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
Introduction
Causes for loss of nutrients
04
05
06
Restoration
Fortification
Summary
Enrichment

3. FOOD PROCESSING
• “Manufacturing or processing means each step-
in conversion of raw material derived from
livestock and agricultural produce into products
for intermediate or final consumption”
• Food 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. In 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

20. THANK
YOU