ANTI-NUTRITIONAL FACTORS IN PLANT RAW MATERIALS: REDUCTION STRATEGIES
Rubrics: REVIEW ARTICLE
Authors:
1.
Voronezh State University of Engineering Technologies
Voronezh, Russian Federation
Voronezh, Russian Federation
2.
Voronezh State University of Engineering Technologies
Voronezh, Russian Federation
Voronezh, Russian Federation
3.
Kuban State Technological University
Krasnodar, Russian Federation
Krasnodar, Russian Federation
4.
Voronezh State University of Engineering Technologies
Voronezh, Russian Federation
Voronezh, Russian Federation
5.
Voronezh State University of Engineering Technologies
Voronezh, Russian Federation
Voronezh, Russian Federation
Type:
Article
Pages:
from 328
to 341
Status:
Received:
03.03.2026
Accepted:
05.05.2026
Published:
30.06.2026
Language:
Russian, English
Keywords:
Anti-nutritional factors, plant raw materials, enzyme inhibitors, phytates, lectins, tannins, saponins, processing, nutritional value
Abstract:
Plant raw materials are a key source of nutrients for humans and animals. However, their nutritional value is limited by the presence of anti-nutritional substances (antinutrients). This review systematizes the research on the chemical nature, functions, and reduction methods available for anti-nutritional compounds in food systems of plant origin. The review covered Russian and foreign scientific articles in the public domain (Google Scholar) registered in PubMed, eLIBRARY.RU, and CyberLeninka in 2021–2026. Anti-nutritional substances include enzyme inhibitors (proteases and α-amylase), phytic acid (phytates), lectins, tannins, and saponins. The publications under review feature such aspects as their chemical nature, sources, and dual physiological roles, including the negative impact on the bioavailability and digestibility of macro- and micronutrients. Some studies focus on their potential benefits, e.g., antioxidant, anti-inflammatory, and hypoglycemic properties in controlled concentrations. The review includes a comparative analysis of traditional methods (soaking, germination, fermentation, heat treatment) and innovative technologies (extrusion, ultrasound treatment, high hydrostatic pressure, pulsed electric field). Combined processing technologies prove to be the most effective approach to reducing anti-nutritional factors in plant-based food systems while preserving their beneficial components.
Plant raw materials are a key source of nutrients for humans and animals. However, their nutritional value is limited by the presence of anti-nutritional substances (antinutrients). This review systematizes the research on the chemical nature, functions, and reduction methods available for anti-nutritional compounds in food systems of plant origin. The review covered Russian and foreign scientific articles in the public domain (Google Scholar) registered in PubMed, eLIBRARY.RU, and CyberLeninka in 2021–2026. Anti-nutritional substances include enzyme inhibitors (proteases and α-amylase), phytic acid (phytates), lectins, tannins, and saponins. The publications under review feature such aspects as their chemical nature, sources, and dual physiological roles, including the negative impact on the bioavailability and digestibility of macro- and micronutrients. Some studies focus on their potential benefits, e.g., antioxidant, anti-inflammatory, and hypoglycemic properties in controlled concentrations. The review includes a comparative analysis of traditional methods (soaking, germination, fermentation, heat treatment) and innovative technologies (extrusion, ultrasound treatment, high hydrostatic pressure, pulsed electric field). Combined processing technologies prove to be the most effective approach to reducing anti-nutritional factors in plant-based food systems while preserving their beneficial components.
Keywords:
Anti-nutritional factors, plant raw materials, enzyme inhibitors, phytates, lectins, tannins, saponins, processing, nutritional value
Anti-nutritional factors, plant raw materials, enzyme inhibitors, phytates, lectins, tannins, saponins, processing, nutritional value
