The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

Abstract

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.

Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources

“…Tannins are water-soluble compounds and can be classified as hydrolyzable, condensed, and complex tannins. , They belong to the phenolic compounds family. Tannins can form complexes with proteins through hydrogen bonds, hydroxyl, and carbonyl groups.…”

“…In addition, they can precipitate proteins in aqueous solutions (Figure ), and they inhibit amylase activity and iron absorption and storage . Despite this, tannins possess similar positive properties such as anti-inflammatory, anticancer, antiviral, and antimicrobial …”

Non-starch polysaccharides from kidney beans: comprehensive insight into their extraction, structure and physicochemical and nutritional properties

“…In addition, the extraction yield and structural properties of kidney bean NSPs differ among cultivars, which may guide the development of plant-based novel functional components. However, review articles on kidney beans in recent years mainly focused on the following aspects: (1) nutritional and functional properties of kidney beans together with other legumes from the regions of India, 29 Mexico, 30 Europe, 31 and Africa; 32 (2) food processing technologies; 33–36 (3) potential strategies to improve metabolic health with a white kidney bean extract, 10 prevent cardiovascular diseases with kidney bean bioactive compounds, 37 inhibit noncommunicable chronic diseases, 38 and alleviate diabetes and obesity with kidney bean α-amylase inhibitors. 39 To the best of our knowledge, there is no report, to date, comprehensively reviewing kidney bean NSPs, including their extraction, structural characterization, biological function, and interaction with other nutrients.…”