Module 4:Food Processing

and Preservation of
Nutrients
 What is Food Processing?
• Transformation of raw ingredients
into food products.
• Purposes:
- Increase shelf life
- Enhance taste, texture, and
appearance
- Improve food safety
Methods: Cooking, freezing, drying,
canning, fermenting
 Levels of Food Processing
1. Primary Processing – Basic
preparation (e.g., washing, milling)
2. Secondary Processing – Making
foods ready-to-eat (e.g., baking bread)
3. Tertiary Processing – Highly
processed (e.g., instant noodles)
• Higher levels of processing often
reduce nutritional quality.
 How Processing Affects Nutrients
• Cooking and processing can lead to significant changes in the nutritional
quality of food. High temperatures and prolonged cooking times often
result in the loss of essential vitamins and minerals. Different cooking
methods (such as boiling, frying, or steaming) can have varying impacts on
nutrient retention, with some methods being more detrimental than others.
• Nutrients can degrade due to several mechanisms during cooking, including
heat-induced breakdown, oxidation, and leaching into cooking water. For
example, water-soluble vitamins like B and C are particularly susceptible
to loss through these processes. Understanding these mechanisms is crucial
for minimizing nutrient losses.
• Heat-sensitive vitamins (e.g., Vitamin C, B1) degrade during cooking.
• Water-soluble vitamins lost during boiling.
• Oxidation can degrade fats and vitamins A & E.
• Refining grains removes fiber and B-vitamins.
• Example: White rice vs brown rice.
 Methods to Preserve Nutritional Quality
• Blanching before freezing reduces enzyme activity
while preserving nutrients.
• Vacuum packaging reduces oxygen and nutrient
degradation.
• Fortification & Enrichment restore or add nutrients.
• Cold storage slows down nutrient loss.
• Shorter cooking time and lower temperatures preserve
more nutrients.
 Making Informed Food Choices
• Choose minimally processed foods when possible.
• Read labels for added sugars, sodium, and
preservatives.
• Not all processing is bad – some improve food
safety and nutrition.
• Aim for a whole-food-based diet with safe,
convenient options.
 Means of Nutritional loses during coking
or processing
Numerous factors influence nutritional losses during cooking
and processing, including the type of food, cooking method,
temperature, duration, and the presence of oxygen.
Additionally, the size of food pieces and the cooking medium
can also play a critical role in nutrient retention.

Food processing and cooking methods can lead to various

nutrient losses due to heat, light, oxygen exposure, pH, water,
and enzymatic reactions. Below is a breakdown of the key
mechanisms and illustrative examples:
 Examples
1. Heat-Induced Nutrient Loss
Mechanism:
High temperatures destroy heat-sensitive nutrients, especially vitamins.
Prolonged cooking can denature proteins and degrade some bioactive
compounds.
Most Affected Nutrients:
Vitamin C, Thiamine (B1), Folate
Examples:
Boiling spinach reduces vitamin C content by over 50%.
Thiamine in some meat degrades significantly with repeated reheating.
Use lower temperatures or shorter cooking times (e.g., steaming instead of
boiling).
2.Water Leaching (Leaching into Cooking Water)
Mechanism:
Water-soluble vitamins and minerals dissolve into cooking
water and are discarded if not consumed.
Most Affected Nutrients:
B-complex vitamins, Vitamin C, Potassium
Examples:
Boiling potatoes leads to a 30–50% loss of potassium and
vitamin C.
Cooking lentils in excess water and discarding it reduces B-
vitamin content.
Use minimal water, or incorporate the liquid into soups/stews.
3. Oxidation
Mechanism:
Exposure to oxygen during cutting, processing, or cooking
destroys sensitive nutrients.
Accelerated by heat and light.
Most Affected Nutrients:
Vitamin A, C, E, and unsaturated fat
Examples:
Orange juice left uncovered loses significant vitamin C within a
few hours.
Chopped fruits turn brown due to oxidation (enzymatic
browning).
Use antioxidants (like lemon juice) and airtight containers.
4. Light Degradation
Mechanism:
UV light breaks down light-sensitive nutrients,
particularly in transparent packaging.
Most Affected Nutrients:
Riboflavin (B2), Vitamin A, Vitamin C
Examples:
• Milk stored in clear glass bottles loses riboflavin
quickly when exposed to sunlight.
Store foods in opaque containers away from light.
5. Enzymatic Breakdown
• Mechanism:
• Naturally present enzymes in food can degrade
nutrients unless deactivated (e.g., blanching).
• Most Affected Nutrients:
• Vitamin C, Pigments (e.g., chlorophyll)
• Examples:
• Unblanched frozen vegetables lose color and vitamin C
over time due to enzyme activity.
• Blanch vegetables before freezing to preserve color and
nutrients.
6. pH Changes
Mechanism:
• Acidic or alkaline environments can destroy or alter
the bioavailability of nutrients.
• Most Affected Nutrients:
• Thiamine, Vitamin C, Chlorophyll
• Examples:
• Over-acidifying green vegetables during cooking can
turn them olive green and degrade chlorophyll.
• Bicarbonate (alkaline) added to beans can destroy
thiamine.
• Avoid unnecessary additives or extreme pH changes
during cooking.
Cause Nutrients Lost Example

Overcooked spinach,
Heat Vitamin C, B1, Folate
reheated pork

Boiled potatoes, drained

Water Leaching B-complex, Vitamin C, K
lentils

Exposed orange juice,

Oxidation Vitamins A, C, E
chopped apples

Light Exposure Riboflavin, Vitamin A Milk in sunlight

Enzymatic Action Vitamin C, Chlorophyll Unblanched frozen peas

pH Changes Thiamine, Chlorophyll Acidic cooked greens

 Thermal Methods of Food Processing
(Blanching, steaming, baking, roasting, frying, drying) Low
temperature methods (chilling, freezing) Microwave cooking explain
in detail with case study
 Thermal Methods of Food Processing
• These involve using heat to make food safe,
enhance flavor, or increase shelf life. They can
result in nutrient loss, especially of water-
soluble vitamins (B & C) and some heat-
sensitive compounds.
 Thermal Methods of Food
Processing(continued)
Blanching
Definition: Brief heating of vegetables/fruits in boiling water or steam, followed by rapid cooling.
Purpose: Inactivates enzymes, reduces microbial load, preserves color. Nutrient effect: Can cause leaching
of vitamins like vitamin C but helps retain color and antioxidants.
Case Study: A food preservation project in Andhra Pradesh found blanching of carrots before freezing
preserved 75% of beta-carotene content vs 50% in non-blanched samples.
Steaming
Definition: Cooking food by exposing it to steam.Nutrient effect: Preserves more nutrients than boiling
(minimal water contact).Best for: Vegetables, fish.
Case Study: In a hospital kitchen, steamed spinach retained 85% of vitamin C vs 45% in boiled version.
Baking
Definition: Cooking food using dry heat in an oven. Nutrient effect: Good for carbohydrate-rich foods;
some B vitamin loss.Used in: Bread, cakes, baked meats.
Case Study: In a bakery, 20% loss of thiamine was found in white bread during baking.
 Thermal Methods of Food
Processing(continued)
Roasting
Definition: Cooking using dry heat, typically in an oven or over fire.
Effect: Enhances flavor, may cause some loss of B vitamins. Used in: Nuts, meats, coffee beans.
Case Study: Nutrient profiling of roasted peanuts showed minor loss of niacin (5%) but enhanced
flavor and consumer acceptance.
Frying
Definition: Cooking in hot oil.
Effect: Adds fat, may destroy vitamins, especially with reused oil.
Risk: Acrylamide formation in starchy foods.
Case Study: A street food study in Mumbai showed 30% loss of vitamin A in fried sweet potatoes and
increased trans-fat in reused oil.
Drying
Definition: Removal of moisture to inhibit microbial growth.
Effect: Preserves food but can reduce vitamin C and carotenoids depending on method.
Case Study: Solar drying of mangoes retained 70% beta-carotene vs 50% in oven-dried ones in a tribal
nutrition program.
 Low Temperature Methods
Chilling (0–4°C)
Purpose: Slows down microbial growth and enzyme activity.
Used for: Fresh fruits, vegetables, dairy, meat.
Case Study: Chilled storage of strawberries preserved vitamin C for 5
days; beyond that, degradation started (~25% loss by day 7).
Freezing (-18°C or lower)
Purpose: Prevents microbial activity and enzymatic spoilage.Nutrient
Retention: Excellent; especially for vitamin C, B vitamins, and
antioxidants.
Case Study: Frozen green peas in a cold chain project retained 95%
vitamin C after 3 months compared to 55% in refrigerated peas.
 Microwave Cooking
Microwave Cooking works with electromagnetic waves to
agitate water molecules, generating heat.
Advantages: Quick and uniform cooking Requires little or
no water Preserves heat-sensitive nutrients Nutrient loss:
Minimal compared to boiling or frying
Case Study: A comparison study showed that microwave-
cooked carrots retained 90% of beta-carotene, while stove-
boiled carrots retained only 60%.
 Preventive Measures
• Use minimal water, short cooking time, avoid
peeling excessively, and use pressure cooking. Cook
with lid on and reuse cooking water.

• Case Study: Implementing steam cooking in a school

meal program preserved 90% of Vitamin C vs 50%
in open boiling.
 1. Use Minimal Cooking Time & Lower
Temperatures
Preserves heat-sensitive nutrients like Vitamin C and
B1.
Methods: Steaming, sauteing, pressure cooking.
Cook only until food is tender, not overcooked.
 2. Cook with Less Water
Reduces loss of water-soluble vitamins (e.g., B-
complex, Vitamin C).
Use steaming or pressure cooking.
Reuse cooking water in soups and sauces.
 3. Cut or Peel Just Before Cooking
Minimizes oxidation and nutrient degradation. Keep
fruits and vegetables whole until ready to cook.
Reduces exposure to air and light.
 4. Use Cooking Methods that Retain
Liquids
Prevents loss of nutrients into discarded water.
Prepare dishes like soups or stews where liquids are
consumed.
Avoid draining cooked vegetables unless necessary.
 Selection, Nutritional Contribution, and Changes During Cooking of Food Groups
Cereals and pulses are significant sources of carbohydrates, protein, and fiber. Their nutrient profile can be affected by
cooking methods, with boiling potentially leading to losses of B vitamins. Soaking prior to cooking may also help
enhance nutrient bioavailability.
This refers to understanding how cooking affects different food types:
Cereals
• Contribution: Carbohydrates, B-vitamins, fiber
• Change: Polishing removes fiber; heat can destroy some B-vitamins.
Pulses
• Contribution: Protein, fiber, iron
• Change: Cooking improves digestibility; soaking may reduce anti-nutrients.
Fruits and Vegetables
• Contribution: Vitamins (A, C), fiber, antioxidants
• Change: Vitamin C losses are common with heat; fiber softens.
Milk & Milk Products
• Contribution: Protein, calcium, B2, B12
• Change: Pasteurization slightly reduces some vitamins but increases safety.
Eggs
• Contribution: High-quality protein, B12, fat-soluble vitamins
• Change: Cooking denatures protein; overcooking can reduce B12.
 Continued….
Meat, Poultry, Fish
• Contribution: Protein, iron, zinc, B-vitamins
• Change: Prolonged heat can reduce B-vitamins and damage
fats.
Fats and Oils
• Contribution: Energy, essential fatty acids, fat-soluble
vitamins
• Change: Overheating causes oxidation, loss of vitamin E.
Sugars
• Contribution: Simple carbohydrates, energy
• Change: Caramelization occurs at high temperatures.
 Advantages, Disadvantages, and
Minimizing Nutrient Losses
• Advantages: Improves shelf-life, safety, digestibility
• Disadvantages: Nutrient loss, texture change
• Minimization: Cook for shorter time, reduce water,
use minimal processing.

• Case Study: Drying of mango slices retained beta-

carotene using solar drying over oven drying.
 Packaging and Storage Role
• Proper packaging (vacuum sealing,
nitrogen flush) reduces oxidation.
Storage in cool, dark conditions
slows nutrient degradation.

• Case Study: Iron-fortified wheat

flour lost 30% iron when stored in
moist jute bags, but only 5% loss in
vacuum-sealed packs.
 Nutritional Labelling
• Nutritional labeling provides crucial information about
the content of processed foods, helping consumers make
informed dietary choices. It highlights key nutrients,
serving sizes, and any additives or preservatives. Case
studies show that transparent labeling can lead to better
consumer choices and increased demand for healthier
options.

• Labels help consumers choose foods wisely, avoid trans

fats, added sugars, and high sodium. Include energy,
macronutrients, vitamins.

• Case Study: Diabetic patients reduced sugar intake after

hospital introduced traffic-light style food labels in
cafeteria.