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Fresh Or Preserved Foods For Nutrition And Health Benefits By Using Popular And Manipulating Meanings

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Fresh or Preserved Foods?

The recent trend is advertising fresh and organic foods for nutrition and health benefits by using popular and manipulating phrases such as “Fresh is Best”. This has resulted in major retailers declaring their focus on fresh foods, such as Coles’ new “I Coles Freshed It” campaign. These changing habits also indicate that the consumers will now be seeking fresh and organic foods in lieu of available pre-packaged and preserved foods. However, research in the past decade illustrates that some fresh foods may not necessarily provide any more nutrition than preserved ones (University of Illinois Department of Food Science & Human Nutrition, 2001). In modern food preservation techniques, “preservation
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This is due to the initial blanching where most of the vitamin and mineral content of those foods tends to remain intact. The texture of foods may change to an extent, as ice crystals form which break down some of the plan cell walls, and as a result making them less crispy. “However this does not significantly damage the fibre content” (TheConversation.com, 2012). So-called ‘Fresh’ foods, in comparison, are normally harvested before there’re ripe, placed in cold storage units and transported long distances. “This process certainly leads to continued losses of the less stable vitamins” (Megan Treston, 2015). Studies by Joy C Rickman in 2007 comparing the nutrient of frozen foods with fresh ones depicted that the frozen varieties tend to be nutritionally superior. This is due to the fact that the loss of the significant water-soluble vitamins is certainly reduced considerably by the method of freezing.
The preservation process of canning is described by Amelia Jeanroy in 2011 as “the applying of sufficient heat in order to destroy microorganisms to foods packed into sealed containers”. This method takes place by placing the canned foods under a significant amount of heated and then transferring them under steam pressure at temperatures up to 116-121 degrees Celsius (Karen Ward, 2010). The required amount of time for processing of each food varies, and this is dependent on the certain foods’ density,
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