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学者姓名：郑瑜雪
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Abstract ：
With the rapid growth of the global population and the increasing demand for healthier diets, improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial challenge, prompting innovation in food processing technologies. This review introduces first the common nutritional challenges in the processing of staple food crops, followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies, including microwave (MW), pulsed electric field (PEF), ultrasound, modern fermentation technology, and enzyme technology. Additionally, soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops. Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional profile of staple food crop-based food products, their current limitations must be acknowledged and addressed in future research. Fortunately, advancements in science and technology will facilitate progress in food processing, enabling both the improvement of existing techniques as well as the development of entirely novel methodologies. This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization, thereby fostering innovation in food processing research and synergistic multi-technological strategies, ultimately providing valuable references to address global food security challenges. © 2025 THE AUTHORS
Keyword ：
Acidification Acidification Beverages Beverages Boning Boning Breadmaking Breadmaking Brewing Brewing Brining Brining Canning Canning Cereal products Cereal products Chemical contamination Chemical contamination Cooking Cooking Dietary supplements Dietary supplements Drying Drying Evaporation Evaporation Fish products Fish products Food chemistry Food chemistry Food ingredients Food ingredients Food microbiology Food microbiology Food preservation Food preservation Food preservatives Food preservatives Food safety Food safety Food security Food security Food storage Food storage Food supply Food supply Food waste Food waste Freezing Freezing Functional food Functional food Meats Meats Molasses Molasses Pasteurization Pasteurization Processed foods Processed foods Spoilage Spoilage Synthetic foods Synthetic foods Vitamins Vitamins
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| GB/T 7714 | Yuan, Yi , Wei, Xinyao , Mao, Yuhong et al. Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops [J]. | Engineering , 2025 , 50 : 229-244 . |
| MLA | Yuan, Yi et al. "Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops" . | Engineering 50 (2025) : 229-244 . |
| APA | Yuan, Yi , Wei, Xinyao , Mao, Yuhong , Zheng, Yuxue , He, Ni , Guo, Yuan et al. Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops . | Engineering , 2025 , 50 , 229-244 . |
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Abstract ：
The study aimed to investigate the cooperation of maize starch and ferulic acid under physical mixing (PM), heat treatment (HT) and extruded treatment (ET) and its impacts on postprandial blood glucose level. PM did not influence the surface structure, or long/short-range order of maize starch, yet it decreased rapidly digestive starch (RDS) content to 65.82 +/- 1.67% and increased resistant starch (RS) content to 20.58 +/- 1.71%. In the HT group, maize starch-ferulic acid (HMS-FRA) complexes was formed, maintaining A-type crystal structure, and binding amount increased as the addition of ferulic acid increased. And maize starch had the lowest RDS and highest RS, moreover, its postprandial blood glucose value was 7.93 +/- 0.64 mmol/L center dot h when added 2.0% (w/w) ferulic acid. Besides, in the ET group, the crystal type of extruded maize starch-ferulic acid (EMS-FRA) complexes changed to A + V type. ET also led to increased RS content, with postprandial blood glucose level significantly reduced (6.16 +/- 0.80 mmol/L center dot h) in EMS-2.0FRA. These results demonstrated that ferulic acid could form maize starch-ferulic acid complexes through ET, and effectively reducing its postprandial blood glucose level. Our results will provide an idea for the production of functional staple food.
Keyword ：
Digestive property Digestive property Ferulic acid Ferulic acid Maize starch Maize starch Postprandial blood glucose Postprandial blood glucose
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| GB/T 7714 | Zheng, Yuxue , Chen, Siyu , Hu, Yanyu et al. The cooperation of maize starch and ferulic acid under different treatments and its effect on postprandial blood glucose level [J]. | FOOD HYDROCOLLOIDS , 2024 , 157 . |
| MLA | Zheng, Yuxue et al. "The cooperation of maize starch and ferulic acid under different treatments and its effect on postprandial blood glucose level" . | FOOD HYDROCOLLOIDS 157 (2024) . |
| APA | Zheng, Yuxue , Chen, Siyu , Hu, Yanyu , Ye, Xingqian , Wang, Shaoyun , Tian, Jinhu . The cooperation of maize starch and ferulic acid under different treatments and its effect on postprandial blood glucose level . | FOOD HYDROCOLLOIDS , 2024 , 157 . |
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Recent studies show that starch-polyphenols complexes exert positive effects on gut health, but the probiotic effects of maize starch-caffeic complexes remain underexplored. Therefore, this study aimed to investigate the probiotic effect of maize starch-caffeic complexes from the small intestine to the colon. First, maize starch was extruded with caffeic acid and subjected to in vitro digestion, and the undigested parts were fermented in vitro, and the structural characteristics, short chain fatty acids (SCFAs) and microbiota communities were investigated. Results showed that caffeic acid reduced the long/short-range order of maize starch after extrusion, significantly increasing resistant starch to 30.35 +/- 2.36 %. In vitro fermentation indicated that microbiota utilized the amorphous area of the residues first, promoting SCFAs production and the growth of Bifidobacterium and Lactococcus genus. Overall, the probiotic properties of extruded maize starch-caffeic acid complexes suggest they could serve as a functional food for health benefits.
Keyword ：
Caffeic acid Caffeic acid Gut microbiota Gut microbiota In vitro fermentation In vitro fermentation Maize starch Maize starch Resistant starch Resistant starch
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| GB/T 7714 | Zheng, Yuxue , Ye, Xingqian , Hu, Yanyu et al. Prebiotic properties of extruded maize starch-caffeic acid complexes: A study from the small intestine to colon in vitro [J]. | FOOD CHEMISTRY , 2024 , 465 . |
| MLA | Zheng, Yuxue et al. "Prebiotic properties of extruded maize starch-caffeic acid complexes: A study from the small intestine to colon in vitro" . | FOOD CHEMISTRY 465 (2024) . |
| APA | Zheng, Yuxue , Ye, Xingqian , Hu, Yanyu , Wang, Shaoyun , Tian, Jinhu . Prebiotic properties of extruded maize starch-caffeic acid complexes: A study from the small intestine to colon in vitro . | FOOD CHEMISTRY , 2024 , 465 . |
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