Phytic acid and its interactions in food components, health benefits, and applications: A comprehensive review

Chen, Wei; Xu, Duoxia

doi:10.1016/j.tifs.2023.104201

Cited by 14 publications

(8 citation statements)

References 192 publications

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“…HPP, temperature and enzymatic hydrolysis had significant effects on phytic acid and β-glucan concentration. The results agreed with the studies reported by other authors [56,57]. This effect can be applied as a strategy to tailor the final ingredient concentration, especially to reduce the content of PA and increase the values of β-glucan.…”

Section: Nutritional Compositionsupporting

confidence: 91%

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Jiménez-Pulido,

Rico,

De Luis

et al. 2024

Foods

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Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g−1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g−1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40–50 °C); meanwhile, at higher HPP temperatures (60–70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained.

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Section: Nutritional Compositionsupporting

confidence: 91%

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Jiménez-Pulido,

Rico,

De Luis

et al. 2024

Foods

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“…32,33 Figure 3i and Figure S9 show that when a layer of PANI is polymerized on the surface of membranes, the contact angle of the membrane becomes 0°, and the membranes are completely wetted after 5 s. This is because the material's wettability is highly dependent on the nature of the surface, and phytic acid contains abundant hydroxyl groups which revert the membrane from hydrophobic to superhydrophilic. 34 Furthermore, the PANI shell layer also enhances the moisture permeability of the membrane, increasing from 6400 g (m 2 24h) −1 to 9803 g (m 2 24h) −1 , indicating that the 30PANI/ PVDF@PANI fiber membrane is thermally comfortable (Movie S1 and Figure 3j), far exceeding the required moisture permeability of commercial protective clothing at 2500 g (m 2 24h) −1 . 35 When used in microwave protective clothing, this composite membrane keeps the body dry and comfortable, without causing stuffiness.…”

Section: T H Imentioning

confidence: 99%

Flexible and Robust Core–Shell PANI/PVDF@PANI Nanofiber Membrane for High-Performance Electromagnetic Interference Shielding

Chen,

Li,

Gao

et al. 2024

Nano Lett.

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Developing high-performance electromagnetic interference (EMI) shielding materials that are lightweight and flexible and have excellent mechanical properties is an ideal choice for modern integrated electronic devices and microwave protection. Herein, we report the preparation of core−shell polyaniline (PANI)-based nanofiber membranes for EMI shielding through seed polymerization. Electrospinning a PANI solution leads to homogeneously dispersed PANI on the nanofiber surface, with abundant attachment sites for aniline through electrostatic adsorption and hydrogen bonding interaction, allowing PANI to grow on the nanofiber surfaces. This stable core−shell heterostructure provides more interfaces for reflecting and absorbing microwaves. The PANI/PVDF@PANI membranes achieved a shielding efficiency (SE) of 44.7 dB at a thickness of only 1.2 mm, exhibiting an exceptionally high specific EMI shielding effectiveness (SE/t) of 372.5 dB cm −1 . Furthermore, the composite membrane exhibits outstanding mechanical stability, durability, air permeability, and moisture permeability, also making it suitable for applications such as EM shielding clothing.

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“…Several studies have reported the beneficial health functions of phytic acid in the human body including antioxidant activity, diabetes prevention, anti-inflammatory properties, and colon cancer regulation. 3 However, there is a lack of research regarding the potential benefits of residual phytic acid in extracted plant protein ingredients. Consequently, a comparative analysis of the health benefits between these extracted plant proteins and whole plant materials could be conducted.…”

Section: Classification Of Antinutritional Factors and Potential Effe...mentioning

confidence: 99%

“…However, the health benefits of ANFs are also significant, including scavenging free radicals, prevention of type 2 diabetes, anti-inflammatory properties, and anticancer attributes. 2,3 Among the various macronutrients derived from plant sources, plant-based proteins are increasingly gaining prominence. The advantages of plant proteins, particularly as potential alternative sources of protein, lie primarily in their ability to meet the future protein demands of a growing global population, as well as in offering substantial environmental benefits.…”

Section: Introductionmentioning

confidence: 99%

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Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources

Manzanilla-Valdez,

Ma,

Mondor

et al. 2024

J. Agric. Food Chem.

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This review aims to provide an updated overview of the effects of protein extraction/recovery on antinutritional factors (ANFs) in plant protein ingredients, such as protein-rich fractions, protein concentrates, and isolates. ANFs mainly include lectins, trypsin inhibitors, phytic acid, phenolic compounds, oxalates, saponins, tannins, and cyanogenic glycosides. The current technologies used to recover proteins (e.g., wet extraction, dry fractionation) and novel technologies (e.g., membrane processing) are included in this review. The mechanisms involved during protein extraction/recovery that may enhance or decrease the ANF content in plant protein ingredients are discussed. However, studies on the effects of protein extraction/recovery on specific ANFs are still scarce, especially for novel technologies such as ultrasound-and microwave-assisted extraction and membrane processing. Although the negative effects of ANFs on protein digestibility and the overall absorption of plant proteins and other nutrients are a health concern, it is also important to highlight the potential positive effects of ANFs. This is particularly relevant given the rise of novel protein ingredients in the market and the potential presence or absence of these factors and their effects on consumers' health.

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Phytic acid and its interactions in food components, health benefits, and applications: A comprehensive review

Cited by 14 publications

References 192 publications

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Flexible and Robust Core–Shell PANI/PVDF@PANI Nanofiber Membrane for High-Performance Electromagnetic Interference Shielding

Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources

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