Nutritional implications of food processing-causes for loss of nutrients, enrichment, restoration and fortification

Hello! want to know about nutrients loss during food processing

1. NUTRITIONAL IMPLICATIONS OF FOOD PROCESSING - CAUSES FOR LOSS OF NUTRIENTS , ENRICHMENT, RESTORATION AND FORTIFICATION AMREEN FATHIMA A 23FSM03 Msc -FSM AND DIETETICS

2. Table of contents 01 02 03 I ntroduction C auses for loss of nutrients 04 05 06 R estoration F ortification S ummary Enrichment

3. FOOD PROCESSING “M anufacturing or processing means each step-in conversion of raw material derived from livestock and agricultural produce into products for intermediate or final consumption” F ood processing- affects nutritional value of food

4. CAUSES FOR LOSS OF NUTRIENTS 01

5. BLANCHING Cell death and physical and metabolic changes Heat damages cytoplasmic and other membranes, becomes permeable and leads to loss of cell turgor Losses- leaching, thermal destruction and oxidation Phenolic antioxidant and vitamins –heat sensitive: loss of antioxidant activity were found Vitamin losses: riboflavin, niacin and ascorbic acid Loss of vit-C > folic acid Loss of ascorbic acid –indicator for severity of blanching and the quality of food quality Foods are submerged in boiling water and immediately sooled to stop further cooking .

6. PASTEURIZATION Changes to nutritional quality –limited to loss of heat sensitive vitamins Eg :Milk - thiamine, folate, vit-B12 and riboflavin and loss of serum proteins Fruit juices – losses of vit-C and carotene are minimized by deaeration Heating liquids at high temperatures for short amount of time

7. Loss of water-soluble and oxygen-labile nutrients-vit-C and B vitamins Ascorbic acid sensitive to oxidation and leaching, others-more stable Water soluble vitamins-transferred into brine –smaller nutritional loss Lipid-soluble are not leached but are sensitive to heat Decreases the bio-availability of carotene Minerals are heat-stable ; foods may gain or loss minerals Moist heat sterilization is done with the help of an instrument called an autoclave, producing steam under pressure. HEAT STERLIZATION

8. EVAPORATION Changes to nutritional quality –limited to loss of heat sensitive vitamins Eg :Milk - thiamine, folate, vit-B12 and riboflavin and loss of serum proteins Fruit juices – losses of vit-C and carotene are minimized by deaeration Unit operation; removal of water in the gform of vapour by the process of vapourization or boiling of aqueous solution

9. Reducing sugars are lost and protein quality reduced –Maillard reaction Vitamin losses ; type of food, the moisture content, the temperature of processing and the holding time At 154 C , 95% retention of thiamine and little loss of riboflavin, pyridoxine, niacin or folic acid in cereals Loss of ascorbic acid and vitamin A are upto50% and loss of lysine, cystine and methionine in rice products varies between 50-90% depending on processing conditions Spray vitamin to correct the losses Forcing a material to flow under a variety of conditions through a shaped hole at a predetermined rate to achieve various resulting process EXTRUSION PROCESS

10. DEHYDRATION Vitamin losses are more during drying operation Loss of thiamine is lower in blanched tissues compared to unblanched tissues Water soluble vitamins losses during drying rarely exceed 5+_10% Lysine is heat-sensitive and losses occur in whole milk during spray drying and drum drying Reducing moisture of food to low levels for improved shelf life by adding one or more forms of energy to the food.

11. Higher temperature, longer baking times and larger amount of reducing sugars Lysine (wheat flour)- destruction by Maillard reactions during baking Thiamine ;heat-labile vitamin is lost by the temp of baking and the ph Vitamin C is also destroyed ; added as an improver Probiotic bacteria are destroyed Preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones BAKING

12. FRYING Protein availability is reduced and lysine and tryptophan are destroyed Heat or oxygen sensitive, water-soluble vitamins are destroyed Vitamin losses depends on temperature, time of cooking and the condition of the oil The frying process involves heat and mass transfer (moisture and fat migration) phenomena. It uses hot oil or frying fats as a heat transfer medium to cook products .

13. Water soluble vitamins are lost –sub-freezing temperatures due to oxidation Losses of other vitamins are due to drip loss-meat and fish Losses of n-3 polyunsaturated fatty acids in fatty fish have nutritional benefits Low temperature processes: chilling and freezing. Chilling –temperature above the freezing point of the food(0-8 degree C), Freezing –temperature below the freezing point(18 degree C). CHILLING AND FREEZING

14. EFFECT OF NUTRIENTS ON PROCESSING NUTRIENT EFFECT ON PROCESSING Fat Oxidation accelerated by light Protein Denatured by heat Amino acids Some are sensitive to light. Lysine bio-availability reduced by Non-Enzymatic browning Vitamin C Decreased during storage, drying, heating and oxidation Vitamin B1 Destroyed by high temperatures, neutral and alkaline conditions and lost in cooking Vitamin B12 Destroyed by light and high ph Folate Decreases with storage, or prolonged heating, lost in cooking water and destroyed by use of copper utensils Carotenes Easily destroyed by heat and oxidises and isomerises when exposed to heat and light Vitamin A Easily destroyed and oxidised by heat Vitamin D Oxidises when exposed to heat and light Vitamin E Oxidises readily

15. ENRICHMENT Is defined as "synonymous with fortification and refers to the addition of micronutrients to a food which are lost during processing." When foods are processed, they often lose some of the important nutrients such as vitamins and minerals in the process. If the food is labeled “enriched” then the vitamins and/or minerals which were lost have simply been added back to restore it to it’s original nutritional value Many consumers think that “enriched” means that the food has extra nutrients added to it which will make it more nutritious. That is not true. Eg :enriching refined wheat flour with B vitamins and iron that are lost during the process of making white flour from whole wheat

16. RESTORATION Restoration involve bringing a food product back to its original state by adding nutrients that have been naturally removed or degraded during processing Process aimed at reversing the nutritional losses that occur during food production Eg : restoring natural fibre content in fruit juices by adding back some of the dietary fibre that is lost during juicing process

17. FOOD FORTIFICATION It refers to "the practice of deliberately increasing the content of an essential micronutrients in food irrespective of whether the nutrients were originally in the food before processing or not, so as to improve the nutritional quality of the food It can be purely a commercial choice to provide extra nutrients in a food, or sometimes it is a public health policy which aims to reduce numbers of people with dietary deficiencies in a population. When foods  are labeled “fortified” with something, that means that an extra amount has been added beyond the amount that was present before it was processed

18. Companies which make foods high in sugar, such as breakfast cereals will label the package “fortified with vitamins and minerals”. Since the product is high in sugar, they are trying to make it look as if it is healthy. Types of Food  Fortification The 4 main methods of food fortification * Biofortification (i.e. breeding crops to increase their nutritional value, which includes both plant breeding and genetic engineering) * Microbial biofortification and synthetic biology (i.e. addition of probiotic bacteria) * Commercial and industrial fortification (i.e. flour, rice, oils) * Home fortification (e.g. vitamin D drops)   Eg : Milk with Vitamin D, Salt with Iodine, Fruit juice with Calcium, Water or toothpaste with fluoride, Flour with Folic Acid, Bread with Niacin

19. I n summary, fortification involves adding nutrients to a food product to enhance its nutritional value, enrichment focuses on restoring nutrients lost during processing, and restoration aims to bring a processed food closer to its original, unprocessed nutritional state

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