Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients

Abstract

The bioavailability of minerals and proteins in the pulse is endured due to the presence of antinutrient phytic acid. Phytic acid is a proton donor that produces hydrogen ions (H + ) and "phytate" anion, which readily forms salts with available minerals and protein. These phytate complexes are not bioavailable to humans and led to several public health problems like anemia, skeletal abnormalities, osteoporosis, malabsorption, and kwashiorkor syndrome due to Fe, Mn, Ca, Zn, and protein deficiency. Thus, it is a severe concern to the vegetarian population who strongly rely upon pulses to fulfill their daily nutrition requirements. Improving the bioavailability of micronutrients in the pulse matrix requires reduction of phytic acid. A phytic acid reduction strategy should ensure its efficient reduction leading to enhanced micronutrient bioavailability. This article provides a throughout view of the available phytic acid reduction technologies conducted at the postharvest stages of pulse processing.The mechanism of phytic acid reduction during conventional (soaking, cooking, and germination) and novel processing (irradiation, ultrasound, and high pressure) regarding its degradation and interaction with other components has been explored here, providing insight into structure-function relationships. Further, an in-depth analysis of the combined treatments offering better phytic acid reductions has been explained in the light of structural alteration of phytic acid to its lower inositol phosphates. The summarized data on prospects and drawbacks of different phytic acid reduction strategies would provide background information to explore the futuristic possibilities for efficient phytic acid reduction and micronutrient fortification. Practical ApplicationsThe presence of phytic acid in the pulse matrix restricts the micronutrient absorption by complexing with micronutrients leading to their ineffectiveness. The bottom-line population of the income pyramid, who are unable to intake micronutrients from other sources, suffers from several public health problems related to nutrient or combined nutrient deficiencies. Therefore, the degradation of phytic acid in pulses is necessary. This article aims to provide a comprehensive overview and explanation of phytic acid degradation during various postharvest pulses processing. The chelation

The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans

“…Reduction in PA levels can be initiated by different mechanisms during thermal treatment. Heat applied during roasting and HTST popping can cause hydrolysis of myo‐inositol hexaphosphate (PA) into penta‐, tetra‐ and triphosphates or form insoluble complexes between phytate and proteins and minerals (Alonso et al ., 2000; Kalpanadevi & Mohan, 2013; Nikmaram et al ., 2017; Kataria et al ., 2021; Sarkhel & Roy, 2022). This study therefore suggests that at temperatures of ~100 °C (boiling), PA is stable to heat, which has been reported by other authors (Martín‐Cabrejas et al ., 2009; Embaby, 2010), but at higher temperatures used in roasting and popping, reduction mechanisms are initiated.…”

Plant proteins: are they a good alternative to animal proteins in older people?

“…However, it is important to note that the phytate tends to bind with other components, notably micronutrients such as copper, magnesium, lead, and zinc, preventing their absorption in the gastrointestinal tract. Phytate intake can exacerbate mineral deficiencies in older people, who are already particularly prone to this issue [30]. Moreover, Yoshioka et al did not specify the effect of animal proteins on FGF23 levels based on source.…”

Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains

“…Microwave heating is an important physical method to alter the structure as well as the properties (water absorption capacity and swelling capability) of starch (Lewandowicz et al, 1997; Sarkhel & Roy, 2022). It can effectively increase relative crystallinity of starch compared to other conventional heating methods when heated for 15 min at a power of 450 W (Szepes et al, 2005).…”

“…Microwave heating is an important physical method to alter the structure as well as the properties (water absorption capacity and swelling capability) of starch (Lewandowicz et al, 1997;Sarkhel & Roy, 2022).…”