INDEX
1. Importance of Vitamin C
2. Occurrence and Role of Vitamin C in
Beverages
3. Factors affecting Vitamin C
4. The Impact of Industrial Processing on
Vitamin C Stability
Preservation Methods
5.
6. Case Studies
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1. Importance of vitamin C
Vitamin C, also referred to by its chemical name, ascorbic acid, is an essential, water-soluble vitamin
whose role in human health is manifold. Unlike other animals, however, humans cannot produce this
important nutrient within their systems because of a genetic defect. Thus, a steady and sufficient
dietary supply of Vitamin C, from fruits and vegetables, is essential for survival and proper health.
The significance of Vitamin C in health and nutrition can be appreciated by its major physiological
roles:
1. Strong Antioxidant Activity: One of the most important functions of Vitamin C is acting as a
strong antioxidant. It is actively engaged in defending the body's cells from the damage inflicted
by harmful molecules called free radicals. These unstable molecules are products of healthy bodily
functions and environmental exposure such as pollution and ultraviolet (UV) radiation. Vitamin C
prevents oxidative stress, a process associated with chronic conditions such as heart disease and
some cancers, by neutralizing free radicals.
2. Critical for Collagen Production: Vitamin C is a critical cofactor for the enzymes that synthesize
collagen, the body's most prevalent protein. Collagen gives connective tissues their framework
structure, which includes skin, bones, tendons, and blood vessels. Without an ample supply of
Vitamin C, the body can't produce stable, healthy collagen, thus causing scurvy. Symptoms of
scurvy, which used to be prevalent among sailors on long sea voyages with poor access to fresh
fruits and vegetables, include bleeding gums, impaired wound healing, and weakened bones. This
serves to illustrate the essential role of Vitamin C in ensuring the integrity of our body's tissues.
3. Immune System Support: Vitamin C plays a critical role in ensuring that the immune system
functions well. It sustains diverse cellular processes of the innate and adaptive immune systems.
For example, it increases the function of white blood cells (phagocytes) that are used to combat
infections. In addition, it fortifies the epithelial defenses of the body, like the skin, which are the
first line of defense against pathogens. Although it cannot prevent the common cold, research
indicates that proper consumption can lower the severity and duration of cold symptoms.
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4. Improved Iron Absorption: Vitamin C greatly enhances the absorption of non-heme iron, which
is the type of iron present in plant foods. When Vitamin C-containing foods are eaten together with
iron-containing plant foods such as spinach and beans, the body's capacity to absorb and use this
essential mineral greatly improves. This is especially useful for people on vegetarian or vegan
diets, facilitating prevention of iron-deficiency anemia.
Considering these crucial roles, it is of utmost significance to know the determinants of the presence
and stability of Vitamin C in our food supplies.
Molecular Nature
• Structure: Ascorbic acid has a five-membered ring structure. Its most important features are the
two hydroxyl (-OH) groups on a double bond. This arrangement, known as an enediol group, is
what gives Vitamin C its characteristic properties.
• Water-Solubility: Due to the numerous hydroxyl groups in its structure, Vitamin C is a highly
polar molecule. This polarity makes it readily soluble in water, but insoluble in non-polar solvents
like oils or fats.
Chemistry of Vitamin C
The chemistry of Vitamin C is defined by its ability to act as a reducing agent and antioxidant. A
reducing agent donates electrons to other molecules. This ability is directly linked to its enediol group.
The primary chemical reaction of Vitamin C is oxidation, which occurs in two steps:
1. Reversible Oxidation: Ascorbic acid loses two electrons and two protons to become
dehydroascorbic acid (DHA). This
process is reversible, meaning DHA
can be converted back to ascorbic
acid. This is the core of its antioxidant
function; it "sacrifices" itself by being
oxidized to protect other essential
molecules from oxidative damage.
C6H8O6 (Ascorbic Acid) ⇌ C6
H6O6 (Dehydroascorbic Acid) + 2H+
+ 2e−
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[Link] and Role of Vitamin C in Beverages
Vitamin C Content in Citrus Juices
The concentration of Vitamin C in citrus is highly variable. On average, orange juice is richest in Vitamin
C, followed by grapefruit, lemon, and mandarin juices.
Factors Influencing Vitamin C Content in Citrus juices
• Distribution in Fruit: Vitamin C is not uniformly distributed. In oranges, the concentration is higher
near the peel than in the center. Lemon peel has the highest concentration, followed by pulp and juice. A
study of orange varieties found Vitamin C distributed as follows: flavedo (34%), albedo (19%), pulp and
rag (21%), and juice (26%). As the segment membrane has the highest content of bioactive compounds,
consuming juice with high pulp content is recommended.
• Ripening: The effect of ripening is not clearly defined. Some studies show Vitamin C content decreases
as fruit ripens, while others argue it increases. Weather conditions during ripening have been shown to
significantly influence the final Vitamin C values.
• Agricultural Practices: Organic farming has been shown to produce higher Vitamin C content in some
studies on Rio Red grapefruit, Valencia oranges, and Hernandina mandarins compared to conventionally
grown counterparts.
Aside from its health value for the consumer, Vitamin C also has an important technical function in the
beverage processing industry.
Reasons for adding food additives:
1. Antioxidant and Preservative: Due to its antioxidant properties, Vitamin C is added to beverages
to inhibit oxidation of other ingredients. This is essential in maintaining the color, flavor, and
aroma of the beverage. For instance, in fruit juices, it prevents the browning that can be caused by
the action of enzymes and oxygen. It further extends the shelf life of the product by retarding
spoilage. In food labels, it can be stated by its chemical name, ascorbic acid.
2. Nutritional Enrichment: From the consumer's point of view, its main function is to help
complement the day's nutrition. Fortification of drinks can help manufacturers respond to
consumer demands for healthy products. This is particularly significant for products which have
processing steps such as pasteurization, which can inactivate naturally occurring Vitamin C.
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3. Acidulant: Vitamin C possesses a naturally acidic, sour flavor. It may be employed as an acidulant
in order to regulate the pH level of a drink, adding to its taste profile and imparting a distinctive
tartness.
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3. Factors affecting Vitamin C
1. Temperature and Chemical Reactions
All chemical reactions involve a certain quantity of energy for molecules to bounce off each other and
react. This is the activation energy.
Temperature supplies the molecules with this energy. The faster molecules move when the temperature
goes up, and they bump into each other harder.
With the Arrhenius concept, the reaction rate rises with temperature as more molecules now possess
sufficient energy to overcome the "energy barrier."
Simply put:
Low temperature → less collisions with sufficient energy → slow reaction.
High temperature → greater number of collisions with sufficient energy → rapid reaction.
For Vitamin C in solutions,
At refrigerator storage temperatures, Vitamin C is more stable and degrades slowly.
It also degrades quicker at high temperatures (such as boiling, pasteurization, or storing juice in a warm
location).
That is why boiling juices, soups, or milk with Vitamin C results in its levels decreasing faster.
Process of thermal degradation of Vitamin C
Vitamin C is very sensitive to heat, so when they are heated for long periods or stored at high temperatures,
the vitamin undergoes a chain of chemical breakdown steps. This process is called thermal degradation.
Step 1: Oxidation
Oxidation is the initial step of Vitamin C degradation.
During this process, Vitamin C (ascorbic acid) is transformed into a substance known as dehydroascorbic
acid (DHA).
This step is vigorously promoted by heat, oxygen, and light.
Although DHA retains some of the vitamin activity, it is unstable and cannot be made to last long.
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Ascorbic acid (Vitamin C) → oxidized → Dehydroascorbic acid (DHA)
Step 2: Hydrolysis of Dehydroascorbic Acid
As soon as DHA is produced, it rapidly undergoes a transformation called hydrolysis.
Hydrolysis refers to the molecule breaking down with water.
This breaking down is irreversible and non-enzymatic, i.e., it occurs by itself without the use of enzymes
and cannot be reversed.
This process inactivates the vitamin to a very large extent.
DHA → hydrolyzed → Inactive products
Step 3: Final Product Formation
Hydrolysis of DHA results in many end products, the most significant one being 2,3-diketogulonic acid.
These end products are not vitaminically active – they no longer contribute any nutritional value to the
body.
Over time, diketogulonic acid can also break down into other smaller organic acids and sugars, totally
eradicating Vitamin C's activity.
Final product → 2,3-diketogulonic acid + other breakdown compounds
Examples:
• Boiling vegetables or fruit juices causes rapid Vitamin C loss because the continuous heat speeds
up oxidation and hydrolysis.
• Pasteurization (used in packaged juices or milk) also reduces Vitamin C levels, though less than
boiling, because it involves controlled heating.
• This explains why freshly squeezed juice contains much more Vitamin C compared to juice that
has been boiled or heated.
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2. Effect of pH
Vitamin C (ascorbic acid) also acts differently in solutions based on the pH. The pH of a solution indicates
whether it is acidic, neutral, or alkaline. Vitamin C's is a weak acid having stability and reactivity change
with pH.
1. Acidic Conditions (pH lower than ~4.2) – Stable Form
At low pH (strongly acidic), Vitamin C is present largely as the undissociated molecule (ascorbic acid).
In this state, it is very stable and resistant to oxidation.
This is the reason that Vitamin C is well stored in citrus fruits such as oranges, lemons, and limes, which
naturally contain acidic juices (pH of about 3–4).
Slightly acidic conditions are therefore ideal for Vitamin C stability.
2. Neutral Conditions (about pH 6–7) – Readily Oxidized
Under neutral pH conditions, Vitamin C exists predominantly as a monoanion state.
This type is more reactive and readily oxidizable in the presence of oxygen and trace metals.
Human blood (pH ≈ 7.4) and most fruit juices at room temperature come into this category.
Thus, Vitamin C is unstable at neutral pH and degrades more quickly than in acidic conditions.
3. Alkaline Conditions (pH greater than ~11.5) – Highly Unstable
Vitamin C exists in the form of a dianion at high pH (alkaline solutions).
This state is very unstable and breaks down very quickly, even in the absence of heat or light.
Therefore, Vitamin C cannot exist in alkaline conditions like solutions of soap or baking soda.
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pH Range Form of Vitamin C Stability Examples
Acidic (< 4.2) Ascorbic acid (H₂A) Stable, resistant to oxidation Citrus fruits, sour juices
Neutral (4–8) Monoanion (HA⁻) Readily oxidized Human blood, stored juices
Alkaline (> 11.5) Dianion (A²⁻) Extremely unstable Soap/baking soda solutions
Vitamin C is stable in acidic conditions (such as in citrus juices), but stable and easily ruined in neutral or
alkaline conditions. Vitamin C-containing drinks must therefore be stored in very slightly acidic solutions.
Stability of Vitamin C in Fruit Juices (pH 3–4) and Alkaline Solutions
Vitamin C is a pH-dependent vitamin, i.e., its stability is highly influenced by whether it exists in an acidic
or alkaline solution. This is the reason why Vitamin C remains intact fairly well in certain natural foods
but gets ruined almost instantly in others.
1. Stability in Fruit Juices (pH 3–4)
Fruit juices like orange, lemon, and amla have a pH of slightly acidic ranging from 3–4.
At this pH, Vitamin C predominantly occurs in the form of the undissociated ascorbic acid molecule.
In this shape, it is stable against oxidation and can be held longer.
It is because of this that fruits like citrus and their juices are so good natural sources of Vitamin C - acidity
in them works as a natural preservative.
Even when temporarily stored, Vitamin C in acidic fruit juices slowly decomposes with respect to neutral
or alkaline solutions.
Example:
Research indicates that freshly squeezed orange juice stored at refrigeration temperature holds much of
its Vitamin C for a few days due to its natural acidity.
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2. Instability in Alkaline Solutions (pH > 11)
Under alkaline conditions (such as those with baking soda or soap), Vitamin C converts to a dianion state.
This compound is very unstable and degrades very rapidly, even without heating and light exposure.
Breaking down results in the creation of inactive products like diketogulonic acid, which are devoid of
any vitamin activity.
Therefore, Vitamin C cannot exist in alkaline solutions and is effectively destroyed.
Example:
When lemon juice (acidic) is combined with baking soda (alkaline), the Vitamin C in the juice loses its
activity very quickly. That is the reason Vitamin C-high beverages are never made in alkaline medium.
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3. Oxidation as the Principal Degradation Pathway of Vitamin C
Vitamin C (ascorbic acid) is a very reactive substance and, while vital for the body, it can easily be
destroyed. The oxidation process is its major pathway to breakdown. This activity takes place in the
majority of storage and processing conditions and contributes to most Vitamin C destruction in liquids.
Oxidation
Oxidation is a chemical reaction in which a molecule loses electrons.
In the case of Vitamin C, it loses electrons and is a reducing agent.
Though this makes Vitamin C an effective antioxidant in the body, it also leaves it susceptible to self-
destruction when kept in contact with oxygen, light, heat, or metals.
How Oxidation Destroys Vitamin C
1. Initial Oxidation
Vitamin C (ascorbic acid) is oxidized initially into dehydroascorbic acid (DHA).
DHA retains some biological activity, but it is far less stable.
2. Irreversible Breakdown
DHA rapidly undergoes other alterations such as hydrolysis, the products of which are compounds such
as 2,3-diketogulonic acid.
These compounds are completely inactive as vitamins.
3. Chain Reactions
As soon as oxidation starts, it tends to induce a chain reaction involving oxygen and free radicals, thus
accelerating degradation and making it more difficult to control.
Factors Which Lead to Acceleration of Oxidation:
1. Temperature: Heat accelerates molecular motion, thus speeding up oxidation rate.
2. Oxygen: The availability of air (particularly dissolved oxygen in liquids) drives the reaction.
3. Light: UV light supplies the energy to initiate photo-oxidation.
4. Metal Ions: Copper and iron ions present in minute quantities serve as catalysts, causing oxidation to
happen very rapidly.
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Examples:
Fruit Juices: Orange or apple juice that is left open to air loses Vitamin C very quickly through oxidation.
Milk Fortification: Vitamin C supplementation of milk deteriorates when exposed to light and oxygen
while it is stored.
Cooking: Boiling vegetables in open pans increases oxidation, lowering the content of Vitamin C.
Oxidation is the major and quickest route by which Vitamin C is lost in liquids. Regulating factors such
as exposure to oxygen, temperature, and light is the best means of maintaining Vitamin C during storage
and processing.
Vitamin C (ascorbic acid) not only is heat and oxygen sensitive but also extremely sensitive to light. Photo-
oxidation is the process by which light energy degrades Vitamin C. It is primarily responsible for the
degradation of Vitamin C during juice, milk, and other vitamin solution storages.
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4. Photo-Oxidation
Photo-oxidation is a light-sensitive chemical reaction, particularly ultraviolet (UV) radiation.
When light is incident on a solution that has Vitamin C, it transfers energy to molecules.
This energy stimulates the molecules and leads to the generation of free radicals.
These free radicals are very reactive and target Vitamin C, decomposing it in a chain reaction.
How It Degrades Vitamin C
Absorption of Light
Molecules of the solution (including Vitamin C and other substances such as riboflavin in milk) absorb
light photons.
Formation of Free Radicals
The energy absorbed produces reactive species like singlet oxygen or hydroxyl radicals.
Vitamin C Attack
These free radicals strike Vitamin C molecules, oxidizing them to dehydroascorbic acid (DHA).
DHA is further broken down into inactive products like diketogulonic acid.
Effects of Photo-Oxidation
Accelerated degradation: Light exposure drastically lowers Vitamin C content even at ambient room
temperature.
Indirect Catalysis: Other photo-sensitive chemicals in liquids (such as riboflavin in milk) break down on
exposure to light and also catalyze Vitamin C oxidation.
Nutritional Loss: Glass bottles or transparent containers exposed to sunlight cause excessive Vitamin C
loss, lowering the nutritional content of juice and fortified drinks.
Examples:
Orange Juice in Clear Bottles: Vitamin C levels decline fast when stored in transparent bottles with
sunlight exposure.
Milk in Glass Bottles: Light is absorbed by Riboflavin, causing it to form radicals that speed up Vitamin
C degradation. That is the reason that milk is packed in brown cartons rather than clear glass.
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Window-Sill Effect: Juice that is left out in a transparent glass on a sunny windowsill loses Vitamin C
much quicker than the same juice stored in a dark or opaque container.
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4. The Impact of Industrial Processing on Vitamin C Stability
Industrial processing is a necessary step to ensure the safety, stability, and year-round availability of citrus
juice. However, the techniques employed play a critical role in determining the final nutritional quality of
the product that reaches the consumer. While essential for extending shelf-life, processing introduces
conditions primarily elevated temperature and exposure to oxygen that can significantly degrade heat-
sensitive compounds like vitamin C. The choice of processing technology is therefore a key determinant
of nutrient retention.
Conventional Thermal Processing
Heat treatment, or pasteurization, is the standard industrial method used to stabilize juice by inactivating
enzymes and microorganisms. This process, however, inevitably leads to the loss of vitamin C and other
beneficial compounds. The degradation of vitamin C during thermal processing is well-characterized and
follows first-order kinetics, meaning its rate of loss is a direct function of both time and temperature.
Oxygen is a critical catalyst in this degradation. Its deleterious effect is accelerated at higher temperatures,
and the breakdown of ascorbic acid (AA) is a major contributor to nonenzymatic browning reactions that
can negatively affect the juice's color and flavor. A key decomposition compound formed during this
process is hydroxymethyl furfural (HMF), which is often used as an indicator of the severity of heat
treatment applied to a juice.
A significant portion of the global juice market consists of juice from concentrate (OJFC). In this process,
juice is concentrated and often frozen for bulk storage and transport. Interestingly, frozen concentrated
orange juice (FCOJ) often retains higher levels of vitamin C compared to non-from-concentrate (NFC)
juices. This is attributed to the superior stability of ascorbic acid in the frozen, concentrated state, where
it degrades much less overtime than it does in refrigerated liquid juice.
Non-Thermal Processing Technologies
In response to consumer demand for products that are closer to their fresh state, the food industry has
developed non-thermal processing technologies. These modern alternatives are designed to ensure
microbial safety while better preserving the original nutritional and sensory qualities of the juice.
• High Hydrostatic Pressure (HHP) & Pulsed Electric Fields (PEF): These advanced methods are
significantly less destructive to vitamin C than conventional thermal treatments. Studies have shown that
juices treated with HHP or PEF retain higher levels of ascorbic acid, particularly when stored under
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refrigeration. These technologies effectively inactivate microorganisms and enzymes without the
damaging effects of high heat.
• Ultrasound (Sonication): The application of power ultrasound, particularly when combined with mild
heat (thermosonication), has been shown to enhance the retention of ascorbic acid in juice during storage
when compared to traditional thermal pasteurization.
• Ozone Treatment: In contrast to other non-thermal methods, ozone treatment is highly destructive to
vitamin C. The self-decomposition mechanism of ozone rapidly oxidizes ascorbic acid, with research
showing that nearly 70% can be destroyed within the first 10 minutes of treatment.
• Ultraviolet (UV) Treatment: UV treatment can inactivate microbes at low temperatures. However, its
impact on vitamin C is comparable to thermal processing, with studies reporting a degradation of
approximately 17% under high UV exposure.
While the choice of processing technology is a major factor in determining the initial vitamin C content
of the packaged product, the journey of this sensitive nutrient is not yet complete. The final concentration
available to the consumer will also depend heavily on what happens after the juice leaves the plant.
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5. Preservation Methods
Vitamin C is a volatile nutrient that is easily destroyed by heat, oxygen, light, and metal. In order to ensure
its nutritional quality in foods and liquids, various preservation techniques are employed. These techniques
try to limit exposure to deteriorating factors and store Vitamin C in a stable state during storage and
processing.
1. Temperature Control (Cold Storage)
Refrigeration retards chemical reactions, such as oxidation and hydrolysis.
Fresh fruit juices, sliced fruits, and vegetables preserve Vitamin C for longer when refrigerated than at
room temperature.
Freezing is even better, as it virtually completely stops Vitamin C degradation.
Example: Frozen peas preserve more Vitamin C than boiled peas at room temperature.
2. Reducing Oxygen Exposure
Oxygen is the primary cause of Vitamin C oxidation.
Techniques such as vacuum packaging (air removal) and de-aeration (removal of dissolved oxygen from
juices prior to bottling) are employed.
Airtight jars, sealed cans, and nitrogen flushing (oxygen replaced by nitrogen gas) prevent shelf life
shortening.
Example: Commercial fruit juices are de-aerated prior to packaging.
3. Light Protection
Light, particularly ultraviolet (UV) radiation, induces photo-oxidation and free radical production.
Vitamin C-containing liquids are packaged in dark, opaque, or colored bottles/cartons.
This prevents exposure to sunlight or fluorescent light during storage.
Example: Milk is often sold in tetra packs or opaque cartons instead of glass bottles.
4. Avoiding Metal Contamination
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Trace metals like copper and iron catalyze Vitamin C oxidation.
To prevent this, food-grade containers are made from stainless steel, glass, or coated materials that do not
leach metals.
During cooking, avoiding copper or iron vessels helps preserve Vitamin C.
Example: Vitamin C-containing foods prefer stainless steel cookware.
5. pH Adjustment (Acidic Environment)
Vitamin C is best stable in a slightly acidic environment (pH 3–4).
The inclusion of small quantities of natural acids such as citric acid or ascorbic acid itself stabilizes juices
and canned fruits.
Neutral or alkaline conditions should be avoided since they accelerate Vitamin C loss.
Example: Lemon juice added to fruit salads ensures Vitamin C preservation.
6. Minimal Processing
Long heating (boiling, pasteurization, canning) inactivates Vitamin C quickly.
Employing short-time, low-heat processing techniques such as steaming or blanching saves more Vitamin
C than boiling.
Consumption of fresh and raw fruits/vegetables is the ideal means of obtaining optimal Vitamin C.
Example: Broccoli steamed has more Vitamin C compared to boiled broccoli.
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6. Case studies
Case Study 1
Kinetic Modelling of Vitamin C Losses in Fresh Citrus Juices
Source:
Sousa, S.C. et al. Kinetic modelling of vitamin C losses in fresh citrus juices under different storage
conditions. An. Acad. Bras. Ciênc. 92 (2020). SciELO
Aim:
To explore how storage conditions (temperature, oxygen exposure, and light) impact the stability of
Vitamin C in fresh citrus juices.
Methodology:
Fresh juices from tangerine, grapefruit, orange, and lime were examined.
Kept at 4 °C (refrigeration) and 25 °C (room temp).
Subject to varying intensities of light and oxygen.
Vitamin C concentration was assessed hourly for 4 hours.
The data fitted to a first-order kinetic model (a means of accounting for reaction rate mathematically).
Findings:
Degradation of Vitamin C was a first-order reaction, i.e., rate of degradation is directly proportional to the
amount of Vitamin C remaining.
Oxygen exposure and light had the most significant impact on degradation.
Temperature gradient (4 °C vs. 25 °C) had a lesser influence within 4 hours, as compared to oxygen and
light.
Amongst juices, orange juice exhibited the least Vitamin C loss, whereas lime degraded more rapidly.
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Implications
Citrus juice Vitamin C is extremely sensitive to oxygen and light.
Commercial juices tend to be de-aerated (oxygen removed) and packaged in opaque packaging to limit
losses.
Even at room temperature, oxygen and light protection is more critical for short-term storage.
Case Study 2
Thermal Degradation of Antioxidant Micronutrients in Citrus Juice
Source:
Lee, H.S. & Coates, G.A. Thermal Degradation of Antioxidant Micronutrients in Citrus Juice: Kinetics
and Newly Formed Compounds. J. Agric. Food Chem. 55 (2007). ACS Publications
Aim:
To examine the influence of temperature and oxygen on the stability of Vitamin C and other antioxidants
in citrus juice.
Methodology:
Citrus juice samples were also stored at varied temperatures.
The effect of oxygen presence vs. absence was experimented with.
Vitamin C level was quantified at regular intervals.
Rate constants and activation energy (sensitivity to temperature) were determined.
Findings:
Vitamin C degradation was faster at elevated temperatures.
The reaction exhibited first-order kinetics.
Activation energy for Vitamin C degradation was approximately 35.9 kJ/mol, indicating strong
temperature dependence.
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Oxygen additionally accelerated degradation, particularly at elevated temperatures.
Degradation formed new substances, like diketogulonic acid, that aren't vitamin active.
Implications:
Heat (such as pasteurization or cooking) can result in significant Vitamin C destruction.
Reducing temperature + oxygen exposure is crucial in order to maintain juice quality.
Accounts for why freshly squeezed juice loses nutrients when heated or stored poorly.
Case Study 3
Influence of Storage Condition, Preservative Concentration and Packaging Material on Vitamin C
Stability in Mandarin Juice (Nagpur Santra, India)
Source:
Sakhare, V.D. et al. Effect of storage conditions, preservative levels and packaging materials on ascorbic
acid juice of mandarin cv. Nagpur Santra. Turkish Journal of Food and Agriculture Sciences (2020).
Dergipark
Aim:
To study the effect of packaging material, preservative level, and storage temperature on Vitamin C
stability in mandarin juice.
Methodology:
Juice of Nagpur Santra mandarins extracted.
Packaged in glass, PET, and pouches.
Kept under two conditions:
Cold storage (5 ± 2 °C)
Ambient storage (19–28 °C)
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Preservatives:
Various concentrations of sodium benzoate were added.
Vitamin C content determined for 6 months (180 days).
Findings:
Fresh juice contained initially ~43.46 mg Vitamin C/100 mL.
Vitamin C levels declined with time in all types of storage.
Best outcomes:
Glass bottles + cold storage + higher preservative level maintained ~35.21 mg/100 mL even after 180
days.
Worst outcomes:
Pouches + ambient temperature + minimum preservative, with maximum Vitamin C loss.
Glass bottles were more protected than PET or pouches.
Implications:
Preservative, storage temperature, and packaging material have a significant influence on Vitamin C
stability.
Cold chain + glass packaging is ideal for long-term storage.
The research indicates why juice companies spend money on certain preservatives and packaging.
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