The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (<i>Phaseolus vulgaris</i> L.): A Systematic Review
Kidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as well as vitamins and minerals. However, KBs contai...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3697 |
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| author | Zifan Zhang Chunxiu Liu Sisi Wu Tiezheng Ma |
| author_facet | Zifan Zhang Chunxiu Liu Sisi Wu Tiezheng Ma |
| author_sort | Zifan Zhang |
| collection | DOAJ |
| description | Kidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as well as vitamins and minerals. However, KBs contain a variety of non-nutritional factors that impede the digestion and absorption of nutrients, disrupt normal metabolism and produce allergic reactions, which severely limit the exploitation of KBs and related products. Suppressing or removing the activity of non-nutritional factors through different processing methods can effectively improve the application value of KBs and expand the market prospect of their products. The aim of this review was to systematically summarize the main types of non-nutritional factors in KBs and their mechanisms of action, and to elucidate the effects of different food processing techniques on non-nutritional factors. The databases utilized for the research included Web of Science, PubMed, ScienceDirect and Scopus. We considered all original indexed studies written in English and published between 2012 and 2023. We also look forward to the future research direction of producing KB products with low non-nutritional factors, which will provide theoretical basis and foundation for the development of safer and healthier KB products. |
| first_indexed | 2024-03-10T21:44:38Z |
| format | Article |
| id | doaj.art-60ba468c64574ca9ae8c334f8437ba8e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:44:38Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-60ba468c64574ca9ae8c334f8437ba8e2023-11-19T14:24:27ZengMDPI AGFoods2304-81582023-10-011219369710.3390/foods12193697The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (<i>Phaseolus vulgaris</i> L.): A Systematic ReviewZifan Zhang0Chunxiu Liu1Sisi Wu2Tiezheng Ma3School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaKidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as well as vitamins and minerals. However, KBs contain a variety of non-nutritional factors that impede the digestion and absorption of nutrients, disrupt normal metabolism and produce allergic reactions, which severely limit the exploitation of KBs and related products. Suppressing or removing the activity of non-nutritional factors through different processing methods can effectively improve the application value of KBs and expand the market prospect of their products. The aim of this review was to systematically summarize the main types of non-nutritional factors in KBs and their mechanisms of action, and to elucidate the effects of different food processing techniques on non-nutritional factors. The databases utilized for the research included Web of Science, PubMed, ScienceDirect and Scopus. We considered all original indexed studies written in English and published between 2012 and 2023. We also look forward to the future research direction of producing KB products with low non-nutritional factors, which will provide theoretical basis and foundation for the development of safer and healthier KB products.https://www.mdpi.com/2304-8158/12/19/3697kidney beannon-nutritional factorsaction mechanismpassivation method |
| spellingShingle | Zifan Zhang Chunxiu Liu Sisi Wu Tiezheng Ma The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (<i>Phaseolus vulgaris</i> L.): A Systematic Review Foods kidney bean non-nutritional factors action mechanism passivation method |
| title | The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (<i>Phaseolus vulgaris</i> L.): A Systematic Review |
| title_full | The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (<i>Phaseolus vulgaris</i> L.): A Systematic Review |
| title_fullStr | The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (<i>Phaseolus vulgaris</i> L.): A Systematic Review |
| title_full_unstemmed | The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (<i>Phaseolus vulgaris</i> L.): A Systematic Review |
| title_short | The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (<i>Phaseolus vulgaris</i> L.): A Systematic Review |
| title_sort | non nutritional factor types mechanisms of action and passivation methods in food processing of kidney bean i phaseolus vulgaris i l a systematic review |
| topic | kidney bean non-nutritional factors action mechanism passivation method |
| url | https://www.mdpi.com/2304-8158/12/19/3697 |
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