College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
Department of Food Science, University of Massachusetts, Amherst, MA, USA.
Crit Rev Food Sci Nutr. 2023;63(20):4636-4654. doi: 10.1080/10408398.2021.2005531. Epub 2021 Nov 29.
Consumers today are increasingly willing to reduce their meat consumption and adopt plant-based alternatives in their diet. As a main source of plant-based foods, cereals and legumes (CLs) together could make up for all the essential nutrients that humans consume daily. However, the consumption of CLs and their derivatives is facing many challenges, such as the poor palatability of coarse grains and vegetarian meat, the presence of anti-nutritional factors, and allergenic proteins in CLs, and the vulnerability of plant-based foods to microbial contamination. Recently, high hydrostatic pressure (HHP) technology has been used to tailor the techno-functionality of plant proteins and induce cold gelatinization of starch in CLs to improve the edible quality of plant-based products. The nutritional value (e.g., the bioavailability of vitamins and minerals, reduction of anti-nutritional factors of legume proteins) and bio-functional properties (e.g., production of bioactive peptides, increasing the content of γ-aminobutyric acid) of CLs were significantly improved as affected by HHP. Moreover, the food safety of plant-based products could be significantly improved as well. HHP lowered the risk of microbial contamination through the inactivation of numerous microorganisms, spores, and enzymes in CLs and alleviated the allergy symptoms from consumption of plant-based foods.
如今，消费者越来越愿意减少肉类消费，在饮食中采用植物性替代品。谷物和豆类（CLs）作为植物性食物的主要来源，它们可以提供人类日常所需的所有必需营养物质。然而，CLs 及其衍生物的消费面临着许多挑战，例如粗粮和素食肉类的口感不佳、CLs 中存在抗营养因子和过敏原蛋白、以及植物性食品易受微生物污染等问题。最近，高静压（HHP）技术被用于调整植物蛋白的技术功能，并诱导 CLs 中淀粉的冷胶凝化，以改善植物性产品的食用质量。HHP 处理显著提高了 CLs 的营养价值（例如，维生素和矿物质的生物利用度、降低豆类蛋白的抗营养因子）和生物功能特性（例如，产生生物活性肽、增加γ-氨基丁酸含量）。此外，植物性产品的食品安全也得到了显著改善。HHP 通过灭活 CLs 中的大量微生物、孢子和酶来降低微生物污染的风险，并减轻食用植物性食品引起的过敏症状。
