Modulating antinutrients and mineral content in seeds and vegetables: The role of processing in enhancing mineral bioaccessibility

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-06-06 DOI:10.1016/j.fbp.2025.06.002

Ashi Khare , Meetali Barhate , Yi Wang , Amit Y. Arora

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引用次数: 0

Abstract

This study investigates the effect of specific processing techniques, both independently and sequentially, on the iron (Fe) and zinc (Zn) content, their bioaccessibility (BAC), and the antinutrients present in mineral-rich seeds and green leafy vegetables (GLVs). The study also evaluated the effect of processing in iron and non-iron utensils. Significant impact of processing on the mineral content was observed across all samples (p < 0.05). A significant reduction in phytate and tannin content was observed in the processed samples, with a significant reduction achieved through sequential processing, ranging from 19 % to 92 %. It was observed that roasting can increase % BAC_Fe by 30–80 % in oil seeds. Germination enhanced the %BAC_Fe by 5–10 % in the case of millets. Similarly, blanching enhances the % BAC_Fe by about 200 % in the GLVs. The % BAC_Zn was consistently lower among all the processed samples. Processing in Fe utensils enhanced the Fe content, but resulted in a decrease in the amount of bioaccessible Fe. These findings underscore the potential benefits of combining different processing techniques to enhance BAC_Fe significantly.

Practical application

There is a lack of systemic studies testing the impact of various processing techniques on the mineral-rich seeds, millets and GLVs traditionally consumed in low and middle-income countries such as India. This study provides essential information on enhancing the mineral bio-accessibility by applying processing techniques independently and sequentially. This understanding can be applied to develop cost-effective, value-added products addressing nutritional anemia through dietary interventions in countries with high prevalence.

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调节种子和蔬菜中的抗营养素和矿物质含量：加工在提高矿物质生物可及性中的作用

本研究研究了特定加工技术对富含矿物质的种子和绿叶蔬菜（GLVs）中铁（Fe）和锌（Zn）含量、生物可及性（BAC）和抗营养素的影响。该研究还评估了铁制和非铁制器皿加工的影响。在所有样品中观察到加工对矿物质含量的显著影响（p <； 0.05）。在处理过的样品中观察到植酸盐和单宁含量的显著降低，通过顺序处理实现了显著降低，范围从19% %到92 %。结果表明，焙烧可使油籽中bfe含量提高30-80 %。萌发使谷子的BACFe %提高了5 - 10% %。同样，焯水使glv中的BACFe %提高约200 %。在所有处理过的样品中，BACZn的含量始终较低。铁器皿处理提高了铁的含量，但导致生物可及铁的数量减少。这些发现强调了结合不同的加工技术来显著提高BACFe的潜在益处。实际应用缺乏系统的研究，测试各种加工技术对印度等中低收入国家传统消费的富含矿物质的种子、小米和glv的影响。该研究为通过独立和顺序应用加工技术提高矿物的生物可及性提供了重要的信息。这一认识可用于开发具有成本效益的增值产品，通过饮食干预在高患病率国家解决营养性贫血问题。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.