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Is vitamin C stable in freezing?

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Created: 2022-04-13 15:51:10

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Conclusions. In this study it was found that vitamin C in frozen homogenates of representative raw fruits and vegetables is stable for some period of time with the typical processing and storage methods used for the NFNAP.


Is vitamin C affected by freezing?

Bottom Line: Blanching results in a loss of antioxidants, B-vitamins and vitamin C. However, nutrient levels remain fairly stable after freezing.

Does freezing denature vitamin C?

the impact of processing and storage, were studied. Depending on the vegetable type, prefreezing operations caused a 19.1–51.5% decrease in the initial vitamin C levels. The freezing process alone did not influence the vitamin levels except in the cases of green beans and spinach.

At what temperature will vitamin C be destroyed?

Vitamin C and heat Vitamin C begins to denature at temperatures as low as 86 °F, according to a study in the International Journal of Scientific and Technology Research. The negative effects of heat increase significantly at 140 and even more at 170 °F.

At what temperature is vitamin C stable?

Fructose and glucose enhance vitamin C stability in the temperature range 24–45 °C and diminish it in the range 70–90 °C (Rojas & Gerschenson, 2001). The effect in the storage temperature range has been related to diminished water activity and the one in the processing range to an enhanced non-enzymatic browning.

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