Nutritional composition and phenolic compounds in barley (Hordeum vulgare L.): a review of the effects of drying, storage, and processing

Abstract

Barley is the main raw material for the production of malted beverages. However, it is an important source of food that is gaining attention due to its composition and numerous health benefits. Considering the emerging trend in the development of functional foods, this study used bibliometric analysis to assess the cumulative literature on the impact of drying, storage, and industrial processing (which are crucial for the development of functional foods) on the nutritional value of barley. Barley can lose nutritional value during storage; however, low storage temperatures and the inactivation of endogenous enzymes, such as lipases, peroxidases, and lipoxygenases, help extend the shelf life of barley and preserve vital nutrients and overall quality. Industrial barley processing methods show great promise for the development of functional foods with improved nutritional qualities. Nevertheless, although barley-based foods hold promise as natural therapeutic agents, clinical studies are needed to confirm their efficacy in disease prevention and alleviation.

Keywords: Barley industrialization; Barley storage; Bibliometric analysis; Flavonoids; Phenolic acids; Β-Glucans.