Food Processing as a Strategy for Low-FODMAP Functional Ingredient Development: A Systematic Literature Review of Mediterranean Plant Foods

Introduction: The low-FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet is an evidence-supported strategy for irritable bowel syndrome management, but its restrictiveness may compromise nutritional adequacy, dietary variety, and adherence. Processing strategies that reduce fermentable carbohydrates in culturally relevant plant foods may support low-FODMAP functional ingredient development within Mediterranean dietary patterns.

Methods: This systematic literature review investigates how domestic and industrial processing affect FODMAP composition in selected Mediterranean plant matrices: garlic, onion, bell pepper, tomato, and apple. Searches were conducted in Web of Science, Scopus, PubMed and Google Scholar up to 15 May 2026 using terms related to FODMAP classes, carbohydrate fractions, food processing and target matrices. Eligible studies reported quantitative or semi-quantitative data for raw and/or processed edible samples and provided interpretable information on processing conditions and analytical methodology.

Results and Discussion: Thirty-five studies met the inclusion criteria. Water-based processes, including boiling, steaming and canning, generally reduced FODMAP content, supporting the role of mass-transfer mechanisms such as diffusion and leaching. However, these approaches may compromise texture, sensory quality, and compositional integrity, particularly when prolonged heating or liquid discard is required. Thermal processing and fermentation showed mixed effects depending on matrix composition, processing conditions, microbial or enzymatic activity, and FODMAP class. Drying reduced some FODMAP fractions while increasing others, suggesting combined effects of carbohydrate transformation and water-loss concentration. Overall, processing-induced changes were matrix-specific and method-dependent.

Conclusions: Water-based processing demonstrates FODMAP-reduction potential, but its impact on texture and food quality limits its applicability as a universal strategy. Future low-FODMAP product development should prioritize alternative or combined technologies that selectively reduce FODMAPs while preserving the nutritional, functional, and sensory properties of Mediterranean plant foods.

Acknowledgments

This work was supported by FODMAPS (COMPETE2030-FEDER-0901300; 15338 (SGO) and by FCT/MECI national funds (UID/50006/2025; 10.54499/UID/50006/2025). RC and AN acknowledge FCT support from 2022.00965.CEECIND and 2025.05303.BDANA, respectively.