Phytic acid: a multi-source antinutrient with a detrimental effect on the functional properties of plant proteins

Sociodemographic changes and increased ecological awareness have driven the current nutrition transformation. This shift towards a more sustainable food involves a reduction in animal protein consumption, especially meat, and an increase in plant-based protein. However, the new nutritional pattern has also raised concerns about the impact of plant-based diets on human health, specifically concerning the presence of anti-nutritional compounds in plants. Of particular concern are the deleterious effects of phytic acid, which is a naturally occurring compound found in various plant protein sources.
Phytic acid serves as a reservoir for phosphorus reserves in plants, which are mobilized for the production of energy and other metabolic functions. Despite its importance, phytic acid possesses strong chelating properties that can adversely affect mineral bioavailability when consumed. The excessive intake of phytic acid may lead to deficiencies of essential minerals such as iron, selenium, and zinc, which are critical for maintaining optimal health. Moreover, phytic acid has a strong affinity for proteins, and the interactions between these two compounds can negatively impact protein solubility, other functional properties, and digestibility. As a result, phytic acid is considered a high-risk antinutrient that should be taken into account when designing optimal diets and developing protein products, particularly in light of the current trend toward plant-based products.
The objective of this presentation is to provide an overview of the current data on phytic acid and examine its impact on protein functionality and nutritional properties. Additionally, the methods for the determination of phytic acid and strategies for its removal during the preparation of protein products will also be discussed.