Mahir, Mohd Azman and Mohd Fauzi, Mohd Sufi Huzaimi and Mohamed Rehan, Aisyah (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.
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Abstract
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 03:09 |
| Last Modified: | 15 Aug 2022 03:09 |
| URI: | http://eprints.uthm.edu.my/id/eprint/7527 |
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