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The global consumption of nuts is steadily increasing in recent years. Tree nuts have many beneficial physiological functions because of the presence of diverse range of phytochemicals. However, nuts also contain some anti-nutritional compounds, such as birch pollen and phytic acid, negatively affecting bioavailability of nut. Total phenolic content and antioxidant ability of some tree nuts can be enhanced with thermal processing. Some novel non-thermal pasteurization applications in nuts processing industries can strengthen the bioaccessibility and bioavailability by reducing the antinutritional compounds and decreasing the allergenic protein solubility. The current review summarized the bioaccessibility of some typical phytochemicals in nuts and general impact of processing on them. The processing for nuts emphasis on the common means (roasting, peeling, etc.) and some novel treatments (e.g. pulsed electric field). In addition, the bioavailability of those phytochemicals mentioned in this review. [ABSTRACT FROM AUTHOR]

The digestibility and bioavailability of plant protein are the key factors for meeting human nutritional needs and particularly when looking for alternatives for animal-based proteins. Legumes have great nutritional value, containing rich sources of proteins, carbohydrates, fibres, and other bioactive compounds. However, some antinutritional compounds presenting in legumes are found to adversely influence protein bioavailability and digestibility. Several food processing methods like soaking, dehulling, cooking, extrusion, enzymatic hydrolysis, fermentation, and germination have been proven to generally enhance the protein quality and lower the levels of antinutritional factors, increasing protein digestibility. However, due to the differences in legume types and applied methods, it is hard to conclude which particular processing method is the best for a specific legume type. The ways of accurately determining and improving the digestibility of legume-derived protein are still a scientific challenge, which may be solved by innovative or combined existing processing technologies. Storage of legumes may reduce their protein content due to the changes in proteolytic enzyme activity and decrease protein solubility and thermal stability caused by the reduction in pH levels within the tissues, which could be a pointer of legumes hard-to-cook defects. [ABSTRACT FROM AUTHOR]

Prosopis is a regional cash crop that is widely grown in arid, semiarid, tropical, and subtropical areas. Compared with other legume plants, Prosopis is underutilized and has great potentialities. Prosopis not only is a good source of timber, construction, fencing material, and gum, but also can be applied for food, beverage, feed, and medicine. Prosopis contains numerous phytochemical constituents, including carbohydrates, proteins, fatty acids, minerals, and vitamins, while varieties of phenolic compounds have also been identified from different parts of Prosopis. Flavonoids (especially C-glycosyl flavonoids), tannins, catechin, 4′-O-methyl-gallocatechin, mesquitol, and quercetin O-glycosides are significant phenolic contents in Prosopis. Various extracts of Prosopis displayed a wide range of biological properties, such as antioxidant, antihyperglycemic, antibacterial, anthelmintic, antitumor, and anticancer. Additionally, Prosopis has the potential to be an ideal diet that contains abundant dietary fiber, minerals, galactomannans, and low-fat content. However, the bioactivity and pharmacological properties associated with Prosopis were influenced by the bioavailability of phytochemicals, various antinutritional compounds, and the interactions of protein and phenolic compounds. The bioavailability of Prosopis is mainly affected by phenolic contents, especially catechin. The antinutritional compounds negatively affect the nutritional qualities of Prosopis, which can be prevented by heating. The protein-phenolic compound interactions can help the human body to absorb quercetin from Prosopis. This literature review aimed to provide systematic information on the physical, biochemical, pharmacological, and nutritional properties and potential applications of Prosopis. [ABSTRACT FROM AUTHOR]