The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives
Oat-Based Milk Alternatives (OMAs) may provide health benefits resulting from oat nutritional compounds; avenanthramides, which are polyphenols providing anti-inflammatory and antioxidant effects; avenacosides - saponins with anti-bacterial and anti-fungal properties; and β-glucans, which may assist...
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Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000231 |
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| author | Roisin McCarron Lisa Methven Sameer Khalil Ghawi Stephanie Grahl Ruan Elliott Stella Lignou |
| author_facet | Roisin McCarron Lisa Methven Sameer Khalil Ghawi Stephanie Grahl Ruan Elliott Stella Lignou |
| author_sort | Roisin McCarron |
| collection | DOAJ |
| description | Oat-Based Milk Alternatives (OMAs) may provide health benefits resulting from oat nutritional compounds; avenanthramides, which are polyphenols providing anti-inflammatory and antioxidant effects; avenacosides - saponins with anti-bacterial and anti-fungal properties; and β-glucans, which may assist in lowering blood cholesterol and prevention of diabetes and cardiovascular diseases. Oats undergo multiple processing steps to ensure a sensory appealing and safe product, however, little research has been carried out on the specific effects on these compounds. This study aimed to determine concentration of avenanthramides, avenacoside A and β-glucan in OMA samples throughout 12 stages of production. Avenanthramides and avenacosides were measured using liquid chromatography-mass spectrometry, with β-glucan determined spectrophotometrically using a modified enzymatic assay.An overall reduction of 42 % was observed in measured β-glucan, with a decanting stage a main contributing factor. Measured β-glucan was negatively impacted by glucoamylase treatment, yet increased upon α-amylase, 90 °C and high shear treatments. Avenanthramides and avenacoside A significantly increased after initial enzymatic treatment with α-amylase, whilst avenanthramides increased again upon 90 °C heat treatment and decanting. However, avenanthramide concentration decreased after UHT and prolonged heat treatments, suggesting a susceptibility to degradation at temperatures above 120 °C. With this information, future production may be optimised to better preserve potential health benefits of OMAs. |
| format | Article |
| id | doaj-art-04c79e0982664c2d96aba6f0263f4654 |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-04c79e0982664c2d96aba6f0263f46542025-02-02T05:29:34ZengElsevierFood Chemistry Advances2772-753X2025-03-016100907The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternativesRoisin McCarron0Lisa Methven1Sameer Khalil Ghawi2Stephanie Grahl3Ruan Elliott4Stella Lignou5Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading, UKDepartment of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading, UKDepartment of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading, UKArla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, DenmarkDepartment of Nutrition, Food and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey Guildford, Surrey, UKDepartment of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading, UK; Corresponding author.Oat-Based Milk Alternatives (OMAs) may provide health benefits resulting from oat nutritional compounds; avenanthramides, which are polyphenols providing anti-inflammatory and antioxidant effects; avenacosides - saponins with anti-bacterial and anti-fungal properties; and β-glucans, which may assist in lowering blood cholesterol and prevention of diabetes and cardiovascular diseases. Oats undergo multiple processing steps to ensure a sensory appealing and safe product, however, little research has been carried out on the specific effects on these compounds. This study aimed to determine concentration of avenanthramides, avenacoside A and β-glucan in OMA samples throughout 12 stages of production. Avenanthramides and avenacosides were measured using liquid chromatography-mass spectrometry, with β-glucan determined spectrophotometrically using a modified enzymatic assay.An overall reduction of 42 % was observed in measured β-glucan, with a decanting stage a main contributing factor. Measured β-glucan was negatively impacted by glucoamylase treatment, yet increased upon α-amylase, 90 °C and high shear treatments. Avenanthramides and avenacoside A significantly increased after initial enzymatic treatment with α-amylase, whilst avenanthramides increased again upon 90 °C heat treatment and decanting. However, avenanthramide concentration decreased after UHT and prolonged heat treatments, suggesting a susceptibility to degradation at temperatures above 120 °C. With this information, future production may be optimised to better preserve potential health benefits of OMAs.http://www.sciencedirect.com/science/article/pii/S2772753X25000231Oatsβ-glucanAvenanthramidesAvenacosidesProcessingMilk alternatives |
| spellingShingle | Roisin McCarron Lisa Methven Sameer Khalil Ghawi Stephanie Grahl Ruan Elliott Stella Lignou The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives Food Chemistry Advances Oats β-glucan Avenanthramides Avenacosides Processing Milk alternatives |
| title | The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives |
| title_full | The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives |
| title_fullStr | The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives |
| title_full_unstemmed | The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives |
| title_short | The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives |
| title_sort | effects of processing steps on avenanthramides avenacosides and β glucan content during the production of oat based milk alternatives |
| topic | Oats β-glucan Avenanthramides Avenacosides Processing Milk alternatives |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25000231 |
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