Abstract
Barley seeds have significant contents of macro and micro-nutrients as well as several bioactive compounds.Fermented barley foods may be produced as a good alternative to avoid the drawbacks of fermented dairy products such as lactose intolerance and allergy to β-casein.This review is focused on the effects of probiotic-fermentation on the nutritional value and anti-nutritional factors of barley seeds.The current review also presents the potential food applications and biological activities of fermented barley.Moreover,the safety issues of fermented barley and the potential preventing strategies were summarized.Fermentation of barley by probiotics reduced the levels of saponins and phytic acid along with improved availability of minerals,bioactive compounds,and protein digestibility.Fermented barley can be applied to produce many synbiotic foods such as synbiotic beverages and non-dairy yogurt.Moreover,fermented barley products showed several biological activities,including antioxidant,antidiabetic,anti-inflammatory,anti-obesity,and antitumor activities.However,fermented barley products may have potential hazards related to food safety,including food borne pathogens and mycotoxins,due to the production under unhygienic condi-tions.Fermented barley can be a promising food ingredient for developing functional food products to achieve high consumer acceptability and health benefits.
NETL
NSTL
Taylor & Francis