Nutritional consequences of food processing.
A variety of methods are used to process foods: if they are not edible, to render them so; to permit storage; to alter texture and flavor; to destroy microorganisms and other toxins. These methods include heating (baking, cooking, frying, microwaving), freezing, and high pH. It is a paradox of nature that the processing of foods can improve, nutrition, quality, and safety; yet, occasionally these processing alternatives can lead to the formation of anti-nutritional and toxic compounds. These multi-faceted consequences of food processing result from molecular interactions among nutrients and with other food ingredients, both natural and added. This paper outlines the following aspects of processing-induced formation of novel food ingredients and the resulting consequences for nutrition: protein-polyphenol and protein-carbohydrate enzymatic and non-enzymatic browning reactions; formation of heterocyclic amines in meat; inactivation of soybean inhibitors of digestive enzymes; formation of lysinoalanine and D-amino acids in food proteins; and the stability of phenolic compounds to high pH. Possible approaches to prevent the formation of deleterious food ingredients are also addressed.
Friedman
Mendel
M
Western Regional Research Center, Agricultural Research Service, USDA, Albany, California 94710, USA. mfried@pw.usda.gov
D002273:Carcinogens / Q000008:administration & dosage / Q000009:adverse effects; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003257:Consumer Product Safety; D004791:Enzyme Inhibitors / Q000009:adverse effects / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006571:Heterocyclic Compounds / Q000009:adverse effects / Q000032:analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D009153:Mutagens / Q000008:administration & dosage / Q000009:adverse effects; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis
D002273:Carcinogens; D004791:Enzyme Inhibitors; D006571:Heterocyclic Compounds; D009153:Mutagens; D010636:Phenols