Freezing is often one of the quickest and most convenient methods to preserve food items at home for most of us. It is the most popular way of preserving leftovers, fruits and vegetables, but what we do not often assess is that freezing food items can take out a big chunk out of their total nutritional value.
Here’s how freezing food, such as fruits and vegetables, can affect its nutritional content:
Freezing food leads to chemical decomposition:
Freezing food can lead to moisture and nutrient loss:
Freezing food can lead to harmful microbial growth:
Freezing food can lead to a drastic loss in nutrients and important vitamins. Hence, to save the nutritional content of your food items, you should avoid freezing them for longer periods of time and consume them as naturally as possible, to help retain their healthy nutritional value.
Reference:
http://www.extension.umn.edu/food/food-safety/preserving/freezing/the-science-of-freezing-foods (accessed on 12/2/2015)
http://missourifamilies.org/quick/foodsafetyqa/qafs327.htm (accessed on 12/2/2015)
http://ohioline.osu.edu/hyg-fact/5000/pdf/5401.pdf (accessed on 12/2/2015)
http://www.eufic.org/article/en/artid/freezing-foods-quality-safety (accessed on 12/2/2015)
http://www.csiro.au/Outcomes/Food-and-Agriculture/Storage-Life-Of-Foods/Frozen-foods.aspx (accessed on 12/2/2015)
Helpful Peer-Reviewed Medical Articles:
Hindmarsh, J. P., Russell, A. B., & Chen, X. D. (2004). Experimental and numerical analysis of the temperature transition of a freezing food solution droplet. Chemical engineering science, 59(12), 2503-2515.
Archer, D. L. (2004). Freezing: an underutilized food safety technology?. International journal of food microbiology, 90(2), 127-138.
Heldman, D. R. (2006). Food freezing. In Handbook of Food Engineering, Second Edition (pp. 427-470). CRC Press.
Leygonie, C., Britz, T. J., & Hoffman, L. C. (2012). Impact of freezing and thawing on the quality of meat: Review. Meat science, 91(2), 93-98.
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