special Issue Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes)
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18 pages, 1616 KB  
Article
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars
by Aliona Ghendov-Mosanu, Sorina Ropciuc, Adriana Dabija, Olesea Saitan, Olga Boestean, Sergiu Paiu, Iurie Rumeus, Svetlana Leatamborg, Galina Lupascu and Georgiana Gabriela Codină
Foods 2025, 14(1), 41; https://doi.org/10.3390/foods14010041 - 27 Dec 2024
Cited by 1 | Viewed by 1237
Abstract
Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may lead [...] Read more.
Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may lead to a “zero-waste” desiderate. In this study, dough rheological properties obtained from different triticale cultivars (Ingen 33, Ingen 35, Ingen 54, and Ingen 93) cultivated in the Republic of Moldova and BSG in a fermented form (BSF) in an addition level of 10% and 17.5% were analyzed. For this purpose, different rheological devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, and Rheofermentometer, were used. Also, the pH value of the dough samples with different levels of BSF addition during fermentation was determined. According to the data obtained, BSF addition decreased water absorption values; torques values corresponding to stages 1–5 of the Mixolab curve; and dynamic rheological elastic, viscous, and complex modules. For the 17.5% BSF addition to triticale flour, the best rheological results were obtained for the Ingen 33 and Ingen 54 varieties. In addition, the BSF addition decreased the baking strength and tenacity of the Alveograph curve. The pH values of the dough samples during fermentation significantly decreased (p < 0.05) with the increased amount of BSF incorporated into the dough recipe. The highest pH decreased values were obtained for Ingen 35 with a 17.5% BSF addition, which varied between 5.58 and 5.48. During fermentation, all data recorded by the Rheofermentometer device were improved. The dough samples presented a high retention coefficient, which varied between 99.1 and 99.5%. The falling number decreased with the increasing level of BSF in triticale flour, indicating an increase in α-amylase activity in the mixed flours. The principal component analysis data showed a strong association between triticale flour varieties without a BSF addition and those with a high amount of BSF incorporated into the dough recipe. The results obtained indicate the fact that many mixes between BSF and different triticale varieties may lead to bakery products of a good quality. Full article
(This article belongs to the Special Issue Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes)
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