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Iodine is an essential micronutrient for human nutrition, though it is found in relatively low concentrations in many important crop species. Wheat (Triticum aestivum L.) is a common staple crop worldwide, and as such could be an important source of dietary iodine due to its widespread consumption. However, little is known about iodine concentrations in wheat grain grown under rainfed field conditions, nor the impact of growing region or environment on these concentrations. Therefore, this paper had three objectives; (1) quantify the iodine concentration in a popular variety of wheat cultivated across the wheat belt of three Australian States (Western Australia, South Australia and Victoria) over two winter seasons (2) determine the influence of distance from the coast, rainfall, elevation, soil type and pH and grain yield on wheat grain iodine concentrations and (3) identify geographical areas where iodine concentrations of wheat grains are low enough that biofortification with iodine would be advantageous for human health outcomes. We sampled iodine concentrations of a single cv. Scepter at 125 sites from the winter season 2020 (65 sites) and 2021(60 sites), to investigate environmental and geographical effects on wheat grain iodine concentrations. Iodine concentrations were measured using triple quadrupole inductively coupled plasma mass spectrometer (ICP MS/MS). We found that the elevation and the region (State) of growing sites were the most significant predictors of iodine concentration, along with the interaction between rainfall and topsoil texture. However, very low concentrations of iodine (5-24 μg/kg) were detected in all samples tested, indicating that even wheat grown under advantageous environmental and geographic conditions in southern Australia would be unlikely to represent an important source of dietary iodine. This emphasises the need to consider biofortification strategies to improve iodine concentrations in Australian grown wheat to improve the dietary uptake of this essential micronutrient by human consumers., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Groundwater nitrate contamination poses a threat to both the ecological environment and human health. This study investigated the potential of using saturated Ca(OH) 2 to pretreat wheat straw and woodchips, aiming to enhance their efficacy as carbon sources for denitrification. The optimization of pretreatment conditions, and the elucidation of underlying mechanisms were explored. The pretreatment process involved the dissolution of lignin and hemicellulose, exposure of the cellulose structure, reduction of hydrogen bonds within cellulose, hydrolysis of polymerized cellulose, and the formation of cracks and hierarchical structures on the surface of the carbon source. These alterations improved the attachment and utilization of microorganisms. The maximum enzymatic reducing sugar yields for wheat straw and woodchips were achieved at solid-liquid ratios of 1:40 and soaking times of 5 and 2 days, respectively. The response surface predicted the optimal pretreatment conditions for wheat straw to be a solid-liquid ratio of 1:88.1 and a soaking time of 8.2 h. Alkaline treatment increased the denitrification rate of woodchips by fivefold and prevented the initial organic matter leaching rate of wheat straw, thereby reducing the risk of secondary pollution. The predominant microbial communities in all samples exhibited functions related to lignocellulose degradation and denitrification. The community composition of solid-phase carbon sources was found to be richer than that of liquid-phase carbon sources, and the pretreatment increased the abundance of lignocellulose degradation and denitrification functional microorganisms. The pretreatment liquid of wheat straw achieved the highest denitrification rate constant (0.43 h -1 ). Our result validated the feasibility of using the pretreatment liquid as a denitrification carbon source and presenting a novel approach for waste resource utilization., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Inc. All rights reserved.)

Nitrate pollution in groundwater is a global environmental issue that poses significant threats to human health and ecological security. This study focuses on elucidating the mechanisms of heterotrophic-autotrophic cooperative denitrification (HAD) by employing wheat straw and elemental sulfur as electron donors in varying proportions. The research initially underscores that heterotrophic denitrification (HD) accelerates the denitrification process due to its high-energy metabolism. However, as readily degradable organic matter diminished, reliance on more complex substrates such as lignocellulose posed a challenge to HD. This marks a pivotal transition towards autotrophic denitrification (AD), which, despite a slower initial rate, exhibits a more sustained denitrification performance. A low proportion of heterotrophic denitrification layer (e.g., 3:1) at the bottom facilitating efficient and sustainable denitrification. HD is capable of simultaneous removal of nitrates and nitrites, whereas AD demonstrates a higher affinity for nitrates, with nitrite accumulation reaching 100% at high influent nitrate concentrations (100 mg/L). HD not only provides the necessary alkaline environment for AD but also reduces sulfate production, whereas AD utilizes the residual organic carbon and ammonia produced by HD. The heterotrophic layer is characterized by a diverse community, whereas the autotrophic layer is predominantly composed of Thiobacillus. By delineating the interactive mechanisms and characteristics of HAD, this study highlights the importance of balancing heterotrophic and autotrophic activities for the effective remediation of groundwater nitrates., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Inc. All rights reserved.)

This study investigated the influence of Konjac Glucomannan (KGM) with varying degrees of polymerization (DKGMx) on the gelatinization and retrogradation characteristics of wheat starch, providing new insights into starch-polysaccharide interactions. This research uniquely focuses on the effects of DKGMx, utilizing multidisciplinary approaches including Rapid Visco Analysis (RVA), Differential Scanning Calorimetry (DSC), rheological testing, Low-Field Nuclear Magnetic Resonance (LF-NMR), and molecular simulations to assess the effects of DKGMx on gelatinization temperature, viscosity, structural changes post-retrogradation, and molecular interactions. Our findings revealed that higher degrees of polymerization (DP) of DKGMx significantly enhanced starch's pasting viscosity and stability, whereas lower DP reduced viscosity and interfered with retrogradation. High DP DKGMx promoted retrogradation by modifying moisture distribution. Molecular simulations revealed the interplay between low DP DKGMx and starch molecules. These interactions, characterized by increased hydrogen bonds and tighter binding to more starch chains, inhibited starch molecular rearrangement. Specifically, low DP DKGMx established a dense hydrogen bond network with starch, significantly restricting molecular mobility and rearrangement. This study provides new insights into the role of the DP of DKGMx in modulating wheat starch's properties, offering valuable implications for the functional improvement of starch-based foods and advancing starch science., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study aimed to enhance bread functionality while maintaining its organoleptic attributes by employing superfine grinding and purple wheat, through characterizing dough properties, bread quality attributes, and in vitro starch digestibility. Compared with dough made from commercial-superfine-whole-wheat flour, the superfine-whole-purple-wheat dough was less strong, comparably extensible, and higher in gassing power during mixing, moulding and proofing, respectively. The subsequent bread quality analysis of crumb grain features and texture indicated that the bread made from superfine-whole-purple-wheat flour was more porous and softer with a larger specific volume (3.21 ± 0.20 cm 3 /g) than that made from commercial-superfine-whole-wheat flour (2.30 ± 0.17 cm 3 /g). Additionally, the superfine-whole-purple-wheat bread had a significantly slower glucose release (k = 0.0048 min -1 ) during in vitro starch digestion as compared to the superfine-whole-wheat bread (k = 0.0065 min -1 ). Therefore, this study demonstrates that using superfine-whole-purple-wheat flour leads to bread with desirable quality attributes and potential health benefits compared to conventional whole-wheat flour., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

In the current study, a colorimetric sensor array combined with near-infrared (NIR) spectroscopy was used to quantitatively analyze zearalenone in wheat. The portable NIR spectrometer was used to scan the porphyrin reaction points of the wheat colorimetric sensor and collect spectral data. Subsequently, based on all the NIR spectral data, the two models and three feature selection algorithms are compared, and the best performance model and the best feature variable input are selected. Concurrently, the Kernel-based Extreme Learning Machine (KELM) model optimized by the two parameter optimization algorithms was compared, and the best parameter optimization algorithm was selected. Among all evaluation models, the KELM model optimized by the Competitive Adaptive Reweighted Sampling algorithm combined with the rime optimization algorithm has the best prediction effect. The predicted R P 2 is 0.9900, and the root mean square error of prediction (RMSEP) is 18.4610 μg∙kg -1 ., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

As a common food raw material in daily life, the quality and safety of wheat flour are directly related to people's health. In this study, a model was developed for the rapid identification and detection of three illegal additives in flour, namely azodicarbonamide (ADA), talcum powder, and gypsum powder. This model utilized a combination of near-infrared spectroscopy with chemometric methods. A one-dimensional convolutional neural network was used to reduce data dimensionality, while a support vector machine was applied for non-linear classification to identify illegal additives in flour. The model achieved a calibration set F1 score of 99.38% and accuracy of 99.63%, with a validation set F1 score of 98.81% and accuracy of 98.89%. Two cascaded wavelength selection methods were introduced: The first method involved backward interval partial least squares (BiPLS) combined with an improved binary particle swarm optimization algorithm (IBPSO). The second method utilized the CARS-IBPSO algorithm, which integrated competitive adaptive reweighted sampling (CARS) with IBPSO. The two cascade wavelength selection methods were used to select feature wavelengths associated with additives and construct partial least squares quantitative detection models. The models constructed using CARS-IBPSO selected feature wavelengths for detecting ADA, talcum powder, and gypsum powder exhibited the highest overall performance. The model achieved validation set determination coefficients of 0.9786, 0.9102, and 0.9226, with corresponding to root mean square errors of 0.0024%, 1.3693%, and 1.6506% and residual predictive deviations of 6.8368, 3.5852, and 3.9253, respectively. Near-infrared spectroscopy in combination with convolutional neural network dimensionality reduction and support vector machine classification enabled rapid identification of various illegal additives. The combination of CARS-IBPSO feature wavelength selection and partial least squares regression models facilitated rapid quantitative detection of these additives. This study introduces a new approach for rapidly and accurately identifying and detecting illegal additives in flour., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

High-throughput and low-cost quantification of the nutrient content in crop grains is crucial for food processing and nutritional research. However, traditional methods are time-consuming and destructive. A high-throughput and low-cost method of quantification of wheat nutrients with VIS-NIR (400-1700 nm) hyperspectral imaging is proposed in this study. Stepwise linear regression (SLR) was used to predict hundreds of nutrients accurately (R 2  > 0.6); results improved when the hyperspectral data was processed with the first derivative. Knockout materials were also used to verify their practical application value. Various nutrients' characteristic wavelengths were mainly concentrated in the visible regions of 400-500 nm and 900-1000 nm. Finally, we proposed an improved pix2pix conditional generative network model to visualize the nutrients distribution and showed better results compared with the original. This research highlights the potential of hyperspectral technology in high-throughput and non-destructive determination and visualization of grain nutrients with deep learning., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

High-sensitivity 4D label-free proteomic technology was used to identify protein components related to gluten quality and celiac disease (CD) in strong-gluten wheat cultivar KX 3302 and medium-gluten wheat cultivar BN 207. The highly expressed storage protein components in KX3302 were high-molecular-weight-glutenin-subunits (HMW-GSs), α-gliadin, and globulin, whereas those in BN207 were γ-gliadin, low-molecular-weight-glutenin-subunits (LMW-GSs) and avenin-like proteins. In addition, BN207 had more upregulated metabolic proteins than KX3302. The abundance of storage proteins increased during dough formation. After heat treatment, the upregulated proteins accounted for 57.53 % of the total proteins, but the downregulated storage proteins accounted for 79.34 % of the total storage proteins. In cultivar KX3302, CD proteins mainly included α-gliadin and HMW-GSs, whereas in BN207, they were mainly γ-gliadin and LMW-GSs. Thermal treatment significantly reduces the expression levels of CD-related proteins. These findings provide a new perspective on reducing the content of CD-related proteins in wheat products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

To breakthrough the delignification saturation point (DSP) of alkaline hydrogen peroxide (AHP) pretreatment, a biphasic AHP/pentanol (AHPP) pretreatment was proposed in this work. The temperature and H 2 O 2 concentration were evaluated. Under the optimal conditions (110 °C, 2 h, 4 % H 2 O 2 ), 70.73 % of lignin was removed, which was increased by 11.65 % than the traditional AHP pretreatment, indicating successful overcoming of the DSP by adding pentanol. 85.74 % and 88.62 % of glucan and xylan digestibility were achieved, respectively, which increased by 7.41 % and 5.87 % as compared to AHP pretreatment. Furthermore, the lignin extracted from the organic phase accounted for 38.51 % of the delignification, and it had a low molecular weight, effectively preserving the β-O-4 bonds. Finally, satisfied pentanol recovery (77.91 %) and delignification (57.19 %) along with excellent glucan (76.11 %) and xylan (77.52 %) digestibility were reached after fourth recycling of AHPP pretreatment. Therefore, AHPP pretreatment was a promising method for biomass valorization within biorefinery concept., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Dietary exposure to per- and polyfluoroalkyl substances (PFAS) has been a concern for many years. Previous studies demonstrated that foods such as meat, milk, fish, vegetables, and tuber crops could be potential sources of human exposure to PFAS. However, research on PFAS contamination in grains remains limited. Therefore, this study conducted a comprehensive investigation of PFAS contamination in raw grains from major grain-producing regions in China. Among all grain species, soybeans exhibited the highest Σ 16 PFAS level (1.01 ng/g dw), followed by rice (0.570 ng/g dw), wheat (0.542 ng/g dw), and maize (0.245 ng/g dw). Short-chain perfluoroalkyl carboxylates (PFCAs) displayed higher detection frequencies compared to their long-chain homologues and perfluoroalkyl sulfonates (PFSAs). Perfluorobutanoic acid (PFBA) and perfluorooctanoic acid (PFOA) were dominant in wheat, maize, and soybean samples, while sodium p-perfluorous nonenoxybenzenesulfonate (OBS) was predominant in rice. OBS contributed approximately 70 % to Σ 16 PFAS concentrations in rice. The concentration difference of OBS was not significant between indica rice and japonica rice, however, a disparity was observed between early indica rice and mid-late indica rice, suggesting that the growing period potentially affects OBS level in rice grains. Compared to other regions, east China displayed relatively higher PFAS concentrations in grain samples. This finding is consistent with previous studies and may be attributed to the intensive industrial and human activities. The estimated daily intake (EDI) of Σ 16 PFAS in grains from this study ranged from 0.0829 to 3.32 ng/kg bw/day. The dietary health risks associated with PFOA in wheat and OBS in rice warrant further attention., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Deoxynivalenol (DON) is a major source of mycotoxins in wheat. However, there is a lack of systematic reporting of the overall contamination status in China, hindering comprehensive assessments. In this study, we utilized a meta-analysis approach based on ChatGPT to systematically analyze DON contamination in wheat-growing regions in China, as reported in the literature from 2010 to 2021. By optimizing the query processes and refining the methodology keywords using ChatGPT, efficient screening, data identification, and literature extraction were achieved for the first time during the meta-analysis data acquisition phase. The matching rates for the screening and extraction of 1091 articles were 100 % and 95.4 %, respectively, resulting in a 20.5-fold work efficiency increase compared to that by manual operations. Meta-subgroup analysis by province and year revealed significant spatiotemporal heterogeneity in DON contamination in the wheat-growing regions of China. Furthermore, the relationship between climate factors and DON levels in wheat was investigated to illustrate the spatial and temporal heterogeneity of DON in Chinese wheat. The results showed that DON concentrations were mainly influenced by relative humidity and precipitation during the wheat-growing season. This novel ChatGPT-assisted meta-analysis approach provides valuable insights and offers a promising method for efficient meta-analyses in other fields., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Third-generation (3G) snacks, a food type of widespread interest in the industry, have a longer shelf life than second-generation (2G) snacks. The primary regeneration process for these snacks involves frying and microwaving. However, only a few studies have detailed the effects of microwave irradiation on these products. This study aims to analyse the influence of the type of material, compression, and microwave power on the expansion capabilities of the pellets. Four raw materials (rice flour, rice semolina, corn semolina, and wheat starch) were combined with water to achieve uniform moisture content and extruded into pellets with different compression ratios (1:1, 2:1, and 3:1). The elaborated samples were processed at different microwave powers (heating rates of 2 and 10 °C/s) using an instrument capable of accurately delivering microwave energy to food samples while monitoring key process parameters, including dielectric properties. Samples with high starch content, low protein content, and low fibre content, in conjunction with higher compression ratios exhibited a more pronounced expansion., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

The role of water-extractable (WE) cereal flour constituents, and particularly WE proteins, in determining bread dough gas cell stability and bread specific volume (SV) remains ill-understood. We investigated the impact of compositionally diverse cereal flour aqueous extracts on bread SV, dough extensional rheology, and dough gas cell size distribution. To this end, aqueous extracts from wheat, rye, and defatted oat flours were either used as such, or their composition was modified by dialyzing out (i) low molecular mass constituents or (ii) both low molecular mass constituents and enzymatically hydrolyzed carbohydrates. These modifications generated wheat, rye, and oat extracts with increasing protein purities. Incorporating wheat or rye extracts in model gluten-starch (GS) doughs increased bread SV by 12-18%, regardless of modification, suggesting that not WE carbohydrates but probably proteins drive this effect. Dough extensional rheology and gas cell size distribution data could not explain these bread SV increases. It is hypothesized that wheat/rye WE proteins stabilize gas cells in dough by adsorbing at their interfaces. Incorporating oat extracts in GS dough led to a 50% decrease in bread SV. This was associated with oat extract-containing doughs having a lower strain hardening index, a lower gas cell number density, and a more heterogeneous gas cell size distribution. That similar effects were observed irrespective of the modification type suggests that oat WE proteins may be responsible for the adverse impact on dough and bread properties. Future efforts will focus on investigating direct gas cell stabilization effects by WE cereal flour constituents., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The underlying mechanisms of salt and alkali on the viscoelastic behaviors of noodle dough sheets with varied B/A-type starch ratios were investigated from water state, protein polymerization and conformation, and microstructure. The viscoelastic behaviors of dough sheets increased with increasing B/A-type starch ratio, regardless of the presence of salt and alkali, indicating the addition of salt and alkali did not change the effect law of starch granule size on dough viscoelasticity. The viscoelastic moduli of dough decreased in the presence of salt and alkali, and the effect was more obvious as the ratio of B/A-type starch decreased, which was mainly determined by the interactions of protein-protein, protein-starch, and starch-starch in dough systems. In the low ratio of B/A-type starch dough sheets, NaCl enhanced the non-covalent interactions and β-sheet structure, while alkali promoted the covalent cross-linking of protein. In the high ratio B/A-type starch dough samples, the big starch surface area provided by a high phase volume of starch granules led to the domination of starch-starch interactions over the protein phase, thus determining the viscoelastic behavior of dough. SEM images showed that NaCl caused the gluten to form a fibrous structure, while alkali induced a membrane-like and more closed structure. NaCl and alkali showed different influences on water distribution, molecular conformation, and network structure of dough sheets with varied B/A-type starch ratios and thus contributed to the different viscoelastic behaviors., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study aimed to evaluate the effects of date pomace fibers (DF) on the physicochemical properties of plant-based ground patty analogues. Previously optimized pea and wheat protein isolates were incorporated with varying concentrations of DF, i.e., 0 %, 2.5 %, 5 %, 7.5 %, and 10 % w/w. The addition of DF increased water retention in the patties, leading to subsequent changes in the patty structure. Frequency sweep results confirmed that the presence of DF contributed to structural stability, where patties exhibited more solid-like characteristics and stronger internal bonds, which also increased hardness from ∼65 g to 160-175 g. This could positively correlate with the brittleness of the patties, where large deformation results showed that high DF formulations were more brittle, which reduced springiness, as evident in DF7.5 (from ∼2 mm in DF0 to 1.89 mm in DF7.5). The microstructure revealed that high DF content increased patty fibrousness and led to a uniform structure. Therefore, high DF concentrations seemed to positively impact the analogue structure. DF also contributed to patty analogue color by imparting brown-red tones which may result in a closer appearance to conventional beef patties. This study establishes a foundation for further studies to be conducted on determining the optimum DF concentration that yields patty analogues with desirable structure as well as appearance., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Cereal products contribute significantly to dietary intake of essential minerals. In wheat, iron and zinc are stored in specific grain structures including the aleurone, scutellum and embryo. Wheat cell walls are resistant to digestion in the human gastrointestinal tract and therefore this study investigated the hypothesis that physical disruption of the cell walls would increase the bioaccessibility and bioavailability of iron and zinc from wheat-based foods. Flour was micronized using a combination of roller milling and a micro-mill and this reduced median particle size by two-thirds. Hydrothermally processed wheat flour doughs were subjected to in vitro digestion to determine mineral bioaccessibility. Mineral bioavailability from food digests was measured using human intestinal Caco-2 cells. Iron (but not zinc) bioavailability from wheat foods made using the micronized flour (2.5 ± 0.5 nmol/mg cell protein) was increased significantly compared with foods produced from standard milled flour (1.3 ± 0.1 nmol/mg cell protein; P = 0.031). Micronization of wheat flour has the potential to increase the absorption of the endogenous iron present in cereal foods and this might have health benefits for population groups with poor iron status., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

The residual endosperm of wheat miller's bran is rich in gluten proteins due to the presence of protein-rich sub-aleurone cells. Here, the goal was to gain insight into the bread-making functionality of sub-aleurone gluten-enriched fractions obtained through dry fractionation of miller's bran and the inherent bread-making functionality of sub-aleurone gluten. Therefore, two sub-aleurone gluten-enriched fractions (Sub-al F and Sub-al C ), differing in particle size distribution and chemical composition, were prepared from miller's bran using impact milling, sieving, and air classification. Substituting 22.5% of white flour with Sub-al F , Sub-al C , commercial gluten A (GluA) and B (GluB), all standardised to a protein content of 20.6 % with wheat starch, led to an increase in specific loaf volume of 14.8%, 14.0%, 14.3%, and 21.8%, respectively. Despite their higher level of bran contamination and lower relative gluten content, Sub-al F and Sub-al C were equally functional as commercial gluten (GluA). This could be due to wet fractionation, which is used in commercial gluten production, reducing the functionality of gluten, as indicated by comparing the functionality of gluten in Sub-al C and gluten isolated via wet fractionation from Sub-al C with GluA. Substituting 6% of white flour with gluten isolated via wet fractionation from Sub-al C and from the corresponding flour increased the specific volume by 27.2% and 29.4%, respectively. Sub-aleurone gluten and flour gluten were, hence, functionally comparable. In conclusion, the sub-aleurone's high content of functional gluten enables the production of functional gluten-enriched ingredients from miller's bran., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Glutenin macropolymer (GMP) plays an important role in wheat gluten fractions, and extensively presents in the frozen dough. However, the effects of freezing treatment on GMP remain not abundantly understood. In this study, we investigated the structure and physico-chemical properties of GMP under frozen storage through experimental methods and bioinformatics algorithms. Results revealed that freezing treatment weakened the structure and properties of GMP to varying degrees, and GMP might have tolerance to short-term freezing storage. During frozen storage, portions of α-helix in GMP were converted into β-turn and random coil, slight changes in the tertiary structure, and its surface hydrophobicity increased by 4.8 %. SDS-PAGE profiles indicated that the depolymerization behavior mainly occurred above the Mw of 70.0 kDa. Slight changes were observed in the content of free thiol groups and disulfide bonds during frozen storage. Combination of fluorescence spectroscopy and intermolecular interactions suggested that hydrogen bonds and hydrophobic interactions were probably important indicators for evaluating the deterioration of GMP. Frozen storage resulted in an unfolded and open protein network. Moreover, freezing treatment led to a main conversion from strongly bond water to weakly bond water. However, no significant changes in water distribution were observed during the first 7 days of frozen storage. The viscoelastic loss of GMP primarily occurred in the first fourteen days, but tan δ did not significantly increased, indicating that protein has not been seriously deteriorated. Molecular dynamics simulation further supplemented and validated these experimental results from molecular level through analysis of root mean square deviation, root mean square fluctuation, solvent-accessible surface area, radius of gyration and the number of hydrogen bonds., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Pre-gelatinized starch, a physically modified starch known for its ability to swell in cold water, has wide applications across various industries. This study assesses the feasibility of high-pressure homogenization (HPH) in producing pre-gelatinized starches and compares their morphological, physicochemical, and pasting properties from different sources. Starches from eleven sources, including mung bean, pea, wheat, sweet potato, cassava, corn, non-waxy rice, waxy rice, chickpea, lentil, and chestnut, were processed using HPH at 150 MPa for three cycles. The resulting pre-gelatinized starch granules exhibited disrupted surface structures, increased water absorption and solubility, decreased crystallinity, and altered gelatinization temperatures. Results showed that waxy rice pre-gelatinized starch had the highest degree of pre-gelatinization (90.27%) and water absorption index (61.95%), while chestnut pre-gelatinized starch had the highest water solubility index (21.58%) and lentil pre-gelatinized starch demonstrated the highest gel strength (2178.00 g). X-ray diffraction analysis revealed a significant reduction in crystallinity, with values ranging from 13.96% to 18.29%. Additionally, the study observed variations in pasting properties, with cassava pre-gelatinized starch exhibiting the highest peak viscosity (5458 cP), trough viscosity (3864 cP), and final viscosity (6536 cP). These findings indicate that HPH is an effective method for producing pre-gelatinized starch with enhanced functional properties, enriching the scientific understanding of pre-gelatinized starches from different sources and promoting their application in the food industry and other sectors., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

In this study, ice structuring proteins (WISPs) extracted from winter wheat in a frigid region were prepared and added to frozen-thawed dough. The WISPs were characterized, revealing that they contained a higher proportion of hydrophilic amino acids and had a molecular weight of approximately 15 kDa. The highest thermal hysteresis activity (THA) observed was 0.62 °C. The secondary structure of WISPs was determined to be as follows: β-sheet: 49.33 %, random coil: 13.87 %, α-helix: 16.35 %, β-turn: 20.45 %. The study investigated the effects of different additions of WISPs on the water mobility, glass transition temperature, microstructure, rheological properties, and texture analysis of frozen-thawed dough. The results demonstrated that the inclusion of WISPs reduced the fluidity of water and water migration in the dough during the frozen-thawed cycle. This protective effect preserved the internal structure and gluten network of the dough, leading to increased viscosity, elasticity, and improved texture properties of the frozen-thawed dough. Furthermore, the addition of WISPs at concentrations ranging from 0 % to 0.7 % resulted in a 1.8 °C increase in the glass transition temperature (Tg). Overall, these findings suggest that WISPs can serve as a beneficial additive for enhancing the freeze-thaw stability of dough., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study investigates the effects of multi-frequency ultrasound treatment on the quality of frozen dough. We analyzed frozen wheat dough comprehensively for texture, viscosity, rheology, and structural quality characteristics under multi-frequency ultrasound (20 kHz, 20/40 kHz, and 20/40/60 kHz) with different treatment times (10, 20, and 30 mins). The dough treated with multi-frequency ultrasound increased elasticity and reduced hardness. Scanning electron microscopy revealed that 20/40/60 kHz for 30 min minimized freezing-induced morphological damage, decreased the tan δ in rheological analysis, and led to higher pasting and gelatinization enthalpy in starch granules, resulting in a more cohesive structure and lower free water content. Frozen dough hardness decreased by 52.1 %, which is associated with the control frozen dough with ultrasound frequency and duration changes. The spectral peaks in wheat flour frozen dough treated with single, dual, and tri-frequency ultrasound had the same forms and positions as the control samples but were arranged in an orderly manner. This study demonstrates the potential of multi-frequency ultrasound to enhance the quality of wheat frozen dough by mitigating freezing-induced deteriorations, offering a promising approach to improving the processing of frozen dough., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier B.V. All rights reserved.)

In this study, inexpensive earth-abundant catalyst of Co/TiO 2 is coupled with a low-temperature modification approach to enhance NH 3 adsorption capacity on wheat straw (WS). The highest NH 3 uptake achieved is 111.9 mg/g, with 80.8 % retention even after 3 h of desorption. Mechanistic investigation indicates that the enhanced adsorption capacity stems from Co/TiO 2 , which facilitates generation of reactive oxygen species, leading improved ultra-micropore structure that enhances the interaction between NH 3 and oxygen-containing functional groups through a trapping effect. The robust stability of adsorbed NH 3 is attributed to the formation of amides or amines. Incorporation of only 1 wt% WS-Co to urea-fertilized alkaline soil reduced NH 3 volatilization by 83.1 %. The significant effect is primarily attributed to the excellent adsorption capacity of WS-Co, rather than alterations in the relative abundance of the microbial community. These findings present a novel approach for development of effective fertiliser additive to mitigate NH 3 volatilization from alkaline soil., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Fusarium graminearum not only causes Fusarium head blight (FHB) on wheat but also produces fungal toxins that pose a serious threat to food safety. Biological control is one of the safe and most effective alternative methods. In this study, cyclic lipopeptides (CLPs) produced from Bacillus mojavensis B1302 were extracted and identified by LC-MS/MS. After preparing mesoporous silica nanoparticles-NH 2 (MSNsN) and encapsulating CLPs, the characterization analysis showed that the interaction between CLPs and MSNsN enhanced the crystal structure of CLPs-MSNsN. The antimicrobial activity and antioxidant capacity of CLPs-MSNsN stored at 20 °C and 45 °C were decreased more slowly than those of free CLPs with increasing storage time, indicating the enhancement of the antimicrobial and antioxidant stability of CLPs. Moreover, the field control efficacy of long-term stored CLPs-MSNsN only decreased from 78.66% to 63.2%, but the efficacy of free CLPs decreased significantly from 84.34% to 26.01%. The deoxynivalenol (DON) content of wheat grains in the CLPs-MSNsN treatment group was lower than that in the free CLPs treatment group, which showed that long-term stored CLPs-MSNsN reduced the DON content in wheat grains. Further analysis of the action mechanism of CLPs-MSNsN on F. graminearum showed that CLPs-MSNsN could disrupt mycelial morphology, cause cell apoptosis, lead to the leakage of proteins and nucleic acids, and destroy the cell permeability of mycelia. This work puts a novel insight into the antimicrobial and antioxidant stability enhancement of CLPs-MSNsN through encapsulation and provides a potential fungicide to control F. graminearum, reduce toxins and ensure food safety., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The use of new types of raw materials to improve the quality and nutritional value of products is an important trend in flour confectionery. Flour from extruded sunflower seed kernels (FESSK), the by-product of oil production, was used as a new ingredient in muffin formulation. Analysis of physicochemical and nutritional properties of muffins prepared with FESSK, which was added in the amounts of 5, 10, and 15% to the total weight of mixture of wheat and rye flours, as well as their sensory evaluation, were performed. According to the sensory evaluation, the muffins with FESSK had a pleasant, nutty and sunflower aroma, and the best results were shown by muffins with 10% of FESSK. Addition of FESSK, 10%, led to an increase of the content of protein by 24.7%, fat by 16.9%, fiber by 23.3%, ash by 16.9%, and a decrease of content of total carbohydrates by 5.2% and sugars by 16.2%. Enriched muffins had improved texture characteristics, particularly, smooth, crack-free surface, soft, and elastic crumb with well-developed porosity and small, evenly distributed, thin-walled pores. The FESSK could be recommended as an ingredient for improving the nutritional and technological properties of flour confectionery products., Competing Interests: Declarations Ethics Approval This article does not contain any studies with human participants or animals performed by any of the authors. Conflict of Interest The authors declare no competing interests., (© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

The retention of bioactive compounds in the blend of wheat and rye flours and 4% roasted buckwheat hulls, dough before and after fermentation, and obtained bread were determined. In parallel, the content of Maillard reaction products (MRPs) and antioxidant capacity (AC) during technological steps of bread production were studied. The dough formation and fermentation process increased the content of phenolic acids and flavonoids and reduced the content of tocopherols, and no changes in glutathione as compared to the blend were noted. Moreover, the increased level of available lysine and AC were observed after dough fermentation. The baking process resulted in further increased phenolic acids, and flavonoids and decreased the tocopherols and glutathione contents. The bread was characterized by the highest values of parameters related to MRPs, such as the content of fluorescent intermediary compounds and final browning index compared to other analyzed steps., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

This study used a green validated method to evaluate the risk of exposure of individuals of different ages to acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) by consuming white and wholewheat bread. Recoveries of AA and 5-HMF were 100.7% and 100.1%, respectively, while uncertainty was 2.3% and 6.2%. Levels of AA ranged from 617.22 to 3151.8 μg/kg while levels of 5-HMF ranged from 180.5 to 648.2 μg/kg. Female adolescents were almost 2-fold exposed to AA when they consumed 100% wholewheat bread (2.93 μg/kg bw/day) by comparison with white bread (1.72 μg/kg bw/day). Estimated daily exposure to AA was 1.5-fold higher than international recommendations. These findings raise concern for health risks associated with exposure to processing contaminant as the result of bread consumption, especially made from whole grains. Since development of those compounds is inevitable during breadmaking, it is crucial to standardize processing conditions and recipes to mitigate it., Competing Interests: Declaration of competing interest None., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Ochratoxin A (OTA) is a nephrotoxin that contaminates grains in storage. Moisture and temperature sensors give delayed responses due to their slow kinetic movement within the silo. This study examines if CO 2 production could predict OTA contamination and identify storage conditions exceeding the maximum limit (5 μg/kg). The impact of water activity levels (0.70-0.90 a w ), temperatures (15 and 20 °C), and storage duration on (a)Penicillium verrucosum population, (b)CO 2 respiration rates (RR), and (c)ochratoxins concentrations in stored wheat was investigated. 96 samples were analysed for ochratoxins with LCMS-MS. RR was >7 times higher at wetter conditions than at drier a w levels. A positive correlation between CO 2 , OTA, OTB, and OTα was observed at the wettest conditions. OTA exceeded the limit at >0.80 a w (16% moisture content) with RR > 0.01 mg CO 2 kg -1  h -1 . The knowledge of the RR of stored grain would alert grain farmers/managers to improve grain storage management., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Vitamin B12 deficiency poses significant health risks, especially among populations with limited access to animal-based foods. This study explores the utilisation of cereal bran by-products, wheat (WB) and oat bran (OB), as substrates for in situ vitamin B12 fortification through solid-state fermentation (SSF) using Propionibacterium freudenreichii. The impact of various precursors addition, including riboflavin, cobalt, nicotinamide and DMBI on vitamin B12 production, along with changes in microbial growth, chemical profiles, and vitamin B12 yields during fermentation was evaluated. Results showed that WB and OB possess favourable constituents for microbial growth and vitamin B12 synthesis. The substrates supplemented with riboflavin, cobalt, and DMBI demonstrated enhanced B12 production. In addition, pH levels are essential in microbial viability and cobalamin biosynthesis. Monosaccharides and organic acids play a crucial role, with maltose showing a strong positive association with B12 production in OB, while in WB, citric acid exhibits significant correlations with various factors., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Background: Water and nutrients are two main determinants of wheat yield, which are vital for maintaining high crop yields. In the present study, the effects of water and phosphate fertilization on wheat yield, photosynthetic parameters, water productivity and phosphate use efficiency were investigated. Five dryland wheat cultivars from the 1940s to the 2010s that are widely cultivated in Shaanxi Province, China, were used. Experiments were conducted from 2019 to 2022 using two irrigation levels (normal rainfall and no precipitation after the reviving stage) and two phosphorus application levels (0 and 100 kg ha -1 )., Results: Compared with old cultivars ('Mazha'), the grain yield of modern cultivars ('Changhan 58') was 89.24% higher and was closely correlated with chlorophyll index, leaf area index, photosynthetic rate and tillers. With the replacement of cultivars, the phosphorus content, water potential and phosphatase activity of wheat leaves increased. Considering water-phosphorus interactions, the water use efficiency and phosphorus use efficiency of wheat showed a significant positive correlation., Conclusion: Our findings indicate that modern wheat cultivars are more responsive to phosphorus. Further analysis revealed that modern varieties have evolved two phosphorus absorption strategies in response to phosphorus deficiency - namely, the formation of a phosphorus supply source, which may result in larger numbers of green organs; and an increase in phosphorus sinks, which tended to activation and transport of plant phosphorus. Our results may thus contribute to water conservation, increased yields and the development of strategies for efficient phosphorus fertilization. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

Jute in food packaging offers several advantages, including cost-effectiveness, biodegradability, renewability, and low environmental impact. Nevertheless, its hydrophilic characteristic makes it susceptible to airborne humidity and precipitation moisture. We combated this by chemically treating jute to make it water-resistant. The coated jute (WCA = ∼162°) exhibits high mechanical endurance against exposure to air (>1 month), ultrasonic washing (6 h), brush scrubbing (>50 cycles), and mutual abrasion (>150 cycles), along with good thermal stability. During a 2-month experiment involving seed storage in an RH of 85%, wheat grains stored in the coated bag showed 8.08% less moisture content than that stored in control. Furthermore, the preserved grains in the control jute exhibited altered colour, texture, and fungal development. Additionally, compared to the control, the coated jute delivers >50% bacterial growth reduction in 48 h. The proposed jute offers a sustainable packaging solution that promotes eco-friendly practices and reduces plastic waste., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

In this study, the effects of wheat flour treated with ball milling (BM) and maltodextrin on the oil absorption and textural characteristics of fried batter-coated cashews and almonds (BCAs) were investigated. The result showed that the crystallinity of the starch granules in wheat flour decreased after the BM treatment. Furthermore, the ΔH of the batter decreased as the BM time was elongated, but the addition of maltodextrin had no significant impact on ΔH. Both BM-treated wheat flour and maltodextrin increased the fracturability and decreased the oil content of the fried BCAs' batter. The addition of BM-treated wheat flour and maltodextrin decreased the oil content of the batter from 28.93% to 18.75% for batter-coated cashews and from 30.92% to 18.61% for batter-coated almonds. Overall, the addition of BM-treated wheat flour and maltodextrin in batter is an effective approach to decrease oil content and improve the textural quality of fried BCAs., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

Background: Thinopyrum intermedium (Host) Barkworth & D.R. Dewey, or intermediate wheat grass (IWG), is being developed as the first widely-available perennial grain candidate. However, because the crop is still in development, grain yields are lower than those of traditional cereals. Utilization of its non-grain biomass (e.g. for biofuel production and as a source of fine chemicals) would increase the economic value of its cultivation. The present study provides a structural characterization of the lignin and cell wall carbohydrates in IWG biomass and qualitative profiling of biomass extractives and compares them to those of annual wheat (Triticum aestivum) biomass grown in the same location and growing season., Results: The monosaccharide composition and ester-linked phenolic acid contents of vegetative biomass material from annual wheat and IWG were similar. IWG vegetative biomass is rich in feruloylated arabinoxylans (AX) with a very low substitution rate, whereas the AX from IWG bran have a slightly higher substitution rate. The structure of IWG lignin was investigated using both the quantitative derivatization followed by reductive cleavage method and 2D-NMR analysis, revealing an H:G:S lignin that incorporates tricin and is acylated with coumaric acid and smaller amounts of ferulates. IWG and wheat extractives contained fatty acids, various free phenolic compounds (tricin, monolignols and phenolic acids), phenolic conjugates and phytosterols., Conclusion: The present study provides firm support for the further exploration of T. intermedium biomass as a carbohydrate feedstock (e.g, abundant in lightly substituted AX and cellulose polymers) for biofuel production and source of high-value fine chemicals, such as tricin. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

An emerging fluorescent ratiometric aptasensor based on gold nanoclusters (AuNCs) with aggregation-induced emission (AIE) properties was prepared and studied for deoxynivalenol (DON) detection. The ratiometric aptasensor used red fluorescent AuNCs 620 labelled with DON aptamer (Apt-AuNCs 620 ) as an indicator and green fluorescent AuNCs 519 modified by complementary DNA (cDNA) and magnetic beads (MBs) as internal reference, namely MBs-cDNA-AuNCs 519 . Under the optimal conditions, the aptasensor exhibited two good linear ranges of 0.1-50 and 50-5000 pg/mL for DON detection with coefficient of determination (R 2 ) of 0.9937 and 0.9928, respectively, and the low detection limit (LOD) of 4.09 pg/mL was achieved. Furthermore, this aptasensor was feasible to detect DON in positive wheat samples, and the results were in line with those from HPLC and ELISA, thus providing a promising route to detect DON with high sensitivity in cereals, even for other mycotoxins by replacing the suitable aptamer and cDNA., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

In this study, the interactions between wheat gliadin (GL) and xanthan gum (XG) were investigated to design new systems with potential applications as a gluten-free substitute product. Combining spectral with morphological and molecular docking methods allowed the establishment of the complexation mechanism between globular hydrophobic GL and the hydrophilic XG with an extended and partially disordered backbone. GL maintains intact its hydrophobic core even at high GL/XG ratios and organizes into small aggregate-type assemblies. The stable and uniform complexes have a low GL content, based on intermolecular hydrogen bonds and hydrophobic interactions. The GL/XG combining ratio influences the size, structure and interaction mechanism of the microparticles. The preferred sites of interaction and the binding affinities were determined by molecular docking on GL libraries and XG models. This research may provide significant knowledge for the development of low-GL wheat food products using a dietary fiber polysaccharide as a functional compound., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that would influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The effect of the released amount and bitterness threshold of bitter peptides on the sensory properties of different wheat gluten hydrolysates (WGHs) after hydrolysis was investigated. The results showed that the endo-activity of the enzyme promoted the release of bitter peptides, leading to enhanced bitterness intensity in WGHs. With the increase in degree of hydrolysis (DH), the bitter threshold of bitter peptides became the main reason affecting bitterness of the WGHs. Proteax exerted the strong exo-activity at the DH of 20%, which could reduce bitterness of Pro-16 hydrolysates. The reason for debittering was the reduction in the content with molecular weights (MWs) of 500-1000 Da and the decrease of surface hydrophobicity (SH) in the Pro-20 M hydrolysates, which led to the increase of the bitterness threshold of bitter peptide. Meanwhile, HPLC-MS/MS analysis demonstrated the reduced proportion of C-terminal hydrophobic amino acids (HAAs) in Pro-20 M extracts verifying the cause of debittering., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

A- and B-type wheat starches have significant differences in rheological, textural, and pasting properties; however, the structure-property relationship is not fully revealed. Herein, the physicochemical characteristics and molecular structures of A- and B-type starches isolated from three wheat varieties with different apparent amylose contents (2.41%-27.93%) were investigated. A-type starches exhibited higher pasting viscosities, relative crystallinity, onset gelatinization temperatures, and enthalpies, while B-type starches had wide gelatinization temperature ranges. B-type starches had lower resistant starch contents than their A-type counterparts, but B-type starches formed more stable gels and had a lower tendency to retrograde, resulting in lower hardness, storage (G') and loss (G'') moduli but higher tan δ values. A-type starches had lower contents of short amylose (100 ≤ X < 1000) and amylopectin chains (DP 6-12) than B-type. These findings elucidated the differences in molecular structures between A- and B-type starches, which can contribute to their effective application., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

A highly sensitive method based on MBs-cDNA@Apt-AuNCs 519 was developed for deoxynivalenol (DON) detection in wheat. The MBs-cDNA@Apt-AuNCs 519 was established using green emission gold nanoclusters (AuNCs 519 ) with aggregation-induced emission properties as signal probes and combining amino-modified DON-aptamer (Apt), biotin-modified DNA strand (the partially complementary to Apt (cDNA)), and streptavidin-modified magnetic beads (MBs). The Apt-AuNCs 519 were well connected with MBs-cDNA without DON but dissociated from MBs-cDNA@Apt-AuNCs 519 with the addition of DON, leading to a noticeable reduction in the fluorescent intensity of the aptasensor. Moreover, this fluorescence aptasensor showed two linear relationships in the concentration range of 0.1-50 ng/mL and 50-5000 ng/mL with a limit of detection of 3.73 pg/mL with good stability, reproducibility and specificity. The results were consistent with high-performance liquid chromatography and enzyme-linked immunosorbent assay methods, further indicating the potential of this method for accurate trace detection of DON in wheat., Competing Interests: Declaration of interests The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

The aim of this study is to develop molecularly imprinted protein specific to zearalenone (ZEN). The primary idea of our study was to replace the toxic template-ZEN-with a dummy-template-4-hydroxicoumarin-during the synthesis of imprinted proteins (IPs). The choice of the dummy-template was based on the results of comprehensive evaluation that included a combination of blind docking and molecular dynamics simulations. Furthermore, we studied the influence of protonation and purification conditions to IPs sorption capacity. 3D fluorescence spectroscopy was used to monitor the process of bovine serum albumin (BSA) imprinting. The modified purification approach allowed reducing the eluent volume and purification time by approximately 300 and 48 times, respectively. The imprinted BSA was then used to produce a bioinorganic sorbent (IPs-BIS) based on silica nanoparticles (silica NPs), that, as far as we know, was never described before. The synthesized IPs-BIS were successfully applied as ZEN sorbents in model solutions (Q max = 1.70 ± 0.15 mg g - 1 , imprinting factor = 2.5) and artificially contaminated wheat extract (Q max = 2.24 ± 0.02 mg g - 1 ) confirmed by HPLC-UV. We believe that our method can be used for mycotoxin monitoring in animal feeds and foodstuff., Competing Interests: Declarations. Conflict of interest: The authors declare no competing interests. Ethics approval: This research did not involve human and animal samples., (© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Austria, part of Springer Nature.)

Mitigating the cold denaturation of gluten protein during frozen storage is crucial for the quality improvement of frozen cereal products. Our previous study observed that starch derivatives, especially short-clustered maltodextrin (SCMD), could significantly improve frozen dough quality, alleviating the deterioration of gluten-network structure. To further reveal the cryoprotection mechanism of SCMD on gluten protein during frozen storage, the modulatory roles of SCMD in the hydration capacity and conformation behavior of gluten protein were explored, in comparison with DE2 maltodextrin (MD) and pregelatinized starch (PGS). Results demonstrated that SCMD significantly facilitated the reservation of bound water and decreased the surface hydrophobicity of gluten protein after 8 weeks of frozen storage. Remarkable effects of SCMD on stabilizing the secondary structure and microenvironment of aromatic amino acids of gluten protein were observed. Further mechanistic investigation showed that when the temperature dropped from 300 to 250 K, the short-clustered structure could stabilize the α-helixes more evidently than linear structures through hydrogen bonds with water and steric hindrance effect, rather than directly with protein. Our findings will provide novel insights into the cold denaturation of gluten protein and useful guidance in selecting the optimum structure to suppress this denaturation, improving the quality of frozen cereal products.

Succinate dehydrogenase (SDH), also recognized as succinate ubiquinone oxidoreductase (SQR), is considered one of the most promising targets for fungicide development, garnering significant international interest. We have focused on the development of highly effective, broad-spectrum-targeted SDH inhibitors. Using an active scaffold combining strategy, we designed and synthesized a series of novel diphenyl ether formylhydrazine derivatives, and most compounds have demonstrated broad-spectrum antifungal activity. Notably, compound M8 exhibited antifungal activity of more than 93% against four tested pathogen types at a concentration of 10 μg/mL, with an EC 50 value below 0.3 μg/mL for each pathogen, outperforming boscalid. Additionally, compound M8 exhibited a control efficacy of 83% against Sclerotinia sclerotiorum on rapeseed leaves at a concentration of 200 μg/mL and demonstrated an 87% efficacy in controlling Fusarium graminearum on wheat ears when applied at 400 μg/mL. Structure-activity relationship research suggested that para-substituted benzene rings are more effective, offering stronger and more extensive antifungal potency. Further investigation, including enzyme inhibition assays, mycelial morphology observations, and molecular docking studies, suggests that the antifungal potency of M8 is due to the inhibition of its SDH activity. Therefore, our research positions compound M8 as a highly promising lead compound with broad-spectrum antifungal properties, potentially introducing a new class of fungicide.

Freekeh is produced from roasted, immature wheat grains. It is very popular in Middle Eastern and North African nations. This study aimed to evaluate the occurrence of different types of mycotoxins, physical impurities, and microbiological contamination in local freekeh products. Lateral flow competitive immunochromatographic assay was used to evaluate the occurrence of mycotoxins. It was found that physical impurities for some tested products exceeded the permitted limit (>2% of straw and foreign grains). Moreover, our findings showed that total aerobic bacterial and fungal counts in Freekeh products varied from 1 to 4 logs and from 1.39 to 4.3 logs, respectively. The incidence ranges of aflatoxins and ochratoxin were 3.17-3.33 ppb and 4.63-8.17 ppb, respectively. The levels of deoxynivalenol (DON) and T2/HT2 (trichothecene T2 and deacetylated form HT2) were less than the limit of detection. More than 78% of Freekeh samples tested had aflatoxin and ochratoxin contents higher than the limit permitted by the European Commission (4 and 5 ppb). In conclusion, gaining knowledge about the quality, safety, and labeling of freekeh products can help increase their commercial potential. Further investigations are needed to evaluate the factors affecting contamination levels within the freekeh supply chain.

This study aimed to evaluate the effects of hydroponic fodder on the growth and reproductive performance of Black Bengal goats in East Champaran, Bihar, during the years 2020-21 and 2021-22. A total of 24 goats were randomly assigned to four groups: Control (C) with extensive grazing, gram straw, concentrate feed, and green fodder; Treatment 1 (T1) receiving C + 300 g/day of wheat hydroponic fodder; Treatment 2 (T2) with 300 g/day of maize hydroponic fodder alone; and Treatment 3 (T3) receiving C + a combination of 150 g/day of wheat and 150 g/day of maize hydroponic fodder. Each group comprised 6 animals. The nutrient composition analysis revealed that wheat hydroponic fodder had significantly higher (P < 0.05) levels of dry matter, crude protein, and lignin, whereas maize contained higher nitrogen-free extract, crude fiber, ether extract, and ash. In terms of growth performance, T3 showed the highest body weight gain and daily weight gain, outperforming T2, T1, and the control group (P < 0.05). Though differences between T2 and T3 were not significant (P > 0.05) across both years, T3 consistently exhibited better performance. Reproductive performance indicators, such as age at puberty, age of first kidding, and kid mortality rates, were significantly lower (P < 0.05) in T3, T1, and the control group compared to T2. However, there were no significant differences (P > 0.05) between T2 and T3 in these parameters. T3 also showed the highest kidding size and birth weight of kids (P < 0.05), followed by T2, T1, and the control group. The cost of feed per kilogram of body weight gain was lowest in T3, followed by T2, T1, and the control. In conclusion, the combination of maize and wheat hydroponic fodder (T3) resulted in better growth and reproductive performance compared to feeding maize or wheat hydroponic fodder alone. Furthermore, this feeding strategy reduced the cost per kilogram of live weight gain, indicating its potential for enhancing the sustainability and profitability of goat farming systems in the region., Competing Interests: Declarations. Ethical approval: This is an observational study, so institute ethics committee has confirmed that no ethical approval is required. Competing interests: Authors have no relevant financial or non-financial competing interest to disclose., (© 2024. The Author(s), under exclusive licence to Springer Nature B.V.)

Weed infestation in agricultural fields significantly diminishes crop yields. Herbicides are widely used as a primary method of weed control. Developing herbicide-resistant crops through the expression of resistant genes represents a sustainable approach. This study generated wheat germplasms highly resistant to 4-hydroxyphenylpyruvate dioxygenase (HPPD)-inhibiting herbicides by transforming the rice HPPD INHIBITOR SENSITIVE 1 ( OsHIS1 ) gene into Xinong 511, conferring resistance to mesotrione at levels up to nine times the typical field application rate (1350 g ai ha -1 ). Agronomic trait evaluations under greenhouse and field conditions showed no additional effects on wheat. Herbicide susceptibility assays confirmed the specific resistance to different HPPD inhibitors. Transcriptome and metabolome analyses revealed regulation of flavonoid and photosynthesis-antenna protein pathways in the herbicide functional. Collectively, OsHIS1 could be applied in the production of herbicide-resistant wheat.

Rare earth elements (REEs), vital and limited resources, also play a significant role in agriculture. Previous findings indicated that the proper concentration of REEs could enhance the germination process, seed germination rate, and seedling growth and development. This paper introduces designing, synthesizing, and assembling a new type of tapered nanogates for separating and detecting lanthanide ions (La 3+ ). A phosphoric acid pillar[5]arene (PP5) was synthesized and incorporated as a receptor molecule for La 3+ in aqueous media. Incorporating these receptor molecules into the nanogates enhances the identification and controlled release of the lanthanide ions in water. The UV titration and COMSOL simulation results demonstrated an interaction between PP5 and La 3+ to strengthen the understanding of the release mechanism. Finally, the effect of released La 3+ on the germination of wheat seeds is discussed, demonstrating the ability to improve its application in the agricultural industry.

Wheat lipids are a minor constituent of wheat, with an important influence on its processing properties. While breeding aimed to improve the protein composition of wheat flour, its influence on the lipid composition remains unknown. We therefore analyzed the lipidome of 60 different common wheat ( Triticum aestivum ) flours representing cultivars registered and grown in Germany from 1891 to 2010. Four different extraction techniques were tested before the application of a semiquantitative, untargeted UHPLC-MS/MS method. The measurements included 16 different lipid classes and 102 different lipid species. Based on the lipid profile, discrimination between old (registered between 1891 to 1950) and modern (1951 to 2010) cultivars was possible. While the lipid class composition remained constant, differences were due to variations within the class of triacylglycerols, with modern cultivars containing less unsaturated fatty acids than the older ones. Our results imply that improving the lipid class composition of common wheat is a promising target for further breeding.

Although selenium is an essential nutrient, its contamination in water poses serious risks to human health and ecosystems. In this study, aluminum-modified bamboo biochar (Al-BC) was developed to reclaim Se(VI) from water. Compared to pristine biochar (BC), Al-BC had a larger specific surface area (176 m 2 /g) and pore volume (0.180 cm³/g). The modification, achieved by loading AlOOH and Al 2 O 3 particles onto the surface, enabled Al-BC to achieve a maximum adsorption capacity of 37.6 mg/g for Se(VI) within 2 h and remove 99.6% of Se(VI) across a pH range of 3-10. The main adsorption mechanism of Se(VI) involved electrostatic attraction, forming outer-sphere complexes between Se(VI) and AlOOH sites on the biochar. The bioavailability of Se sorbed on the spent biochar (Al-BC-Se) was thus evaluated. It was discovered that Al-BC-Se successfully released Se(VI), which impacted the growth of wheat seedlings. The Se content reached 134 μg/g dry weight (DW) in wheat shoots and 638 μg/g DW in roots, significantly exceeding normal selenium content (<40 μg/g DW). By successfully applying the modified biochar to capture selenium from water through adsorption and then reusing it as an essential nutrient in soil, this study suggests the promising feasibility of the "removal-collection-reuse" approach for the circular economy of selenium in wastewater., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Jun Luo reports financial support was provided by National Natural Science Foundation of China. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study investigated the effect mechanism of selenium (Se)-enriched yeast on the rheological properties of dough from the perspective of yeast metabolism and gluten alteration. As the yeast Se content increased, the gas production rate of Se-enriched yeast slowed down, and dough viscoelasticity decreased. The maximum creep of Se-enriched dough increased by 29%, while the final creep increased by 54%, resulting in a softer dough. Non-targeted metabolomics analyses showed that Se inhibited yeast energy metabolism and promoted the synthesis of stress-resistance related components. Glutathione, glycerol, and linoleic acid contributed to the rheological property changes of the dough. The fractions and molecular weight distribution of protein demonstrated that the increase in yeast Se content resulted in the depolymerization of gluten. The intermolecular interactions, fluorescence spectrum and disulfide bond analysis showed that the disruption of intermolecular disulfide bond induced by Se-enriched yeast metabolites played an important role in the depolymerization of gluten., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

Side streams from milling result in significant food wastage. While highly nutritious, their harmful elements raise concerns. To repurpose these side streams safely, this study designed a dry fractionation technique for anthocyanin-rich purple bread wheat. Four fractions - from inner to outer layers: flour, middlings, shorts and bran - alongside whole-wheat flour were obtained and examined by microstructure, antioxidant activity, anthocyanin profiles, and essential and harmful minerals. Across the four investigated cultivars, both anthocyanin content and antioxidant capacity increased from inner to outer layers. In comparison to flour, cyanidin-3-glucoside concentrations in middlings, shorts and bran were 2-5 times, 3-9 times, and 6-19 times, respectively. Concentrations of Cr, Ni, Sr and Ba progressively increased from inner to outer layers, Pb and Se exhibited uniform distribution, while Al was more concentrated in inner layers. These findings indicate that the fractionation technique is effective in deriving valuable ingredients from underexploited side streams, especially bran., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Some wheat-based foods require different doses of oil to moderate quality of dough during processing and the influence mechanisms remain unclear. Therefore, the effect of rapeseed oil addition on physicochemical characteristics and fine structure of dough and underlying mechanism were elucidated by rheometer, scanning microscope and molecular spectroscopic method. Results showed that compared with native dough (without exogenous rapeseed oil), the addition of rapeseed oil changed the fine structure, improved extensibility, but reduced viscoelasticity of the dough. Moreover, high addition especially 20 wt% oil (based on wheat flour) significantly changed gelatinization and retrogradation behaviors of the dough, whilst disrupted gluten network and increased random coil content (32.1%) of dough except that decreased its α-helix (21.2%), β-sheet (23.1%), disulfide bond (7.9 μmol/g) compared with native dough which were 16.3%, 29.2%, 33.1%, 11.0 μmol/g, respectively. Results in the study could provide a certain understanding for application of vegetable oils in wheat-based products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)