Тег: digestibility

Аннотация: (English) The article presents an interdisciplinary analysis of the effect of various heat treatment methods on the bioavailability of micronutrients. The theoretical foundations of this process are revealed, including the stages of release, digestion, and assimilation of nutrients. The importance of the food matrix and the chemical form of nutrients for their digestibility is emphasized. Technological, biochemical, and biomedical approaches to assessing changes that occur when food is heated are analyzed. A classification of thermal treatments is proposed, and their main mechanisms of action on micronutrients are described. It has been found that water-soluble vitamins are most susceptible to losses during cooking, while carotenoids and fat-soluble compounds may exhibit increased bioavailability due to the destruction of cellular structures. The effect of processing depends on the type of product, its composition, and cooking conditions. The article provides a comparative analysis of various food groups. In particular, the changes occurring with vegetables, fruits, cereals, meat, fish, and eggs are considered. Based on the analysis, practical recommendations have been formulated on the choice of cooking methods that will preserve the nutritional value of products.