Fermented Oats as a Novel Functional Food

Abstract

Fermented oats are gaining popularity due to their nutritional value and the increasing consumer demand for health-conscious foods. These oats are believed to offer enhanced phytochemical and nutritional profiles compared to unfermented oats. The increased nutritional content of fermented oats is associated with various health benefits, including anti-inflammatory and antioxidant activities, which could potentially reduce the risk of chronic diseases. Further investigations are warranted to elucidate the nutritional benefits of fermented oats in human nutrition. This mini review provides a comprehensive overview of fermented oat products available on the market and the various production methods employed for fermenting oats. Furthermore, this review investigates how fermentation affects the chemical composition and biological functions of oats. Additionally, this manuscript presents some future perspectives on fermented oat products by discussing potential research directions and opportunities for further development. The findings presented in this review contribute to the expanding body of knowledge on fermented oats as a promising functional food, paving the way for future studies and applications in the field of nutrition and health.

Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research

“…Opinions vary from data showing no significant effect on β-D-glucans content to observed reductions of 17-50%. In agreement with Djorgbenoo et al [76], further research is needed to understand the factors affecting β-D-glucans content during fermentation and to elucidate its implications for the nutritional properties of fermented oats.…”

“…Additionally, these processes contribute to improving the structural features and sensory properties of the food while concurrently reducing the concentration of unwanted components [65,75]. An updated review of β-D-glucans changes in oats is provided by Djorgbenoo et al [76]. The literature provides conflicting evidence on the effect of fermentation on the content of β-D-glucans, a key active constituent of oats.…”

Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?

“…Fermented grass products, such as grains and oats, have attracted interest for their potential health benefits, particularly in the context of gut health [ 182 ]. The production of fermented oat beverages dates back over three decades, aligning with the escalating demand for functional foods.…”

“…Fermented oats are also rich in polyphenols [ 182 ]. A striking study by Zhang and colleagues indicates ethyl acetate subfractions (EASs) obtained from fermented oats, prepared with Rhizopus oryzae and exhibiting high polyphenol content, have potential anti-cancer properties [ 190 ].…”