Debittering Methods in Lupinus Species: A Comprehensive Review

Lupinus species (spp.), commonly known as lupins, represent a promising source of plant‐based protein and bioactive compounds for food applications. However, their utilization in food products is constrained by the presence of quinolizidine alkaloids, which impart characteristic bitterness and pose toxicity risks. This narrative review examines traditional, chemical, biological, and emerging debittering techniques, assessing their effectiveness, impact on nutritional composition, and technological relevance. Traditional aqueous methods, such as soaking and boiling, effectively reduce alkaloid content but require prolonged processing times and excessive water consumption. Chemical treatments, including alkaline and acid solutions, accelerate debittering, but they raise environmental concerns. Biological approaches, such as fermentation and enzymatic hydrolysis, offer potentially sustainable alternatives. Emerging technologies, including ultrasound, microwave‐assisted extraction, supercritical and subcritical fluid extraction, adsorption, and extrusion, offer promising pathways for sustainable lupin processing. The review highlights the need for optimized, scalable, and eco‐friendly debittering processes to facilitate the industrial‐scale application of lupin‐based products. Overall, no single emerging technology provides a universal solution. Integrated and hybrid strategies may offer the greatest potential by balancing alkaloid removal, nutrient retention, water and energy consumption, and scalability. Future research should focus on optimizing and validating sustainable processes at the industrial scale for Lupinus spp.