This study aims to explore recent advancements in oat processing technologies and their effects on the nutritional and functional properties of oats, with an emphasis on industrial feasibility, sustainability and societal benefits.
The review critically examines oat processing techniques, including hydrothermal treatment, enzymatic processing, extrusion, high-hydrostatic pressure (HHP) processing and emerging technologies. It synthesizes findings from recent studies to assess their impact on oat starch modifications, by-product utilization and overall food quality.
Advances in oat processing have enhanced functional properties such as texture, digestibility and bioactive compound retention, improving food quality. Enzymatic hydrolysis and extrusion increase solubility and nutrient availability, whereas HHP and micronization improve stability and bioactivity. Emerging techniques like cold plasma and pulsed electric fields show promise in improving efficiency, reducing waste and supporting sustainable food production. Despite these advancements, challenges such as scalability, cost-effectiveness and consumer acceptance remain key areas for future research.
This review highlights the industrial relevance of advanced oat processing methods, their potential to enhance food sustainability and their role in promoting health-conscious diets. These technologies support the development of functional oat-based foods, improve ingredient stability and benefit the gluten-free food industry. Future research should optimize these technologies for large-scale production, ensuring economic feasibility and addressing regulatory challenges.
This review provides a comprehensive analysis of established and emerging oat processing technologies. It bridges the gap between scientific advancements and practical applications, offering insights into their impact on industrial innovation, nutritional enhancement and societal well-being.
