ReviewFoods (Basel, Switzerland)2021
Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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Who cites it
34 citing papers in PubMed, 126 citations in OpenAlex.
- Ultrasound-Assisted Deep Eutectic Solvent Extraction of Total Alkaloids fromMolecules (Basel, Switzerland) · 2026Article
- Valorization of Wheat Straw Cellulose into Biodegradable Packaging Films for Fresh Produce Preservation.Foods (Basel, Switzerland) · 2026Article
- Electrochemical selective oxygen transfer enables energy-efficient environmental deoxygenation.Nature communications · 2026Article
- Influence of Ripening Stage and Selenium Biofortification on Cherry Tomato Quality During Cold Storage.Plants (Basel, Switzerland) · 2026Article
- Citrus Peel Flours: From Residues to Bioactive Ingredients for Food Applications.Molecules (Basel, Switzerland) · 2026Article
- Kinetic Modeling of Vitamin C Degradation for Predicting Shelf Life in Tropical Juices Made from Camu Camu and Naranjilla Under Accelerated Storage Conditions.Foods (Basel, Switzerland) · 2026Article
- Optimizing strawberry (Fragaria × ananassa cv. 'Ruby Gem') performance and fruit quality using sorbitol and boron foliar sprays.Scientific reports · 2026Article
- Nano packaging with carbon quantum dots and essential oil nanocapsules prolongs shelf life of fresh cut Kale.Scientific reports · 2026Article
- Antioxidant and Aromatic Properties of Aqueous Extracts ofFoods (Basel, Switzerland) · 2026Article
- Vitamin C Stability in Fruit Juices: Impact of Non-Thermal Processing on Nutritional Quality and Safety.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Impact of seven conservation methods on the nutritional value, phytochemical composition, and chemical antioxidant capacity ofFrontiers in pharmacology · 2026Article
- Synergistic enhancement of matcha tea with strawberry (Qassim region) aqueous extracts: influence of extraction temperature on phytochemicals, vitamin C, and bioactivities.Frontiers in nutrition · 2026Article
- Hydrogel-Based Finger Foods: Enhancing Nutritional Intake and Swallowing Safety in Older Persons with Dysphagia.Nutrients · 2025Article
- Influence of Gaseous Ozone Treatments on Mechanical and Chemical Properties of Japanese Quince Fruits During Storage.Foods (Basel, Switzerland) · 2025Article
- The role of vitamins in fish farming: growth performance, immunity, disease resistance, and body composition.Fish physiology and biochemistry · 2025Review
- Food Preservatives and the Rising Tide of Early-Onset Colorectal Cancer: Mechanisms, Controversies, and Emerging Innovations.Foods (Basel, Switzerland) · 2025Review
- Drying Temperature and Storage Duration for the Retention of Bioactive Compounds of Selected Wild Edible Plants From Ethiopia.Food science & nutrition · 2025Article
- The role of vitamin C on the skin.South African family practice : official journal of the South African Academy of Family Practice/Primary Care · 2025Review
- Development and characterization of vitamin C- vitamin E co-loaded microcapsules: Storage stability, antioxidant activity and in vitro release properties.Food chemistry: X · 2025Article
- Essential Oil Fumigation Modulates Nutrient Content in Selected Mushrooms During Postharvest Storage.International journal of molecular sciences · 2025Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps ("hurdles") have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.