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• W4210358448 abstract "Important nutritional aspects of the thermal treatment of food are the inactivation of enzyme activities and the elimination/reduction and inactivation of microbial contamination and microbial toxins. These changes in general lead to an increase in the ability to store and use food. Thermal treatment also changes the physico-chemical structure of macronutrients, e.g. starches and proteins, with the generalised effect of a better gastro- intestinal digestion. Regarding the nutritional quality of heat-treated food one should discriminate between the effects on essential nutrients and non-nutrient bioactive components. While some water-soluble vitamins are heat-sensitive, e.g. vitamins C, B1, B2, B6, and folic acid, the lipid-soluble vitamins are not. A decrease in essential nutrients by heat treatment thus reduces the nutritional value of certain foods. Thermal treatment also causes changes in plant cell wall structure and thus modifications of the food matrix. These changes may lead to a marked increase in the bioavailability of bioactive food components, e.g. secondary plant metabolites (phytochemicals). Such effects have been demonstrated for carotenoids, e.g. β-carotene, lycopene, and lutein, but also for other substances like the isoflavonoids. These non-nutrient bioactive compounds have various biological functions. They act for example as radical scavengers, antioxidants, antimicrobials, phytoestrogens or have even anticarcinogenic activity and act as signalling molecules. The increase in bioavailability thus is relevant for the biological activity and the nutritional quality of these foods. By changing the tertiary structure of proteins thermal treatment may also lead to a change in epitopes responsible for allergenicity of certain foods. However, not all allergens can be inactivated by heat treatment. The examples discussed relate to changes of components already present naturally in food before thermal treatment. However, during thermal treatment new compounds are formed and these compounds may have nutritional relevance. The Maillard reaction products are important for the colour and sensory properties of foods. The biological activities of these compounds are discussed in the following." @default.
• W4210358448 created "2022-02-08" @default.
• W4210358448 creator A5072185631 @default.
• W4210358448 date "2007-02-23" @default.
• W4210358448 modified "2023-09-25" @default.
• W4210358448 title "Nutritional Aspects" @default.
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• W4210358448 doi "https://doi.org/10.1002/9783527611492.ch5" @default.
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