Mineral elements are present in foods in many different chemical forms.

These forms
are commonly referred to as species and include compounds, complexes, and free ions.
Given the variety of chemical properties of mineral elements, the number and variety
of nonmineral compounds in foods that can bind mineral elements, and the chemical
changes that occur in foods during processing and storage, it is not surprising that the
number of different mineral species in foods is increasing is quite large. In an aqueous
environment, most nutrients are transported to and digested by organisms. Thus, the
availability and reactivities of minerals are largely determined by their solubility in
water. This precludes practically all elements (save dioxygen and nitrogen) from
physiological activity in living systems since these forms (e.g., elemental iron) are
insoluble in water and so unsuitable for incorporation into organisms or biological
molecules.
Minerals are divided into 3 groups:
 Major mineral: are those minerals which are required in relatively large doses.
These minerals are electrolytes, which means that they conduct electricity when
dissolved in water. Electrolytes are essential for maintaining fluid balance in the
body and for nerve and muscle function.
Some of major minerals:
Calcium is the most abundant mineral in the body. It is
essential for bone health, muscle contraction, and nerve
signaling. Calcium is also needed for the production of
hormones and enzymes.

Phosphorus is the second most abundant mineral in

the body. It is essential for bone health, muscle
contraction, and energy production. Phosphorus is
also needed for the production of DNA and RNA.

Magnesium is the fourth most abundant

mineral in the body. It is essential for
muscle contraction, nerve signaling, and energy production. Magnesium is also needed
for the production of bones and teeth.

Potassium is the third most abundant mineral in the body. It is essential for fluid
balance, muscle contraction, and nerve signaling. Potassium is also needed for the
production of energy.
Sodium is the fifth most abundant mineral in the body. It is essential for fluid balance
and blood pressure regulation. Sodium is also needed for the production of nerve
impulses.
Chloride is the sixth most abundant mineral in the body. It is essential for fluid
balance and stomach acid production. Chloride is also needed for the transport of
nutrients and waste products in the body.

 Minor/trace minerals: These minerals are needed in smaller amounts by the

body, but they are still essential for good health. Mineral poisoning is caused
when these trace minerals are consumed in large quantities.
Some of trace minerals:
Iron is essential for the production of red
blood cells, which carry oxygen throughout
the body. Iron is also needed for the
production of energy.

Zinc is essential for growth and development, wound healing, and immune function.
Zinc is also needed for the production of taste and smell.
Copper is essential for red blood cell
production, iron absorption, and energy
production. Copper is also needed for the
production of collagen and elastin, which
are proteins that keep the skin and tissues
healthy.

Manganese is essential for bone health, energy production, and antioxidant defense.
Manganese is also needed for the production of
collagen and elastin.

Iodine is essential for the production of thyroid hormones, which regulate metabolism
and growth and development.
Fluoride is essential for strong teeth and bones. Fluoride helps to prevent tooth decay
and osteoporosis.
Selenium is an antioxidant that protects cells from damage. Selenium is also needed
for the production of thyroid hormones.
Chromium is essential for blood sugar control. Chromium helps to improve the
sensitivity of cells to insulin, the hormone that regulates blood sugar levels.
Molybdenum is essential for the metabolism of carbohydrates, proteins, and fats.
Molybdenum is also needed for the production of uric acid, which is a substance that
helps to remove toxins from the body.
Nickel is essential for the metabolism of iron and the production of red blood cells.
Nickel is also needed for the production of hormones and enzymes.
 Ultra Trace mineral: minerals that are found in the body in very small amounts,
typically less than one microgram per gram of tissue. However, even though
they are present in small amounts, ultra trace minerals play important roles in
many bodily functions.
The quantity of each mineral required by the body varies depending on the mineral
itself and the age and sex of the individual.
 Calcium: 1000-1300 mg/day, depending on age and gender.
 Magnesium: 310-420 mg/day for adult males, 320-360 mg/day for adult
females.
 Phosphorus: 700-1250 mg/day, depending on age and gender.
 Potassium: 2400-3500 mg/day, depending on age and gender.
 Sodium: Less than 2300 mg/day, as excessive sodium intake can be detrimental
to health.
 Iron: 8-18 mg/day for adult males, 8-27 mg/day for adult females, depending on
age and pregnancy status.
 Zinc: 8-11 mg/day for adult males, 8-9 mg/day for adult females, depending on
age.
 Copper: 900-1000 μg/day for adults.
 Manganese: 1.8-2.3 mg/day for adult males, 1.5-1.8 mg/day for adult females.
 Selenium: 55-70 μg/day for adults.
 Iodine: 150 μg/day for adults.
 Chromium: 25-35 μg/day for adult males, 20-25 μg/day for adult females.
 Molybdenum: 45-50 μg/day for adults.
The quality of each mineral depends on its bioavailability. Bioavailability refers to the
proportion of a mineral that can be absorbed after digestion and before its use in
tissues and cells. Factors that can affect bioavailability include interactions with other
nutrients and inhibitors such as phytates and oxalates.
Deficiency
Mineral shortage is a lack of dietary minerals, or micronutrients, which are essential
for an organism's health. A poor diet, decreased mineral uptake, or a malfunction in
the organism's usage of the mineral after it is absorbed may be the reason. These
deficiencies can cause a variety of problems. Below are some of symptoms and
diagnosis of each minerals deficiency that people usually get:
Calcium deficiency: Asymptomatic or, in severe situations, with dramatic symptoms
that can be fatal. Numbness in the fingers and toes, muscle cramps, impatience,
reduced mental function, and muscle twitching are all symptoms of.
Copper deficiency: Neurological problems including myelopathy, peripheral
neuropathy, and optic neuropathy. Blood symptoms of anemia and neutropenia.
Iron deficiency: fatigue, dizziness/lightheadedness, pallor, hair loss, twitches,
irritability, weakness, pica, brittle or grooved nails, hair thinning, pagophagia, restless
legs syndrome.
Iodine deficiency: Goiter, congenital iodine deficiency syndrome, and fibrocystic
breast changes
Magnesium deficiency: Tiredness, generalized weakness, muscle cramps, abnormal
heart rhythms, increased irritability of the nervous system with tremors, paresthesias,
palpitations, low potassium levels in the blood, hypoparathyroidism which might result
in low calcium levels in the blood, chondrocalcinosis, spasticity and tetany, migraines,
epileptic seizures

Metabolism, Digestion and Absorption, Energy

The metabolism of each mineral varies depending on the mineral itself. For example:

 Iron is absorbed by the body as heme iron or non-heme iron .

 Zinc is absorbed by the body through active transport mechanisms .
 Iodine is metabolized by the thyroid gland to produce thyroid hormones .

The digestion and absorption of each mineral also varies depending on the mineral
itself. For example:

 Calcium is absorbed by the body through active transport mechanisms .

 Iron absorption can be inhibited by phytates and polyphenols .
 Zinc absorption can be inhibited by phytates .

Minerals also play a role in energy metabolism. For example:

 Magnesium is involved in ATP production .

 Chromium is involved in glucose metabolism

Transformation during Processing and Preservation

Food is typically cooked to enhance the palatability of the food. Steaming, boiling,
frying, stewing, roasting, baking, or grilling are all possible cooking methods.
Minerals can be lost during cooking because of their solubility in water or heat. Food
processing and cooking methods can also modify the content of food (vitamins,
proteins, fatty acids, and anti-nutrients), resulting in changes in mineral species and
bioavailability. Several studies have been performed to evaluate the changes in
minerals composition during cooking procedures of foodstuffs such as veggies, meat,
fish,…

Mineral leached (Fe, Ca and Mg) from the chickpeas into boiling water during cooking
was studied by Avola et al. The leached percentages depended on cultivar. Cooking
treatment reduced the levels of calcium in a range from 55-80%, of Mg from 68-78%,
and Fe from 23-31%. Another example can be discussed is fish cooking. All cooking
methods cause some loss of minerals in fish, but the amount of loss varies depending
on the mineral and the cooking method. Frying causes the greatest loss of minerals,
followed by baking, grilling, and boiling. The minerals that are most affected by
cooking are calcium, magnesium, and potassium. The minerals that are least affected
by cooking are iron, zinc, and selenium. Boiling and grilling are the best cooking
methods for preserving the mineral content of fish.

Control reactions occuring in food technology

Some minerals are not found in sufficient concentrations in food. Processing can also
lower the nutritional value of food. As a result, a diverse range of nutrients and other
components, including minerals, are employed in food manufacturing. They are added
to food to enrich or fortify it in order to increase or improve any of its nutritional value
characteristics:

 Enhancing flavor: Minerals can be used to enhance the flavor of food. For example, salt is
commonly used to enhance the flavor of savory foods, while sugar is commonly used to
enhance the flavor of sweet foods.
 Preserving food: Minerals can be used to preserve food by preventing the growth of
bacteria and other microorganisms. For example, salt is used to cure meat and fish, while
sugar is used to preserve fruits and vegetables.
 Improving texture: Minerals can be used to improve the texture of food. For example,
calcium is used to make cheese, while sodium is used to make bread.
 Providing nutrients: Minerals are essential nutrients that are necessary for human health.
Food processing can sometimes lead to the loss of minerals, so food processors may add
minerals back to food to improve its nutritional value.

Here are some specific examples of how minerals are used in food processing:

 Salt: Salt (sodium chloride) is one of the most common minerals used in food
processing. It is used to enhance flavor, preserve food, and improve texture. Salt is
used in a wide variety of foods, including bread, meat, vegetables, and cheese.
 Calcium: Calcium is another common mineral used in food processing. It is used to
make cheese, yogurt, and other dairy products. Calcium is also used to fortify other
foods, such as breakfast cereals and orange juice.
 Iron: Iron is a mineral that is essential for human health. It is used to fortify bread,
cereals, and other foods to improve their nutritional value.
 Iodine: Iodine is a mineral that is necessary for thyroid function. It is used to fortify
salt to prevent iodine deficiency.
 References

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