Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp

Vuong, QV; Le, MS; Hermansen, C

Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp

Vuong, QV Le, MS Hermansen, C

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Publisher:: TAYLOR & FRANCIS INC
Publication Type:: Journal Article
Citation:: FOOD REVIEWS INTERNATIONAL, 2025, 41, (5), pp. 1538-1575
Issue Date:: 2025-07-04

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Field	Value	Language
dc.contributor.author	Vuong, QV
dc.contributor.author	Le, MS
dc.contributor.author	Hermansen, C
dc.date.accessioned	2025-08-06T04:35:23Z
dc.date.available	2025-08-06T04:35:23Z
dc.date.issued	2025-07-04
dc.identifier.citation	FOOD REVIEWS INTERNATIONAL, 2025, 41, (5), pp. 1538-1575
dc.identifier.issn	8755-9129
dc.identifier.issn	1525-6103
dc.identifier.uri	http://hdl.handle.net/10453/189278
dc.description.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.
dc.language	English
dc.publisher	TAYLOR & FRANCIS INC
dc.relation.ispartof	FOOD REVIEWS INTERNATIONAL
dc.relation.isbasedon	10.1080/87559129.2025.2450263
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	0908 Food Sciences
dc.subject.classification	Food Science
dc.subject.classification	3006 Food sciences
dc.title	Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp
dc.type	Journal Article
utslib.citation.volume	41
utslib.for	0908 Food Sciences
pubs.organisational-group	University of Technology Sydney
pubs.organisational-group	University of Technology Sydney/Faculty of Science
pubs.organisational-group	University of Technology Sydney/Faculty of Science/School of Life Sciences
utslib.copyright.status	open_access	*
dc.rights.license	This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0). To view a copy of this license, visit https://creativecommons.org/licenses/by/4.0/
dc.date.updated	2025-08-06T04:35:18Z
pubs.issue	5
pubs.publication-status	Published
pubs.volume	41
utslib.citation.issue	5

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.

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http://hdl.handle.net/10453/189278