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Impact of Processing on Food Safety pp 99–106Cite as

The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals

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Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 459))

Abstract

Processing (including preparation) makes food healthier, safer, tastier and more shelf-stable. While the benefits are numerous, processing can also be detrimental, affecting the nutritional quality of foods. Blanching, for example, results in leaching losses of vitamins and minerals. Also, milling and extrusion can cause the physical removal of minerals during processing. The nutritional quality of minerals in food depends on their quantity as well as their bioavailability. The bioavailability of key minerals such as iron, zinc and calcium is known to be significantly affected by the fiber, phytic acid, and tannin content of foods. Concentrations of these constituents are altered by various processing methods including milling, fermentation, germination (sprouting), extrusion, and thermal processing. Vitamins, especially ascorbic acid, thiamin and folic acid, are highly sensitive to the same processing methods. The time and temperature of processing, product composition and storage are all factors that substantially impact the vitamin status of our foods.

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Author information

Authors and Affiliations

  1. Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, 50011, USA

    Manju B. Reddy & Mark Love

Authors
  1. Manju B. Reddy
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  2. Mark Love
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Editor information

Editors and Affiliations

  1. U.S. Food and Drug Administration, Summit-Argo, Illinois, USA

    Lauren S. Jackson

  2. Lawrence Livermore National Laboratory, Livermore, California, USA

    Mark G. Knize

  3. U.S. Environmental Protection Agency, Cincinnati, Ohio, USA

    Jeffrey N. Morgan

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© 1999 Springer Science+Business Media New York

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Reddy, M.B., Love, M. (1999). The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals. In: Jackson, L.S., Knize, M.G., Morgan, J.N. (eds) Impact of Processing on Food Safety. Advances in Experimental Medicine and Biology, vol 459. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4853-9_7

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  • DOI: https://doi.org/10.1007/978-1-4615-4853-9_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7201-1

  • Online ISBN: 978-1-4615-4853-9

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