Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications

Abstract

Minerals play an important role in maintaining human health as the deficiency of these minerals can lead to serious health issues. To address these deficiencies, current research efforts are actively investigating the utilization of protein-mineral complexes as eco-friendly, non-hazardous, suitable mineral fortifiers, characterized by minimal toxicity, for incorporation into food products. Thus, we reviewed the current challenges in incorporating the cereal-legume protein-inorganic minerals complexes’ structure, binding properties, and toxicity during fortification on human health. Moreover, we further reviewed the development of protein-mineral complexes, characterization, and their food applications. The use of inorganic minerals has been associated with several toxic effects, leading to tissue-level toxicity. Cereal- and legume-based protein-mineral complexes effectively reduced the toxicity, improved bone mineral density, and has antioxidant properties. The characterization techniques provided a better understanding of the binding efficiency of cereal- and legume-based protein-mineral complexes. Overall, understanding the mechanism and binding efficiency underlying protein-mineral complex formation provided a novel insight into the design of therapeutic strategies for mineral-related diseases with minimal toxicity.

A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health

“…Legumes, as significant sources of plant-based protein, are rich in bioactive compounds such as isoflavones, bioactive peptides, protein subunits, antinutritional factors, saponins, and galactosides [13,14]. Bioactive compounds exhibit a diverse array of health-promoting effects, with their specific benefits varying according to the type of compound [15]. These benefits consist of the following: reducing inflammation, triglycerides, and metabolic issues; exhibiting antidiabetic, anticancer, and antioxidative effects; enhancing cardiovascular, bone, and cognitive health through isoflavones; and anticancer properties [14,16,17].…”

Exploring textural, solubility and rheological characteristics of high‐moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels

“…Various studies have investigated the use of gluten as a secondary ingredient, primarily in conjunction with soy protein and, to a lesser extent, pea protein (Schreuders et al, 2019). From the literature, the blending of cereal proteins with legume proteins aims to create a balanced amino acid profile in the product, from a nutritional standpoint, while also contributing to the development of quality fibre in the extrudates (Jindal et al, 2023;Vignesh et al, 2023). Rice protein, a byproduct of breweries, holds potential for texturisation purposes.…”

Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin

“…In recent years, plant proteins have emerged as a sustainable alternative to animal proteins [ 12 ]. Legume ranks as the world’s second most popular crop and serves as an abundant source of plant protein [ 13 ]. Legume proteins exhibit versatility, providing nutrition and sustainability, thereby serving as apt protein sources to craft functional ingredient emulsions and microencapsulation systems [ 14 , 15 ].…”