Processing and Impact on Active Components in Food

Victor R Preedy, Victor R. Preedy

• Publisher: Academic Press
• Year: 2014
• Print ISBN: 9780124046993
• eBook ISBN: 9780124047099
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development.There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well.- Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods- Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods- Explores advances in analytical and methodological science within each chapter

Section 1

Vegetables and Root Crops

Outline

Chapter 1. Effect of Processing on Active Compounds in Fresh-Cut Vegetables

Chapter 2. Changes in β-Carotene During Processing of Carrots

Chapter 3. Brassica Composition and Food Processing

Chapter 4. Ascorbic Acid, β-Carotene and Antioxidant Activity of Broccoli During Short-Term Refrigerated Storage

Chapter 5. Blanching as a Treatment Process: Effect on Polyphenol and Antioxidant Capacity of Cabbage

Chapter 6. Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips

Chapter 7. Impact of Food Processing on Non-Hallucinogenic Indole Derivatives in Edible Mushrooms

Chapter 8. Impact of Processing on Bioactive Compounds of Field Peas

Chapter 9. Carotenoids in Pumpkin and Impact of Processing Treatments and Storage

Chapter 10. Cassava Production and Processing and Impact on Biological Compounds

Chapter 11. Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips

Chapter 12. Production of Jerusalem Artichoke (Helianthus tuberosus L.) and Impact on Inulin and Phenolic Compounds

Chapter 13. Bioactive Compounds in Asparagus and Impact of Storage and Processing

Chapter 14. Bioactive Components in Potatoes as Influenced by Thermal Processing

Chapter 15. Processing of Fructans and Oligosaccharides from Agave Plants

Chapter 1

Effect of Processing on Active Compounds in Fresh-Cut Vegetables

I. Pradas-Baena^∗,†, J.M. Moreno-Rojas^∗,†, and M.D. Luque de Castro^{‡ ∗}Área de Tecnología, Poscosecha e Industria Agroalimentaria, Córdoba, Spain ^†Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Córdoba, Spain ^‡Departamento de Química Analítica, Universidad de Córdoba, Córdoba, Spain

Abstract

Fresh-cut vegetables have rapidly gained importance by virtue of their convenience as ready-to-eat products and the health benefits derived from their consumption. Mechanical injury (wounding) caused by their processing triggers the action of enzymes that play a key role in secondary metabolism and leads to an increase (synthesis) or decrease (oxidation) in their phenol contents. Wounding also elicits a wide range of physiological responses such as increased respiration and ethylene production, and the release of oxidizing enzymes. These effects cause the loss of bioactive compounds, flavor, and firmness. The amount of active compounds present after wounding is therefore a result of the balance between phenol synthesis and oxidation. Using low temperatures and modified storage atmospheres are the most effective ways of preserving bioactive compounds in fresh cut products. Extraction is a key step in the analysis of active compounds in these products and liquid chromatographic separation followed by photometric or spectrometric detection the most common method for this purpose.

Keywords

Fresh-cut vegetables; Active compounds; Antioxidants; Phenols; Processing; Wounding; Secondary metabolism

Chapter Points

• The value of fresh-cut products lies in their typical freshness, convenience and health properties.

• Freshcut products with a high content of bioactive compounds can only be obtained from raw materials with an also high bioactive content.

• The contents of bioactive compounds in fresh-cut products can be affected by various processing steps.

• Wounding increases respiration and ethylene production, thus leading to faster loss of certain vitamins.

• Wounding can also promote the synthesis of new phenolic compounds and the oxidation of endogenous phenols. The amount of phenols present after wounding is the result of a balance between phenol synthesis and oxidation.

• Carotenoid contents are maintained virtually unchanged after fresh-cut processing.

• The modified atmosphere packaging and low temperature used during storage of fresh-cut products help maintain the levels of bioactive compounds over longer periods.

• Controlled abiotic stresses such as ultraviolet radiation or hyperoxia have been shown to increase the contents of bioactive compounds.

• Extraction of antioxidants is a key step in the analysis of active compounds. Combining two cycles with different solvents is recommended for more efficient extraction.

• High-performance liquid chromatography is the most useful, popular, and reliable separation technique ...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Preface
• Biography
• Section 1. Vegetables and Root Crops
• Section 2. Fruit
• Section 3. Dairy and Eggs
• Section 4. Oils Fats Spreads
• Section 5. Meats
• Section 6. Grain, Beans, Pulses, Nuts and Seeds
• Section 7. Marine Foods
• Section 8. Beverages
• Section 9. Herbs and Spices and Miscellaneous Vegetation
• Section 10. Confectionary and Other Food Items
• Index