The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives

McCarron, R., Methven, L., Khalil Ghawi, S., Grahl, S., Elliott, R. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2025) The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives. Food Chemistry Advances, 6. 100907. ISSN 2772-753X doi: 10.1016/j.focha.2025.100907

Abstract/Summary

Oat-Based Milk Alternatives (OMAs) may provide health benefits resulting from oat nutritional compounds; avenanthramides, 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 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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/120534
Item Type	Article
Refereed	Yes
Divisions	Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Mass Spectrometry (CAF) Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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