Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 126656 10.21603/2074-9414-2026-2-2640 FSGMYE ОБЗОРНАЯ СТАТЬЯ REVIEW ARTICLE ОБЗОРНАЯ СТАТЬЯ Anti-Nutritional Factors in Plant Raw Materials: Reduction Strategies Антипитательные факторы в растительном сырье и пути снижения их содержания https://orcid.org/0000-0002-3317-9858 Алёхина Надежда Николаевна Alekhina Nadezhda N. nadinat@yandex.ru https://orcid.org/0000-0002-1416-0297 Антипова Людмила Васильевна Antipova Ludmila V. antipova.l54@yandex.ru https://orcid.org/0000-0003-2838-3253 Лобанов Владимир Григорьевич Lobanov Vladimir G. https://orcid.org/0000-0003-2310-2838 Пономарева Елена Ивановна Ponomareva Elena I.

доктор технических наук;

doctor of technical sciences;

 https://orcid.org/0009-0007-4589-6428 Нартова Валерия Николаевна Nartova Valeria N. Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Кубанский государственный технологический университет Краснодар Россия Kuban State Technological University Krasnodar Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation 30 06 2026 30 06 2026 56 2 328 341 03 03 2026 05 05 2026 https://fptt.ru/en/issues/24534/24576/

Растительное сырье – ключевой источник питательных веществ для человека и животного. Однако пищевая ценность продуктов растительного происхождения ограничена наличием антипитательных веществ (антинутриентов). Цель исследования – собрать и систематизировать современные данные об основных антипитательных веществах, их влиянии на организм человека и эффективных способах снижения уровня таких соединений в пищевых системах растительного происхождения. Объектами исследования являлись научные статьи российских и зарубежных ученых, находящиеся в открытом доступе. Поиск осуществляли по информационным базам PubMed, eLIBRARY.RU, CyberLeninka и с помощью поисковой системы Google Scholar. Период поиска – с 2021 по 2026 гг. Для систематизации найденной информации использовали методы анализа, сравнения и описания. В работе проанализированы основные классы антипитательных соединений: ингибиторы ферментов (протеаз и α-амилазы), фитиновая кислота (фитаты), лектины, танины и сапонины. Описаны их химическая природа, источники и двойственная физиологическая роль, связанная с негативным воздействием на биодоступность и усвояемость макро- и микронутриентов, а также с потенциальной пользой для организма (антиоксидантные, противовоспалительные и гипогликемические свойства) в контролируемых концентрациях. Оценена эффективность традиционных способов (замачивание, проращивание, ферментация, термическая обработка) и инновационных технологий (экструзия, обработка ультразвуком, высоким гидростатическим давлением и импульсным электрическим полем) для снижения содержания антинутриентов. Проведенный анализ традиционных и новых методов показывает необходимость использования комбинированных технологий обработки растительных пищевых систем для эффективного устранения антипитательных факторов и максимального сохранения полезных компонентов как условия повышения их пищевой ценности.

Plant raw materials are a key source of nutrients for humans and animals. However, their nutritional value is limited by the presence of anti-nutritional substances (antinutrients). This review systematizes the research on the chemical nature, functions, and reduction methods available for anti-nutritional compounds in food systems of plant origin. The review covered Russian and foreign scientific articles in the public domain (Google Scholar) registered in PubMed, eLIBRARY.RU, and CyberLeninka in 2021–2026. Anti-nutritional substances include enzyme inhibitors (proteases and α-amylase), phytic acid (phytates), lectins, tannins, and saponins. The publications under review feature such aspects as their chemical nature, sources, and dual physiological roles, including the negative impact on the bioavailability and digestibility of macro- and micronutrients. Some studies focus on their potential benefits, e.g., antioxidant, anti-inflammatory, and hypoglycemic properties in controlled concentrations. The review includes a comparative analysis of traditional methods (soaking, germination, fermentation, heat treatment) and innovative technologies (extrusion, ultrasound treatment, high hydrostatic pressure, pulsed electric field). Combined processing technologies prove to be the most effective approach to reducing anti-nutritional factors in plant-based food systems while preserving their beneficial components.

 Антипитательные вещества растительное сырье ингибиторы ферментов фитаты лектины танины сапонины обработка пищевая ценность Anti-nutritional factors plant raw materials enzyme inhibitors phytates lectins tannins saponins processing nutritional value

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