Food Processing with Added Ascorbic Acid

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

“…In addition to ascorbic acid, pentoses and uronic acids are also known to produce furfural on breakdown. Ascorbic acid is used for the prevention of browning and other oxidative reactions in food products (Bauernfeind and Pinkert 1970) as well as it acts as an oxygen scavenger for the removal of molecular oxygen in polyphenol oxidase reactions. Ascorbic acid is however irreversibly oxidized to dehydroascorbic acid during the reduction process, thus allowing browning to occur upon its depletion (Fig.…”

“…Ascorbic acid is however irreversibly oxidized to dehydroascorbic acid during the reduction process, thus allowing browning to occur upon its depletion (Fig. 2) (Bauernfeind and Pinkert 1970).…”

“…L-Ascorbic acid and its various neutral salts and other derivatives have been the leading GRAS antioxidants for use on fruits and vegetables and in fruit juices for the prevention of browning and other oxidative reactions (Bauernfeind and Pinkert 1970). In citrus products, addition of L-ascorbic acid is not effective in extending flavor and color qualities.…”

Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acids

“…In meat products, however, one is dealing with a very complex system of many different factors which can influence lipid oxidation. Salt is a well known pro-oxidant, whereas nitrite and ascorbic acid usually behave as anti-oxidants (Hadden et al, 1975;Bauernfeind & Pinkert, 1970;Kanner & Mendel, 1977). Under certain conditions, however, the latter may act as pro-oxidants (Ellis et al, 1968;Bauernfeind & Pinkert, 1970).…”

“…Salt is a well known pro-oxidant, whereas nitrite and ascorbic acid usually behave as anti-oxidants (Hadden et al, 1975;Bauernfeind & Pinkert, 1970;Kanner & Mendel, 1977). Under certain conditions, however, the latter may act as pro-oxidants (Ellis et al, 1968;Bauernfeind & Pinkert, 1970). Metal ions, especially copper and iron, and even the iron present in metmyoglobin catalyse lipid oxidation (Liu, 1970 andLove &Pearson, 1974); tocopherols and certain components of spices can inhibit these processes (Schulze, 1971).…”