Changes in Nutritional and Bioactive Profiles of Vegetables Induced by Traditional and Radiation Cooking Methods: A Review

Abstract

Introduction: Rich in vitamins, minerals, and bioactive phytochemicals, vegetables have a major positive impact on human health. However, cooking techniques have a significant impact on their nutritional content because they can either increase the bioavailability of specific chemicals or degrade sensitive elements. Conventional cooking methods like boiling, steaming, frying, roasting, and pressure cooking frequently result in significant losses of water-soluble and heat-labile nutrients, such as phenolics, vitamin C, and B complex vitamins. By lowering cooking time, temperature, or water contact, new modern cooking techniques, including air frying, sous vide, microwave heating, high-pressure processing, infrared, and ohmic heating, seek to minimize nutrient degradation. This review assesses how various cooking techniques affect the functional and nutritional characteristics of vegetables. Methods: Recent peer-reviewed research that examined nutrient retention, phytochemical stability, and antioxidant activity between traditional and modern cooking methods was used to perform a thorough literature review. Cooking factors, impacted nutrient classes, and methods of nutritional enhancement or loss were used to analyze the data. Results: Water-soluble vitamins and thermosensitive phytochemicals were typically significantly reduced using traditional methods, with boiling exhibiting the most nutritional leaching. At the same time, frying decreased heat-sensitive molecules but boosted carotenoid bioavailability; steaming and roasting conserved nutrients to a reasonable extent. The better nutrient retention of modern approaches has been repeatedly established. Vitamin C and phenolics were successfully conserved by sous vide and microwave cooking, whereas structural integrity and antioxidant capacity were protected by high-pressure and ohmic heating. Compared to deep-frying, air-frying demonstrated improved nutrient retention and less oil absorption. Discussion: All things considered, there are definite benefits to using contemporary cooking methods to maintain the nutritional value of vegetables. Knowing these variations can help consumers and public health initiatives adopt cooking techniques that maximize nutrient retention and promote better eating habits. Conclusion: The nutritional and bioactive makeup of vegetables is greatly impacted by cooking techniques. Modern cooking methods typically increase nutrient retention by lowering temperature and time, but traditional methods frequently result in nutrient losses. The nutritional and physiological benefits of vegetables in the diet can be maximized by selecting and perfecting suitable cooking techniques.