Effect of processing on functional & health foods
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This document summarizes the effects of processing on various foods and beverages. It discusses how processing impacts key bioactive compounds in coffee, green tea, soy, tomato, red wine, garlic, spinach, apple, onion, turmeric, and cocoa. In general, processing can lead to losses of proteins, acids, minerals, polyphenols, isoflavones, lycopene, resveratrol, allicin, ascorbic acid, flavonoids, quercetin, curcumin, and flavanols through oxidation, isomerization, degradation, extraction, and thermal breakdown. However, some compounds like caffeine, catechins, and lipids are more stable during processing.
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Effect of processing on functional & health foods
- 2. COFFEE Main Bio active Compound- Caffeine Effect of Processing:- Protein- Drop in content Carbohydrate- Degradation Lipids- Very stable, minor changes Acids- Drop in the content, degraded products Caffeine- Stable without decomposition Trigonelline- Decomposition Aroma- Not stable, rapidly lost Minerals- Trace amounts
- 3. GREEN TEA Main Bio active Compound- Polyphenols(Catechins) Effects of Processing:- Moisture- Loss Polyphenols- Retained (EGCG,EGC) Enzymes- Inactivation Natural oils- Development Amino acid- Theanine
- 4. SOY Main Bio active compound- Isoflavones (daidzein and genistein) Effects of Processing:- Total Isoflavone content decreases (SM, SPC, SPI, Tempeh, Tofu) More Aglycones (SPI, Tempeh ) Antioxidant activity ( Tempeh ) Production of enzymes ( Tempeh )
- 5. TOMATO Main Bio active Compound- Lycopene Effects of Processing:- Lycopene degradation- Oxidation Isomerization Break down in to small molecules Color changes
- 6. RED WINE Main bioactive component: Resveratrol Effect of Processing : convective drying:- loss of resveratrol and tannins vacuum drying:- retaining of vitamins and other biological components
- 7. GARLIC Main bio active component: Allicin Effect of Processing: Allicin loss Vitamin-C loss Color and texture loss
- 8. SPINACH Main bio active component : ascorbic acid Effect of Processing : decrease in ascorbic acid retention Flavonoid loss Carotenoid loss
- 9. APPLE Main Bio active Compound- Flavonoids IN JUICE PROCESSING:- Flavonoid loss Absorbed in pomace Excluded in clarification
- 10. ONION Main Bio active compound-Quercetin LOSS DURING PROCESSING Trimming and peeling-39% Microwave cooking-21-27% Water boiling-20-25%
- 11. TURMERIC Main Bio active compound- Curcumin LOSS DURING PROCESSING Boiling for 10 min-(27-53%) Pressure cooking-(62-65%) Turmeric+tamarind-(14-34%) Stability at pH < 7 Unstable at pH > 7
- 12. COCOA Main Bio active compound- Flavanols Effect Of Processing:- Fermentation-at 60c for 2 days Roasting-110 to160c for 20 to 50 min