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<p>In recent years, driven by demand for functional foods and ingredients, early-harvested barley grass has gained growing scientific attention for its nutritional value and bioactive compounds with potential health benefits. This review systematically summarizes current advancements in processing methods for barley grass, including drying, grinding, sterilization, extraction, and fermentation.It highlights innovative techniques such as freeze drying, ultra-fine grinding, non-thermal sterilization, and assisted extraction methods, as well as their effects on product quality, yield, and functional properties.The development of various barley grass-based products, such as powders, juices, and extracts, is also discussed, along with their applications in functional food formulations. Despite substantial progress, there are still challenges in scaling up processing technologies and enhancing product stability. This review offers academic and industrial researchers in barley grass functional food development a comprehensive reference, clarifying processing technology potential and limitations, guiding future innovations, and providing theoretical and technical support for resource development and agricultural product value enhancement.</p>

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Recent Advances in Innovative Processing Technologies for Barley Grass as a Functional Food Resource

  • 期刊论文

  • 发表日期：

    2026年1月16日

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  • Shiyu Zeng,
  • Bo Wang,
  • Yangyang He,
  • Rongru Lin,
  • Liling Yang,
  • Weiqiao Lv,
  • Hongwei Xiao

摘要

In recent years, driven by demand for functional foods and ingredients, early-harvested barley grass has gained growing scientific attention for its nutritional value and bioactive compounds with potential health benefits. This review systematically summarizes current advancements in processing methods for barley grass, including drying, grinding, sterilization, extraction, and fermentation.It highlights innovative techniques such as freeze drying, ultra-fine grinding, non-thermal sterilization, and assisted extraction methods, as well as their effects on product quality, yield, and functional properties.The development of various barley grass-based products, such as powders, juices, and extracts, is also discussed, along with their applications in functional food formulations. Despite substantial progress, there are still challenges in scaling up processing technologies and enhancing product stability. This review offers academic and industrial researchers in barley grass functional food development a comprehensive reference, clarifying processing technology potential and limitations, guiding future innovations, and providing theoretical and technical support for resource development and agricultural product value enhancement.