Navigating the old and the new of anti-nutritional factors: A comprehensive and critical exploration of sustainable protein-rich ingredients and innovative processing techniques

Abstract

Background: Anti-nutritional factors (ANFs) are a key consideration in the development of novel, sustainable, protein-rich ingredients, as their levels are influenced by both ingredient selection and food processing techniques. Scope and approach: This review, part of the Giant Leaps Horizon Europe-co-funded project, examines the chemical characterization, biological effects, and mechanisms of action of ANFs in a diverse range of alternative protein sources, including legumes, insects, algae, and microbial biomass. This study assesses how traditional and innovative food processing methods, such as fermentation, germination, enzymes, extrusion, affect ANF activity and the nutritional quality of alternative ingredients. Key findings and conclusions: Innovative processing can mitigate the adverse effects of ANFs while preserving or even enhancing the health-promoting properties of foods. However, limitations and inconsistencies in current analytical methods for quantifying ANFs can lead to a misrepresentation of their levels, activity, processing stability, and bioactivity, thereby impacting the nutritional quality of ingredients. Furthermore, the interactions between ANFs and the gut microbiota are considered, particularly on the production of bioactive compounds like short-chain fatty acids. In conclusion, this review underscores the critical need for further research into ANF dynamics and the development of improved analytical methods. Accurate data on ANF levels are crucial for effective safety assessments and for ensuring that alternative protein ingredients are not nutritionally inferior. Ultimately, consumer trust in the safety and nutrition of novel foods is essential for their market acceptance and for advancing the transition towards sustainable food systems that address global environmental issues.