Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review
S Tewari, R Sehrawat, PK Nema… - Journal of Food …, 2017 - Wiley Online Library
Abstract High Pressure Processing (HPP) is a well‐established nonthermal technology for
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile
antioxidant, susceptible to degradation when exposed to oxygen, change in pH,
temperature, or pressure. Preservation of AA in fruit and vegetable products is a prime
concern for food processors. This review summarizes recent data on the effect of HPP on AA
content of different fruits and vegetables, and their products. In most of the food products …
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile
antioxidant, susceptible to degradation when exposed to oxygen, change in pH,
temperature, or pressure. Preservation of AA in fruit and vegetable products is a prime
concern for food processors. This review summarizes recent data on the effect of HPP on AA
content of different fruits and vegetables, and their products. In most of the food products …
Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: a review.
ST Somya Tewari, RS Rachna Sehrawat, PK Nema… - 2017 - cabidigitallibrary.org
Abstract High Pressure Processing (HPP) is a well-established nonthermal technology for
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile
antioxidant, susceptible to degradation when exposed to oxygen, change in pH,
temperature, or pressure. Preservation of AA in fruit and vegetable products is a prime
concern for food processors. This review summarizes recent data on the effect of HPP on AA
content of different fruits and vegetables, and their products. In most of the food products …
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile
antioxidant, susceptible to degradation when exposed to oxygen, change in pH,
temperature, or pressure. Preservation of AA in fruit and vegetable products is a prime
concern for food processors. This review summarizes recent data on the effect of HPP on AA
content of different fruits and vegetables, and their products. In most of the food products …
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