Summary
This 1997 study in the Journal of Agricultural and Food Chemistry investigates how industrial processing and storage conditions affect vitamin C stability in orange juice. The research demonstrates that vitamin C degrades progressively with increased storage time, elevated temperature, and oxygen exposure, with processing methods such as pasteurisation contributing to initial nutrient losses. The findings provide quantitative evidence relevant to understanding nutrient retention and food quality management across commercial juice production and distribution.
Regional applicability
The findings are applicable to UK juice manufacturers and retailers, as storage conditions and processing methods used in continental Europe are comparable to those in UK supply chains. Understanding vitamin C degradation kinetics informs shelf-life labelling, storage recommendations, and quality assurance practices for fresh and processed juices sold in UK supermarkets.
Key measures
Vitamin C (ascorbic acid) concentration; effects of processing method; effects of storage temperature, duration, and oxygen exposure on nutrient retention
Outcomes reported
The study measured vitamin C concentration in orange juice following various industrial processing techniques (such as pasteurisation) and under different storage conditions (temperature, duration, oxygen exposure). The research quantified progressive vitamin C degradation across the juice supply chain.
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