Production of natural food-derived vitamin c from orange juice

Mahir, Mohd Azman and Mohd Fauzi, Mohd Sufi Huzaimi and Mohamed Rehan, Aisyah and Mohammed, Elizah (2022) Production of natural food-derived vitamin c from orange juice. In: CHEMICAL PROCESS AND SUSTAINABILITY IN MEDICAL BIOTECHNOLOGY. Penerbit UTHM, UTHM, pp. 89-102.


Download (936kB) | Preview


Vitamin C is also called ascorbic acid and ascorbate. Usually, vitamin C can be found in citrus fruits, bell peppers, guavas, papayas, cruciferous vegetables, and tomatoes. Synthetic vitamin C supplement is also widely sold in pharmacies. Vitamin C is needed for normal growth and development of the human body, and it also functions as an antioxidant to provide plants protection from side�effects of light during photosynthesis in plants. Shortage of vitamin C in humans may result in scurvy disease. Synthetic and food-derived vitamin C are chemically identical, however there is increasing consumer interest in natural food-derived vitamin C. This chapter provides a review of the technology used to extract vitamin C from orange juice, treatment of extracted vitamin C, quality control tests on the food-derived vitamin C, as well as the advantages of using these technologies to produce food�derived vitamin C.

Item Type: Book Section
Uncontrolled Keywords: Vitamin C; citrus; orange juice; high pressure (HP) treatment; antioxidant
Subjects: T Technology > T Technology (General)
Depositing User: Mr. Abdul Rahim Mat Radzuan
Date Deposited: 15 Aug 2022 03:07
Last Modified: 15 Aug 2022 03:07

Actions (login required)

View Item View Item