CUTTING DOWN ON VITAMIN LOSSES-NEW PROCESSING PARADIGM

Antagonists who rave against processed foods always point out to loss of vital nutrients like vitamins during processing, besides the propensity of the industry to incorporate synthetic chemicals in the name of "processability" and better sensory quality. In contrast realists view processing as an inevitable step to preserve, conserve and extend food supplies for meeting the increasing needs of ever growing global population. The fact is that food raised in the farms is vulnerable to wastage due to many factors, some of which are beyond the control of man. But a substantial portion that, otherwise go waste, can be saved by application of food technologies available to day.

Beginning with the age old preservation techniques like pickling, sugar preserves, drying and other simple processes, there are a range of modern technologies which make use of principles like low water activity, thermal treatment, irradiation, low temperatures, low O2 tension, CO2 infusion, N2 packing, etc and large scale equipment with automated features characterize to day's food industry. During processing there is bound to be destruction of some of the nutrients, change in the nutrition value of the products and generation of some artifacts which may or may not be of health hazards. While developing the processes, care is taken to minimize such changes to the greatest extent possible. Fortification and enrichment techniques were evolved to meet such contingencies and it is another matter that almost all foods processed in western countries contain added nutrients, giving an impression that much of the original nutrients have been lost during processing, which is, of course, not rue.

Recent findings that Vitamin C (ascorbic acid) is linked to longevity due to its beneficial effect on Telemeres and it has important role in strengthening dental structures, make it one of the most valuable vitamins. Its role as a natural antioxidant in food processing to protect against oxidation in presence of atmospheric oxygen lends it further credence as an important processing aid. Involvement of ascorbic acid in slowing down Telemeres shortening by 52-62% and thereby preventing aging has been well documented. Telemeres are the end caps of DNA that shorten with many generation and limit the number of replications of DNA.The irrefutable fact that mammals with capacity to make their own ascorbic acid live 8-10 times their age of physical maturity while in humans it is only 3-4 times, further confirms the role of ascorbic acid in conferring longevity. Production and repair of Dentine, the calcareous portion of tooth lying beneath the outer enamel layer, is aided by ascorbic acid and dental surgeons do use ascorbic acid therapy for fast post-surgery healing.

Processes like blanching, pasteurization, sterilization UHT, freezing, dehydration, canning and irradiation cause loss of ascorbic acid to the extent of 10% to 60%. Food industry does take some steps in cutting down such losses but much more needs to be done to prevent the loss of this important vitamin which can be considered the elixir of life. Excluding O2 during processing can cut down loss of ascorbic acid significantly while EDTA, cysteine and riboflavin increase its stability. Increased use of vacuum for processing or use of nitrogen atmosphere can be expected to stabilize ascorbic acid in the food. Future developments will have to keep this in mind in order to ensure that maximum benefit of natural ascorbic acid in native condition is delivered to the consumer. A daily intake of 60 mg, present in about about 200 ml of fresh orange juice can do wonders as ascorbic acid has may other roles also such as protecting against free radicals that damage cell DNA, aiding synthesis of collagen in muscles, boosting immune system, improving gum health and facilitating absorption of iron in the GI tract.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

BENZENE-A NEW VILLAIN IS BORNE?

Sodium Benzoate (E-211) is a well recognized class II preservative used extensively in many low pH foods and beverages to protect against bacteria and fungus. Generally their level in most of the products in which it is permitted, is restricted to 0.1% or less. Credit must go to this wonder chemical for saving billions of rupees worth foods during the last several decades through its preservative action. Now new information emerging from food scientists across the world is showing E-211 as a potential threat to consumers in presence of ascorbic acid when the carcinogenic Benzene is generated under ambient conditions.

As of now there is global limit of 10 parts per billion (PPB) of Benzene under WHO, which is allowed to be in potable water though in EU countries it is as low as 1 ppb. No definite standards have been set so far regarding Benzene limits in food materials. It was in December 1990 that first reports about occurrence of Benzene was reported in two brands of soft drinks and investigations revealed that it was generated in situ from Benzoic Acid in presence of ascorbic acid and the mechanism of action involves the hydroxy radical of ascorbic acid attacking the Benzoic acid, removing CO2 and leaving Benzene in the wake. More disturbing is the fact that exposing the products to heat and light for short periods dramatically increases the benzene concentration. Temperature beyond 30C and exposure to U V lights for several hours can also raise the Benzene levels in such products.

Industry has not covered itself with glory by its attempts to defend presence of Benzene in soft drinks and during early nineties there was voluntary commitment that it would overcome the problem through internal voluntary corrective measures. The defensive stand of soft drink giants like Coca Cola by claiming that even people walking on the side walk can imbibe more Benzene from automobile exhaust fumes does not speak well of their commitment to consumer safety. Further arguing that Benzene limits in potable water is not relevant to foods is also some what far fetched. In UK 230 brands of drinks exceeded the safe limit for Benzene and 4 brands were recalled because they contained benzene several times more than the safe limit (11-28 ppb). Situation is more alarming considering that there are more than 1500 brands of soft drinks containing benzoic acid and ascorbic acid combinations.

Human beings can smell Benzene in the air if the concentration is in the range of 1.5 to 4.7 ppm and in water if it is 0.5-4.5 ppm. Tobacco smoke, automobile emissions, automobile service stations, gas stations and industrial emissions contain Benzene to varying extent. Gasoline contains Benzene 0.7 to 2.06% and evaporated gasoline carries with it Benzene also. A chain smoker is presumed to be imbibing about 1.8 mg of Benzene a day, a high level for causing cancer. In the air, the concentration can be between 0.02 and 34 ppb. The absorbed Benzene reaches bone marrow and body fat and can cause acute myeloid leukamia(AML) in the long term.

Is the Indian consumer also vulnerable to the 'Benzene" risk? Unfortunately reliable data regarding Benzene levels in the air, water or the foods do not seem to be existing to come to any meaningful conclusion. Considering the primitive way the soft drinks are handled, distributed, stored, show cased at the retail level, Indian consumer is much more vulnerable than his western counter part, though all manufacturers may not be using ascorbic acid in their formulations. A comforting thought is that average consumption of soft drinks in India is a fraction of what is consumed in other countries. Benzene can be avoided or reduced considerably by adjusting the level of benzoic acid and ascorbic acid and including EDTA in the recipe. Let us hope that soft drink industry will take timely and adequate steps now itself before being caught unaware and branded as a villain again after the unfortunate pesticide controversy of nineties.

V.H.POTTY
http://vhpotty.blogspot.com/