Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms

  • João Luiz Andreotti Dagostin


Undesirable substances may occur in vegetable species as endogenous substances called antinutrients. Other undesirable compounds may exist in foods through external sources, due to the contamination by pesticides and microorganisms for example. Some of the positive side effects incurring in blanched foods comprise the removal of these substances and microorganisms, which may imply quality loss, toxicological problems, and infectious diseases. The removal rate of each substance is dependent on parameters related to the process, food characteristics, and substance type. In most processing lines, a few methods are auto sufficient in removing undesirable substances and chemicals from foods, and most of these methods are too aggressive. For microorganisms, sterilization processes can completely remove microbial contamination, but only a fraction of foods can be processed by such a rigorous operation. Blanching is an adequate method that can be used to remove part of the undesirable substances and lower microbial content of raw materials with less changes in their original characteristics. In this chapter, it will be shown and discussed how blanching affects some antinutrients, pesticides, and microorganisms on foods, with a brief presentation of each substance to better understand their role on the physiological disorders caused in humans.


Blanching Antinutrients Pesticides Microorganisms 


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Copyright information

© Springer International Publishing AG 2017

Authors and Affiliations

  1. 1.Graduate Program in Food Engineering, Chemical Engineering DepartmentFederal University of ParanáCuritibaBrazil

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