A review on the beneficial aspects of food processing

作者：van Boekel Martinus; Fogliano Vincenzo; Pellegrini Nicoletta; Stanton Catherine; Scholz Gabriele; Lalljie Sam; Somoza Veronika; Knorr Dietrich; Jasti Pratima Rao^*; Eisenbrand Gerhard

来源：Molecular Nutrition & Food Research, 2010, 54(9): 1215-1247.

DOI：10.1002/mnfr.200900608

• Allergens
• Antioxidants
• Kinetics
• Maillard reaction products
• Polyphenols

The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food-processing techniques (e. g. fermentation). Benefits of thermal processing include inactivation of food-borne pathogens, natural toxins or other detrimental constituents, prolongation of shelf-life, improved digestibility and bioavailability of nutrients, improved palatability, taste, texture and flavour and enhanced functional properties, including augmented antioxidants and other defense reactivity or increased antimicrobial effectiveness. Thermal processing can bring some unintentional undesired consequences, such as losses of certain nutrients, formation of toxic compounds (acrylamide, furan or acrolein), or of compounds with negative effects on flavour perception, texture or colour. Heat treatment of foods needs to be optimized in order to promote beneficial effects and to counteract, to the best possible, undesired effects. This may be achieved more effectively/sustainably by consistent fine-tuning of technological processes rather than within ordinary household cooking conditions. The most important identified points for further study are information on processed foods to be considered in epidemiological work, databases should be built to estimate the intake of compounds from processed foods, translation of in-vitro results to in-vivo relevance for human health should be worked on, thermal and non-thermal processes should be optimized by application of kinetic principles.

• 出版日期2010-9