Influence of Processing on Nutrients in Foods

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Abstract
Considerable research effort has been devoted to the effect of processing on nutrients in foods. Yet only recently has a systematic approach been used to identify changes in processes which result in improved nutritional content of the product. The catalyst for this systematic approach has been the generation of kinetic data on the influence of environmental factors on the stability of nutrients which can then be used in process models. The effort to quantify reactions important in foods must continue for both nutrients and toxic constituents, but because of limited resources, we should conscientiously choose which environmental factors and which nutrients or toxic substances will be studied. The example of improving nutrient retention in canned foods by choice of time/temperature treatment and by changing geometry is used to illustrate the application of modeling. Additional research effort is warranted on the effect of water activity on nutrient stability, the generation of toxic substances during processing and the bioavailability of nutrients as influenced by processing.