Effect of Processing on Nutritional Quality, Digestibility, Bioaccessibility, and Functional Properties of Traditional and Novel Cereal-Based Foods

Cereals are raw materials for staple foods worldwide, serving as a primary energy source and a reservoir of beneficial compounds. In addition to traditional products such as pasta, bread, and baked goods, emerging foods include products for specific dietary requirements, such as high-protein and low-sugar- and salt formulations, cereal-based fermented beverages, sourdough starters, fortified cereal-based products enriched with new ingredients derived from by-products or different vegetable sources, as well as pseudocereals and ancient grains. Milling and secondary processes significantly affect the nutritional value of final products. Milling reduces health-promoting components like minerals, vitamins, fiber, and phytochemicals. Strategic alternatives such as pearling and fractionation, combined with traditional technologies, help to preserve nutrients. Secondary processes, besides influencing nutritional profile, can improve digestibility, bioaccessibility of nutrients and bioactive compounds, and increase sensory appeal. The use of emerging technologies alongside traditional ones should be devoted to avoiding or minimizing the loss of nutritious and bioactive compounds in grain cereals during both primary and secondary processing, while also enhancing their digestibility and bioaccessibility.This Research Topic focuses on quality, safety, and nutritional values and health-promoting properties of cereal-based foods through the use of traditional raw materials and novel ingredients, applying both conventional and innovative processing technologies. Particular attention will be given to how processing affects digestibility, bioaccessibility, and the functional properties of cereal-based foods. Consumer acceptance of novel and fortified cereal foods emerges as a critical factor in driving these innovations.To gather further insights, we welcome high-quality original research or critical reviews addressing, but not limited to, the following themes:- Traditional and novel cereal-based foods: nutritional and phytochemical profiling, digestibility, bioaccessibility, and safety aspects;- Impacts of milling, pearling, and secondary processes on nutrient and bioactive compound retention, as well as on digestibility and bioaccessibility;- Development and evaluation of cereal foods tailored for specific dietary requirements;- Innovative and combined processing technologies to enhance quality, safety, digestibility, bioaccessibility, and acceptance;- Sensory evaluation and consumer acceptance of novel and fortified cereal products;- Safety assessment of novel ingredients and fortified cereal-based foods. Topic editors: Donatella Bianca Maria Ficco, Grazia Maria Borrelli, Katia Petroni Source: https://www.frontiersin.org/research-topics/78451/effect-of-processing-on-nutritional-quality-digestibility-bioaccessibility-and-functional-properties-of-traditional-and-novel-cereal-based-foods