Effects of microwave cooking/reheating on nutrients and food systems: A review of recent studies

Hoffman, Ray D.; Zabik, Mary E.

doi:10.1016/s0002-8223(21)03737-8

Cited by 20 publications

(4 citation statements)

References 24 publications

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“…According to studies, microwave heating not only prevents the formation of heterocyclic amines and other carcinogens, but also regulate the allergenicity of proteins, reduce the accumulation of saturated fatty acids and trans fatty acids, which lowers the risk of allergic reactions and cardiovascular illnesses. Heterocyclic amines (HCAS) are mutagenic, carcinogenic, and cardiotoxic chemicals formed when protein amino acids are pyrolyzed during food preparation ( 116 ). Microwave can inhibit the production of heterocyclic amines, which may be related to its effect on the amino acid composition of protein and the improvement of the antioxidant capacity of some components.…”

Section: The Influence Of Microwave On Flavor Nutrients and Securitymentioning

confidence: 99%

Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food

Deng

Huang

et al. 2022

Front. Nutr.

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Microwave heating technology performs the characteristics of fast heating, high efficiency, green energy saving and easy control, which makes it deeply penetrate into the food industry and home cooking. It has the potential to alter the appearance and flavor of food, enhance nutrient absorption, and speed up the transformation of active components, which provides an opportunity for the development of innovation foods. However, the change of food driven by microwave heating are very complex, which often occurs beyond people's cognition and blocks the development of new food. It is thus necessary to explore the transformation mechanism and influence factors from the perspectives of microwave technology and food nutrient diversity. This manuscript focuses on the nutritional macromolecules in food, such as starch, lipid and protein, and systematically analyzes the change rule of structure, properties and function under microwave heating. Then, the flavor, health benefits, potential safety risks and bidirectional allergenicity associated with microwave heating are fully discussed. In addition, the development of new functional foods for health needs and future market based on microwave technology is also prospected. It aims to break the scientific fog of microwave technology and provide theoretical support for food science to understand the change law, control the change process and use the change results.

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Section: The Influence Of Microwave On Flavor Nutrients and Securitymentioning

confidence: 99%

Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food

Deng

Huang

et al. 2022

Front. Nutr.

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“…With the utilization of low-power techniques, studies showed equal or better retention of nutrients for microwave reheating of foods compared to conventional reheated foods with respect to thiamin, riboflavin, pyridoxine, folacin, and ascorbic acid. 5 Microwave cooking has been recommended for processing legumes, not only for improving nutritional quality (better retention rates of both B vitamins and minerals, reduction in the level of anti-nutritional factors as well as an increase in in vitro protein digestibility), but also for reducing cooking time. With respect to the whole soaking and cooking processes, the best conditions, which result in minimum vitamin loss, are 9 h soaking in 0.1% citric acid solution or in water and subsequent microwave cooking of the seeds.…”

Section: Cooking Practicesmentioning

confidence: 99%

“…Microwave oven technology has been improved by the use of low power. With the utilization of low-power techniques, studies showed equal or better retention of nutrients for microwave reheating of foods compared to conventional reheated foods with respect to thiamin, riboflavin, pyridoxine, folacin, and ascorbic acid . Microwave cooking has been recommended for processing legumes, not only for improving nutritional quality (better retention rates of both B vitamins and minerals, reduction in the level of anti-nutritional factors as well as an increase in in vitro protein digestibility), but also for reducing cooking time.…”

Section: Cooking Practicesmentioning

confidence: 99%

Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-Nutrients, Taste, and Flavor

Pandit

Joshi

Patel

et al. 2012

Ind. Eng. Chem. Res.

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Part III of the series on cooking systems presents a qualitative description of cooking methods such as open pan cooking, pressure cooking, steam cooking, solar energy-based cooking, microwave cooking, etc. A large number of chemical and physical changes occur during the process of cooking. These changes have been comprehensively covered in published literature including some textbooks. An attempt has been made to discuss a brief coherent description regarding the changes occurring in starches, proteins, fats, etc. The kinetics of the cooking reaction has also been investigated. This information can be advantageously employed for developing a protocol for an optimum temperature–time program. Because the cooking process is practically thermally neutral, a good scope is available for the optimization of energy supply. It was also thought desirable to understand the kinetics of degradation of proteins, vitamins, anti-nutrients, and flavors in different cooking practices, including microwave ovens and pressure cookers. The mechanism of cooking of rice and lentils has been described. The cooking process involves first the transfer of water from bulk to the particle surface, where the resistance for transfer is provided by a thin film in the vicinity of grain (rice and lentils) surfaces. Second, water has to transfer from the external surface to swollen cooked mass to uncooked core. Finally, on the surface of the uncooked core, the cooking reaction occurs. All published literature regarding this mechanism has been systematically analyzed, and the procedure has been given regarding the rate controlling step(s) and the estimation of the overall rate of cooking. For this purpose, the mathematical models have been given and methods have been described for the quantitative evaluation of the model parameters. A substantial amount of additional work is needed on the mechanism of cooking and suggestions have been made for future research.

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“…The microwave is widely used for cooking and food processing. Extensive studies (Cross and Fung, 1982;Hoffman and Zabik, 1985) have shown equal or better retention of some vitamins for microwave heating, compared with conventional heating. Appreciable loss (about 40%) of B 12 occurs in the foods due to degradation of the B 12 molecule by microwave heating (Watanabe et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Biological Activity of Hydroxo-vitamin B₁₂ Degradation Product Formed during Microwave Heating

Watanabe

Abe

Katsura

et al. 1998

J. Agric. Food Chem.

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When hydroxo-vitamin B12, which predominates in foods, is treated by microwave heating, two degradation products with R f of 0.16 and 0.27 are found and characterized (Watanabe et al. J. Agric. Food Chem. 1998, 46, 206−210). A novel hydroxo-vitamin B12 degradation product with a R f of 0.12 was also found by the use of silica gel 60 column chromatography and was the major compound among the degradation products. The degradation product with a R f of 0.12 was purified to homogeneity and partially characterized. The purified degradation product had about 13% and 23% biological activity of authentic vitamin B12 in hog intrinsic factor (a mammalian vitamin B12-binding protein) and Lactobacillus leichmannii ATCC 7830, respectively. Administration of the purified degradation product (0.5 μg/week) to rats indicates that the compound does not have significant activity in mammals. Keywords: Vitamin B12; degradation; microwave heating; intrinsic factor; Lactobacillus leichmannii; mammalian cells; rat

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Effects of microwave cooking/reheating on nutrients and food systems: A review of recent studies

Cited by 20 publications

References 24 publications

Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food

Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food

Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-Nutrients, Taste, and Flavor

Biological Activity of Hydroxo-vitamin B₁₂ Degradation Product Formed during Microwave Heating

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Effects of microwave cooking/reheating on nutrients and food systems: A review of recent studies

Cited by 20 publications

References 24 publications

Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food

Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food

Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-Nutrients, Taste, and Flavor

Biological Activity of Hydroxo-vitamin B12 Degradation Product Formed during Microwave Heating

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Biological Activity of Hydroxo-vitamin B₁₂ Degradation Product Formed during Microwave Heating