The Impact of Food Processing Techniques on Nutrient Retention and Bioavailability

• Author(s): Helen Nyaradzo Moyo
• Paper ID: 1706163
• Page: 435-460
• Published Date: 17-08-2024
• Published In: Iconic Research And Engineering Journals
• Publisher: IRE Journals
• e-ISSN: 2456-8880
• Volume/Issue: Volume 8 Issue 2 August-2024

Abstract

This paper examines the impact of various food processing techniques on nutrient retention and bioavailability. The study focuses on thermal, mechanical, chemical, and biotechnological processing methods, highlighting their effects on essential vitamins, minerals, macronutrients, and bioactive compounds. Thermal processing methods such as boiling, steaming, frying, and baking are analyzed, revealing substantial nutrient losses in boiling and frying, while steaming and baking retain more nutrients. Mechanical processing methods, including milling, grinding, chopping, and juicing, affect nutrient availability by altering food structures, with milling reducing fiber and vitamin content and grinding enhancing digestibility. Chemical processing methods like fermentation, pickling, and curing are explored for their ability to enhance nutrient bioavailability. Fermentation increases vitamins and amino acids while adding probiotics beneficial for gut health. Pickling reduces anti-nutrient levels, improving mineral absorption, and curing enhances flavor and shelf life but may introduce health risks through nitrates. Biotechnological processing, including enzyme treatments and genetic modification, shows significant potential for enhancing nutrient retention. Enzyme treatments improve nutrient extraction in fruit juices, while genetic modification increases nutrient content and addresses deficiencies in crops. The paper also discusses intrinsic factors such as the food matrix and pH levels, and extrinsic factors including temperature, time of processing, storage conditions, and packaging materials, highlighting their roles in nutrient stability and retention. Case studies on boiling, milling, fermentation, and enzyme treatment provide practical insights into these processes' real-world applications and effects. The paper identifies limitations in current research and knowledge gaps, emphasizing the need for more comprehensive studies and multidisciplinary collaboration. Recommendations for future research include optimizing traditional and innovative processing methods, developing guidelines for nutrient retention, and increasing public awareness of processing impacts on nutrition.

Citations

IRE Journals:
Helen Nyaradzo Moyo "The Impact of Food Processing Techniques on Nutrient Retention and Bioavailability" Iconic Research And Engineering Journals Volume 8 Issue 2 2024 Page 435-460

IEEE:
Helen Nyaradzo Moyo "The Impact of Food Processing Techniques on Nutrient Retention and Bioavailability" Iconic Research And Engineering Journals, 8(2)