Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review
Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/8/1708 |
| _version_ | 1797605468878667776 |
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| author | Qian Yu Jiaqin Qian Yahui Guo He Qian Weirong Yao Yuliang Cheng |
| author_facet | Qian Yu Jiaqin Qian Yahui Guo He Qian Weirong Yao Yuliang Cheng |
| author_sort | Qian Yu |
| collection | DOAJ |
| description | Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste. |
| first_indexed | 2024-03-11T05:01:31Z |
| format | Article |
| id | doaj.art-db642daa3fa244d0bee635385c4f7f8e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:01:31Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-db642daa3fa244d0bee635385c4f7f8e2023-11-17T19:15:33ZengMDPI AGFoods2304-81582023-04-01128170810.3390/foods12081708Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A ReviewQian Yu0Jiaqin Qian1Yahui Guo2He Qian3Weirong Yao4Yuliang Cheng5State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaBased on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste.https://www.mdpi.com/2304-8158/12/8/1708fermented oat beveragesstrainspre-treatment processesbioactive compoundsfunctionality |
| spellingShingle | Qian Yu Jiaqin Qian Yahui Guo He Qian Weirong Yao Yuliang Cheng Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review Foods fermented oat beverages strains pre-treatment processes bioactive compounds functionality |
| title | Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review |
| title_full | Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review |
| title_fullStr | Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review |
| title_full_unstemmed | Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review |
| title_short | Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review |
| title_sort | applicable strains processing techniques and health benefits of fermented oat beverages a review |
| topic | fermented oat beverages strains pre-treatment processes bioactive compounds functionality |
| url | https://www.mdpi.com/2304-8158/12/8/1708 |
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