Stability of Vitamin C in Acerola Juice During Processing and Storage

Abstract:

Acerola contains a lot of vitamin C, but vitamin C is very unstable and easily oxidized. Study the effects of different processing and storage conditions on the content of vitamin C in acerola turbid juice. Cooling and aseptic packaging process after UHT sterilization saves the highest rate of vitamin C, as 94.56%. Vitamin C of products packed in Tetra Pak packaging material saves the highest rate of 76.42%. In terms of storage temperature, it is not the lower, the better. And the ambient temperature of 15~20 ℃ saves the highest rate of vitamin C.