Food processing to reduce antinutrients in plant-based foods
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 wh...
| Main Authors: | , , , , |
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| Format: | Article |
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Universiti Putra Malaysia
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/108035/ |
| _version_ | 1848865055857180672 |
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| author | Faizal, Farrah Adlina Ahmad, Nurul Hawa Yaacob, Jamilah Syafawati Abdul Halim Lim, Sarina Abd Rahim, Muhamad Hafiz |
| author_facet | Faizal, Farrah Adlina Ahmad, Nurul Hawa Yaacob, Jamilah Syafawati Abdul Halim Lim, Sarina Abd Rahim, Muhamad Hafiz |
| author_sort | Faizal, Farrah Adlina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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 post-processing. 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. |
| first_indexed | 2025-11-15T13:58:38Z |
| format | Article |
| id | upm-108035 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:58:38Z |
| publishDate | 2023 |
| publisher | Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1080352024-09-26T04:08:47Z http://psasir.upm.edu.my/id/eprint/108035/ Food processing to reduce antinutrients in plant-based foods Faizal, Farrah Adlina Ahmad, Nurul Hawa Yaacob, Jamilah Syafawati Abdul Halim Lim, Sarina Abd Rahim, Muhamad Hafiz 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 post-processing. 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. Universiti Putra Malaysia 2023 Article PeerReviewed Faizal, Farrah Adlina and Ahmad, Nurul Hawa and Yaacob, Jamilah Syafawati and Abdul Halim Lim, Sarina and Abd Rahim, Muhamad Hafiz (2023) Food processing to reduce antinutrients in plant-based foods. International Food Research Journal, 30 (1). pp. 25-45. ISSN 1985-4668; ESSN: 2231-7546 http://ifrj.upm.edu.my/volume-30-2023.html 10.47836/ifrj.30.1.02 |
| spellingShingle | Faizal, Farrah Adlina Ahmad, Nurul Hawa Yaacob, Jamilah Syafawati Abdul Halim Lim, Sarina Abd Rahim, Muhamad Hafiz Food processing to reduce antinutrients in plant-based foods |
| title | Food processing to reduce antinutrients in plant-based foods |
| title_full | Food processing to reduce antinutrients in plant-based foods |
| title_fullStr | Food processing to reduce antinutrients in plant-based foods |
| title_full_unstemmed | Food processing to reduce antinutrients in plant-based foods |
| title_short | Food processing to reduce antinutrients in plant-based foods |
| title_sort | food processing to reduce antinutrients in plant-based foods |
| url | http://psasir.upm.edu.my/id/eprint/108035/ http://psasir.upm.edu.my/id/eprint/108035/ http://psasir.upm.edu.my/id/eprint/108035/ |