Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts

Abstract

Ascorbic acid is widely used in the food industry as a source of vitamin C or as antioxidant. However, it degrades quickly in beverages at acidic pH and can accelerate the degradation of anthocyanins, natural dyes used in beverages, leading to a loss of color. In this work, we investigated the possibility to replace ascorbic acid by ascorbic acid derivatives to prevent its degradation effect on anthocyanins from natural extracts (black carrot, grape juice, and purple sweet potato). For this, the thermal and photolytic stabilities under air and under N 2 of ascorbic acid (as reference) and of some ascorbic acid derivatives (3-O-ethyl-L-ascorbic acid, 2-O-α-D-glucopyranosyl-L-ascorbic acid, L-ascorbic acid 2-phosphate sesquimagnesium salt hydrate, L-ascorbyl 2,6-dibutyrate, glyceryl ascorbate, (+)-5,6-O-isopropylidene-L-ascorbic acid), soluble in aqueous model beverages, were studied alone and in the presence of anthocyanins from the natural extracts in citrate buffer at pH 3. The stability was followed by UV−visible spectrometry. To extend the investigation, some properties of the ascorbic acid derivatives (pK a , oxidation potential, bond dissociation energy, ionization potential) were also determined. Moreover, the addition of chlorogenic acid was examined to further stabilize the mixture of anthocyanins with 2-O-α-D-glucopyranosyl-L-ascorbic acid, a promising ascorbic acid derivative.

Use of antioxidants to restore bond strength after tooth bleaching with peroxides

“…The sodium ascorbyl phosphate (SAP) is converted to ascorbic acid only in contact with saliva, provoking the cleavage of the oxygen‐carbon bond, which was previously bonded with the phosphate. (26) Although the stability of the ascorbyl phosphate‐containing products is ensured, a limited time of interaction could occur due to its high solubility in water (27). Therefore, the recommendation is to use this product within a gel formulation.…”

Effects of Heteroatom Doping of Carbon Dots from Sugar on Optical Properties, Phenolic Content, Antioxidant Activity, Photostability, and Cytotoxicity

“…However, both L‐ascorbic acid and coenzyme Q10 have low chemical stability. These substances easily undergo deterioration via oxidation, which may adversely affect the skin when applied [41–42] . CDs have shown excellent antioxidant activities.…”

“…These substances easily undergo deterioration via oxidation, which may adversely affect the skin when applied. [41][42] CDs have shown excellent antioxidant activities. Das, B. et al…”

Electrochemical Basis for Re-evaluating Antioxidant Effect of Redox Substances in Foodstuffs

“…The positive and negative effects of different polyphenols on the quality of different products were previously reported and are still relevant. ,, Halliwell mentioned that polyphenolic compounds may act in vitro as antioxidants, and as pro-oxidants in different test systems. The pro-oxidant effect of ascorbic acid in certain systems was demonstrated by Gerard et al Previous data show that different polyphenols may act as antioxidants and as pro-oxidants with respect to vitamin C . Indeed, polyphenols of citrus fruit prevent vitamin C and color degradation; , however, apple polyphenols affect color degradation and cause a decrease in ascorbic acid content .…”