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the claim

Pasteurisation of orange juice significantly degrades its Vitamin C content

the verdict
SUPPORTED
the evidence backs this
Recorded sources
4 sources for · 0 against

Counts group repeated records of the same source within each side. They do not measure evidence strength or source independence.

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 analysis

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.

Evidence for · 4
Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions
Recorded source metadata

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.

See more details
More for · 3
Mathematical Modeling of Ascorbic Acid Thermal Degradation in Orange Juice during Industrial Pasteurizations
Recorded source metadata

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.

On-Line Monitoring of Vitamin C in Fruit Juice in Processing Plants by Electrochemical Sensor Based on PEDOT-Modified Electrodes: A Feasibility Study.
Recorded source metadata

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.

Induced Electric Field Processing of Watermelon Juice: Effects on Microbial Inactivation, Physicochemical Stability, and Flavor Retention During Refrigerated Storage.
Recorded source metadata

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.

The paper trail · every fact has a biography
first checked01 Aug 2026
judged → SUPPORTED · 8801 Aug 2026
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