Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing

Abstract

Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods. Nevertheless, the question arises on how efficient they are to deliver minerals and if it is useful to encourage their consumption to reduce the prevalence of mineral deficiencies? This review paper focuses on the discrepancy between the mineral content and the amount of minerals that can be released and absorbed from plant-based foods during human digestion which can be attributed to several inherent factors such as the presence of mineral antinutrients (phytic acid, polyphenols and dietary fiber) and physical barriers (surrounding macronutrients and cell wall). Further, this review paper summarizes the effects of different processing techniques (milling, soaking, dehulling, fermentation, germination and thermal processing) on mineral bioaccessibility and bioavailability of plant-based foods. The positive impact of these techniques mostly relies on the fact that antinutrients levels are reduced due to removal of fractions rich in antinutrients and/or due to their leaching into the processing liquid.Although processing can have a positive effect, it also can induce leaching out of minerals and a reduced mineral bioaccessibility and bioavailability.

Current State of Evidence: Influence of Nutritional and Nutrigenetic Factors on Immunity in the COVID-19 Pandemic Framework

“…Meanwhile, in food mixtures, specific anti-nutrient compounds can kidnap some essential micronutrients, thereby reducing their bioavailability [34]. For instance, it is well documented that the phytate content of plants, cereals, and legumes may compromise the bioavailability of minerals and this might depend on the use of fertilizers, environmental and climatic growing conditions.…”

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

“…Conversely, the increased consumption of flatus-causing non-starch polysaccharides has been associated with irritable bowel (51). More importantly, from a nutritional security point of view, non-digestible dietary fibers can bind to minerals and and form a physical barrier to digestive enzymes, thus reducing the bioavailability of essential minerals (52).…”

“…Tannin compounds can also impart bitterness and astringency to the food (48), thereby affecting palatability. Phytic acid is more abundant in the seed cotyledon, where it serves as a phosphorus reserve for the plant (52). At physiological pH, the highly charged phosphate groups have a high tendency to chelate to mineral cations and form stable, indigestible complexes (55).…”

The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet

“…saponins, tannins, phytates or lectins), which serve as a ‘self‐defence’ mechanism against fungi, bacteria or pests (Rousseau et al . 2020). From the human nutrition perspective, anti‐nutrients can impair the digestion and absorption of protein and other nutrients, such as iron, which is a commonly reported concern of the consumers (Corrin & Papadopoulos 2017; Rousseau et al .…”

“…From the human nutrition perspective, anti‐nutrients can impair the digestion and absorption of protein and other nutrients, such as iron, which is a commonly reported concern of the consumers (Corrin & Papadopoulos 2017; Rousseau et al . 2020). Hence, to obtain the required protein intake from plant‐based sources, some level of food preparation knowledge might be required to optimise protein bioavailability.…”