Effect of preservation method and storage condition on ascorbic acid loss in beverages

Global market is flooded with vitamin-enriched foods, mainly beverages. Major vitamins for enriching beverages are the antioxidant vitamins A, C and E. Ascorbic acid is readily oxidized and lost during storage of the beverages, at rates depending on the conditions of storage. This fact is of great i...

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Main Authors: Jokanović Marija R., Cvetković Biljana R.
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2009-01-01
Series:Acta Periodica Technologica
Subjects:
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940001C.pdf
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spelling doaj-0bb0fd379a834e6b9f1b6ee18a4a744a2020-11-24T23:19:52ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882009-01-012009401710.2298/APT0940001CEffect of preservation method and storage condition on ascorbic acid loss in beveragesJokanović Marija R.Cvetković Biljana R.Global market is flooded with vitamin-enriched foods, mainly beverages. Major vitamins for enriching beverages are the antioxidant vitamins A, C and E. Ascorbic acid is readily oxidized and lost during storage of the beverages, at rates depending on the conditions of storage. This fact is of great importance for the consumer who must know how to store beverages and when to consume them in order to get the maximum benefit of added vitamin C. The objective of this paper was to determine the amount of ascorbic acid lost in beverages applying different preservation methods and storage condition. Beverage was made in laboratory conditions with synthetic L-ascorbic acid added according to the national legislations. After 30 days of storage at 4-8oC ascorbic acid overall loss was from 81.01% to 90.27% in thermally pasteurized samples and from 97.83 % to almost complete loss in samples preserved with sodium benzoate. http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940001C.pdfL-ascorbic acidcolorimetric methodbeveragestorage
collection DOAJ
language English
format Article
sources DOAJ
author Jokanović Marija R.
Cvetković Biljana R.
spellingShingle Jokanović Marija R.
Cvetković Biljana R.
Effect of preservation method and storage condition on ascorbic acid loss in beverages
Acta Periodica Technologica
L-ascorbic acid
colorimetric method
beverage
storage
author_facet Jokanović Marija R.
Cvetković Biljana R.
author_sort Jokanović Marija R.
title Effect of preservation method and storage condition on ascorbic acid loss in beverages
title_short Effect of preservation method and storage condition on ascorbic acid loss in beverages
title_full Effect of preservation method and storage condition on ascorbic acid loss in beverages
title_fullStr Effect of preservation method and storage condition on ascorbic acid loss in beverages
title_full_unstemmed Effect of preservation method and storage condition on ascorbic acid loss in beverages
title_sort effect of preservation method and storage condition on ascorbic acid loss in beverages
publisher Faculty of Technology, Novi Sad
series Acta Periodica Technologica
issn 1450-7188
publishDate 2009-01-01
description Global market is flooded with vitamin-enriched foods, mainly beverages. Major vitamins for enriching beverages are the antioxidant vitamins A, C and E. Ascorbic acid is readily oxidized and lost during storage of the beverages, at rates depending on the conditions of storage. This fact is of great importance for the consumer who must know how to store beverages and when to consume them in order to get the maximum benefit of added vitamin C. The objective of this paper was to determine the amount of ascorbic acid lost in beverages applying different preservation methods and storage condition. Beverage was made in laboratory conditions with synthetic L-ascorbic acid added according to the national legislations. After 30 days of storage at 4-8oC ascorbic acid overall loss was from 81.01% to 90.27% in thermally pasteurized samples and from 97.83 % to almost complete loss in samples preserved with sodium benzoate.
topic L-ascorbic acid
colorimetric method
beverage
storage
url http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940001C.pdf
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