Unveiling the nutrient-wealth of black soybean: A holistic review of its bioactive compounds and health implications

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-12 DOI:10.1111/1541-4337.70001
Swati Mitharwal, Ayushi Saini, Komal Chauhan, Neetu K. Taneja, Harinder Singh Oberoi
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Abstract

Legumes, an essential component of staple diets, hold a prominent place in global cuisines. Soybean stands out as a widely cultivated legume and is valued for its high protein content, dietary fiber, and rich micronutrients. Several varieties of soybean are available, of which black and yellow varieties show dominance in varied countries and cultures. Over time, the cultivation and consumption of black soybeans have markedly reduced compared to the yellow variety. Despite its rich nutritional and therapeutic indices, it has lost its usage over time. Traditionally, it was utilized in oriental medicine for detoxification and anti-inflammatory potential. However, the antinutrients present in black soybean limit its utilization in the food sector due to their interference with overall nutrient absorption. Several studies in the last few decades have focused on reducing the content of antinutritional factors. However, the information on the use of different processing techniques, both singly and in blends, to reduce antinutrients and enhance the bioaccessibility, bioavailability, and bioactivity of bioactive compounds and varied nutrients is limited and fragmented. Furthermore, studies have highlighted black soybeans’ protective effects against various degenerative diseases. However, the studies on the effect of processing to enhance its antioxidative properties to make them a sought-after food commodity with nutraceutical potential and therapeutic efficacy are limited and widely scattered. The review aims to consolidate knowledge of diverse processing methods to improve their nutritional and bioactive profile for wider applications in the food and pharmaceutical industries. Further, it has also highlighted its nutraceutical properties for developing varied functional foods against degenerative diseases to have better therapeutic efficacy.

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揭开黑大豆营养财富的神秘面纱:对其生物活性化合物和健康影响的全面评述
豆类是主食的重要组成部分,在全球美食中占有重要地位。大豆作为一种广泛种植的豆科植物,因其蛋白质含量高、膳食纤维和丰富的微量营养素而备受重视。大豆有多个品种,其中黑色和黄色品种在不同国家和文化中占主导地位。随着时间的推移,黑大豆的种植和消费明显少于黄大豆。尽管黑大豆具有丰富的营养和食疗指标,但随着时间的推移,它的用途已逐渐消失。传统上,东方医学利用黑大豆来解毒和消炎。然而,由于黑大豆中的抗营养素会影响整体营养的吸收,因此限制了其在食品领域的应用。在过去几十年中,有几项研究侧重于降低抗营养因子的含量。然而,关于使用不同加工技术(包括单独加工和混合加工)来减少抗营养素含量,提高生物活性化合物和各种营养素的生物可及性、生物利用率和生物活性的信息却十分有限,而且非常零散。此外,研究强调了黑大豆对各种退行性疾病的保护作用。然而,关于如何通过加工提高黑大豆的抗氧化性,使其成为具有营养保健潜力和治疗功效的抢手食品的研究却十分有限,而且非常分散。本综述旨在整合各种加工方法的知识,以改善其营养和生物活性特征,从而更广泛地应用于食品和制药行业。此外,它还强调了其营养保健特性,以开发针对退行性疾病的各种功能食品,从而获得更好的治疗效果。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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