Potential of electrodialysis for the removal of antinutrients and minerals from plant-based ingredients

This study investigates the effects of electrodialysis (ED) of a 3.5% (w/v) pea protein solution on the changes in physicochemical properties, mineral profile, phytic acid, and polyphenol content. During 120 min of ED process, the electrical conductivity decreased by 62.2%, and the pH dropped from 7.04 to 5.37. Significant demineralisation was observed, with potassium, calcium, and sodium being the most reduced by 88.7%, 79.1%, and 61.4%, respectively. The produced demineralized powders showed a reduction of ash content up to 52%, with a consequent increase in protein content from 69.5 ± 0.35% to 83.5 ± 0.42 % (w/w). Phytic acid content decreased by 43.2%, from 1790 ± 112 to 1017 ± 41.1 (mg/100 g), following a second-order kinetic; similar kinetics were observed for polyphenol content that was reduced by 60.5%, leading to lighter and less reddish pea protein-based ingredients. These findings demonstrate that ED is an effective method for improving pea protein ingredients by reducing antinutritional factors and enhancing visual quality. • Electrodialysis reduced ash content by 52% and increased protein content by 20%. • Polyphenol content decreased by 60%, improving brightness and neutralising hues. • Demineralisation efficiency: potassium (88.1%), calcium (78.5%), sodium (59.3%). • Phytic acid reduction by 43% enhances nutritional quality in plant-based ingredients.