Abstract
Food processing plays a crucial role in meeting the demands of modern society, providing convenience, safety, and extended shelf life to a wide variety of food products. However, the chemical reactions and transformations that occur during food processing can have significant effects on the nutritional value of the final products. This review paper analyzes the role of chemical reactions and transformations in food processing and their impact on nutrition value. The paper discusses three key types of reactions: The Maillard reaction, oxidation reactions, and enzymatic reactions. It explores how these reactions influence flavor, color, texture, and shelf life of processed foods, and examines their effects on the nutritional value, such as the formation of advanced glycation end products (AGEs), degradation of vitamins and antioxidants, and enzyme-mediated nutrient degradation or activation. The paper also highlights the loss of vitamins and minerals during food processing, the formation of potentially harmful compounds, and the nutritional changes that occur in processed foods. Strategies to minimize nutrient loss and harmful compound formation, as well as techniques to enhance or preserve nutritional value in processed foods, are also discussed. Understanding and optimizing food processing techniques is essential for maximizing the nutritional benefits of processed foods and ensuring a healthier diet for consumers.
Presenters
Samson A OmogbehinDeputy Rector, Science Laboratory Technology, Federal Polytechnic, Ile-Oluji, Ondo State Nigeria, Ondo, Nigeria
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
KEYWORDS: CHEMICAL REACTIONS, FOOD PROCESSING, NUTRITION vALUE, MAILLARD REACTIONS, NUTRIENT
