Grain matrix modification via superheated steam: Impacts on nutrients, flavor and storage driven processing adaptability

Whole grain foods are valued for their health benefits but face persistent challenges related to sensory acceptability, storage stability, and processing complexity. This review evaluates superheated steam (SHS) technology as a disruptive approach to whole grain processing, highlighting its ability to enhance nutritional retention, modulate microstructure, and extend shelf-life under low-oxygen, high-temperature conditions. SHS suppresses oxidative degradation, restructures starch–protein–lipid matrices, and inactivates enzymes and spoilage microorganisms with minimal nutrient loss. Despite these advantages, SHS faces limitations, including uneven heat penetration in dense kernels, component specific thermal sensitivity and higher equipment costs. By integrating mechanistic insights with practical outcomes, this paper synthesizes recent advances, highlights key scientific and technological gaps, and proposes strategies for industrial application and integration with intelligent food processing systems. This review provides a concise theoretical and technical roadmap for sustainable whole grain innovation