Amidst our fast lifestyles it is not uncommon that we sometimes cannot find the time to visit the market or the store and prepare a fresh meal. Also, weather conditions in the cooler part of the year do not allow us to get fresh vegetables and fruits from the garden. And in parallel to this, the global consumption of preserved fruits and vegetables is on the rise.
Data from 2013 shows that the consumption of preserved fruits and vegetables globally amounted to 16 billion kg and brought in a revenue of 71.3 billion USD yearly. The food processing industry guidelines indicate that the preserved fruit and vegetables market will continue to develop and will create a revenue of 82.4 billion USD until 2018.
Due to mass consumption of these types of products the question of health factors and the nutritional value of preserved foods is often at the forefront. You can remain worry free! Preserved fruit and vegetables have a very similar nutritional value as their fresh variants, and they in some cases contain even more healthy substances. If they are preserved using a technologically advanced and friendly method, they can importantly contribute to better health and well-being.
The newest technological processes that Natureta uses enable the preservation of fruits and vegetables via heat processing and a vacuum. A special heat processing method is executed at temperatures up to 130°C and destroys all harmful micro-organisms that would eventually spoil these products. Foods prepared with this method are then tightly sealed with the help of a vacuum and this enables the contents of the jar to stay fresh longer without the addition of preservatives or other additives. This food preparation and preservation method also includes many health benefits.
Fruits and vegetables are usually preserved shortly after they are harvested and at the peak of their ripeness – this way they conserve most of their nutrients.
It has been determined that preserved sweetcorn and carrots have an even larger antioxidantive activity, which increases due to preservation, than their fresh variants.
It has also been found that after preserving, carrots and spinach showed increased levels of fat-soluble antioxidants. After preserving, spinach also contained high levels of newly formed water-soluble antioxidants that most likely formed chemically as a consequence of the heat processing during preservation.
Also interesting is the discovery that preserved tomatoes and tomato pulp contain more lycopene than fresh tomatoes. Lycopene is a plant pigment that functions as an antioxidant and is part of the carotenoid group. It has been determined that lycopene helps decrease the occurrence of sunburn, cardiovascular diseases and even some types of cancer.
Another study focused on the nutrient quality of preserved pumpkins and pineapples. It showed that despite preservation, these two foods conserved their nutrients, such as antioxidants in the form of phenols, carotenoids and vitamin C. Due to the preservation method, the firmness of pumpkins and pineapples decreased somewhat. The nutritional quality of preserved pineapples and pumpkins was conserved for 6 months (storage at room temperature).
In Great Britain, a comparison was made of the differences in the portion of dietary fibres contained in preserved and fresh legumes. It was found that the portion of total dietary fibres in preserved legumes is only reduced by 30%, which is due to cooking them before preservation. In this case, legumes conserve the majority of dietary fibres needed in our diets.
Dietary recommendations state that an adult should eat 5 units of fruit and vegetables every day (one unit weighs 80 grams). We usually do not consume enough of these. Natureta preserved fruit and vegetables are prepared in a natural and health friendly way. They do not contain additional conservatives, colour additives or other additives. As they are readily available and of high quality they can help improve our dietary habits and contribute to our health and well-being.
Hunter K. J., Fletcher J. M. 2002. The antioxidant activity and composition of fresh, frozen, jarred and
canned vegetables. Innovative Food Science and Emerging Technologies, 3: 399–406
Assous M. T. M., Soher SaadE. M., Dyab A. S. 2014. Enhancement of quality attributes of
canned pumpkin and pineapple. Annals of Agricultural Science, 59: 9–15
Aldwairji M. A., Chu J., Burley V. J., Orfila C. 2014. Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom. Journal of Food Composition and Analysis, 36: 111–116
Website: MarketLinehttps://www.reportbuyer.com/product/2453921/canned-food-global-industry-guide-marketline.htmlAll articles