I know Vitamin C is unstable and tends to be oxidized quickly.
The problem here is I made a Vitamin C beverage at pH 4-5, and it starts to generate gas in the packaging, especially at high temperature.
I believe the gas is CO2 which is the product of Vitamin C oxidation, while some publications found CO2 can be generated under anaerobic condition as well.
I tried to incorporate L-cysteine and L-glutathione which was reported to be helpful, but seems not working for me.
Does anybody have an idea what can I do to prevent or slow down this gas generation while I don't want to modify the pH.
Thanks
Hi Ji,
To protect vitamin C and other vitamins, antioxidants, pigments and all-oxygen- sensible molecules in your juice sample you can use hydrogen gas (H2). Hydrogen gas is a strong reducing molecule with a high diffusion rate in biological systems. Of course, you don't need to use 100% hydrogen gas in bubbling your juice, you can use the safe formulation of H2/N2 at 4/96 (%, v/v) to take the same effective effects of hydrogen. You only need to bubble your juice by the later formulation for 5 minutes and then you will have a protection effects of not only the vitamin C but also all the nutrients, pigments, flavors and freshness parameters of you juice.
For more information about this idea you can refer to my paper published in International Journal of Food Microbiology.
https://www.sciencedirect.com/science/article/abs/pii/S0168160503001259
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