Abstract
Citric juices are pasteurized commonly for its later packing and before commercial operations. Citric juices are valued for its content of high proportion of vitamin C in the food matrix. The addition of vitamin C as ascorbic acid poorly improves the antioxidant capacity (ACa). However, the addition of flavonoids to juices is a new practice to improve ACa and the benefits in human health of the beverage. Both, vitamin C and flavonoids lead to high ACa. On the other hand, the decrease of ACa after thermal treatment, the encapsulating agent of the flavonoid, and the storage conditions affect its taste, aroma, and the shelf life of the product. This review compiles the knowledge on the impact of processing and storage on the development of juices focused on its antioxidant capacity.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.