Summary
This study, published in the Journal of Agricultural and Food Chemistry, investigates how industrial processing techniques and subsequent storage conditions affect vitamin C stability in orange juice. The research likely demonstrates that vitamin C degrades progressively with increased storage duration, elevated temperature, and exposure to oxygen, with processing methods such as pasteurisation contributing to initial losses. The findings provide quantitative evidence relevant to understanding nutrient retention across the juice supply chain.
UK applicability
Although the study was likely conducted in Spain, the findings are broadly applicable to UK food processing and retail contexts, where orange juice is a widely consumed product and vitamin C retention is a recognised quality and nutritional concern under ambient and refrigerated storage conditions.
Key measures
Ascorbic acid content (mg/100 ml); dehydroascorbic acid content (mg/100 ml); total vitamin C; storage temperature; processing method
Outcomes reported
The study measured vitamin C (ascorbic acid and dehydroascorbic acid) concentrations in orange juice under various processing and storage conditions, assessing the rate and extent of degradation over time.
Topic tags
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