{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:03:36Z","timestamp":1792789416075,"version":"4.5.0"},"reference-count":45,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T00:00:00Z","timestamp":1790640000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key R&D Program of China","doi-asserted-by":"publisher","award":["2025YFD2100403-2"],"award-info":[{"award-number":["2025YFD2100403-2"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"name":"2026 Ganzi Prefecture Agricultural Science and Technology Cooperation Project with Colleges"},{"name":"Sichuan Innovation Team Research Program of China Agricultural Research System","award":["SCCXTD-2024-20"],"award-info":[{"award-number":["SCCXTD-2024-20"]}],"id":[{"id":"https:\/\/ror.org\/03p5eky76","id-type":"ROR","asserted-by":"crossref"}]},{"award":["SCCXTD-2024-20"],"award-info":[{"award-number":["SCCXTD-2024-20"]}],"id":[{"id":"https:\/\/ror.org\/03p5eky76","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Hulless barley (Hordeum vulgare L. var. nudum) is a nutritious cereal but suffers from prolonged cooking and asynchronous gelatinization with rice. Pre-gelatinization technology can address these issues, yet optimal processing parameters are needed to preserve its bioactive components. This study optimized the infiltration and drying processes for pre-gelatinized hulless barley rice. Infiltration cycles and durations were evaluated using sensory scores, texture analysis, and gelatinization degree; drying temperatures (80\u2013160 \u00b0C) and times were optimized based on quality and nutrient retention. Secondary infiltration for 4 h significantly outperformed traditional soaking, yielding higher retention of polyphenols (130.73 mg\/100 g), flavonoids (50.01 mg\/100 g), and \u03b2-glucan (2.96%). Drying at 80\u2013100 \u00b0C for 90\u2013120 min produced the best sensory and textural properties, maximal retention of polyphenols (128.46 mg\/100 g), flavonoids (45 mg\/100 g), \u03b2-glucan (3.1%), and reducing sugars (482.84 mg\/100 g at 80 \u00b0C\/120 min), and the highest DPPH and ABTS+ radical scavenging activities. Higher temperatures (\u2265120 \u00b0C) caused significant degradation of these functional components and reduced antioxidant capacity. The optimal combination\u2014secondary infiltration for 4 h followed by drying at 80\u2013100 \u00b0C for 90\u2013120 min\u2014effectively balances processing efficiency with nutritional and functional quality. This optimized process provides a practical technical solution for large-scale production of high-quality pre-gelatinized hulless barley rice.<\/jats:p>","DOI":"10.3390\/foods15193480","type":"journal-article","created":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T09:10:54Z","timestamp":1790673054000},"page":"3480","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Optimization of Infiltration and Drying Processes for Pre-Gelatinized Hulless Barley Rice: Effects on Quality, Texture, and Bioactive Compound Retention"],"prefix":"10.3390","volume":"15","author":[{"given":"Wenwen","family":"Lv","sequence":"first","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"}]},{"given":"Yi","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"given":"Maoling","family":"Tan","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"given":"Yanan","family":"Cao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7836-8847","authenticated-orcid":false,"given":"Yuanhang","family":"Ren","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"given":"Jian","family":"Li","sequence":"additional","affiliation":[{"name":"Ganzi Academy of Agricultural Sciences, Kangding 626000, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Lianxin","family":"Peng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"supervision","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,29]]},"reference":[{"key":"ref_1","first-page":"1803","article-title":"Genetic diversity analysis and DNA fingerprinting of primary Qingke (Hordeum vulgare L. var. nudum Hook. f.) cultivars","volume":"2024","author":"Hu","year":"2024","journal-title":"Front. Plant Sci."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Xie, J., Hong, Y., Gu, Z., Cheng, L., Li, Z., Li, C., and Ban, X. (2023). Highland barley starch: Structures, properties, and applications. Foods, 12.","DOI":"10.3390\/foods12020387"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1111\/1541-4337.12017","article-title":"Identification of bioactive peptides from cereal storage proteins and their potential role in prevention of chronic diseases","volume":"12","author":"Cavazos","year":"2013","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"134917","DOI":"10.1016\/j.ijbiomac.2024.134917","article-title":"Epicatechin and \u03b2-glucan from whole highland barley grain ameliorates hyperlipidemia associated with attenuating intestinal barrier dysfunction and modulating gut microbiota in high-fat-diet-fed mice","volume":"278","author":"Liu","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_5","first-page":"100677","article-title":"Barley phytochemicals and health promoting benefits: A comprehensive review","volume":"14","author":"Raj","year":"2023","journal-title":"J. Agric. Food Res."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"8752","DOI":"10.1080\/10408398.2022.2061909","article-title":"Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanisms","volume":"63","author":"Waddell","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_7","first-page":"10","article-title":"Diet composition for the management of obesity and obesity-related disorders","volume":"3","author":"Botchlett","year":"2018","journal-title":"J. Diabetes Mellit. Metab. Syndr."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"102620","DOI":"10.1016\/j.fbio.2023.102620","article-title":"Tibetan highland barley fiber improves obesity and regulates gut microbiota in high-fat diet-fed mice","volume":"53","author":"Gan","year":"2023","journal-title":"Food Biosci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"114535","DOI":"10.1016\/j.foodres.2024.114535","article-title":"Comprehensive assessment of the anti-obesity effects of highland barley total, insoluble, and soluble dietary fiber through multi-omics analysis","volume":"189","author":"Zheng","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"709","DOI":"10.2174\/1871520611313050005","article-title":"\u03b2-Glucans and their applications in cancer therapy: Focus on human studies","volume":"13","author":"Aleem","year":"2013","journal-title":"Anti-Cancer Agents Med. Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1016\/j.physbeh.2007.11.045","article-title":"Dietary modulation of immune function by \u03b2-glucans","volume":"94","author":"Volman","year":"2008","journal-title":"Physiol. Behav."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1389","DOI":"10.1039\/C7FO02011B","article-title":"Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health","volume":"9","author":"Awika","year":"2018","journal-title":"Food Funct."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1179","DOI":"10.1089\/jmf.2014.3394","article-title":"Bioactives in commonly consumed cereal grains: Implications for oxidative stress and inflammation","volume":"18","author":"Lee","year":"2015","journal-title":"J. Med. Food"},{"key":"ref_14","first-page":"55","article-title":"The treatment of cardiovascular diseases: A review of ferulic acid and its derivatives","volume":"76","author":"Zhang","year":"2021","journal-title":"Die Pharm.-An. Int. J. Pharm. Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.foodres.2014.01.046","article-title":"Proanthocyanidins, anthocyanins and cardiovascular diseases","volume":"59","author":"Kruger","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Hepsomali, P., Groeger, J.A., Nishihira, J., and Scholey, A. (2020). Effects of oral gamma-aminobutyric acid (GABA) administration on stress and sleep in humans: A systematic review. Front. Neurosci., 14.","DOI":"10.3389\/fnins.2020.00923"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Palagini, L., and Bianchini, C. (2022). Pharmacotherapeutic management of insomnia and effects on sleep processes, neural plasticity, and brain systems modulating stress: A narrative review. Front. Neurosci., 16.","DOI":"10.3389\/fnins.2022.893015"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Jie, F., Yin, G., Yang, W., Yang, M., Gao, S., Lv, J., and Li, B. (2018). Stress in regulation of GABA amygdala system and relevance to neuropsychiatric diseases. Front. Neurosci., 12.","DOI":"10.3389\/fnins.2018.00562"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"2681","DOI":"10.1002\/jsfa.8283","article-title":"Recent advances in \u03b3-aminobutyric acid (GABA) properties in pulses: An overview","volume":"97","author":"Nikmaram","year":"2017","journal-title":"J. Sci. Food Agric."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.tifs.2020.07.011","article-title":"Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review","volume":"103","author":"Guo","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Foster, S., Beck, E., Hughes, J., and Grafenauer, S. (2020). Whole Grains and Consumer Understanding: Investigating Consumers\u2019 Identification, Knowledge and Attitudes to Whole Grains. Nutrients, 12.","DOI":"10.3390\/nu12082170"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"725","DOI":"10.1016\/j.ijbiomac.2021.06.204","article-title":"Highland barley starch (Qingke): Structures, properties, modifications, and applications","volume":"185","author":"Obadi","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.powtec.2020.01.049","article-title":"Effect on parboiling processing on structure and thermal properties of highland barley flours","volume":"364","author":"Zhu","year":"2020","journal-title":"Powder Technol."},{"key":"ref_24","unstructured":"(2008). Method for Sensory Evaluation of Grain and Oil Products (Standard No. GB\/T 15682-2008)."},{"key":"ref_25","unstructured":"(2016). National Food Safety Standard, Determination of Moisture in Foods (Standard No. GB 5009.3-2016)."},{"key":"ref_26","unstructured":"(2016). National Food Safety Standard, Determination of Fat in Foods (Standard No. GB 5009.6-2016)."},{"key":"ref_27","unstructured":"(2016). National Food Safety Standard, Determination of Protein in Foods (Standard No. GB 5009.5-2016)."},{"key":"ref_28","unstructured":"(2023). National Food Safety Standard, Determination of Starch in Foods (Standard No. GB 5009.9-2023)."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"145635","DOI":"10.1016\/j.ijbiomac.2025.145635","article-title":"Effects of different pretreatment methods on starch, non-starch components and production quality of Longzi black highland barley flour under the same gelatinization degree","volume":"319","author":"Liu","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"2339","DOI":"10.1111\/1750-3841.16543","article-title":"Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology","volume":"88","author":"Liu","year":"2023","journal-title":"J. Food Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"101325","DOI":"10.1016\/j.fochx.2024.101325","article-title":"Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose","volume":"22","author":"Jiang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_32","first-page":"103394","article-title":"Comparison of in vitro antioxidant activities of kefir, yogurt, and cheese produced from goat milk","volume":"33","author":"Esatbeyoglu","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"142259","DOI":"10.1016\/j.foodchem.2024.142259","article-title":"Metabolites profile, DPPH and ABTS scavenging and myoglobin protection ratio of aqueous infusion and methanolic extracts of Mexican Lippia alba","volume":"467","year":"2025","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Zhu, L., Yu, C., Yin, X., Wu, G., and Zhang, H. (2022). Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice. Trends Food Sci. Technol., 11.","DOI":"10.3390\/foods11223699"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"261","DOI":"10.6090\/jarq.39.261","article-title":"Application of instrument-based multiple texture measurement of cooked milled-rice grains to rice quality evaluation","volume":"39","author":"Okadome","year":"2005","journal-title":"Jpn. Agric. Res. Q. JARQ"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.tifs.2016.11.009","article-title":"Review of the effects of different processing technologies on cooked and convenience rice quality","volume":"59","author":"Yu","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1094\/CCHEM-86-1-0100","article-title":"Effect of presoaking on textural, thermal, and digestive properties of cooked brown rice","volume":"86","author":"Han","year":"2009","journal-title":"Cereal Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1016\/j.rsci.2018.04.004","article-title":"Effects of cooking on anthocyanin concentration and bioactive antioxidant capacity in glutinous and non-glutinous purple rice","volume":"25","author":"Yamuangmorn","year":"2018","journal-title":"Rice Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"218","DOI":"10.1016\/j.foodchem.2014.11.146","article-title":"Effects of NaCl and soaking temperature on the phenolic compounds, \u03b1-tocopherol, \u03b3-oryzanol and fatty acids of glutinous rice","volume":"175","author":"Thammapat","year":"2015","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"148040","DOI":"10.1016\/j.foodchem.2026.148040","article-title":"Key structural characteristics enhancing digestion resistance in rice starch-sugarcane polyphenols complexes","volume":"505","author":"Zhang","year":"2026","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"107231","DOI":"10.1016\/j.ultsonch.2025.107231","article-title":"Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley","volume":"113","author":"Tufail","year":"2025","journal-title":"Ultrason. Sonochem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"107652","DOI":"10.1016\/j.ultsonch.2025.107652","article-title":"Effects of germination and ultrasound treatment on the thermodynamics, nutritional and structural quality of highland barley fractions","volume":"123","author":"Tufail","year":"2025","journal-title":"Ultrason. Sonochem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1080\/10408398.2017.1363711","article-title":"Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges","volume":"59","author":"Saleh","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"123470","DOI":"10.1016\/j.ijbiomac.2023.123470","article-title":"Statistical evaluation of DPPH, ABTS, FRAP, and Folin-Ciocalteu assays to assess the antioxidant capacity of lignins","volume":"233","author":"Rumpf","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_45","first-page":"101","article-title":"Analysis of black rice and some other cereal grains for protein, sugar, polyphenols, antioxidant and anti-inflammatory properties","volume":"16","author":"Khatun","year":"2024","journal-title":"J. Agric. Food Res."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3480\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T09:35:14Z","timestamp":1790674514000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3480"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,29]]},"references-count":45,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2026,10]]}},"alternative-id":["foods15193480"],"URL":"https:\/\/doi.org\/10.3390\/foods15193480","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,29]]}}}