Nitrogen treatment generally has a positive influence on nutritional value by preventing oxidation and preserving nutrients. This technique protects vitamins and minerals from degradation by oxygen, allowing fresh products to maintain their original nutritional value for longer periods. Modified atmosphere packaging (MAP) and other nitrogen treatments extend shelf life without using chemical preservatives.
What is nitrogen treatment in food products?
Nitrogen treatment in the food industry is a preservation method where oxygen is replaced with nitrogen gas to make food last longer. This technique is primarily applied in modified atmosphere packaging (MAP packaging) and bulk storage of food products.
In MAP packaging, the air in the package is replaced with a gas composition containing high nitrogen content. This creates a protective atmosphere around the food. Nitrogen gas is inert, meaning it does not react with food components and adds no taste or odor.
Other applications of nitrogen treatment include:
- Protection of bulk food during storage and transport
- Prevention of rancidity in nuts and oils
- Preservation of color and texture in fresh products
- Biological pest control in grains and legumes
The technique works by drastically lowering oxygen levels, preventing aerobic bacteria and other microorganisms that cause food spoilage from surviving. This occurs without chemical additives, making it a natural preservation method.
How does nitrogen treatment affect vitamins and minerals?
Nitrogen treatment has a protective effect on most vitamins and minerals by preventing oxidative degradation. Fat-soluble vitamins such as A, D, E, and K particularly benefit from this treatment because they are sensitive to oxygen.
Water-soluble vitamins like vitamin C and B-complex vitamins are better preserved in a nitrogen-rich environment. Vitamin C, which normally breaks down quickly through oxidation, maintains its potency longer when oxygen is removed.
| Nutrient Type | Effect of Nitrogen Treatment | Key Benefits |
|---|---|---|
| Fat-soluble vitamins (A, D, E, K) | Highly protective | Prevention of oxidative degradation |
| Water-soluble vitamins (C, B-complex) | Moderately protective | Preservation of vitamin C potency |
| Minerals (iron, zinc, calcium) | Neutral to positive | No loss through oxidation |
| Antioxidants | Highly protective | Preservation of natural antioxidants |
Minerals such as iron, zinc, and calcium are not directly affected by nitrogen treatment. The advantage is that these minerals cannot oxidize, maintaining their bioavailability.
Which food products respond differently to nitrogen treatment?
Different food categories respond uniquely to nitrogen treatment, with fresh vegetables and fruits often experiencing the greatest benefits from this preservation method.
Fresh vegetables maintain their color, texture, and nutritional value better in a nitrogen-rich environment. Leafy greens such as lettuce and spinach stay fresh longer and retain their high levels of folic acid and vitamin K.
Fruit responds positively to nitrogen treatment by slowing the ripening process. Apples, pears, and citrus fruits maintain their vitamin C content significantly longer.
Meat and fish benefit from nitrogen treatment by preventing fat oxidation and preserving protein structures. Natural color is maintained without using artificial colorants.
Dairy products such as cheese and butter better maintain their flavor and nutritional value in a nitrogen environment. Fat-soluble vitamins in these products remain stable.
Grains and legumes respond excellently to nitrogen treatment for bulk storage. This method prevents insect infestation and mold formation without affecting protein structure.
What are the benefits of nitrogen treatment for food quality?
Nitrogen treatment offers significant benefits for food quality by preventing oxidation and protecting the natural properties of food without chemical preservatives.
The primary benefit is preventing oxidation, thereby countering rancidity in fats and oils. This is particularly relevant for nuts, seeds, and oil-rich products that would otherwise quickly lose their flavor and nutritional value.
Color and flavor preservation is another important benefit. Nitrogen treatment prevents discoloration of fruits and vegetables, allowing products to maintain their attractive appearance. Natural flavors remain intact without artificial additives.
Shelf life is significantly extended by creating an environment where harmful microorganisms cannot survive. This occurs biologically without leaving residues on the product.
Protection against spoilage occurs by eliminating oxygen, which aerobic bacteria and fungi need to grow. This method is completely natural and leaves no chemical traces.
How can you optimally preserve nutritional value with nitrogen treatment?
For optimal preservation of nutritional value during nitrogen treatment, proper temperature and timing are of great importance, along with correct gas composition and storage conditions.
Temperature control is crucial for the success of nitrogen treatment. Lower temperatures extend the effectiveness of the treatment and help preserve nutrients better. For most products, the optimal temperature is between 0-4°C.
Treatment timing determines effectiveness. Nitrogen treatment works best when applied immediately after harvest or production, before oxidation processes begin.
Gas composition plays an important role in preserving nutritional value. Nitrogen purity of 95-99% is usually sufficient, with higher purity levels up to 99.9999% used for sensitive products.
Storage conditions must remain constant to maintain the benefits of nitrogen treatment:
- Airtight packaging or storage spaces
- Constant temperature and humidity
- Regular monitoring of gas concentrations
- Avoidance of temperature fluctuations
By carefully controlling these factors, you can optimally preserve the nutritional value of your products and maximize shelf life with nitrogen treatment.
At Presscon, we have more than 20 years of experience with nitrogen solutions for the food industry. Our systems produce food-grade nitrogen on-site, giving you complete control over your preservation process. We are happy to advise you on possibilities for your specific application to improve the quality of your products and optimally preserve nutritional value.