School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia.
College of Animal Science and Technology, Guangxi University, Nanning, China.
Crit Rev Food Sci Nutr. 2022;62(9):2404-2431. doi: 10.1080/10408398.2020.1853037. Epub 2020 Dec 1.
Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and primary sources of energy and nutrition, are replete with bioactive phytochemicals with health properties. Cereal grains contain a diverse range of bioactive phytochemicals including phenolic compounds, dietary fibers, carotenoids, tocols, phytosterols, -oryzanol, and phytic acid and therefore have great potential for processing into functional beverages. Although there are a variety of cereal grain-based beverages produced world-wide, very little scientific and technological attention has been paid to them. In this review, we have discussed cereal grain-based functional beverages based on 3 main categories: cereal grain-based milk alternatives, roasted cereal grain teas, fermented nonalcoholic cereal grain beverages. The processing techniques, health properties and product features of these beverages are elaborated, and the challenges and future perspectives are proposed. As the food market becomes increasingly diverse, cereal grain-based beverages could be a promising new category of health functional beverages in our daily life.
消费者对健康和保健意识的提高促进了对具有功能性和治疗性的食品和饮料的高需求。谷物不仅是重要的主食作物和能量及营养的主要来源，还富含具有健康属性的生物活性植物化学物质。谷物含有多种生物活性植物化学物质，包括酚类化合物、膳食纤维、类胡萝卜素、生育酚、植物固醇、-谷维素和植酸，因此具有将其加工成功能性饮料的巨大潜力。尽管全世界都生产了各种谷物基饮料，但很少有科学技术关注它们。在这篇综述中，我们根据 3 个主要类别讨论了谷物基功能性饮料：谷物基牛奶替代品、烘焙谷物茶、发酵非酒精谷物饮料。详细阐述了这些饮料的加工技术、健康特性和产品特点，并提出了挑战和未来展望。随着食品市场的日益多样化，谷物基饮料可能成为我们日常生活中一种有前途的新型健康功能性饮料。
