Greening and sprouting are the post-harvest issues of potato tubers that decrease their marketability. This study explored the use of zein - hydroxypropyl methylcellulose (HPMC) edible coatings, derived from aqueous ethanol polymer solutions that were loaded with 3-decen-2-one, to delay the sprouting and greening of potato tubers stored at 22 degrees C and 75% relative humidity (RH). The storage period lasted up to 2 weeks, with 12 h of daily light exposure. The results demonstrated that the zein-HPMC coating containing 3-decen-2-one effectively inhibited greening and sprouting, decreasing the sprouting index from 90% to 27%, and the respiration rate of the coated potato tubers (10.88 mg CO2/kg/h) was significantly (p < 0.05) lower than the control (28.27 mg CO2/kg/h) at 2 weeks. Additionally, there were no significant differences (p > 0.05) in tuber firmness, weight loss, and Brix value compared with the uncoated potatoes. Scanning electron microscopy revealed that zein particles in the edible coating were evenly distributed on the surface of the potato peels, and UV-visible spectra indicated that the transmittance of the coatings ranged from 20% to 30%. The release of 3-decen-2-one from the zein-HPMC coating was enhanced by increasing RH, as determined with headspace gas chromatography. At 20 degrees C and 75% RH, the 3-decen-2-one released 0.0048 mg/mg of the coating after 2 h of exposure. When applied to potatoes, the 3-decen-2-one concentration peaked at approximately 3 h. These findings indicate that edible coatings containing 3-decen-2-one may be effective in preventing greening and sprouting while preserving potato quality at retail when exposed to light.

Acrylamide forms in cookies as a by-product of the Maillard reaction during baking and is considered a rising food safety concern. Effectively mitigating acrylamide in cookies while maintaining desirable color traits requires a good understanding of reaction kinetics, structural characteristics and heat/moisture transfer phenomena. Baking experiments were performed at 185, 195, 205, 215, and 225 degrees C. A mathematical model to simulate the cookie-baking process was developed using a Multiphysics approach by coupling nonequilibrium and multiphase heat and moisture transfer, reaction kinetics of acrylamide and color indexes, and structural deformation. The developed model was validated with experimental results. The model showed good predictive ability in terms of the cookie's heating and drying profiles, acrylamide accumulation, browning and shape changes. Results from the simulation of distinct baking scenarios can be used to extract new knowledge about the baking process and develop suitable measures to mitigate acrylamide in cookies.

Plant-based proteins have recently gained popularity, but their limited structure-building properties often restrict their use in food products. One approach to enhance these properties is through protein-polysaccharide conjugation. This study explored conjugating psyllium husk gum with chickpea protein concentrate (CPC), pea protein isolate (PPC), and soy protein isolate (SPC) to improve the rheological properties of their aqueous slurries. Among the pulse proteins, pea protein isolate had the highest lysine content (7.31 +/- 0.41 g/100 g sample). The conjugation between psyllium husk gum and pulse proteins was confirmed by analyzing protein molecular weight profiles, showing the gradual disappearance of unconjugated protein bands over time. Moreover, pea protein isolate exhibited the highest conjugation efficiency (54.5 %), followed by soy protein isolate (48.1 %) and chickpea protein concentrate (46.5 %). Conjugation reached equilibrium the fastest for SPC. Allowing the conjugation reaction to progress for 11 days (11D) resulted in maximum conjugation that did not further increase with additional reaction time. Fourier transfer infrared spectroscopy of CPC-11D, PPC-11D, and SPC-11D showed spectral shifts in the amide I and II peaks, confirming structural changes after conjugation. Conjugation resulted in aqueous slurry samples with higher loss moduli (G '') (SPC-11D and CPC-11D) than what was observed for nonconjugated aqueous mixtures. Conversely, the storage moduli (G ') of aqueous slurries were not substantially changed for soy protein isolate and chickpea protein concentrate upon conjugation. However, PPC-11D aqueous slurries had higher G ' and G '' than its non-conjugated counterparts. These findings highlight the potential of psyllium husk gum and pulse protein conjugates for applications requiring improved viscoelasticity.

X-ray microcomputed tomography (μCT) enables non-destructive visualization of the internal microstructures of grains. In this study, underutilized grains with growing demand, including sorghum, millet, buckwheat, and quinoa, were investigated as valuable alternatives to traditional cereals. A comprehensive 3D characterization of their internal architecture was performed to provide quantitative insights relevant to food processing and functional applications. By determining the spatial organization and relative volumes of major grain components, structural factors influencing mechanical behavior, hydration kinetics, nutrient distribution, and overall functional performance can be better understood. Image reconstruction and segmentation software were applied to CT datasets to generate 3D images from 2D cross-sectional images, enabling volumetric structural analysis. This approach facilitates the identification and quantification of internal microstructural features that are often inaccessible through conventional imaging techniques. The total grain volume, as well as the volume of major anatomical components, were quantified. Phenotypic characterization included grain shape, internal component morphology, and spatial organization. The embryo, endosperm, and outer layers were clearly distinguishable in all grains, while in quinoa, additional structures such as the perisperm, funicle, and cotyledons were also resolved. The CT-derived volumetric and spatial datasets generated in this study contribute to the limited body of quantitative 3D grain anatomy literature, which has predominantly focused on single crops or relied on schematic rather than true volumetric representations. These findings provide a valuable resource for advancing structural understanding and application of underutilized grains in the food sector.

Advancing sustainable grain processing in Canada Associate Professor Iris J. Joye discusses the sustainability of Canada’s grain sector, highlighting its achievements while pointing out the challenges which necessitate a revaluation of long-standing agricultural practices. Canada’s grain sector can take pride in its excellent performance on key sustainability metrics. Decades of regionally adapted conservation practices have enabled Canadian farmers to reduce the carbon footprint of grain production, while reduced tillage, crop rotation, and improved residue management have dramatically lowered erosion rates across croplands. (1)

Starch-based nanocarriers offer a versatile platform for enhancing the stability and bioavailability of labile nutraceuticals. Their performance, however, is highly sensitive to complex interacting variables, constraining rational design. This review systematically analyzes the critical factors governing encapsulation efficiency and release kinetics to establish factor–property–function correlations. Key findings reveal that carrier performance is not determined by a single variable but by the synergistic interplay of colloidal properties (particle size, PDI, zeta potential), material structure (crystallinity, amylose/amylopectin ratio), and preparation methods. Furthermore, the intrinsic properties of bioactive compounds (solubility, size, charge) are identified as primary drivers that dictate the binding and retention mechanisms. Consequently, a bioactive-driven rational design strategy is proposed, suggesting that carrier type should be precisely tailored to the specific cargo. This review provides essential guidance for the development of high-performance starch-based delivery systems for nutraceuticals. Future research should focus on precise structural modulation and performance verification within complex food matrices to bridge the gap between laboratory design and industrial application.

This research examined how acetic acid, lactic acid, and succinic acid interact with bread dough constituents on a molecular level, focusing on the gluten network. These organic acids accumulate during sourdough production through the fermentation metabolism of lactic acid bacteria and yeasts. Adding each organic acid to lower the pH of bread dough down to 4.5 and analysing the dough liquor after ultracentrifugation revealed a reduced waterbinding capacity and an increased wheat flour constituents solubility upon acidification. Organic acid recovery in the dough liquor highlighted the different degrees of interaction of each organic acid with the dough constituents. Acidification improved the interconnectivity in the protein network, identified with Fourier Transform Infrared spectrometry as an increased presence of intermolecular beta-sheets at the expense of intramolecular beta-sheets. Succinic acid and acetic acid impacted the protein secondary structure more than lactic acid. These insights could form the basis for directing organic acid concentrations in industrial sourdough production to improve the bread dough strength and quality of bread with sourdough.

In this study, composite films were prepared by drying zein and hydroxypropyl methylcellulose (HPMC) solutions prepared in aqueous ethanol (70:30 ethanol:water, w/w) at different zein:HPMC (Z:H) ratios (0:1, 1:4, 2:3, 1:1, 3:2, 1:0 w/w). The drying process resulted in the phase separation of the two polymers, forming submicron zein particles dispersed in a continuous HPMC phase. As the zein content increased from 1:4 to 3:2 Z:H (w/w), the average zein particle size in the films increased from 840 to 2020 nm, with minimal changes in film thickness. Fourier transform infrared spectroscopy analysis did not reveal frequency shifts of zein and HMPC characteristic absorbance bands, suggesting minimal interaction between the two polymer phases. Neat HPMC film had the highest water vapor permeability, but this characteristic significantly (p < 0.05) decreased as zein content increased from 1:4 to 3:2 Z:H (w/w). For films with the zein content increasing from 0:1 to 3:2 Z:H (w/w), the tensile stress decreased significantly from 62.35 to 33.65 MPa. The opacity and color increased with increasing zein concentration. The composite zein-HPMC films prepared from the controlled phase separation process could potentially be used as a carrier for the delivery of bioactive in food and edible coating applications.

High pressure processing (HPP) was employed to modify the structural make-up of starch and protein in bean flour to ultimately alter the techno-functionality of the flour. Aqueous bean flour dispersions (20 % solid content (w/w)) were processed at pressures ranging from 250 to 600 MPa for 3 min. The results indicated that HPP modified the morphology of starch granules with a decrease in relative crystallinity as a function of pressure. Pressure-induced changes in the secondary structure of bean flour protein were indicative of protein denaturation. The effect of HPP on bean flour techno-functionality was noted in the Rapid Visco-Analyzer test, where a significant decrease in the peak viscosity was observed for flour processed at 600 MPa. The water absorption index of HPP (600 MPa) flour was higher than the one recorded for all other pressure processed flours. Conversely, pressure processing did not alter the water solubility index of the flours.

Ellman's procedure has been used to study the oxidation rates of cysteine (CSH) and glutathione (GSH) in aqueous solutions, and it was reported that, for CSH, the number of sulfhydryl molecules not oxidized became zero at a specific time, called tc, where it was reported to be finite. We point out that under very general considerations, we should observe tc to be unbounded, and it becomes infinite. The reason is that as the process of forming a disulfide bond proceeds, the probability of two CSH molecules finding each other eventually becomes vanishingly small so that the number of unoxidized molecules approach zero only as tc becomes infinite. We used a Smoluchowski equation to model the process of disulfide bond formation in order to understand how a finite tc can be observed. In addition, atomic scale molecular dynamics simulations were carried out in order to study the spatial distributions of CSH and GSH in aqueous solutions. It was found that electrostatic interactions bring about aggregation of these molecules, and we conclude that this aggregation “hides” unoxidized sufhydryl moieties from interacting with (5,5′-dithiobis-(2-nitrobenzoic acid) DTNB of Ellman's reagent, thereby remaining undetected. It will thus appear as if the number of unoxidized moieties has become zero. In order that all sulfhydryl moieties be detected, it is necessary to disrupt the aggregate, as has been carried out for proteins, so as to expose those moieties to be oxidized and be detected.

Performance of physically processed bean flours was evaluated in gluten-free cake production. Cakes prepared using unprocessed, dry heat (DH) treated, extruded and high pressure processed (HPP) bean flours were compared with chlorinated wheat flour cakes using instrumental and sensory analysis. Cake characteristics were related to differences in the content and structural makeup of starch and protein in flours. RVA testing in sucrose solution was explored as a quick and effective way to assess structure development potential of bean flour for cakes. Notably, DH bean flour contained intact starch granules embedded in a modified protein matrix and developed the highest viscosity in sucrose solution upon hydrothermal treatment. Cakes prepared using DH bean flour, therefore, were closer in structure to chlorinated wheat flour cakes. Instrumental analysis depicted that all bean flour cakes were darker, harder, less cohesive and inferior in terms of their pore structure to chlorinated wheat flour cakes. Sensory analysis showed that all bean flour cakes were significantly different from chlorinated wheat flour cake in appearance, flavour and texture. Although the processed bean flour cakes differed evidently from the chlorinated wheat flour cake, this study showed that physical processing of bean flour improved its functionality in gluten-free cake production.

Colloidal gliadin particles show promise for use as interface stabilizers and for the encapsulation and delivery of bioactive molecules in food systems. Gliadin particles can be produced with a simple liquid anti-solvent precipitation (LAS) technique. The dynamics of the protein interactions and conformational changes due to changes in solvent quality during LAS have yet to be fully unravelled. In this study, ultra-small- and small-angle x-ray scattering (USAXS/SAXS) were used to investigate the assembly of gliadin proteins into particles and aggregates throughout LAS. Three regimes of gliadin assembly were identified at high (50-70 v/v%), intermediate (30-40 v/v%), and low (12-20 v/v%) ethanol concentrations. At high ethanol concentrations, primary structural units were identified in the high-q region (q > 2 x 10(-2) & Aring;(-1)), believed to be gliadin molecules with coiled structures (R-g1 = 6-7 nm, P-1 approximate to 2). At intermediate ethanol concentrations, polydisperse protein structures were formed. At low ethanol concentrations, two hierarchical structural levels were identified, with gliadin particles (R-g2 approximate to 200-500 nm, 3.5 < P-2 < 4) identified at low-q (q < 2 x 10(-2) & Aring;(-1)) believed to be formed by the assembly of primary structural units which had similar size and shape to those identified in high ethanol samples. Analysis with Fourier-transform infrared spectroscopy indicated that gliadin underwent secondary structural changes, with an increase in intermolecular beta-sheets as the solvent quality was reduced during particle formation. This multi-scale investigation provides insight into the structural changes and interactions that occur during gliadin particle production with LAS.

Considerations for the modification of agricultural practices and waste management to improve environmental sustainability remain a subject of great importance. Prioritization of intensive mass food production to meet the demand of an increasing human population has introduced a multitude of environmental issues due to, among other factors, the large volumes of waste output. Tomato production in greenhouses, for example, generates tonnes of bio-waste per hectare each harvest including green tomato plant residues (i.e., stems, leaves, branches). Giving value to these green tomato plant residues collected during the growing cycle and after harvest has not proven straightforward despite a massive yearly release of tonnes of carbon dioxide from stems and leaves disposed on landfills. This paper aims to summarize current research in tomato plant residue valorization and to identify considerations for future valorization strategies. Peer reviewed articles, scientific books and governmental, economic and statistical reports on the topic of tomato plant residues were collected and analyzed. Focuses included traditional valorization approaches, bio-refinement strategies and conversion of fiber-rich residues into high value packaging materials. Initiatives for sustainable agriculture, their market relevance, and the strengths and weaknesses of using tomato plant residues in these valorization approaches are discussed. Overall, it was concluded that valorization of tomato plant residues would be a highly integrative endeavor that would require coordination from multiple levels in the agricultural production chain.

Garlic juice (GJ) contains allicin, a bioactive that stabilizes egg white (EW) foams without potassium bitartrate (cream-of-tartar), meeting the aim to identify clean-label ingredients that alter foam characteristics. 0.001 wt% allicin in EWs forms stiff foams with the highest overrun (similar to 800 %) and delayed drainage (60 min). Whipping EW with GJ or allicin changes the disulfide-bridge conformation of the EW foam from 56, 44, and 0% gauche-gauchegauche (SSg-g-g), trans-gauche-trans (SSt-g-t), and trans-gauche-gauche (SSt-g-g) to 11, 52, and 37%. Raman microspectrometry (RM) found higher relative percentages of SSg-g-g disulfide bonds coincide with rapid foam collapse, while the tyrosine I-850/I-830 band ratios, a measure of tyrosine surface exposure, remained constant. These changes in spectra illustrate that polypeptide chain displacement and protein unfolding are essential in stabilizing bubble interfaces. Few clean-label functional compounds alter foam stability and functionality, and compounds such as allicin could lead to entirely new culinary techniques and dishes.

There has been a growing interest in incorporating sprouted wheat wholemeal (SWW) into whole grain baking, driven by its heightened nutritional content and improved nutrient bioavailability. This study aimed to assess how substituting soft wheat flour (SWF) with various levels of wheat wholemeal (unsprouted and sprouted) impacts the quality and sensory characteristics of hard pretzel sticks, which are globally enjoyed as popular snacks. The dough samples containing wholemeal did not demonstrate the same extensibility as the SWF dough sample. Additionally, substituting SWF with wholemeal increased the resistance to extension. Analysis of the Raman spectra of SWF and two other selected dough samples containing 75 % unsprouted wheat wholemeal (UWW) or SWW indicated α-helix as the dominant protein secondary structure. As the ratio of wholemeal to SWF increased in both unsprouted and sprouted wheat pretzel samples, protein and fiber content increased and starch content decreased, resulting in a decreased peak viscosity in an RVA (Rapid Visco Analyzer) test. The findings also showed no significant difference in hardness between the SWF pretzel sample and all other samples (p > 0.05), except when SWF was replaced with the highest level (75 %) of SWW, resulting in a significantly softer texture. Color analysis revealed that the introduction of wholemeal led to a decrease in the L* value, indicating a darker surface appearance in the samples, likely due to the presence of bran. Finally, sensory evaluation determined that replacing SWF with 25 % SWW resulted in the creation of a sample most similar to SWF in terms of sensory attributes. This research paves the way for future studies and advancements in the formulation and analysis of pretzel dough, creating opportunities to improve both the quality of the product and consumer satisfaction.

Electrospun nonwovens of biopolymers are gaining popularity in filtration, coatings, encapsulation, and packaging materials. However, their applications are hindered by limited stability, particularly when loaded with lipids. This research aimed to apply a multiscale approach to gain insights into deteriorative processes, e.g., oxidation, limiting the shelf life of these complex materials, using corn oil-loaded electrospun zein nonwovens as a model system. Oil-doped zein electrospun nonwovens were stored in the dark at 23 °C and 33% relative humidity for 28 days and tested at selected intervals to monitor their morphology and mechanical properties. Lipid oxidation was assessed using the thiobarbituric acid reactive species (TBARS) assay. The photophysical properties of intrinsic, i.e., tyrosine (Tyr), and extrinsic, i.e., boron-dipyrromethene undecanoic acid 581/591 (BODIPY C11), lumiphores were also monitored to evaluate changes in local molecular rigidity, and oxidation, respectively. The protein secondary structure was determined with Fourier transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) analysis of the oil-loaded electrospun nonwovens revealed that the diameter of the ribbon-like fiber significantly decreased during storage from 701 ± 23 nm to 620 ± 44 nm. Breakage of the electrospun fibers was observed and correlated with increased brittleness and molecular rigidity of the nonwoven material, reflected by an increase in Tyr emission intensity and phosphorescence lifetime. Changes in tensile strength, brittleness and matrix rigidity also correlated with a zein secondary structure transition from unordered to ordered β-sheets. Raman and luminescence micrographs showed oil migration during storage, thereby increasing lipid oxidation. The correlation between local rigidity and lipid distribution/oxidation suggests that reorganizing protein structures increased material brittleness and displaced encapsulated oils within the electrospun fiber. Understanding deteriorative mechanisms aids in developing innovative strategies to improve the stability of these novel food-grade materials.

The study aimed to modify the structure of two major components ( i.e. , starch and protein) in bean flour to enhance bean flour's techno-functionality. The bean flour was processed by two very different temperature treatments - dry heat (DH) and extrusion. The effect of processing on starch and protein was analyzed by characterizing their physicochemical properties. While processing did not alter, as expected, the total starch (35-47 % (db)) and protein (24-25 % (db)) content of the bean flours, it did significantly change the microstructure and molecular architecture of starch and proteins. DH processing mainly affected protein conformation while minimally affecting starch structure. Conversely, extrusion caused extensive structural modifications of both starch and protein in bean flour. Both DH and extrusion processing decreased intramolecular beta-sheet secondary structure of bean protein. Additionally, both unprocessed and thermally processed bean flours were characterized for their techno-functional properties. The heat treatments (DH and extrusion) did not only result in colour variations, but they also modified the particle size distribution, pasting profile, rheological properties, and water absorption and solubility indices of the bean flour. The structure-function relationship of bean flour components (starch and protein) and bean flour's functionality implied that thermal processing treatments led to changes in the protein/starch matrix which were reflected in the techno-functionality of processed bean flours. However, the changes induced by each of the different types of processing were very different, thus, unlocking different opportunities for functionalization of bean flours for food manufacturing and product development applications.

The growing global interest in healthy and clean ingredients has prompted a shift in the composition of gluten-free products. This study specifically directed its focus towards Bazlama bread due to its simple ingredient list. The aim of this study was to investigate if clean label hydrocolloids can replace xanthan gum to produce high-quality gluten-free bread. The functional ingredients evaluated were psyllium husk gum (P5), xanthan gum (X5), and fenugreek gum (F5), each at 5.0 g addition level (on 100 g rice/chickpea flour base), as well as a mixture of xanthan and fenugreek gums in a 50:50 weight ratio, used at 3.0 (XF3), 5.0 (XF5), and 6.0 (XF6) g addition levels. The pasting properties of hydrocolloid-flour slurries, the rheological behavior of the gluten-free batters, and the overall quality of the gluten-free bazlama bread (GFBB) were investigated. Results showed that adding P5 increased RVA slurry viscosities and bread thickness comparable to the X5 recipe. However, no significant synergistic effect was observed when combining xanthan and fenugreek gum in any of the tests. GFBB with P5 and X5 stood out for their desirable characteristics such as high thickness and springiness values, while GFBB with F5 and XF3 distinguished themselves from other GFBBs in terms of their higher spread ratio, hardness, diameter, and chewiness. Principle Component Analysis revealed negative correlations between bread thickness and pasting temperature, while the viscoelastic modulus of the batter samples correlated positively with bread thickness. The inclusion of hydrocolloids did not significantly alter the starch digestibility of the GFBB.

Sprouting can enhance the bioavailability and stimulate the production of health-promoting compounds. This research explored the potential health benefits of wheat sprouting, focusing on underexplored areas in existing literature such as alterations in phenylalanine ammonia-lyase (PAL) activity and glutathione levels during wheat sprouting. Furthermore, special attention was directed toward asparagine (Asn), the main precursor of acrylamide formation, as regulatory agencies are actively seeking to impose limitations on the presence of acrylamide in baked products. The results demonstrate elevated levels of PAL (4.5-fold at 48 h of sprouting), antioxidants, and total phenolics (1.32 mg gallic acid equivalent/g dry matter at 72 h of sprouting), coupled with a reduction in Asn ( i.e. 11-fold at 48 h of sprouting) and glutathione concentrations, after wheat sprouting. These findings suggest that sprouting can unlock health-promoting properties in wheat. Optimizing the sprouting process to harness these benefits, however, may have implications for the techno-functionality of wheat flour in food processing.

Sprouted wheat wholemeal was reported to enhance the nutritional and sensory properties of cereal products, but few human studies exist. The effect of blending 50 % sprouted wheat wholemeal in a bread recipe on the postprandial glycemic and satiety responses, and sensory-related sensations was investigated in this randomized crossover human study with 12 healthy participants. Capillary blood samples were collected and glycemic response was determined at 0, 15, 30, 45, 60, 90, 120 min. Satiety visual analogue scales were given every 30 min. While substituting bread wheat flour with sprouted wheat wholemeal significantly increased the α-amylase activity in the dough (p < 0.05), it did not alter in vitro digestibility or postprandial glycemic and satiety responses (p > 0.05). Likewise, participant overall acceptability was not adversely affected. Sprouted wheat wholemeal can be used as a functional ingredient in breadmaking, although it did not, in this study, significantly affect digestibility parameters.