Food processing to reduce antinutrients in plant-based foods

F. I. Faizal, . and N. H. Ahmad, . and J. S. Yaacob, . and S. Abdul Halim Lim, . and M. H. Abd Rahim, . (2023) Food processing to reduce antinutrients in plant-based foods. International Food Research Journal (Malaysia), 30. pp. 25-45. ISSN 2231 7546

Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes, and cereals are staple foods, for the antinutrients can cause not only mineral deficiencies, but also lead to more serious health issues. Although various thermal and non-thermal processing methods such as cooking, boiling, and fermentation processes have been practiced to decrease the level of antinutrients, these processes may also undesirably influence the final products. More advanced practices, such as ozonation and cold plasma processing (CPP), have been applied to decrease the antinutrients without majorly affecting the physicochemical and nutritional aspects of the commodities postprocessing. This review will cover the types of antinutrients that are commonly found in plants, and the available processing methods that can be used, either singly or in combination, to significantly decrease the antinutrients, thus rendering the foods safe for consumption.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(01)%202023/02%20-...

Abstract

Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes, and cereals are staple foods, for the antinutrients can cause not only mineral deficiencies, but also lead to more serious health issues. Although various thermal and non-thermal processing methods such as cooking, boiling, and fermentation processes have been practiced to decrease the level of antinutrients, these processes may also undesirably influence the final products. More advanced practices, such as ozonation and cold plasma processing (CPP), have been applied to decrease the antinutrients without majorly affecting the physicochemical and nutritional aspects of the commodities postprocessing. This review will cover the types of antinutrients that are commonly found in plants, and the available processing methods that can be used, either singly or in combination, to significantly decrease the antinutrients, thus rendering the foods safe for consumption.

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Item Type:	Article
AGROVOC Term:	nutrients
AGROVOC Term:	nutrient deficiencies
AGROVOC Term:	bioavailability
AGROVOC Term:	fermentation
AGROVOC Term:	food irradiation
AGROVOC Term:	thermal treatment > thermal treatment Prefer using heat treatmentheat treatment
AGROVOC Term:	human health
AGROVOC Term:	food quality
Geographical Term:	Malaysia
Uncontrolled Keywords:	antinutrients, plant-based food
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	21 Oct 2024 02:25
Last Modified:	21 Oct 2024 02:25
URI:	http://webagris.upm.edu.my/id/eprint/210

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