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author：

Yuan, Y. (Yuan, Y..) [1] | Wei, X. (Wei, X..) [2] | Mao, Y. (Mao, Y..) [3] | Zheng, Y. (Zheng, Y..) [4] | He, N. (He, N..) [5] | Guo, Y. (Guo, Y..) [6] | Wu, M. (Wu, M..) [7] | Dumpler, J. (Dumpler, J..) [8] | Li, B. (Li, B..) [9] | Chen, X. (Chen, X..) [10] | Cai, X. (Cai, X..) [11] | Wu, J. (Wu, J..) [12] | Tian, Y. (Tian, Y..) [13] | Xie, S. (Xie, S..) [14] | Subbiah, J. (Subbiah, J..) [15] | Wang, S. (Wang, S..) [16]

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Scopus

Abstract：

With　the　rapid　growth　of　the　global　population　and　the　increasing　demand　for　healthier　diets,　improving　the　nutrient　utilization　efficiency　of　staple　food　crops　has　become　a　critical　scientific　and　industrial　challenge,　prompting　innovation　in　food　processing　technologies.　This　review　introduces　first　the　common　nutritional　challenges　in　the　processing　of　staple　food　crops,　followed　by　the　comprehensive　examination　of　research　aiming　to　enhance　the　nutritional　quality　of　staple　food　crop-based　foods　through　innovative　processing　technologies,　including　microwave　(MW),　pulsed　electric　field　(PEF),　ultrasound,　modern　fermentation　technology,　and　enzyme　technology.　Additionally,　soybean　processing　is　used　as　an　example　to　underscore　the　importance　of　integrating　innovative　processing　technologies　for　optimizing　nutrient　utilization　in　staple　food　crops.　Although　these　innovative　processing　technologies　have　demonstrated　a　significant　potential　to　improve　nutrient　utilization　efficiency　and　enhance　the　overall　nutritional　profile　of　staple　food　crop-based　food　products,　their　current　limitations　must　be　acknowledged　and　addressed　in　future　research.　Fortunately,　advancements　in　science　and　technology　will　facilitate　progress　in　food　processing,　enabling　both　the　improvement　of　existing　techniques　as　well　as　the　development　of　entirely　novel　methodologies.　This　work　aims　to　enhance　the　understanding　of　food　practitioners　on　the　way　processing　technologies　may　optimize　nutrient　utilization,　thereby　fostering　innovation　in　food　processing　research　and　synergistic　multi-technological　strategies,　ultimately　providing　valuable　references　to　address　global　food　security　challenges.　©　2025　THE　AUTHORS

Keyword：

Antinutritional factors By-product utilization Innovative food processing technologies Nutrient utilization Nutritional enhancement Staple food crops

Community：

  • [ 1 ] [Yuan Y.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 2 ] [Wei X.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 3 ] [Mao Y.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 4 ] [Zheng Y.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 5 ] [He N.]Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center for Starch and Protein Deep Processing of Ministry of Education, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
  • [ 6 ] [Guo Y.]Department of Food Science and Technology, National University of Singapore, Singapore, 119077, Singapore
  • [ 7 ] [Wu M.]Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center for Starch and Protein Deep Processing of Ministry of Education, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
  • [ 8 ] [Dumpler J.]Sustainable Food Processing Laboratory, Department of Health Science and Technology, ETH Zurich, Zurich, 8092, Switzerland
  • [ 9 ] [Li B.]Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center for Starch and Protein Deep Processing of Ministry of Education, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
  • [ 10 ] [Chen X.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 11 ] [Cai X.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 12 ] [Wu J.]Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5, AB, Canada
  • [ 13 ] [Tian Y.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 14 ] [Xie S.]Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center for Starch and Protein Deep Processing of Ministry of Education, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
  • [ 15 ] [Subbiah J.]Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, 72204, AR, United States
  • [ 16 ] [Wang S.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China

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Source ：

Engineering

ISSN： 2095-8099

Year： 2025

Volume： 50

Page： 229-244

1 0 . 1 0 0

JCR@2023

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