The multifaceted uses of phytic acid in the food industry: A comprehensive review of the latest trends

Phytic acid (PA; myo-inositol hexaphosphoric acid), exists naturally in seeds, grains, and legumes. Although historically characterised as an anti-nutrient on account of its capacity to chelate essential divalent cations, including iron, zinc, calcium, and magnesium and thereby impair their intestinal bioavailability, accumulating evidence has substantially reframed the functional profile of this compound. The dual character of PA, simultaneously implicated in micronutrient binding and in the expression of beneficial bioactivities, necessitated a comprehensive reappraisal of its role within the food system. This review synthesises current evidence on the multifaceted applications of PA across the food industry. These include antioxidative properties, antibacterial and antifungal capabilities, modulation of emulsion stability, and prevention of browning reactions in diverse food formulations. Collectively, these properties position PA as a functionally versatile, naturally derived additive with documented applications in food preservation, antimicrobial treatment, corrosion-resistant coatings, and anti-browning formulations. The findings of this review indicate that PA merits expanded consideration as a multifunctional, food-grade ingredient and an environmentally sustainable alternative to synthetic additives in diverse food processing contexts. Future research should prioritise the development of standardised extraction and purification methodologies to ensure consistent functional performance, elucidation of dose-response relationships and safety thresholds under physiologically relevant conditions, and investigation into the modulatory effects of pH, ionic environment, and food matrix composition on PA bioactivity. Additionally, clinical and in vivo studies are warranted to more rigorously characterise the net nutritional implications of PA consumption, particularly in populations at risk of micronutrient deficiency.