How to prevent loss of essential vitamins during food processing

Detalhes bibliográficos
Autor(a) principal: Silva, Adriana Gomes Pereira da
Data de Publicação: 2022
Outros Autores: Santana, Clistiane Santos, Gomes, Jaqueline, Plácido, Geovana Rocha
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/26879
Resumo: Vitamin micronutrients are paramount to the human body. Water-soluble vitamins are classified as B-complex vitamins (B1, B2, B3, B6, B9, B12) and Vitamin C. The lack of these vitamins can lead to diseases that harm human health, such as pernicious anemia and pellagra. During the heat treatment these vitamins end up being lost. Due to the Covid-19 Pandemic, Brazilian industries increased the export of vitamin C rich fruits like orange and lemon by 132 % and 12 % respectively. With the help of researchers, industries have the potential to develop adequate supplements to provide the energy needed by the human body. Thus, we aimed to survey papers reporting on the losses of vitamin B and C during processing. It is noticed that several foods have antioxidant properties due to the presence of vitamin nutrients, being essential for the body, because its function prevents cellular oxidation and favors the defense against free radicals. Among the food processing methods, microencapsulation and lyophilization are very effective in preserving the bioactive components of vitamins.
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spelling How to prevent loss of essential vitamins during food processingCómo evitar la pérdida de vitaminas esenciales durante el procesamiento de los alimentosComo evitar perdas de vitaminas essenciais durante processamento dos alimentosLiofilizaçãoVitaminasMicroencapsulaçãoAtividade antioxidanteTratamento térmico.LiofilizaciónVitaminasMicroencapsulaciónActividad antioxidanteTratamiento térmico.LyophilizationVitaminsMicroencapsulationAntioxidant activityHeat treatment.Vitamin micronutrients are paramount to the human body. Water-soluble vitamins are classified as B-complex vitamins (B1, B2, B3, B6, B9, B12) and Vitamin C. The lack of these vitamins can lead to diseases that harm human health, such as pernicious anemia and pellagra. During the heat treatment these vitamins end up being lost. Due to the Covid-19 Pandemic, Brazilian industries increased the export of vitamin C rich fruits like orange and lemon by 132 % and 12 % respectively. With the help of researchers, industries have the potential to develop adequate supplements to provide the energy needed by the human body. Thus, we aimed to survey papers reporting on the losses of vitamin B and C during processing. It is noticed that several foods have antioxidant properties due to the presence of vitamin nutrients, being essential for the body, because its function prevents cellular oxidation and favors the defense against free radicals. Among the food processing methods, microencapsulation and lyophilization are very effective in preserving the bioactive components of vitamins.Los micronutrientes vitamínicos son fundamentales para el cuerpo humano. Las vitaminas hidrosolubles se clasifican en vitaminas del complejo B (B1, B2, B3, B6, B9, B12) y vitamina C. La falta de estas vitaminas puede originar enfermedades que perjudican la salud humana, como la anemia perniciosa y la pelagra. Durante el tratamiento térmico, estas vitaminas acaban perdiéndose. Debido a la pandemia de Covid-19, las industrias brasileñas aumentaron la exportación de frutas ricas en vitamina C, como la naranja y el limón, en un 132% y un 12%, respectivamente. Con la ayuda de los investigadores, las industrias tienen la posibilidad de desarrollar suplementos adecuados para proporcionar al cuerpo humano la energía que necesita. De esta manera, nos propusimos hacer un estudio de los trabajos que informan sobre las pérdidas de vitamina B y C durante el procesamiento. Se observa que varios alimentos tienen propiedades antioxidantes debido a la presencia de nutrientes vitamínicos, siendo esenciales para el organismo, ya que su función previene la oxidación celular y favorece la defensa contra los radicales libres. Entre los métodos de procesamiento de alimentos, la microencapsulación y la liofilización son muy eficaces para la conservación de los componentes bioactivos de las vitaminas.Micronutrientes vitamínicos são primordiais para o corpo humano. Vitaminas hidrossolúveis são classificadas como vitaminas do complexo B (B1, B2, B3, B6, B9, B12) e Vitamina C. A carência dessas vitaminas pode originar doenças que prejudicam a saúde humana, como a anemia perniciosa e pelagra. Durante o tratamento térmico essas vitaminas acabam se perdendo. Devido a Pandemia do Covid-19, indústrias brasileiras aumentaram a exportação de frutos ricos em vitamina C, como laranja e limão em 132 % e 12 %, respectivamente. Com ajuda de pesquisadores as indústrias têm potencial para elaborar suplementos adequados para fornecer energia necessária para o organismo humano. Dessa forma, objetivou-se fazer um levantamento de trabalhos que relatam as perdas de vitamina B e C durante o processamento. Percebe-se que vários alimentos tem propriedades antioxidantes devido a presença de nutrientes vitamínicos, sendo imprescindível para o organismo, pois sua função impossibilita a oxidação celular e favorece na defesa contra radicais livres. Dentre os métodos de processamento de alimentos, a microencapsulação e liofilização são bastante eficazes na preservação de componentes bioativas das vitaminas.Research, Society and Development2022-03-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2687910.33448/rsd-v11i3.26879Research, Society and Development; Vol. 11 No. 3; e56411326879Research, Society and Development; Vol. 11 Núm. 3; e56411326879Research, Society and Development; v. 11 n. 3; e564113268792525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/26879/23561Copyright (c) 2022 Adriana Gomes Pereira da Silva; Clistiane Santos Santana; Jaqueline Gomes; Geovana Rocha Plácidohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Adriana Gomes Pereira da Santana, Clistiane Santos Gomes, JaquelinePlácido, Geovana Rocha 2022-03-09T13:44:38Zoai:ojs.pkp.sfu.ca:article/26879Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:48.056201Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv How to prevent loss of essential vitamins during food processing
Cómo evitar la pérdida de vitaminas esenciales durante el procesamiento de los alimentos
Como evitar perdas de vitaminas essenciais durante processamento dos alimentos
title How to prevent loss of essential vitamins during food processing
spellingShingle How to prevent loss of essential vitamins during food processing
Silva, Adriana Gomes Pereira da
Liofilização
Vitaminas
Microencapsulação
Atividade antioxidante
Tratamento térmico.
Liofilización
Vitaminas
Microencapsulación
Actividad antioxidante
Tratamiento térmico.
Lyophilization
Vitamins
Microencapsulation
Antioxidant activity
Heat treatment.
title_short How to prevent loss of essential vitamins during food processing
title_full How to prevent loss of essential vitamins during food processing
title_fullStr How to prevent loss of essential vitamins during food processing
title_full_unstemmed How to prevent loss of essential vitamins during food processing
title_sort How to prevent loss of essential vitamins during food processing
author Silva, Adriana Gomes Pereira da
author_facet Silva, Adriana Gomes Pereira da
Santana, Clistiane Santos
Gomes, Jaqueline
Plácido, Geovana Rocha
author_role author
author2 Santana, Clistiane Santos
Gomes, Jaqueline
Plácido, Geovana Rocha
author2_role author
author
author
dc.contributor.author.fl_str_mv Silva, Adriana Gomes Pereira da
Santana, Clistiane Santos
Gomes, Jaqueline
Plácido, Geovana Rocha
dc.subject.por.fl_str_mv Liofilização
Vitaminas
Microencapsulação
Atividade antioxidante
Tratamento térmico.
Liofilización
Vitaminas
Microencapsulación
Actividad antioxidante
Tratamiento térmico.
Lyophilization
Vitamins
Microencapsulation
Antioxidant activity
Heat treatment.
topic Liofilização
Vitaminas
Microencapsulação
Atividade antioxidante
Tratamento térmico.
Liofilización
Vitaminas
Microencapsulación
Actividad antioxidante
Tratamiento térmico.
Lyophilization
Vitamins
Microencapsulation
Antioxidant activity
Heat treatment.
description Vitamin micronutrients are paramount to the human body. Water-soluble vitamins are classified as B-complex vitamins (B1, B2, B3, B6, B9, B12) and Vitamin C. The lack of these vitamins can lead to diseases that harm human health, such as pernicious anemia and pellagra. During the heat treatment these vitamins end up being lost. Due to the Covid-19 Pandemic, Brazilian industries increased the export of vitamin C rich fruits like orange and lemon by 132 % and 12 % respectively. With the help of researchers, industries have the potential to develop adequate supplements to provide the energy needed by the human body. Thus, we aimed to survey papers reporting on the losses of vitamin B and C during processing. It is noticed that several foods have antioxidant properties due to the presence of vitamin nutrients, being essential for the body, because its function prevents cellular oxidation and favors the defense against free radicals. Among the food processing methods, microencapsulation and lyophilization are very effective in preserving the bioactive components of vitamins.
publishDate 2022
dc.date.none.fl_str_mv 2022-03-08
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26879
10.33448/rsd-v11i3.26879
url https://rsdjournal.org/index.php/rsd/article/view/26879
identifier_str_mv 10.33448/rsd-v11i3.26879
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26879/23561
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 3; e56411326879
Research, Society and Development; Vol. 11 Núm. 3; e56411326879
Research, Society and Development; v. 11 n. 3; e56411326879
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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