Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities

Abstract

Background

Fermented oat by probiotics has an increasing interest due to its high nutritional value and several health benefits. It may be produced as a good alternative to avoid the drawbacks of dairy products such as lactose intolerance and casein allergy in cow's milk.

Scope and approach

This review is focused on the effects of probiotic-fermentation on the nutritional value and anti-nutritional factors of oat seeds. The strategies for improving oat fermentation by probiotics were discussed. Also, the current review presents the potential food applications and health benefits of fermented oat. Moreover, the safety issues of probiotic-fermented oat as well as the suggestions to prevent these issues were summarized.

Key findings and conclusions

Fermentation by probiotics improves the antioxidant activity and phenolic content, increases the levels and bioavailability of vitamins and minerals, enhances protein digestibility, and decreases the anti-nutritional factors of oat. The addition of prebiotics such as inulin and isoflavones promotes the growth and survival of probiotics in probiotic-fermented oat. Also, the combination of probiotic-fermentation with other effective techniques such as high-intensity ultrasound improved the quality properties and health benefits of probiotic-fermented oat. Probiotic-fermented oat showed many potential biological activities such as antioxidant, antidiabetic, and antimicrobial activities. Also, these fermented foods can be used for many food applications such as the production of synbiotic beverages, synbiotic microcapsules, oat-based non-dairy yogurt, and gluten-free fermented foods. However, probiotic-fermented oat products may have potential hazards related to food safety, including foodborne pathogens and mycotoxins due to production under unhygienic conditions.