Properties of ascorbic acid and its applications in food processing: a critical appraisal.

Abstract

A review of ascorbic acid and its roles in human nutrition and food processing is presented. Aspects considered include: methods of determination; chemistry and biochemistry of ascorbic acid, derivatives and properties; commercial methods of synthesis; use in manufacture of wine, beer and for prevention of enzymic browning; effect of storage conditions on ascorbic acid content in fruits and vegetables; and stability of ascorbic acid in citrus fruits and juices.