Processing Flashcards
potential health benefits of phytochemicals
immune function
inflammation reduction
anti-cancer
prevent CVD
what can processing do to phytochemicals
improve bioavailability
increase or decrease antioxidant activity
loss of phytochemicals
what can occur to phytochemicals during storage
breakdown of enzymes
oxidation
common types of processing
Cutting and slicing
canning
dehydration
juicing
freezing
preserves
why does dehydration have to be done at a low ish temperature
prevent carmelisation
what can occur in dehydrated f and v if put into a mix
moisture content reaches equilibrium changing the sensory properties in the products
what is a byproduct of bioactive and enzyme extraction
puree
-dried to make fibre powders
positive effects of processing
can stabilise produce
inactivation of anti-nutritional factors
softening
flavor creation
how can processing stabilise produce
inactivation of cell metabolic activities + microorganisms
retarding chemical changes/reactions
negative affects of processing
colour loss/changes
loss of vitamins
changes in texture
undesirable changes induced by enzymes
over-ripening
softening
development of off-flavours
browning
which enzyme causes over-ripening
polygalacturonase
which enzyme causes softening
peroxidase
which enzymes are responsible for off flavour development
catalase
lipoxygenase
an enzyme responsible for browning
polyphenol oxidase
