Oat proteins as emerging ingredients for food formulation: where we stand?

Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein extracted from oats received considerable attention being more abundant (12–20%) and having a dist...

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Detalles Bibliográficos
Autor: Boukid, Fatma
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/1109
Acceso en línea:http://hdl.handle.net/20.500.12327/1109
https://doi.org/10.1007/s00217-020-03661-2
Access Level:acceso abierto
Palabra clave:663/664
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spelling Oat proteins as emerging ingredients for food formulation: where we stand?Boukid, Fatma663/664Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein extracted from oats received considerable attention being more abundant (12–20%) and having a distinct composition compared to other cereal grains. Oat proteins also present pleasant sensorial attributes compared to proteins deriving from legumes and oil seeds. Protein isolates or concentrates can be dry- or wet- extracted, and subsequent enzymatic hydrolysis can release peptides with bioactive properties. Several strategies have been successfully applied to improve the techno-functionality of oat proteins. In terms of food application, there are few oat protein-based food products available in the market, which urge food developers to build tailored strategies and food portfolios of these ingredients. This review will address oat proteins extraction technologies and pre/post-treatment strategies, main characteristics, and applications. Future research is still required to take advantage of breeding progress to select high grain-protein oat varieties and to boost the incorporation of oat proteins in foods while keeping in mind the cost and the environmental impact.info:eu-repo/semantics/acceptedVersionSpringerIndústries AlimentàriesFuncionalitat i Seguretat Alimentària202120222021info:eu-repo/semantics/article21application/pdfhttp://hdl.handle.net/20.500.12327/1109https://doi.org/10.1007/s00217-020-03661-2reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésEuropean Food Research and TechnologyCopyright © 2021, The Author(s), under exclusive licence to Springer-Verlag GmbH, DE part of Springer Natureinfo:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/11092026-06-16T08:51:17Z
dc.title.none.fl_str_mv Oat proteins as emerging ingredients for food formulation: where we stand?
title Oat proteins as emerging ingredients for food formulation: where we stand?
spellingShingle Oat proteins as emerging ingredients for food formulation: where we stand?
Boukid, Fatma
663/664
title_short Oat proteins as emerging ingredients for food formulation: where we stand?
title_full Oat proteins as emerging ingredients for food formulation: where we stand?
title_fullStr Oat proteins as emerging ingredients for food formulation: where we stand?
title_full_unstemmed Oat proteins as emerging ingredients for food formulation: where we stand?
title_sort Oat proteins as emerging ingredients for food formulation: where we stand?
dc.creator.none.fl_str_mv Boukid, Fatma
author Boukid, Fatma
author_facet Boukid, Fatma
author_role author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Funcionalitat i Seguretat Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein extracted from oats received considerable attention being more abundant (12–20%) and having a distinct composition compared to other cereal grains. Oat proteins also present pleasant sensorial attributes compared to proteins deriving from legumes and oil seeds. Protein isolates or concentrates can be dry- or wet- extracted, and subsequent enzymatic hydrolysis can release peptides with bioactive properties. Several strategies have been successfully applied to improve the techno-functionality of oat proteins. In terms of food application, there are few oat protein-based food products available in the market, which urge food developers to build tailored strategies and food portfolios of these ingredients. This review will address oat proteins extraction technologies and pre/post-treatment strategies, main characteristics, and applications. Future research is still required to take advantage of breeding progress to select high grain-protein oat varieties and to boost the incorporation of oat proteins in foods while keeping in mind the cost and the environmental impact.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/1109
https://doi.org/10.1007/s00217-020-03661-2
url http://hdl.handle.net/20.500.12327/1109
https://doi.org/10.1007/s00217-020-03661-2
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv European Food Research and Technology
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 21
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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