Воронеж, Россия
Воронеж, Россия
Краснодар, Россия
Воронеж, Россия
Воронеж, Россия
Растительное сырье – ключевой источник питательных веществ для человека и животного. Однако пищевая ценность продуктов растительного происхождения ограничена наличием антипитательных веществ (антинутриентов). Цель исследования – собрать и систематизировать современные данные об основных антипитательных веществах, их влиянии на организм человека и эффективных способах снижения уровня таких соединений в пищевых системах растительного происхождения. Объектами исследования являлись научные статьи российских и зарубежных ученых, находящиеся в открытом доступе. Поиск осуществляли по информационным базам PubMed, eLIBRARY.RU, CyberLeninka и с помощью поисковой системы Google Scholar. Период поиска – с 2021 по 2026 гг. Для систематизации найденной информации использовали методы анализа, сравнения и описания. В работе проанализированы основные классы антипитательных соединений: ингибиторы ферментов (протеаз и α-амилазы), фитиновая кислота (фитаты), лектины, танины и сапонины. Описаны их химическая природа, источники и двойственная физиологическая роль, связанная с негативным воздействием на биодоступность и усвояемость макро- и микронутриентов, а также с потенциальной пользой для организма (антиоксидантные, противовоспалительные и гипогликемические свойства) в контролируемых концентрациях. Оценена эффективность традиционных способов (замачивание, проращивание, ферментация, термическая обработка) и инновационных технологий (экструзия, обработка ультразвуком, высоким гидростатическим давлением и импульсным электрическим полем) для снижения содержания антинутриентов. Проведенный анализ традиционных и новых методов показывает необходимость использования комбинированных технологий обработки растительных пищевых систем для эффективного устранения антипитательных факторов и максимального сохранения полезных компонентов как условия повышения их пищевой ценности.
Антипитательные вещества, растительное сырье, ингибиторы ферментов, фитаты, лектины, танины, сапонины, обработка, пищевая ценность
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