Wednesday, April 25, 2018

Fruit juice with vitamin C

Vitamin C is one of the most important vitamins in plant foods not only for its nutritional role in human diet but also for its high antioxidant capacity. Most fruits and vegetables contain very high proportions of water which makes them easy to squeeze or pulverize into a juice.

Depending on the fruit or vegetable from which it is made, the juice may provide some vitamin A and/or C. The vitamin C of fruits increases until just before ripening and then declares, due to the action of an enzyme, ascorbic acid oxidase.

When fruits are cooked, much of the ascorbic acid transfers from the tissue into the liquid and may be oxidised, oxidation occurring more easily in iron, copper or badly tinned vessels.

Vitamin C prevents the deficiency disease scurvy, and is particularly abundant in citrus fruits such as oranges, lemons and limes. Orange juice is the principal source of vitamin C daily intake in developed countries.

Fruit juices come to market in cans, bottles and cartons. They arrive fresh, as frozen concentrates, or in powdered forms that often contain added sugar.
Fruit juice with vitamin C
Related Posts Plugin for WordPress, Blogger...

Most Popular Articles

Articles around the world

  • Pomegranate fruits are categorized within the group of berries. There are many small arils within the fruits wrapped to the inside of leathery peel. It is ...
  • Black mold otherwise known as “Aspergillus niger” often occurs on fruits that have become moist on the surface or broken; or it may occur on other products...
  • The Borden Company, originally named the New York Condensed Milk Company and later the Borden Condensed Milk Company, was founded in 1857 by Gail Borden (1...

SAF-DYNAMICS of Food Science and Technology

Feed from World of Nutrition