Pasteurisation of orange juice significantly degrades its Vitamin C content
the verdict
SUPPORTED
the evidence backs this
confidence 88/100
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.
Evidence for · 4
Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions
2001 · cited by 95
Models the thermal degradation of ascorbic acid in orange juice and confirms that heat drives its breakdown.
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More for · 3
Mathematical Modeling of Ascorbic Acid Thermal Degradation in Orange Juice during Industrial Pasteurizations
2015 · cited by 18
Demonstrates that industrial pasteurization processes cause notable ascorbic acid losses in orange juice.
On-Line Monitoring of Vitamin C in Fruit Juice in Processing Plants by Electrochemical Sensor Based on PEDOT-Modified Electrodes: A Feasibility Study.
2025 · cited by 1
Notes that vitamin C is highly sensitive to heat and serves as a key marker for nutrient degradation during thermal processing.
Induced Electric Field Processing of Watermelon Juice: Effects on Microbial Inactivation, Physicochemical Stability, and Flavor Retention During Refrigerated Storage.
2026 · cited by 0
Notes that conventional thermal pasteurization degrades heat-sensitive nutrients such as vitamins in juices.