Production of natural food-derived vitamin c from orange juice

• Main Authors: Mahir, Mohd Azman, Mohd Fauzi, Mohd Sufi Huzaimi, Mohamed Rehan, Aisyah
• Other Authors: Mohd Fauzi, Noor Akhmazillah
• Format: Book Section
• Language: English
• Published: Penerbit UTHM 2022
• Subjects: T Technology (General)
• Online Access: http://eprints.uthm.edu.my/7527/1/7.pdf; http://eprints.uthm.edu.my/7527/
• Institution: Universiti Tun Hussein Onn Malaysia

Vitamin C is also called ascorbic acid and ascorbate. Usually, vitamin C can be found in citrus fruits, bell peppers, guavas, papayas, cruciferous vegetables, and tomatoes. Synthetic vitamin C supplement is also widely sold in pharmacies. Vitamin C is needed for normal growth and development of the human body, and it also functions as an antioxidant to provide plants protection from side�effects of light during photosynthesis in plants. Shortage of vitamin C in humans may result in scurvy disease. Synthetic and food-derived vitamin C are chemically identical, however there is increasing consumer interest in natural food-derived vitamin C. This chapter provides a review of the technology used to extract vitamin C from orange juice, treatment of extracted vitamin C, quality control tests on the food-derived vitamin C, as well as the advantages of using these technologies to produce food�derived vitamin C.