Fermentation-driven valorization of cereal by-products: Mechanisms, functional applications, and emerging AI-assisted approaches.

Yibo Chen, Chuang Liu, Tianyin Chen, Tianxiang Xue, Mengwei Chang, Yufeng He, Kunlun Liu, Guangsu Zhu

Abstract readReview

In one paragraph

Review in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Yibo ChenCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.

Chuang LiuSchool of Agriculture and Food Sustainability, The University of Queensland, Brisbane, QLD 4072, Australia.

Tianyin ChenCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.

Tianxiang XueCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.

Mengwei ChangCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.

Yufeng HeSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.

Kunlun LiuCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.

Guangsu ZhuCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cereal processing generates abundant by-products, which remain underutilized despite being rich in bioactive compounds. Recent studies highlight the crucial role of fermentation in releasing bound compounds through microorganism-mediated enzymatic hydrolysis. Herein, we summarize the nutritional and functional components present in common cereal by-products, specific fermentation mechanisms for enhancing their bioactive components, and applications of fermented cereal by-products in food and other industrial sectors. Artificial intelligence (AI) has emerged as a promising tool for predicting fermentation performance, optimizing fermentation parameters, and improving bioactive compound extraction in cereal by-product valorization. Although large-scale application is challenging, integrating fermentation with AI is expected to develop the circular bioeconomy and sustainable development.

Indexed as

Artificial intelligenceCereal by-productsFermentationMachine learningSustainable development goals

Identifiers

PMID42751565

DOI10.1016/j.fochx.2026.104420

PMCPMC13580073

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