Valorization of Local Agricultural Byproducts for the Development of Functional Oat-Based Milk Formulations
Author(s)
Date Issued
2025
Type
article
Volume
14
Issue
8
Journal
Abstract
Background: Consumer demand for plant-based milk alternatives, particularly
oat-based milk, has increased due to perceived health benefits and environmental sustainability. However, challenges remain in improving their nutritional profile and physical
stability while promoting the use of local agricultural resources and reducing food waste.
Methods: This study developed and evaluated fortified oat-based milk formulations using
locally sourced oats cultivated in central Italy. Two valorization strategies were tested:
(i) the addition of raspberry powder derived from juice processing byproducts and (ii) the
substitution of water with infusions of raspberry and olive leaves. The nutritional composition, antioxidant activity, physical stability, and sensory properties were assessed. Results:
Replacing water with leaf infusions significantly increased total polyphenol content (up to
688 mg GAE/100 g DW) and antioxidant activity but compromised physical stability, resulting in higher separation indexes during refrigerated storage. Conversely, adding raspberry
powder moderately enhanced antioxidant properties while maintaining emulsion stability.
Sensory evaluation showed that enriched formulations reduced undesirable attributes
(e.g., floury and cereal notes), although higher concentrations of leaf infusions increased
astringency and bitterness. Conclusions: The fortification of oat-based milk with locally
sourced raspberry powders and leaf infusions effectively enhances its nutritional and antioxidant properties while influencing its physical and sensory characteristics. This strategy
supports the valorization of local agricultural byproducts and promotes the development
of sustainable, functional plant-based beverages.
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