Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources
Journal of Agricultural and Food Chemistry,
Journal Year:
2024,
Volume and Issue:
72(22), P. 12319 - 12339
Published: May 23, 2024
This
review
aims
to
provide
an
updated
overview
of
the
effects
protein
extraction/recovery
on
antinutritional
factors
(ANFs)
in
plant
ingredients,
such
as
protein-rich
fractions,
concentrates,
and
isolates.
ANFs
mainly
include
lectins,
trypsin
inhibitors,
phytic
acid,
phenolic
compounds,
oxalates,
saponins,
tannins,
cyanogenic
glycosides.
The
current
technologies
used
recover
proteins
(e.g.,
wet
extraction,
dry
fractionation)
novel
membrane
processing)
are
included
this
review.
mechanisms
involved
during
that
may
enhance
or
decrease
ANF
content
ingredients
discussed.
However,
studies
specific
still
scarce,
especially
for
ultrasound-
microwave-assisted
extraction
processing.
Although
negative
digestibility
overall
absorption
other
nutrients
a
health
concern,
it
is
also
important
highlight
potential
positive
ANFs.
particularly
relevant
given
rise
market
presence
absence
these
their
consumers'
health.
Language: Английский
A Review of the Treatments to Reduce Anti-Nutritional Factors and Fluidized Bed Drying of Pulses
Shu Cheng,
No information about this author
T.A.G. Langrish
No information about this author
Foods,
Journal Year:
2025,
Volume and Issue:
14(4), P. 681 - 681
Published: Feb. 17, 2025
Pulses,
rich
in
proteins,
dietary
fibers,
and
essential
nutrients,
play
an
important
role
human
nutrition,
especially
as
alternatives
to
animal
proteins.
However,
the
presence
of
anti-nutritional
factors
(ANFs),
such
trypsin
inhibitors,
chymotrypsin
phytic
acid,
tannins,
can
hinder
nutrient
absorption,
reduce
protein
digestibility,
impair
overall
nutritional
value
these
foods
(pulses).
This
literature
review
critically
examines
fluidized
bed
drying
(FBD)
a
promising
method
for
processing
pulses,
with
focus
on
effectiveness
FBD
reducing
ANFs
while
preserving
quality.
The
highlights
impact
quality
properties
discussing
effect
different
kind
ANFs.
Although
shows
significant
potential
certain
enzyme
it
has
limitations
removing
thermally
stable
ANFs,
acid.
Furthermore,
explores
energy
exergy
efficiencies
systems,
emphasizing
need
advanced
technologies
air
recycle
systems
enhance
sustainability.
identifies
gaps
existing
research,
particularly
optimizing
methods
effective
removal
developing
energy-efficient
strategies.
Language: Английский
Strategies to overcome nutritional and technological limitations of pulse proteins
Future Foods,
Journal Year:
2025,
Volume and Issue:
unknown, P. 100624 - 100624
Published: March 1, 2025
Language: Английский
Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans
Ultrasonics Sonochemistry,
Journal Year:
2024,
Volume and Issue:
110, P. 107040 - 107040
Published: Aug. 23, 2024
Drying
process
extends
the
shelf-life
of
fresh
faba
beans
and
makes
them
available
all
year
round.
Dried
cooked
are
used
to
make
a
variety
traditional
food
products.
Ultrasonic
pretreatment,
as
modern
processing
technology,
can
shorten
drying
time
legumes
improve
quality
sensory
properties
So,
present
study
aimed
analyze
impact
ultrasonic
treatment
(0,
5,
10,
15
min,
40
kHz,
150
W)
on
mass
transfer
rate,
time,
effective
moisture
diffusivity
(D
Language: Английский