Degradation of ascorbic acid in enriched peach nectar
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Abstract
The objective of this work was to evaluate the effect of processing and storage conditions on the content of ascorbic acid (AA) in a commercial peach nectar, enriched with vitamin C. The total loss of AA during processing was 54.15%, occurring mainly during pasteurization and subsequent cooling. During storage, it was found that AA degradation is dependent on temperature and light exposure. Values of -0.0066, -0.0118 and -0.0171 day-1 were found for the degradation rate constant (k) for storage at 22 °C, without exposure to light; 22 °C, with exposure to light and 45 °C, without exposure to light, respectively.
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