Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

 

Abstract

Nowadays, thermal remedies are used for extending the shelf-life of vegetable and fruit merchandise with the aid of inactivating microorganisms and enzymes. On the opposite hand, warmness treatments often set off unwanted adjustments inside the great of the very last product, e.G., losses of vitamins, shade changes, modifications in flavor, and odor. Therefore, the food industry is beginning up to new technology that are less competitive than thermal remedy to avoid the negative outcomes of thermal pasteurization. Non-thermal processing technologies had been evolved during the last many years as an alternative to thermal meals protection. Processing adjustments the shape of fruit and vegetables, and consequently the bioavailability of the vitamins contained in them. In this review, unique interest has been dedicated to the effects of contemporary technology of fruit and vegetable processing, together with minimum processing (MPFV), high-stress processing (HPP), high-stress homogenization (HPH), ultrasounds (US), pulsed electric powered fields (PEF), on the stableness and bioavailability of vitamin C.

Keywords: diet C, fruit, vegetable, meals processing, non-thermal generation, degradation, bioavailability.

1. Introduction

These days humans know that fruits and greens are wealthy in antioxidant compounds which includes nutrition E, C, and carotenoids with provitamin A houses, and it's miles taken into consideration that they reduce the danger of persistent sicknesses by way of defensive towards unfastened-radical mediated harm [1]. However, it refers back to the final 100 years when our information become broadened enough to realize the causes and treatments of many diseases that haunted humanity, which includes the ones associated with a no longer good enough deliver of vitamin C. 

The first studies on vitamin C (L-Ascorbic acid (L-three-keto-thero-hexuronic acid-γ-lactone, Formula  dates returned to 1928 whilst people were seeking out treatment options for scurvy ; consequently, vitamin C is known as ascorbic acid in a different way from the French name (Fr. Ascorbine, abbrev. A (nti) -scorb (ut) -ine)). For centuries human beings, specifically sailors and polar investigators, were subjected to the disease scurvy, which is characterized via apathy, weak point, easy bruising with tiny or large pores and skin hemorrhages, friable bleeding gums, and swollen legs . The history of scurvy should eventually near. Now we recognise that scurvy may be avoided with an intake of 10 mg diet C/day . However, diet C plays a position not simplest in scurvy improvement, however it is necessary for the right functioning of the human frame as an enzyme cofactor for biochemical reactions catalyzed with the aid of monooxygenases, dioxygenases, and mixed-feature oxygenases. In the European Union, a listing of accredited health claims was elaborated —there are 15 claims regarding diet C, extra than for some other vitamin. Among others, it is said that ascorbic acid contributes to maintaining the everyday function of the immune system, contributes to right collagen formation, important for everyday functioning of blood vessels, the function of bones, cartilage, gums, pores and skin, and teeth, and underwrites to the protection of cells from oxidative stress.

Vitamin C is an exogenous compound for humans, that means that it isn't produced in the human body and ought to be furnished in meals. The every day referenced intake of nutrition C is on the level 80 mg/day , whereas German, Austrian, and Swiss nutrition societies remember that a reference value (endorsed consumption) must be one hundred ten mg/day for men and ninety five mg/day for adult girls. However, those tips might also vary relying on gender, age, and fitness situation . The finest quantities of vitamin C can be found in culmination and veggies. This diet is mainly considerable in rose hips, black currants, sea buckthorn, strawberries, kiwifruit, parsley, oranges, lemons, grapefruit, papaya, pineapple, mango, quince, an expansion of cabbages, broccoli, cauliflower, peppers, turnip, kale, and potatoes . In Table 1 and Table 2, there are listed fruit and greens considered to be the first-rate supply of vitamin C.

Vitamins are minor, however crucial meals substances. Deficiency can bring about hypovitaminosis and, if more intense, avitaminosis. Hence, it's miles very important to preserve them at some point of the storage and processing of fruit and vegetables . 

A big part of the species of fruit and veggies are to be had simplest for a short time, just after harvesting. Developed storage technology make it feasible to maintain each fruit and greens sparkling for plenty months. Nevertheless, because the old days, maximum fruit and vegetables are processed, which permits the entire use of the harvest and the consumption of fruit and vegetable products at some point of the year. Processing is an great possibility to increase the shelf existence, but however, it's miles related to great losses of many seasoned-fitness substances, including vitamin C, which is the least stable of all vitamins and is effortlessly destroyed all through processing. Very often, processing includes the use of high temperatures, aeration, exposure to light and oxygen, and these are the primary factors causing unfavorable modifications in the composition of processed culmination and veggies . These factors sell the oxidation of L-ascorbic acid to volatile L-dehydroascorbic acid , which, because of hydrolysis and commencing of the lactone ring, transforms into diet-inactive 2,three-diketogulonic acid .

Vitamin C is characterized with the aid of low thermal stability and a bent to oxidize effortlessly; therefore, each manner using extended temperature causes loss of this diet in comparison to fresh material. These losses can be from 20% to even ninety% relying on the temperature level, the period of the processing operation, and make contact with with oxygen.

It is typically observed that after nutrition C is nicely retained, other nutrients are normally also nicely retained. Therefore it is crucial to follow how unique processing operations affect the quantity of this vitamin and to which extent it's miles damaging for the final product nice.

The impulse for the introduction of the evaluate become the extension of the modern-day nutritional fashion and the expectations of customers looking for products with high vitamin and/or antioxidant fee, in addition to intensively growing processing technology. The reason of this overview is to summarize the effect of innovative low-temperature strategies on antioxidants (as exemplified by using nutrition C) in the processing of fruit and greens as compared to conventional, high-temperature processing.