植酸,一种主要存在于谷物和豆类中的天然化合物,是本次审查的重点。这篇评论调查了它在各种食物来源中的分布,阐明其在食品中的双重作用。它还为食品储存过程中植酸水平的变化以及植酸管理的发展趋势提供了新的见解。虽然植酸可以作为一种有效的颜色稳定剂,增味剂,和防腐剂,它在食品中的抗营养作用限制了它的应用。在管理策略方面,已经报道了许多降解植酸的方法,每种都有不同的降解效果和不同的作用机制。这些治疗包括传统方法,生物学方法,和新兴技术。传统的加工技术,如浸泡,铣削,脱壳,加热,发芽似乎可以有效降低加工食品中的植酸水平。此外,发酵和植酸酶水解显示出在食品加工中管理植酸的巨大潜力。在未来,基因改造,由于其高效率和最小的环境影响,应优先下调植酸的生物合成。本文还深入研究了植酸的生物合成和代谢,并阐述了利用生物技术缓解植酸的机理。还讨论了植酸在食品工业中应用的挑战。这项研究有助于更好地了解植酸在食品中的作用以及食品工业的可持续性和安全性。
Phytic acid, a naturally occurring compound predominantly found in cereals and legumes, is the focus of this review. This review investigates its distribution across various food sources, elucidating its dual roles in foods. It also provides new insights into the change in phytic acid level during food storage and the evolving trends in phytic acid management. Although phytic acid can function as a potent color stabilizer, flavor enhancer, and preservative, its antinutritional effects in foods restrict its applications. In terms of management strategies, numerous treatments for degrading phytic acid have been reported, each with varying degradation efficacies and distinct mechanisms of action. These treatments encompass traditional methods, biological approaches, and emerging technologies. Traditional processing techniques such as soaking, milling, dehulling, heating, and germination appear to effectively reduce phytic acid levels in processed foods. Additionally, fermentation and phytase hydrolysis demonstrated significant potential for managing phytic acid in food processing. In the future, genetic modification, due to its high efficiency and minimal environmental impact, should be prioritized to downregulate the biosynthesis of phytic acid. The review also delves into the biosynthesis and metabolism of phytic acid and elaborates on the mitigation mechanism of phytic acid using biotechnology. The challenges in the application of phytic acid in the food industry were also discussed. This study contributes to a better understanding of the roles phytic acid plays in food and the sustainability and safety of the food industry.