Freezing food significantly decreases specific vitamin levels and enzyme activity
the verdict
SUPPORTED
the evidence backs this
confidence 77/100
Scientific literature indicates that conventional freezing and associated cold storage can cause notable decreases in certain heat-sensitive vitamins and bioactive compounds due to structural damage and oxidation.
Evidence for · 3
Effect of Freeze Drying, Hot Air Drying, and Hot Air Drying Preceded by Freezing on Phytochemical Composition, Antioxidant Capacity, and Technological Properties of Mango Peels.
2026 · cited by 1
The study demonstrates that freezing and subsequent drying processes reduce vitamin C levels in mango peels.
See more details
More for · 2
Quality assurance of functional food products using physical field-assisted freezing.
2026 · cited by 0
The review notes that conventional freezing preservation diminishes functional ingredients and bioactive substances due to structural damage and oxidation.
Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches.
2021 · cited by 0
The review indicates that traditional preservation methods such as freezing are often linked to substantial vitamin losses like vitamin C.