Phytochemicals and Food Processing

Processing methods are used primarily to inactivate microorganisms that compromise food safety and shelf life. However, with public health emphasis on eating more plant foods, particularly fruits and vegetables, there is increasing demand to provide plant food and plant food products at an affordable price. Processing strategies help meet this need by increasing distribution and availability of products and increasing shelf life. A potential issue, however, is that nutrients, including bioactive phytochemicals, in plant food or plant food products can be altered during processes used to preserve foods, particularly industrial thermal food processes.

Thermal treatment is the most widely used method for processing of plant foods to extend shelf life and inactivate pathogenic microorganisms. Recognizing the health benefits of bioactive phytochemicals, it is important to understand the chemical changes that occur during thermal processing of plant foods and how they may impact the biological activity of health-promoting phytochemicals.