Bebidas à base de cereais e aveia como alternativa funcional para consumo humano
DOI:
https://doi.org/10.5902/2179460X90579Palavras-chave:
Bebidas de cereais, Aveia, Extratos solúveis em águaResumo
O crescimento de bebidas vegetais é impulsionado pela demanda por alternativas saudáveis e sustentáveis, com foco em suas vantagens nutricionais e menor impacto ambiental. O consumo de cereais oferece vários benefícios à saúde, e a aveia, com suas fibras beta-glucanas, é especialmente eficaz na redução do colesterol, tornando-a uma excelente opção para bebidas vegetais nutritivas. Esta revisão de literatura visa destacar os avanços nutricionais e tecnológicos relacionados à aveia como uma opção viável para bebidas vegetais. Foi realizada uma busca no banco de dados Scopus usando as palavras-chave “bebida” e “funcional” e “cereais”, e “bebida” e “aveia”, durante o período de 2019 a 2024 com o objetivo de identificar os principais avanços nutricionais e tecnológicos. A aveia se destaca como um excelente substrato para o crescimento de microrganismos, tornando-a uma valiosa matéria-prima para o desenvolvimento de bebidas. Avanços recentes no campo incluem o uso de espectroscopia e redes neurais para monitoramento preciso da fermentação, aplicação de alta intensidade para aprimorar o desenvolvimento de bebidas probióticas e a estabilização de emulsões em produtos à base de aveia. No entanto, desafios permanecem, como a necessidade de otimizar a aparência, o perfil nutricional e a qualidade sanitária de bebidas tradicionais. Apesar desses desafios, o uso de aveia para produção de bebidas é cada vez mais promissor, surgindo como uma opção saudável e inovadora para consumo.
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