EFFECT OF PROCESSING ON FUNCTIONAL & HEALTH

FOODS

PRESENTED BY:-AAKRITI (GFT/115201)

COFFEEMain Bio active Compound- CaffeineEffect of Processing:- Protein- Drop in content Carbohydrate- Degradation Lipids- Very stable, minor changes Acids- Drop in the content, degraded

products Caffeine- Stable without decomposition Trigonelline- Decomposition Aroma- Not stable, rapidly lost Minerals- Trace amounts

GREEN TEAMain Bio active Compound-

Polyphenols(Catechins)Effects of Processing:- Moisture- Loss Polyphenols- Retained (EGCG,EGC) Enzymes- Inactivation Natural oils- Development Amino acid- Theanine

SOYMain Bio active compound- Isoflavones (daidzein and

genistein)Effects of Processing:- Total Isoflavone content decreases (SM, SPC, SPI,

Tempeh, Tofu) More Aglycones (SPI, Tempeh ) Antioxidant activity ( Tempeh ) Production of enzymes ( Tempeh )

TOMATOMain Bio active Compound- LycopeneEffects of Processing:- Lycopene degradation- Oxidation Isomerization Break down in to small molecules Color changes

RED WINE

Main bioactive component: Resveratrol

Effect of Processing : convective drying:- loss of resveratrol and

tannins vacuum drying:- retaining of vitamins and

other biological components

GARLIC

Main bio active component: Allicin

Effect of Processing: Allicin loss Vitamin-C loss Color and texture loss

SPINACHMain bio active component : ascorbic acid

Effect of Processing : decrease in ascorbic acid retentionFlavonoid lossCarotenoid loss

APPLEMain Bio active Compound- FlavonoidsIN JUICE PROCESSING:- Flavonoid loss Absorbed in pomace Excluded in clarification

ONIONMain Bio active compound-QuercetinLOSS DURING PROCESSING Trimming and peeling-39% Microwave cooking-21-27% Water boiling-20-25%

TURMERICMain Bio active compound- CurcuminLOSS DURING PROCESSING Boiling for 10 min-(27-53%) Pressure cooking-(62-65%) Turmeric+tamarind-(14-34%) Stability at pH < 7 Unstable at pH > 7

COCOAMain Bio active compound- FlavanolsEffect Of Processing:- Fermentation-at 60c for 2 days Roasting-110 to160c for 20 to 50 min

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