Processing Effects on the Functional Components During Product Development

Food is the most essential and basic commodity that is required for the survival of living beings. Food provides us with energy. Food consists of various components like carbohydrates, fats, proteins, minerals, vitamins, water, dietary fibers, and bioactive compounds. Since ancient times, several techniques such as freezing, cooking, boiling, balancing, drying, salting, and smoking have been used to extend the shelf life of food commodities because most of them are perishable in nature due to high water activity. With technological advancement, better types of equipment and designs have been developed. In this modern era, consumers are more concerned about food having more nutrient value, a better shelf life, and being safe and healthy. But these processes using conventional technologies have shown effects on food, like loss of various nutrients, development of cooked flavor, or loss of color. Sometimes undesirable products are formed, which cause harmful effects on the body. But with the advancements in technology, new equipments like high pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), cold plasma (CP), ultraviolet light (UV), ionizing radiation, and high-pressure carbon dioxide (HPCD) have been developed which protect the food from nutrient loss and provide better and healthier food. In this chapter, we will discuss the effects of various food processing techniques on various functional constituents of food