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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.)

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.)

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., 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.)

Improving the freezing resistance of yeast in dough starters is one of the most effective methods to promote the healthy development of frozen dough technology. When the dough starter was composed of yeast, lactic acid bacteria and acetic acid bacteria, the microbial proportion was 10:1:5, and the ratio of wheat flour to corn flour was 1:1. The proline contents of the starters and the survival rates and fermentation capacity of yeast significantly increased compared with those of the starter composed of yeast and wheat flour only (P < 0.05). Laser confocal microscopy observation showed that the cell membrane damage of yeast obviously decreased. Low-field nuclear magnetic resonance method revealed that the water distribution state of starters changed. Adding corn flour and acetic acid bacteria to dough starter in appropriate proportions improves yeast freezing resistance., Competing Interests: Declaration of competing interest The authors confirm that they have no conflict of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Corynebacterium glutamicum was used to ferment wheat gluten hydrolysates (WGHs) to prepare flavour base. This study investigated the effect of hydrolysis degrees (DHs) and fermentation time on flavour of WGHs. During fermentation, the contents of amino nitrogen, total acid and small peptides increased, while the protein and pH value decreased. Succinic acid, GMP, and Glu were the prominent umami substances in fermented WGHs. The aromas of WGHs with different DHs could be distinguished by electronic nose and GC-IMS. Based on OAV of GC-MS, hexanal was the main compound in WGHs, while phenylethyl alcohol and acetoin were dominant after fermentation. WGHs with high DHs accumulated more flavour metabolites. Correlation analysis showed that small peptides (<1 kDa) could promote the formation of flavour substances, and Asp was potentially relevant flavour precursor. This study indicated that fermented WGHs with different DHs can potentially be used in different food applications based on flavour profiles., 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.)

There is a long-standing debate over the effectiveness of chemical extraction methods in assessing soil metal phytoavailability. This study addresses the limitations of widely-used chemical extraction methods and presents the water-extractable pool as a more reliable indicator based on wheat pot experiments using homogenized agricultural soil amended with lime materials, phosphate, and biochar. Over 120 days' pot experiments, Cd accumulation in whole wheat plants and tissues exhibited positive relationships with water-extractable Cd concentrations at heading and maturity stage (Spearman's rho: 0.521-0.851; P < 0.05), revealing that the water-extractable pool instead of other pools better indicates wheat metal accumulation. Water-extractable metal concentrations are effective in assessing phytoavailability of metals primarily in ionic forms in soil solution (e.g, Zn, Cd), but less reliable for metals strongly complexed with dissolved organic matter (DOM) or sensitive to redox conditions. It demonstrated that water-extractable metal concentrations and chemical forms are key factors, fundamentally determined by metal properties and impacted by environmental factors. This study clarifies a more direct link between chemical extraction and plant metal uptake mechanisms. Given the extensive application of chemical extraction methods over several decades, this study will help advance soil metal risk assessment and remediation practices., 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.)

Native starches have a high potential for producing capsules by electrospraying despite still being little explored as biopolymeric material. Thus, the present study aimed to investigate the electrospraying capacity of native starches from different sources (cassava, corn, wheat, and sweet potato). The concentration of starch in the polymer solutions was varied from 3 % to 10 % (w/v) to investigate the impact of both starch source and concentration on the electrospraying process. The study also aimed to deepen scientific knowledge of the behavior of these starches during the process and the characteristics of the resulting capsules. The characterization of the polymeric solutions was carried out regarding rheology and electrical conductivity and the capsules were evaluated by production yield, morphology, size distribution, thermal properties, and crystallinity. Higher viscosities were observed for polymeric solutions obtained from sweet potato starch, compared to other starches at the same polymer concentrations. The increase in starch concentration in polymeric solutions reduced their electrical conductivity, except for corn starch. The production yield of cassava and sweet potato starch capsules was not affected by the polymer concentration in the polymeric solutions, while for corn and wheat starches, there was a reduction in yield as the concentration increased. All starches were able to form capsules. Capsules produced with 7 % corn starch showed a more homogeneous size distribution. The electrosprayed starches showed elevated melting temperatures and enthalpies. The capsules produced had an amorphous structure. The starches evaluated in this study proved to be excellent biopolymers for producing capsules by electrospraying, demonstrating possible future uses as encapsulating materials., 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.)

Defect-rich nitrogen-doped biocatalyst (B-NC) was synthesized from natural cellulose of wheat straw using straightforward mechanical method and one-step pyrolysis approach. In contrast to the nitrogen-doped biocatalyst (NC), by leveraging the synergistic effects of nitrogen dopants and surface defects, the microenvironment-modulated B-NC exhibited the enhanced mass transfer efficiency and a significant improvement in reactivity for p-nitrophenol degradation (111 %-196 %). The catalyst's exceptional performance primarily arose from graphitic N, pyridinic N and CO active sites, which mainly derived from the cellulose structure of wheat straw and nitrogen dopants. Electron paramagnetic resonance and quenching tests confirmed that the B-NC/peroxymonosulfate system generated more reactive species (SO 4 • - , •OH, O 2 • - , and 1 O 2 ) during p-nitrophenol degradation, surpassing the NC/peroxymonosulfate system. Additionally, both density functional theory calculations and electrochemical experiments provided evidence of peroxymonosulfate strongly adsorbing onto B-NC's defect sites, facilitating the formation of catalyst/peroxymonosulfate* complexes and promoting electron transfer processes. This research provides valuable insights into the regulation of defects in nitrogen-doped biocatalyst derived from natural cellulose, presenting a promising solution for remediating refractory organic pollutants., 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.)

Non-wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non-wheat flours, particularly a blend of orange-fleshed sweet potato (OFSP) (Ipomoea batatas) and Bambara groundnut (BG) (Vigna subterranean), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option. PRACTICAL APPLICATION: The practical application of the research on orange-fleshed sweet potatoes-Bambara groundnut-based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high., (© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf-life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large-scale industrialization, high-quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology-assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten-starch matrix by promoting protein cross-linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored., (© 2024 Institute of Food Technologists®.)

Wheat straw, as a non-wood fiber waste, is available worldwide and can be used in cellulosic matric production, promoting the application of sustainable materials. However, poor fiber properties and water drainage are the primary obstacles to its utilization. In this study, wheat straw pulp fibers were chemically crosslinked by citric acid (CA) in an environmentally friendly process. X-ray photoelectron spectroscopy and Fourier transform infrared spectra confirmed that the chemical treatment introduced carboxylic groups to cellulose fibers. Meanwhile, X-ray diffraction patterns showed that the crystallinity of cellulose was reduced. The average fiber length and water retention value of the pulp decreased with increasing CA dosage under the conditions of 3 mL/g CA 4 (4 wt% CA), and the drainage performance of the cellulose pulp improved by 21 %. Also, the crosslinking of fibers contributed to the mechanical properties of the cellulosic matrix, increasing the dry and wet strength by 21 % and 282 %, respectively. These results demonstrated that citric acid could be a sustainable method for improving the properties of wheat straw fibers, thereby promoting its application in fabricating sustainable materials., 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.)

The utilization of environmental friendly and renewable materials has received increasing attention recently. Lignin nanospheres (LNPs) prepared from recovered lignin and residual lignin after DESs and DESs-THF pretreatment were obtained by self-assembly in the present research. Then, films were prepared by incorporating them into polyvinyl alcohol (PVA) solution. The properties of various films were characterized and compared. Results showed that as the LNPs content increased, the UV blocking capacity of the films was gradually enhanced than PVA film. The DES-THF films showed better antioxidant properties up to 69 % due to higher phenolic hydroxyl content. The hydrophobicity of films incorporated with DESs-THF pretreated lignin was consistently better than that of DES pretreated. DES-THF-M films showed a higher T max than that of DES-M films, resulting in better thermal stability. Moreover, DES-THF-L films are lighter in color due to a lower degree of condensation, which is favorable to subsequent applications. The incorporation of LNPs improved mechanical and antioxidant properties, thermal stability, and UV shielding ability of PVA films, especially lignin after DES-THF pretreatment. In conclusion, the prepared PVA/LNPs composite films possessed good functional properties that make them potential for packaging materials., Competing Interests: Declaration of competing interest The authors declare that they have no competing financial interests., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study explores the effects of four natural galactomannans (GMs) with varying degrees of branching (fenugreek gum, guar gum, tara gum and locust bean gum) on the functional properties and in vitro digestibility of wheat starch (WS). Results from rapid viscosity analysis (RVA) and low-field nuclear magnetic resonance (LF-NMR) analysis revealed that GMs with lower branching degrees were correlated with higher paste viscosity, peak viscosity, and greater water-holding capacity in the WS-GM mixtures. Additionally, these lower branching GMs more effectively inhibited amylose leaching during starch gelatinization, leading to a softer gel texture and increased transparency of the mixtures. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) analysis demonstrated that starch mixtures containing lower branching GMs exhibited reduced relative crystallinity and enthalpy values during aging. Furthermore, the incorporation of lower branching GMs resulted in decreased starch digestibility in vitro, thereby enhanced resistant starch content. These findings highlight the potential of selectively branched GMs to modulate the functional properties and nutritional profile of WS, providing a promising approach for the development of starch-based products with improved health benefits., Competing Interests: Declaration of competing interest There are no competing interests., (Copyright © 2024. Published by Elsevier B.V.)

Polyphenol complexes can improve the physicochemical and functional properties of starch. In this study, a wheat starch-Lonicera caerulea berry polyphenol complex (WS-LCBP) was prepared using dynamic high-pressure microfluidization (DHPM). The effects of different DHPM pressures (150 and 250 MPa), number of cycles (1 and 3), and LCBP content (0 %, 6 %, 8 %, and 10 %) on the multiscale structure, physicochemical properties, and in vitro digestibility of WS-LCBP were examined. After a single 250 MPa DHPM cycle, Average particle size and water separation rate of WS were reduced by 42.40 % and 16.67 %, the freeze-thaw stability was significantly improved (P < 0.05), and the resistant starch (RS) content 68.67 % was significantly increased (P < 0.05). WS-LCBP has a V-shaped starch structure, which hinders gelatinization and increases enthalpy. The RS content of the WS-LCBP ranged from 72.46 % to 89.09 %, which was significantly higher (P < 0.05) than that of wheat starch subjected to a single 150 MPa DHPM cycle (36.31 %). Three 250 MPa DHPM cycles were beneficial for the formation of WS-LCBP. However, excessive DHPM treatment pressure and frequency reduced the recombination rate of LCBP and wheat starch. This study provides reference data for the industrial production of nutritionally functional wheat-resistant starch using green technologies., Competing Interests: Declaration of competing interest The authors declare no competing financial interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study examined the effects of adding different types of arabinoxylans (AXs) to wheat flour with varying gluten strengths on flour quality and noodle-making performance, with the aim of utilizing AXs as health-enhanced ingredients. Three flours (Goso, Hojoong, and Joongmo) with low, medium, and high gluten strengths were used, along with two water-extractable AXs (E1 and E2) and one water-unextractable AX (U) with diverse molecular weights and viscosities. The addition of 2% AXs increased the water and sucrose solvent retention capacity values and decreased the gluten performance index values for all flours, with a notable effect on Goso flour by U. The dough development time was prolonged in all flours, necessitating more water for development. The sodium dodecyl sulfate sedimentation volume increased with the addition of AXs, especially with E2 and U. Pasting properties remained unaffected, suggesting a minimal impact on starch-related properties. However, noodles made with E2 and U showed deteriorated quality in terms of fresh noodle texture, weight gain, cooking water turbidity, and cooked noodle texture, in contrast to noodles made with E1 alone. Additionally, adjusting the water amount when adding U altered the textural properties, approaching that of noodles without added AXs. Overall, the impact of AXs on flour and noodle quality varied depending on their molecular weights, viscosities, and the gluten strength of the flour. Additionally, AXs could be successfully utilized by adjusting the water amount for the production of health-enhancing noodles. PRACTICAL APPLICATION: Arabinoxylans, as health-promoting ingredients, can be utilized in noodle production by optimizing the water amount and mixing time., (© 2024 Institute of Food Technologists.)

Plant-based proteins represent a more sustainable alternative, the approaches to modify and enhance their functionality and application are focused on. Covalent interaction could significantly modify the structure and function properties of protein. This study investigated the effects of covalent interaction between wheat gluten and tea polyphenols on the structure, aggregation, stability, and digestive properties of their covalent complex, as well as the possible action mechanism. The results showed that tea polyphenols could interact with gluten via covalent bonds (CN and/or CS), while tea polyphenols also acted as a bridge connecting gluten molecules, thus making covalent complex to show the larger particle sizes. This covalent interaction significantly changed the secondary structure, tertiary structure, and surface hydrophobicity of gluten. Moreover, covalent complex exhibited the high polyphenols bioaccessibility during in vitro digestion. The peptide bonds of covalent complex were mainly broken in gastric digestion, while the covalent bonds between tea polyphenols and gluten were completely destroyed in intestinal digestion. In addition, their digestates exhibited excellent antioxidant capability. All results suggest that wheat gluten have potential to prepare functional carrier for transporting active compounds and protecting them during digestion., Competing Interests: Declaration of competing interest The authors declare that there are no conflicts of interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Diabetes is a major health concern and is approaching epidemic proportions worldwide. In 2021, diabetes mellitus was responsible for 6.7 million deaths across the globe. Mortality due to diabetes is predicted to rise nearly 10-fold by 2030 and 783 million by 2045. Wheat starch, which constitutes about 70% of the endosperm, is a key component of wheat grain. The rapid hydrolysis of wheat starch can result in elevated postprandial glucose levels, leading to diabetes. The increase in blood glucose levels is primarily due to carbohydrate hydrolysis, catalyzed by the enzymes α-amylase and α-glucosidase. Although various medications are available for treating diabetes, most of them are costly and may lead to adverse effects. Natural herbs like fenugreek are recommended in traditional medicine for regulating blood glucose levels. This investigation aimed to study the effect of fenugreek seed extract (FSE) on in vitro starch hydrolysis by pancreatic α-amylase and the ultrastructure of starch. Wheat cultivars were characterized for their total starch, amylose content, and resistant starch content, and were screened for their predicted glycemic index. Microscopic studies were conducted to analyze the size and shape of starch granules and to compare native starch with starch treated with FSE. Significant inhibition of enzymatic starch hydrolysis was observed with FSE, with the maximum inhibitory effect caused by 0.2% FSE. These findings suggest that fenugreek could play a role in controlling blood glucose levels by reducing wheat starch hydrolysis and could be effective in managing diabetes., (© 2024 Institute of Food Technologists.)

Cultured meat has been proposed as a promising alternative to conventional meat products. Five different plant protein blends made from soy (from two different manufacturers), wheat, mung bean, and faba bean, were extruded to form low-moisture meat analogs (LMMA) and were used to assess LMMA scaffold potential for cultured meat application. Extruded LMMAs were characterized using scanning electron microscopy, water-holding capacity, total soluble matter, and mechanical properties. Two-dimensional LMMA scaffolds were seeded with C2C12 skeletal myoblast cells and cultured for 14 days, and cell attachment and morphology were evaluated. All five extrudates exhibited directionality of their fibrous protein structures but to varying degrees. Soy, wheat, mung bean, and faba bean-based LMMA scaffolds initially supported myoblast cell growth. However, after 14 days of culture, the extruded wheat LMMA exhibited superior myoblast cell growth. This may be attributed to the highly aligned fibrous structure of the extruded wheat LMMA as well as its elastic modulus, which closely approximated that of native skeletal muscle. Overall, two-dimensional structures of the extruded plant proteins support cell growth and advance the development of cultured meat., 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.)

To reveal the effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers (QFDW) during freeze-thawed (F/T) cycles, the components and physicochemical properties of wheat flours with five different particle sizes were determined and compared, along with the changes in texture and sensory properties, water status, and microstructure of QFDW during F/T cycles. Results showed that as particle size decreased, the damaged starch content and B-type starch content increased, the water absorption increased, and the gluten strength decreased. Furthermore, F/T cycles negatively impacted the quality of QFDW, evidenced by decreased texture properties and sensory evaluation score, water redistribution, higher freezable water content, and disruption of gluten network. Notably, QFDW made from larger particle size wheat flours required the shortest duration when traversing the maximum ice crystal formation zone. The QFDW made from larger particle size wheat flours formed a more stable starch-gluten matrix, which resisted the damage caused by ice recrystallization, demonstrating better water binding capacity and F/T resistance. The results may provide theoretical guidance for the study of QFDW quality and the moderate processing of wheat flour in actual production., 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 properties of remaining starch granules obtained with different degrees of exfoliation were explored by removing the outer layers of A- and B-type wheat starch (AWS and BWS) granules with chemical surface gelatinization. SEM images revealed significant morphological variations with increasing exfoliation. CLSM and amylose content analysis indicated a predominance of lipid complexes in the outer granule layers, particularly in BWS. The structural characteristics of AWS and BWS were analyzed using PLM, XRD, FT-IR and DSC, verifying the conclusion of the alternation of starch crystalline and amorphous zone. And the amorphous regions are proportionally higher in the inner starch layer. Moreover, raw AWS and BWS granules were more easily digested from the outside in, with the RS content decreasing from 80.65 % to 66.92 % and 49.06 % to 45.01 %, respectively. The RS content of cooked WS were affected by the internally structures, particularly lipid content (11.46 % - 19.09 %) in BWS outer layers and amylose content (13.59 % - 19.43 %) in the inner layers. These results revealed the internal radial structural differences and digestibility patterns of AWS and BWS granules., Competing Interests: Declaration of competing interest None of the authors have disclosed any conflicts of interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)

To know the influence of lauric acid (LA) on wheat flour fresh noodles (WFN) quality and the latent mechanism, the effect of LA on cooking properties, digestibility and structure of WFN with/without sodium bicarbonate (SB) and the properties of wheat flour (WF) with/without SB were studied. The results indicated that LA reduced cooking loss and digestibility of WFN with SB and slightly decreased water adsorption and increased the free water binding ability and hardness of WFN without SB. Furthermore, LA increased the degree of short- and long-range order and molecular weight of starch in cooked WFN with/without SB and it had greater effect on the degree of short- and long-range order and molecular weight of starch in cooked WFN with SB than that without SB. Differential scanning calorimeter (DSC) and rapid viscosity analysis (RVA) displayed that WFN with LA and SB formed more starch-LA or/and starch-LA-protein complexes than WFN with LA. Additionally, the impact of LA on WFN quality and WF properties was influenced by SB concentration. This study will provide theoretical basis and new thoughts for the design of high-quality fresh noodles with low digestibility, low cooking loss and high hardness., 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.)

Elevated blood sugar levels caused by starch digestion was a target for controlling diabetes mellitus. The in vitro and in vivo digestibility of wheat starch was evaluated to find that adding 15 % persimmon leaf extract (PLE) to starch reduced its digestibility by 69.50 % and the peak postprandial blood glucose by 23.63 %. Subsequently, we observed under scanning electron microscopy and atomic force microscopy that the presence of PLE led to the destruction of starch structure and the aggregation of α-glucosidase so as to decrease starch digestion and hinder the binding of starch to α-glucosidase. Through multi-spectral analysis, PLE hindered the clathrate of iodine and starch, and also increased the crystallinity of starch by 48.58 %. For α-glucosidase inhibitory activity (IC 50  = 72.49 μg/mL), PLE preferentially occupied the active center of α-glucosidase, changed its fluorescence characteristics and secondary structure through hydrogen bonding and hydrophobic interaction. Moreover, among the 23 potential α-glucosidase inhibitors screened from PLE, combined with molecular simulation, Procyanidin B2 had the strongest inhibitory effect (IC 50  = 33.22 μg/mL) and binding energy (-7.09 kcal/mol), which was most effectively inhibitory on digestion. These results indicated the potential of PLE in hypoglycemia targeting both starch and α-glucosidase., Competing Interests: Declaration of competing interest The authors declared 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 B.V.)

This article investigates the effect of different microwave powers on the crosslinking behavior and microwave freeze-drying characteristics of wheat starch-lauroyl arginate complex during the microwave freeze-drying process. During microwave freeze-drying, as microwave power increased from 0.1 W/g to 0.9 W/g, the freeze-drying time of WS-LA was reduced by 50 %, while the uniformity of freeze-drying was not affected by its composition. In the research results obtained from DSC, Raman spectroscopy, Fourier-transform infrared spectroscopy (FTIR), XRD, and SEM analyses, with the microwave power increased from 0.1 W/g to 0.9 W/g, the enthalpy value of the melting peak of the WS-LA (wheat starch-lauric acid) composite decreased from 1.15 J/g to 0.62 J/g. The full width at half maximum (FWHM) value increased from 25.6 to 30.79. The ratio of absorbance at 1022/995 cm -1 increased from 1.0111 to 1.0707. The recrystallization (RC) value decreased from 8.77 % to 0.07 %. Additionally, in the microstructure, the size of WS-LA composite particles decreased accordingly. The above findings indicated that the increase in microwave power during microwave freeze-drying had a negative impact on the formation of the WS-LA complex and the ordering of its structure in the sample., Competing Interests: Declaration of competing interest The authors have declared no conflict interests., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Composting faces challenges with nitrogen (N) losses through ammonia (NH 3 ) and nitrous oxide (N 2 O) emissions. In this study, wood vinegar (WV) and biochar (BC) were applied individually or combined into wheat straw and chicken manure composting. Results showed that BC and WV reduced NH 3 volatilizations by 22-23 % individually, but their combined application achieved a 59 % reduction. However, this combination increased N 2 O emissions by 174 %. The BC + WV treatment improved compost quality, evidenced by increased total N content by 22 % and enhanced the biological index, promoting additional dissolved organic matter production. Overall, BC and WV applications improved compost quality, reduced gaseous N losses, and supported the re-utilization of agricultural residues. The combined use of BC and WV significantly enhances compost quality and reduces NH 3 emissions, offering a promising solution for sustainable agricultural residue 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. Published by Elsevier Ltd.)

Cardiovascular diseases pose a major threat to both life expectancy and quality of life worldwide, and a concerning level of disease burden has been attained, particularly in middle- and low-income nations. Several drugs presently in use lead to multiple adverse events. Thus, it is urgently needed to develop safe, affordable, and effective management of cardiovascular diseases. Emerging evidence reveals a positive association between polyphenol consumption and cardioprotection. Whole wheat grain and allied products are good sources of polyphenolic compounds bearing enormous cardioprotective potential. Polyphenolic extract of the entire wheat grain contains different phenolic compounds viz. ferulic acid, caffeic acid, chlorogenic acid, p-coumaric acid, sinapic acid, syringic acid, vanillic acid, apigenin, quercetin, luteolin, etc. which exert cardioprotection by reducing oxidative stress and interfering with different toxicological processes. The antioxidant capacity has been thought to exert the cardioprotective mechanism of wheat grain polyphenolics, which predominantly suppresses oxidative stress, inflammation and fibrosis by downregulating several pathogenic signaling events. However, the combined effect of polyphenolics appears to be more prominent than that of a single molecule, which might be attained due to the synergy resulting in multimodal cardioprotective benefits from multiple phenolics. The current article covers the bioaccessibility and possible effects of wheat-derived polyphenolics in protecting against several cardiovascular disorders. This review discusses the mechanistic pharmacology of individual wheat polyphenols on the cardiovascular system. It also highlights the comparative superiority of polyphenolic extracts over a single phenolic., (© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

The debranning process, at an industrial scale, was applied to grains of two wheat cultivars to determine its effect on Fusarium mycotoxin content and antioxidant activity. Grain samples from the BRS Marcante and BRS Reponte wheat cultivars, naturally contaminated by Fusarium, were used in the study. The dry wheat samples were processed on the polisher once or twice and evaluated by hardness index, chemical composition (moisture, protein, and ash), deoxynivalenol (DON) and zearalenone (ZON) levels, phenolic content, and antioxidant activity. In the BRS Marcante cultivar, the debranning process only slightly reduced the DON and ZON contents in whole-wheat flours compared with the previous cleaning treatment (no-debranned). In the BRS Reponte cultivar, the DON concentration decreased by 36% at a debranning ratio of 5%, obtained by polishing, compared with prior cleaning treatment (no-debranned). In addition, the polishing reduced the ZON level by 56% compared with the cleaned wheat. The debranning process did not reduce the antioxidant capacity. Therefore, debranning is a suitable technology to obtain safer and healthier food by minimizing the mycotoxin content and retaining antioxidant capacity., (© 2024. The Author(s) under exclusive licence to Society for Mycotoxin (Research Gesellschaft für Mykotoxinforschung e.V.) and Springer-Verlag GmbH Germany, part of Springer Nature.)

Background: The large amounts of iodine in brown seaweeds may contribute towards an adequate iodine intake, but also pose a food safety risk. In the current work we estimate the maximum amount of the cultivated brown seaweeds Saccharina latissima and Alaria esculenta (blanched and non-blanched) that can be added to white loaf-type wheat-bread so European consumers are protected against excessive chronic intakes. We use data for high-level consumers of bread with special ingredients added from the EFSA comprehensive European food consumption database to construct a conservative risk management model. We bake prototype seaweed bread and use the output from the model to assess exposure to iodine and trace metals. We also assess some bread quality parameters such as sensory characteristics, crumb firmness and specific volume., Results: The maximum level of iodine in bread that would mitigate the European consumer from excess intakes was 857 μg I kg -1 bread. Assuming a typical 60% wheat flour per kilogram of bread, a maximum amount of 11.3 g of dried blanched A. esculenta (115 mg I kg -1 dry weight) could be incorporated per kilogram of wheat flour into the bread recipe whilst for non-blanched S. latissima, which contained 3500 mg I kg -1 dry weight, only a minuscule 350 mg of seaweed was the limit. For prototype breads, seaweed addition had no significant impact on the specific volume and crumb firmness. Levels of cadmium and arsenic in the bread were also of low toxicological concern., Conclusion: A maximum 1-2% brown seaweed of total flour weight could be added to bread to contribute towards European consumers' adequate iodine intake without overexposure. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)

In this study, chlorogenic acid (CA), piceatannol (PIC), epigallocatechin-3-gallate (EGCG) and ferulic acid (FA) was selected to explore the influence of polyphenol on the structural properties of wheat germ albumin (WGA) and wheat germ globulin (WGG). The emulsifying properties of the emulsions prepared by WGA-EGCG complex were also evaluated. The results indicated that all polyphenols could significantly enhance the antioxidant capacity of WGA and WGG. In particular, EGCG increased the ratio of random coil in WGA and WGG, resulting in protein unfolding and shifting from an order to disorder structure. In addition, lipid oxidation and protein oxidation of the soybean oil emulsion was significantly slowed down by WGA-EGCG. The stability of the emulsions under various environmental stress and the storage time was significantly improved by WGA-EGCG. These findings can provide a reference for expanding the application of wheat germ protein in food industry., 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.)

Environmental factors influence fungal growth and mycotoxin production in stored grains. However, the concentrations of free mycotoxins and their conjugates and how they are impacted by different interacting environment conditions have not been previously examined. The objectives of this study were to examine the impact of storage conditions (0.93-0.98 a w ) and temperature (20-25 °C) on (a) the concentrations of deoxynivalenol and zearalenone and their respective glucosides/conjugates and (b) the concentrations of emerging mycotoxins in both naturally contaminated and irradiated wheat grains inoculated with Fusarium graminearum. Contaminated samples were analysed for multiple mycotoxins using Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS). Method validation was performed according to the acceptable performance criteria set and updated by the European Commission regulations No. 2021/808/EC. As an important conjugate of deoxynivalenol, the concentrations of deoxynivalenol-3-glucoside were significantly different from its precursor deoxynivalenol at 0.93 a w (22% moisture content- MC) at 25 °C in the naturally contaminated wheat with a ratio proportion of 56:44% respectively. The high concentrations of deoxynivalenol-3-glucoside could be influenced by the wheat's variety and/or harvested season/fungal strain type/location. Zeralenone-14-sulfate concentrations were surprisingly three times higher than Zearalenone in the naturally contaminated wheat at 0.98 a w (26% MC) at both temperatures. Emerging mycotoxins such as moniliformin increased with temperature rise with the highest concentrations at 0.95 a w and 25 °C. These findings highlight the influence and importance of storage a w x temperature conditions on the relative presence of free vs conjugated mycotoxins which can have implications for food safety., (© 2024. The Author(s).)

Background: Mycotoxin contamination of food has been gaining increasing attention. Hidden mycotoxins that interact with biological macromolecules in food could make the detection of mycotoxins less accurate, potentially leading to the underestimation of the total exposure risk. Interactions of the mycotoxins alternariol (AOH) and alternariol monomethyl ether (AME) with high-molecular glutenin were explored in this study., Results: The recovery rates of AOH and AME (1, 2, and 10 μg kg -1 ) in three types of grains (rice, corn, and wheat) were relatively low. Molecular dynamics (MD) simulations indicated that AOH and AME bound to glutenin spontaneously. Hydrogen bonds and π-π stacking were the primary interaction forces at the binding sites. Alternariol with one additional hydroxyl group exhibited stronger binding affinity to glutenin than AME when analyzing average local ionization energy. The average interaction energy between AOH and glutenin was -80.68 KJ mol -1 , whereas that of AME was -67.11 KJ mol -1 ., Conclusion: This study revealed the mechanisms of the interactions between AOH (or AME) and high-molecular glutenin using MD and molecular docking. This could be useful in the development of effective methods to detect pollution levels. These results could also play an important role in the evaluation of the toxicological properties of bound altertoxins. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

Background: Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration characteristics, moisture distribution, microstructure, cation exchange capacity, volatile flavor components, and other characteristics were investigated., Results: Reducing the rotational speed of the ASP screw and increasing the number of pulverizations significantly decreased the median particle size Dx(50) of WB to a minimum of 12.97 ± 0.19 μm (P < 0.05), increased the soluble dietary fiber content from 55.05 ± 2.94 to 106.86 ± 1.60 mg g -1 , and improved the whiteness and water solubility index. In addition, the water holding capacity and oil holding capacity were significantly reduced (P < 0.05), while the cation exchange and swelling capacities first increased and then decreased. Up to about 70% of water in WB exists as bound water. As the Dx(50) of WB decreased, the content of bound and immobile water increased, while the free water decreased from 14.37 ± 1.21% to 7.59 ± 1.03%. Furthermore, WB was micronized and the particles became smaller and more evenly distributed. Using gas chromatography-ion mobility spectrometry, a total of 37 volatile compounds in micronized WB (including 10 aldehydes, 9 esters, 7 alcohols, and several acids, furans, ethers, aldehydes, esters, and alcohols) were identified as the main volatile compounds of WB., Conclusion: Collectively, ASP improved the physicochemical properties of WB. This study provides theoretical references for the use of ASP to improve the utilization and edibility of WB. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

Comparative proteomics and non-target metabolomics, together with physiological and microstructural analyses of wheat grains (at 15, 20, 25, and 30 days after anthesis) from two different quality wheat varieties (Gaoyou 5766 (strong-gluten) and Zhoumai 18) were performed to illustrate the grain filling material dynamics and to search for quality control genes. The differential expressions of 1541 proteins and 406 metabolites were found. They were mostly engaged in protein metabolism, stress/defense, energy metabolism, and amino acid metabolism, and the metabolism of stored proteins and carbohydrates was the major focus of the latter stages. The core proteins and metabolites in the growth process were identified, and the candidate genes for quality differences were screened. In conclusion, this study offers a molecular explanation for the establishment of wheat quality, and it aids in our understanding of the intricate metabolic network between different qualities of wheat at the filling stage., 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 improve the stability of anthocyanins and techno-functionality of purple and blue wheat, the selectively hydrolyzed soy protein (reduced glycinin, RG) and β-conglycinin (7S) were prepared and their enhanced effects were comparatively investigated. The anthocyanins in purple wheat showed higher stability compared to that of the blue wheat during breadmaking. The cyanidin-3-O-glucoside and cyanidin-3-O-rutincoside in purple wheat and delphinidin-3-O-rutinoside and delphinidin-3-O-glucoside in blue wheat were better preserved by RG. Addition of RG and 7S enhanced the quality of steamed bread made from colored and common wheat, with RG exhibited a more prominent effect. RG and 7S suppressed the gelatinization of starch and improved the thermal stability. Both RG and 7S promoted the unfolding process of gluten proteins and facilitated the subsequent crosslinking of glutenins and gliadins by disulfide bonds. Polymerization of α- and γ-gliadin into glutenin were more evidently promoted by RG, which contributed to the improved steamed bread quality., 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.)

Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed. APP addition notably affected color values and functional properties, enhancing water and oil absorption capacities, swelling power, foam capacity and stability. Phenolic content increased significantly (p < 0.05) post-fortification, elevating antioxidant properties. FT-IR spectroscopy identified distinctive chemical components in wheat flour and APP. Sensory evaluation favored cookies with 10% APP, indicating their potential for consumer acceptance. Thus, APP shows promise for producing innovative functional cookies, improving consumer health, utilizing industrial by-products, and reducing waste from apple processing plants, thereby mitigating environmental pollution., (© 2024. The Author(s).)

A convenient, non-toxic, and low-cost tin dioxide (SnO 2 )/nickel oxide (NiO)/reduced graphene oxide (rGO) nanocatalytic electrode was investigated, which can effectively promote the hydrogen evolution reaction and can also be used to construct a sensitive winter wheat cold-tolerant RNA sensor. Due to the good synergy and photocurrent generation between SnO 2 and NiO, which accelerates the electron transfer and catalyzes the hydrolysis reaction, the resultant data for the hydrogen evolution reaction in alkaline environment of this material are very impressive, with cathodic current densities of up to 10 mA cm -2 . The marvelous heterostructures and photovoltaic properties form a signal amplification system, which enables the nanocomposites to have an excellent linear sensitivity in low-concentration RNA solutions. The single-stranded complementary RNA of the target RNA was immobilized on the surface of the nanocomposites, which enabled the materials to recognize the target RNA under enzyme-free conditions. The test results showed that the modified electrode materials had good single detection performance in a wide linear range from 0.1 nM to 2 mM, with the limit of detection (LOD) of 0.078 nM. The developed nanocomposite electrode has good performance in hydrogen evolution and winter wheat cold-resistant RNA detection, and is a bifunctional device with superior performance., (© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Austria, part of Springer Nature.)

Wheat miller's bran negatively affects the gluten network but contains the grain tissue with the highest gluten content, the sub-aleurone. Here, the aim was to investigate how sub-aleurone gluten proteins in miller's bran affect bran-enriched bread quality. A bread-making experiment was performed with six lab-scale-produced bran samples. These strongly differed in protein content (10.8-18.6%) but had a similar particle size ( d 50 : 1266-1330 μm) and strong water retention capacity (0.71-0.80 mL of H 2 O/g). Bran protein content variation mainly originated from sub-aleurone protein content variation (10.7-26.2%). Incorporating the bran with the highest versus lowest sub-aleurone protein content increased the loaf volume by 22.4%. 99% of loaf volume variation could be explained by sub-aleurone protein content variation. Conclusively, sub-aleurone protein content is the most important factor regarding bran functionality in bread-making. This was strengthened using commercial bran. Therefore, bran selection based on (sub-aleurone) protein content could be a low-cost, low-effort opportunity for bran-enriched bread-making.

A sustainable alternative to conventional concrete involves using recycled aggregates (RA) instead of natural aggregates (NA) and incorporating wheat straw ash (WSA) as a partial replacement for Portland cement. The demand for high-performance concrete (HPC) is rising due to the need for architecturally complex structures and long-span bridges, but HPC's low ductility necessitates reinforcement. Waste tire steel fibers (WTSFs) are gaining popularity for their tensile strength. However, WSA-RA concrete's low early strength is a challenge. Chemical activators like sodium sulfate can enhance early-age strength. This study evaluated the durability and strength of fiber-reinforced concrete with both inactivated and activated WSA. Tests included compressive strength, indirect tensile strength, modulus of rupture (MOR), acid attack resistance, chloride penetration, sorptivity, and water absorption. Activated WSA-RA concrete showed significantly improved early strength. The mixture with 30% RA, 40% WSA, WTSFs, and activator exhibited the highest strength at 90 days. At 60% RA content, activated concrete with 40% WSA and 2.5% WTSFs outperformed the control. Durability was enhanced with a 14-17% reduction in water absorption and sorptivity and a 25.2% decrease in chloride penetration. Acid resistance improved by 26%. X-ray diffraction (XRD) confirmed these findings with elevated hydration product peaks. This study demonstrates that chemical activation of WSA optimizes the engineering properties of WSA-modified HPC with WTSFs and RA, providing a sustainable solution to their challenges., Competing Interests: The authors have declared that no competing interests exist., (Copyright: © 2024 Althoey et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.)

This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size, microstructure, antioxidant activity, and water migration were analyzed before and after CP treatment. The findings revealed that CP treatment had a minimal impact on the baseline nutrient composition of BWWF, but significantly improved its free amino acid profile, enhancing its nutritional value. The treated BWWF had an improved surface color, appeared brighter and yellower, and gave off a pleasant mellow aroma, while removing unpleasant flavor. The total phenolic content of BWWF increased while the flavonoid and anthocyanin content decreased after the treatment. CP-treated BWWF underwent aggregation cross-linking in the microstructure, and the content of bound water decreased, but the stability increased. In conclusion, CP treatment had great potential to improve the physicochemical properties and sensory quality of BWWF., (© 2024. The Author(s).)

Simple physico-chemical techniques can be used to evaluate the composition, structure, and characteristics of plant seeds to determine their viability, quality, and possible uses in agriculture. Advanced analytical techniques, including thermo gravimetric analysis (TGA), electron paramagnetic resonance (EPR), and high-pressure liquid chromatography (HPLC), provide completely new insights and more precise information. They can be integrated to build up seed quality profiles, with great advantage to assess water content, organic compounds, and inorganic metals without the need to carry out many extraction procedures, as requested by more conventional methods. In this study, seed lots from three different plant species such as Triticum turgidum L. subsp. durum (wheat), Trigonella foenum graecum L. (trigonella or fenugreek), and Atriplex halimus L. (saltbush or sea orach) have been used to test the potential of TGA, EPR, and HPLC to discriminate between seed-specific features. A key finding of this study is that HPLC is essential in Principal Component Analysis (PCA) because various seeds (from the same species or other species) may contain compounds with varying polarity groups. The reported data confirm the efficacy of this approach. These data, fully available for other users, are coherently constructed and provide a proof of concept for future seed quality control studies., (© 2024. The Author(s).)

In our study, we explored how gluten's role during dough formation and thermal processing can mitigate the adverse effects of physical factors on product quality. We discovered that a gluten network with a gliadin/glutenin ratio of 5:5 effectively limits oil penetration into the dough's core. This particular ratio is found to reduce the exposure of hydrophobic groups due to the presence of hydrated β-sheet structures. In contrast, gluten networks with higher gliadin proportions than typical wheat gluten tend to be looser, leading to increased chromophore exposure and facilitating more oil absorption. These observations highlighted the complex link between changes in gluten structure, varying protein compositions, and oil content in fried dough sticks. This research provided a foundation for developing specialized low-fat wheat flour and improving the quality of fried dough products., Competing Interests: Declaration of competing interest No conflict of interest exists in the submission of this manuscript, and the manuscript is approved by all authors for publication. I would like to declare on behalf of my co-authors that the work described was original research that has not been previously published and was not contemplated for publication elsewhere, in whole or in part. All the authors listed have approved the manuscript that is enclosed., (Copyright © 2023. Published by Elsevier Ltd.)

Trace elements in plants primarily derive from soils, subsequently influencing human health through the food chain. Therefore, it is essential to understand the relationship of trace elements between plants and soils. Since trace elements from soils absorbed by plants is a nonlinear process, traditional multiple linear regression (MLR) models failed to provide accurate predictions. Zinc (Zn) was chosen as the objective element in this case. Using soil geochemical data, artificial neural networks (ANN) were utilized to develop predictive models that accurately estimated Zn content within wheat grains. A total of 4036 topsoil samples and 73 paired rhizosphere soil-wheat samples were collected for the simulation study. Through Pearson correlation analysis, the total content of elements (TCEs) of Fe, Mn, Zn, and P, as well as the available content of elements (ACEs) of B, Mo, N, and Fe, were significantly correlated with the Zn bioaccumulation factor (BAF). Upon comparison, ANN models outperformed MLR models in terms of prediction accuracy. Notably, the predictive performance using ACEs as input factors was better than that using TCEs. To improve the accuracy, a two-step model was established through multiple testing. Firstly, ACEs in the soil were predicted using TCEs and properties of the rhizosphere soil as input factors. Secondly, the Zn BAF in grains was predicted using ACE as input factors. Consequently, the content of Zn in wheat grains corresponding to 4036 topsoil samples was predicted. Results showed that 85.69 % of the land was suitable for cultivating Zn-rich wheat. This finding offers a more accurate method to predict the uptake of trace elements from soils to grains, which helps to warn about abnormal levels in grains and prevent potential health risks., 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.)

This study aims to understand the molecular and supramolecular transformations of wheat endosperm biopolymers during bread-making, and their implications to fabricate self-standing films from stale white bread. A reduction in the M w of amylopectin (51.8 × 10 6 vs 425.1 × 10 6  g/mol) and water extractable arabinoxylans WEAX (1.79 × 10 5 vs 7.63 × 10 5  g/mol), and a decrease in amylose length (245 vs 748 glucose units) was observed after bread-baking. The chain length distribution of amylopectin and the arabinose-to-xylose (A/X) ratio of WEAX remained unaffected during bread-making, suggesting that heat- or/and shear-induced chain scission is the mechanism responsible for molecular fragmentation. Bread-making also resulted in more insoluble cell wall residue, featured by water unextractable arabinoxylan of lower A/X and M w , along with the formation of a gluten network. Flexible and transparent films with good light-blocking performance (<30 % transmittance) and DPPH-radical scavenging capacity (~8.5 %) were successfully developed from bread and flour. Bread films exhibited lower hygroscopicity, tensile strength (2.7 vs 8.5 MPa) and elastic modulus (67 vs 501 MPa) than flour films, while having a 6-fold higher elongation at break (10.0 vs 61.2 %). This study provides insights into the changes in wheat biopolymers during bread-making and sets a precedent for using stale bread as composite polymeric materials., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Mario M. Martinez reports financial support was provided by Independent Research Fund Denmark. Wanxiang Guo reports financial support was provided by China Scholarship Council. 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 The Authors. Published by Elsevier Ltd.. All rights reserved.)

In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling., 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.)

To enhance the use of wheat bran in chicken feed, a solid-state fermentation approach was used with Lactobacillus paracasei LAC28 and Pediococcus acidilactici BCC-1, along with arabinoxylan-specific degrading enzymes (xylanase, arabinofuranosidase, feruloyl esterase, XAF). The effects of the fermentation process were evaluated both in vitro and in vivo . In the in vitro study, XAF supplementation demonstrated superior performance, significantly reducing the pH of the fermented wheat bran (FWB) and increasing lactic, acetic, and butyric acid levels, total phenol content, and free radical scavenging capacity ( P < 0.05) compared to the XAF-free group. In the in vivo study, broilers were fed diets containing either unfermented wheat bran (UFWB) or FWB (fermented individually with LAC28 or BCC-1). Broilers fed FWB with BCC-1 exhibited significant improvements in body weight gain, intestinal morphology, and nutrient digestibility ( P < 0.05) compared to the control group. Moreover, the FWB established a healthier microbial community in the avian gastrointestinal tract. Overall, this study demonstrated the potential of combining XAF and bacteria to enhance wheat bran fermentation, benefiting broiler intestinal health and growth. This innovative approach holds promise as a cost-efficient and sustainable strategy to improve the nutritional quality of wheat bran for animal feed applications.

As the primary grain crop in China, wheat holds a significant position in the country's agricultural production, circulation, consumption, and various other aspects. However, the presence of imperfect grains has greatly impacted wheat quality and, subsequently, food security. In order to detect perfect wheat grains and six types of imperfect grains, a method for the fast and non-destructive identification of imperfect wheat grains using hyperspectral images was proposed. The main contents and results are as follows: (1) We collected wheat grain hyperspectral data. Seven types of wheat grain samples, each containing 300 grains, were prepared to construct a hyperspectral imaging system for imperfect wheat grains, and visible near-infrared hyperspectral data from 2100 wheat grains were collected. The Savitzky-Golay algorithm was used to analyze the hyperspectral images of wheat grains, selecting 261 dimensional effective hyperspectral datapoints within the range of 420.61-980.43 nm. (2) The Successive Projections Algorithm was used to reduce the dimensions of the 261 dimensional hyperspectral datapoints, selecting 33 dimensional hyperspectral datapoints. Principal Component Analysis was used to extract the optimal spectral wavelengths, specifically selecting hyperspectral images at 647.57 nm, 591.78 nm, and 568.36 nm to establish the dataset. (3) Particle Swarm Optimization was used to optimize the Support Vector Machines model, Convolutional Neural Network model, and MobileNet V2 model, which were established to recognize seven types of wheat grains. The comprehensive recognition rates were 93.71%, 95.14%, and 97.71%, respectively. The results indicate that a larger model with more parameters may not necessarily yield better performance. The research shows that the MobileNet V2 network model exhibits superior recognition efficiency, and the integration of hyperspectral image technology with the classification model can accurately identify imperfect wheat grains.

Aims: Straw turnover plays an important role in reducing soil diseases, improving the ecological environment of plowland and realizing the effective ecological utilization of straw., Methods: Pot and field experiments were carried out to investigate the effects of maize, rice and wheat straws on the growth, clubroot disease of Chinese cabbage and soil nutrients. Undecomposed and decomposed maize, rice and wheat straws were quantitatively added to the monocultural soil of Chinese cabbage, and the crops without straw were taken as the control., Results: The results showed that the addition of maize, wheat and rice straws could promote the growth of monocultural Chinese cabbage, inhibit the occurrence of clubroot disease, increase soil pH value, the content of soil organic matter, alkaline hydrolyzable nitrogen and available potassium in pot experiment. Exogenous straw application could reduce the incidence rate by 22.54 ~ 47.85%, increase the plot yield of field 95.15 ~ 365.81%., Conclusions: In terms of inhibiting clubroot disease and improving soil properties, undecomposed rice straw is superior to maize and wheat straw, while decomposed maize straw is superior to rice and wheat straw., (© 2024. The Author(s).)

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., 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.)