Effect of alternative preservation steps and storage on vitamin c stability in fruit and vegetable products: Critical review and kinetic modelling approaches

57Citations
Citations of this article
204Readers
Mendeley users who have this article in their library.

Abstract

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps (“hurdles”) have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.

References Powered by Scopus

Inhibition of Enzymatic Browning in Foods and Beverages

466Citations
N/AReaders
Get full text

Vitamin C in disease prevention and cure: An overview

389Citations
N/AReaders
Get full text

Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization

348Citations
N/AReaders
Get full text

Cited by Powered by Scopus

The Role of Macronutrients, Micronutrients and Flavonoid Polyphenols in the Prevention and Treatment of Osteoporosis

95Citations
N/AReaders
Get full text

Choline chloride-based natural deep eutectic solvents for the extraction and stability of phenolic compounds, ascorbic acid, and antioxidant capacity from Citrus sinensis peel

50Citations
N/AReaders
Get full text

Metabolic engineering in food crops to enhance ascorbic acid production: crop biofortification perspectives for human health

29Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Giannakourou, M. C., & Taoukis, P. S. (2021, November 1). Effect of alternative preservation steps and storage on vitamin c stability in fruit and vegetable products: Critical review and kinetic modelling approaches. Foods. MDPI. https://doi.org/10.3390/foods10112630

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 24

55%

Lecturer / Post doc 9

20%

Researcher 6

14%

Professor / Associate Prof. 5

11%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 28

57%

Biochemistry, Genetics and Molecular Bi... 10

20%

Engineering 6

12%

Chemical Engineering 5

10%

Save time finding and organizing research with Mendeley

Sign up for free