Pasteurisation of orange juice significantly degrades its Vitamin C content
Pasteurisation of orange juice significantly degrades its Vitamin C content due to the heat sensitivity of ascorbic acid. Mathematical models and kinetic studies consistently demonstrate thermal losses during these treatments.
The claim is specific and empirically verifiable. The retrieved papers (e.g., [0], [1], [5], [11]) consistently support the understanding that thermal pasteurization causes degradation of heat-sensitive ascorbic acid (Vitamin C) in citrus and other juices. Therefore, the verdict is SUPPORTED.
Maria C Manso, Fernanda A R Oliveira, Jorge C Oliveira, Jesús M Frías. Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions. 2001. https://doi.org/10.1046/j.1365-2621.2001.t01-1-00460.x
Models the thermal degradation of ascorbic acid in orange juice and confirms that heat drives its breakdown.
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Roniérik Pioli Vieira, João Benhur Mokochinski, Alexandra C.H.F. Sawaya. Mathematical Modeling of Ascorbic Acid Thermal Degradation in Orange Juice during Industrial Pasteurizations. 2015. https://doi.org/10.1111/jfpe.12260
Demonstrates that industrial pasteurization processes cause notable ascorbic acid losses in orange juice.
Giliberti C, Malavasi M, Fortunati S, Cattani L, Giannetto M, Rainieri S, Careri M. On-Line Monitoring of Vitamin C in Fruit Juice in Processing Plants by Electrochemical Sensor Based on PEDOT-Modified Electrodes: A Feasibility Study.. 2025. https://doi.org/10.3390/s25051385
Notes that vitamin C is highly sensitive to heat and serves as a key marker for nutrient degradation during thermal processing.
Liu Y, Li LL, Fan MY, Ni ZJ, Ma RH, Wei ZJ, Thakur K. Induced Electric Field Processing of Watermelon Juice: Effects on Microbial Inactivation, Physicochemical Stability, and Flavor Retention During Refrigerated Storage.. 2026. https://doi.org/10.3390/foods15081426
Notes that conventional thermal pasteurization degrades heat-sensitive nutrients such as vitamins in juices.
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