Kumari Ankanksha, Roy Anupam
Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand India.
Food Sci Biotechnol. 2023 Jan 27;32(9):1235-1256. doi: 10.1007/s10068-023-01255-8. eCollection 2023 Aug.
Phytic acid (PA), an endogenous antinutrient in cereals and legumes, hinders mineral absorption by forming less bioavailable, stable PA-mineral complexes. For individual micronutrients, the PA-to-mineral molar ratio below the critical level ensures better bioavailability and is achieved by adding minerals or removing PA from cereals and pulses. Although several PA reduction and fortification strategies are available, the inability to completely eradicate or degrade PA using available techniques always subdues fortification's impact by hindering fortified micronutrient absorption. The bioavailability of micronutrients could be increased through simultaneous PA degradation and fortification. Following primary PA reduction of the raw material, the fortification step should also incorporate additional essential control stages to further PA inactivation, improving micronutrient absorption. In this review, the chemistry of PA interaction with metal ions, associated controlling parameters, and its impact on PA reduction during fortification is also evaluated, and further suggestions were made for the fortification's success.
植酸（PA）是谷物和豆类中的一种内源性抗营养物质，它通过形成生物利用率较低的稳定的PA-矿物质复合物来阻碍矿物质吸收。对于单一的微量营养素而言，PA与矿物质的摩尔比低于临界水平可确保更好的生物利用率，这可以通过添加矿物质或从谷物和豆类中去除PA来实现。尽管有几种降低PA和强化营养的策略，但由于无法使用现有技术完全消除或降解PA，强化营养的效果总是会受到阻碍，因为PA会妨碍强化微量营养素的吸收。通过同时降解PA和强化营养，可以提高微量营养素的生物利用率。在对原材料进行初步PA降低处理后，强化营养步骤还应纳入额外的关键控制阶段，以进一步使PA失活，从而改善微量营养素的吸收。在本综述中，还评估了PA与金属离子相互作用的化学性质、相关控制参数及其对强化营养过程中PA降低的影响，并对强化营养的成功实施提出了进一步建议。
