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Effect of Processing on Nutrient Content


of Foods
Audrey Morris, Audia Barnett and Olive-Jean Burrowsa

everal factors will influence the In considering the effects of

S nutritional content of the food


and the type and level of losses
due to processing. These include the
processing on nutrient content of
specific foods, it should be considered
whether the food is one that serves as
genetic make-up of the plant or a worthwhile source of a particular
animal, the soil in which it is grown, nutrient. The losses of protein (amino
use of fertiliser, prevailing weather, acids) during blanching of green peas,
maturity at harvest, packaging, storage for instance, might be of more
conditions and method of preparation relevance to the diet than that of
for processing. The storage conditions vitamin C from the same source.
and handling after processing are also
It is important that processing is
important to the nutritive value of the
done within the recommended guide-
food.
lines e.g. for heat and pH, as over
The effect of food processing on processing will further destroy not
nutrient content will depend on the only nutrient content but also taste and
sensitivity of the nutrient to the appearance. Table 1 shows how some
various conditions prevailing during nutrients are affected by conditions
the process, such as heat, oxygen, pH which may apply during processing.
and light. The nutrient retention may
Heat Processes
vary with a combination of conditions,
such as the characteristics of the food Heating can be both beneficial and
being processed, and the concentration detrimental to nutrient content of foods.
of the nutrient in the food. For It generally improves the digestibility
example, sensitivity of vitamin C to of foods, making some nutrients more
heat varies with pH. It should be noted available. A typical example is the
that the macronutrient and vitamin protein in legumes, which is made
content of foods are more likely to be more digestible by heating because of
affected by processing than the the inactivation of anti-nutrients such
mineral content. as trypsin inhibitors.

aMs. Audrey Morris is CFNI’s Food Safety Specialist, Dr. Audia Barnett is Director, Scientific
Researh Council, Jamaica and Ms. Olive-Jean Burrows is Consultant, Kingston, Jamaica.

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Table 1: Effect of Processing on Nutrient Foods

Nutrient Effect of Processing

Fat • Oxidation accelerated by light

Protein • Denatured by heat (improves digestion)

Amino Acids • Some are sensitive to light. Lysine bio -availability reduced by non -
enzymatic browning

Vitamin C • Decreases during storage, drying, heating, oxidation, cell damage


(Ascorbic acid) (e.g. chopping or slicing)
Losses due to oxidation catalysed by copper, iron
• Stable to heat under acidic conditions (e.g. pasteurisation of orange juice)

Vitamin B 1 • Destroyed by h igh temperatures, neutral and alkaline (e.g. baking soda,
(Thiamine) baking powder) conditions.
• Lost in cooking water

Vitamin B 2 • Sensitive to light at neutral and alkaline conditions


(Riboflavin) • Moderately heat stable under neutral conditions
• Sensitive to heat und er alkaline conditions

Vitamin B 3 • The most stable vitamin


(Niacin, Nicotinamide) • Stable to heat and light
• Leaches into cooking water

Folate • Decreases with storage, or prolonged heating


• Lost in cooking water
• Destroyed by use of copper utensils

Vitamin B6 • Heat stable in alkaline and acidic conditions


(Pyridoxine, Pyridoxal) • Pyridoxal is heat labile

Vitamin B 12 • Destroyed by light and high pH

Carotenes • Easily destroyed by heat


• Oxidises and isomerises when exposed to heat and light

Vitamin A • Very heat labile − easily destroyed by heat


• Easily oxidised

Vitamin D • Oxidises when exposed to heat and light

Vitamin E • Oxidises readily

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However, if the food contains Very often the losses during


reducing sugars, such as, glucose, preparation are greater than losses
fructose and lactose, there might be during drying.
non-enzymatic (Maillard) browning,
Nutrient losses during drying can
as the sugars reacts with certain amino
be decreased by drying at a low
acids to create an indigestible com-
temperature and shortening drying
plex. This can reduce the protein
time. After drying ensure that foods
quality of the food. Lysine content is
are stored under dry conditions and at
most often affected by this type of low oxygen levels.
reaction.

Some nutrients such as vitamin C Sulphites


are destroyed by heating. Losses of Very often sulphite is added to
this and other heat labile nutrients will foods to act as an anti-oxidant and
depend on the extent of heating and prevent browning. However, this will
the other prevailing conditions, such increase the loss of thiamine. Use of
as pH. sulphite on meat is restricted in some
countries and there is also a limit to the
Dehydration amount that is used in the preservation
There are two processes occurring of fruits and seafood, as this may
during drying, the addition of heat and result in allergic reactions in some
consumers.
the removal of moisture from the food.
Nutritional losses during drying are
Blanching
more due to the application of heat
than to the removal of moisture. One of the major objectives of
Generally, except for thiamine blanching before freezing or drying is
(vitamin B1), removal of moisture the destruction or inactivation of
results in increased concentration of enzymes that can affect the colour,
nutrients. texture, flavour and nutritive value of
foods during storage. However the
Losses during the drying process
process itself can result in significant
will depend on:
nutrient losses from fruits and
• preparation procedures before vegetables. The nutrient losses will
drying, e.g. slicing, blanching depend on several factors:

• drying temperature • the food item


• surface area exposed
• drying time
• the method used (steam blanching
• storage conditions or hot water blanching)

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Table 2: Losses in Nutrients During Blanching

Losses in Steam Losses in Water


Food Item Nutrient Blanching % Blanching %

Peas Vitamin C 12 26
Peas Amino acids 13 25
Spinach Amino acids 60 80
Source: Lund DB. Effects of heat processing on nutrients. In: Harris RS, Karmas E,
eds. Nutritional evaluation of food processing. Westport, CT: AVI Publishing Co.,
1975.

• contact time be considered carefully, as while


• amount of agitation preserving the colour, it also has the
effect of softening the texture of the
Nutrient losses in blanching result vegetable and increasing destruction of
from thermal degradation, oxidation vitamin C and thiamine.
and leaching. Losses due to thermal
degradation and oxidation are similar Salting
for both methods (steam and hot water
blanching), but hot water blanching Salting is most commonly used for
results in more losses due to leaching meat and fish. Salting results in liquid
of water-soluble vitamins, minerals exuding from the flesh, taking with it
and amino acids. Table 2 shows a some of the water-soluble proteins,
comparison of losses using both vitamins and minerals. Some proteins
methods. are also denatured by the salt.

The use of higher temperatures Smoking


during blanching will reduce the time
available for leaching but may result in Smoking usually follows salting
more thermal degradation of nutrients, or curing. In addition to being bacter-
as many of the deleterious enzymes icidal, the process has an anti-
destroyed by blanching are heat oxidative function. It reduces the
resistant. oxidative changes that take place in
fats, proteins and vitamins. However,
When blanching fruits or vege- smoking causes nutrient losses due to
tables the addition of sodium bicar- the associated heat, flow of gases and
bonate (or other alkali) to the blanching interaction of the smoke components
water for preserving the colour should with proteins.

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The heat and flow of gases cause process. This will not, however, affect
drying of the food item. This the sugar content, only the appearance
decreases the water content thereby and texture of the food. In the
causing the changes associated with presence of heat and high concentra-
dehydration such as increasing the tion of salt and minerals, proteins can
protein and fat concentration of the be denatured, which can result in
food. In salted or cured foods the gelling.
decreased moisture content also
results in increased concentration of However, many of the products of
salt and other curing agents. The heat this method of preservation (jams,
and smoke also cause denaturation of jellies, pickles, chutneys, preserves
proteins, but the amino acid content is and purees) are not usually considered
retained. to form a major part of the diet and
contribution of nutrients to the diet is
Some of the substances deposited
not significant from this source.
on foods and absorbed during smoking
are carcinogenic. These compounds
increase the risk of gastrointestinal
cancer in populations where there is a
high intake of smoked foods. How-
ever, in the Caribbean, especially with
widespread access to refrigeration the
proportion of smoked foods in the diet
has declined and smoked foods are not
regarded as staples in the diet.

Concentration

The nutrient changes that occur


during concentration will depend on
the contents of the mixture and the
temperature at which the process takes
place. Generally, there is a decreased
water content and corresponding
increase in other nutrients.

Sugars in solution with water will


crystallise out if the water content
becomes too low, and this is even more
pronounced when the product is
refrigerated after the concentration

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