Le, M. S., Hermansen, C., & Vuong, Q. V. (2025). Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp. Food Reviews International, 1–38. https://doi.org/10.1080/87559129.2025.2450263
Abstract:
Oat milk production is increasing due to consumer demand for nutritious
dairy alternatives. Oat pulp is an insoluble residue and the main by-product
of oat milk production. Approximately 0.2–0.45 kg of oat pulp is generated
from every 1 kg of oat milk, and an estimated 228 kilotons is produced
annually on a global scale, which is projected to increase to 500 kilotons by
2030. Oat pulp is rich in protein, dietary fibre, β-glucan, lipids, and bioactive
compounds, but rapidly degrades due to microbial activity, and this byproduct is currently discarded to landfills with an associated negative impact on
the environment. To promote the valorisation of oat pulp, it is important to
understand the nutritional profile, oat milk processing, and its current applications. This review outlines and discusses oat milk production, nutrition,
functionality, and food applications of oat pulp, and then proposes research
trends for the valorisation of oat pulp, including fractionation into protein,
dietary fibre, starch, and bioactive-rich fractions with potential use for various
purposes. Cost-effective utilization of oat pulp and similar by-products is vital
in tackling both environmental issues and the escalating need for sustainable
food production
License type:
Attribution 4.0 International (CC BY 4.0)
Funding Info:
This research / project is supported by the Agency for Science, Technology and Research (A*STAR) - A*STAR Research Attachment Programme
Grant Reference no. :
This research / project is supported by the University of Newcastle - Research Training Programme (RTP) Scholarship
Grant Reference no. :
Description:
This work is originally published as: M.S. Le, C. Hermansen, Q.V. Vuong, "Oat Milk By-product: A Review of Nutrition, Processing and Applications of Oat Pulp," Food Reviews International (2025). https://doi.org/10.1080/87559129.2025.2450263
This is an Accepted Manuscript of an article published by Taylor & Francis in Food Reviews International on 18 Jan 2025, available online: http://www.tandfonline.com/10.1080/87559129.2025.2450263