2024, VOL. 10 ISSUE 2, PART D
Abstract:The retention of micronutrients in both perishable and non-perishable food items is critical for maintaining nutritional quality throughout storage, processing, and consumption. Perishable foods, such as fruits, vegetables, and dairy products, are prone to rapid nutrient degradation due to factors like temperature, humidity, and exposure to light. Methods of processing and preservation such as refrigeration, controlled atmosphere storage, and appropriate processing techniques should be employed to preserve their micronutrient content. Non-perishable foods, including grains, legumes, and canned goods, undergo various preservation processes, such as drying, roasting soaking, and freezing, which can affect their nutrient retention. Although these processes extend shelf life, use of inappropriate processing technique can reverse the result. The use of product specific and suitable strategies can help mitigate nutrient losses in non-perishable items.
There are numerous studies which focus on the processing of perishable and nonperishables food stuff so that they can be used for development of edible products. But still there is a research gap to identify which particular processing techniques are suitable for particular type of food considering its chemical and nutritional composition. Techniques which can be suitable for one food product can be harmful for the nutrient content of other type of food.
Micro nutrient content is of special concern in the contacts with processing techniques. As we all know that these minute amount of essential nutrients can get drastically affected by the processing techniques which include heat, acid alkali or excessive physical friction. Understanding the mechanisms of nutrient retention and employing appropriate preservation techniques, extensive research work should be conducted with individual food stuff experimenting with individual processing techniques so that their effects on micronutrient retention can be documented and used for further product development and food processing.