Food processing then and now
In the past, some of the preservation techniques used were pickling, sugar preserves, drying and other simple processes. Today, the method of food processing is different with the availability of a range of modern technologies using principles such as low water activity, thermal treatment, irradiation, low temperatures, low oxygen tension (the partial pressure of oxygen), carbon dioxide infusion and nitrogen packing of food. At present, the Indian food industry makes use of sophisticated equipments that come with automated features.
During food processing, optimum care should be taken to minimise the destruction of nutrients in the food products. Fortification and enrichment techniques were developed to meet such contingencies.
Importance of vitamin C
Recent findings have established that vitamin C (ascorbic acid) contributes immensely to the longevity of human life due to its beneficial effect on Telemeres - the end caps of DNA that shorten with many generations and limit the number of replications of DNA. It is an interesting fact that mammals possess the capacity of making their own ascorbic acid and live 8-10 times their age of physical maturity, while in human beings it is only 3-4 times; this further confirms the significance of ascorbic acid.
Vitamin C plays an important role in strengthening dental structures. It is also used as a natural anti-oxidant in food processing to protect against oxidation when the food product is exposed to atmospheric oxygen.
Processes such as blanching, pasteurisation, sterilisation UHT, freezing, dehydration, canning and irradiation cause loss of ascorbic acid by up to 10-60%; therefore these processing methods need to be avoided. The food industry in India has taken some steps to reduce losses of vitamin C when processing food products; however, much more needs to be done to prevent the loss of this important vitamin, which can be considered the ‘elixir’ of life. EDTA (polyamino carboxylic acid), cysteine (amino acid) and riboflavin (vitamin B2) play a significant role in increasing the stability of ascorbic acid during food processing. Increased use of vacuum or nitrogen for processing may lead to stabilising ascorbic acid in the food products. Efforts should be made to ensure that maximum benefits of natural ascorbic acid in the natural form are delivered to consumers.
Ascorbic acid also protects against free radicals that damage DNA cells, aids synthesis of collagen in muscles, boosts immune system, improves gum health and facilitates absorption of iron in the gastrointestinal tract.
Dr V.H. Potty, food technologist, deputy director (Rtd), former chairman, Technology Application division, CFTRI and currently chairman, Diversified Food Technologies (India), Mysore, India
|
