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.
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