Impact of Food Processing on Nutrient Retention: A Comprehensive Review of Thermal and Non-Thermal Methods

Abstract

The preservation of vital nutrients can be affected by food processing, which is also important for making sure food is safe, making it last longer, and making it taste better. There is still a lot of worry about how thermal processing techniques like boiling, pasteurization, and sterilization affect the nutritional value of food, despite their widespread use for decades. The nutritional content of processed foods can be diminished due to the breakdown of bioactive molecules, vitamins, and minerals caused by heat. On the other hand, non-thermal food processing methods like high-pressure processing (HPP), pulsed electric fields (PEF), and ultraviolet (UV) light have become popular due to their capacity to maintain food quality while reducing nutrient loss to a minimum. The purpose of this review is to give a thorough examination of thermal and non-thermal processing methods, with an emphasis on how they affect the retention of nutrients in different types of food. The ways in which enzyme activity, temperature sensitivity, and oxidation are impacted by various processing processes on the stability of nutrients. Regarding the nutritional value of foods, it also goes over the pros and cons of different methods. that there are viable alternatives to conventional thermal processes that do not include heat, and that these methods may be able to preserve more nutrients and provide food of better quality. In order to help improve food processing technologies and preserve nutritional content, this review finishes by recommending areas for further research. This should lead to healthier food systems and improved customer choices.