Vitamin C, also known as ascorbic acid, is a water-soluble vitamin essential for various biological functions. It is primarily sourced from citrus fruits, such as oranges and lemons, and vegetables like broccoli and spinach [1]. Vitamin C acts as a potent antioxidant, protecting the body against damage from free radicals [2]. It is widely used in the food industry as a preservative to prevent oxidation and browning, thereby extending the shelf life of products [3]. Additionally, it is commonly added to beverages and dietary supplements to enhance their nutritional value [4].
The production process of Vitamin C typically involves several stages, starting with the fermentation of glucose by bacteria, such as Erwinia herbicola, to produce L-sorbose [5]. This L-sorbose is then chemically converted to L-gulonic acid, which undergoes lactonization to form L-gulono-1,4-lactone [6]. Finally, L-gulono-1,4-lactone is converted to ascorbic acid through oxidation [7]. The ascorbic acid is then purified, crystallized, and dried to obtain the final product [8].
Vitamin C is versatile and finds applications across various industries. In the food and beverage sector, it is used to prevent discoloration and maintain the flavor of processed foods, canned goods, and fruit juices [9]. In dietary supplements, it is included in tablets, capsules, and powders to support immune function and overall health [10]. Furthermore, it is used in cosmetic products for its antioxidant properties, which help protect the skin from environmental damage [11].
Vitamin C is typically packaged in multi-layer kraft paper bags or fiber drums with inner polyethylene liners to protect it from moisture and light [12]. It should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and incompatible substances [13]. Proper storage conditions are essential to maintain its stability and prevent degradation, ensuring that it retains its quality and efficacy throughout its shelf life [14].
Citations:
[1] Lobo, V., Patil, A., Phatak, A., & Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8), 118–126.
[2] Bendich, A., Machlin, L. J., Scandurra, O., Burton, G. W., & Wayner, D. D. M. (1986). The antioxidant role of vitamin C. Advances in Free Radical Biology & Medicine, 2(C), 419–444.
[3] Cort, W. M. (1974). Antioxidant activity of tocopherols, ascorbyl palmitate, and ascorbic acid and their mode of action. Journal of the American Oil Chemists' Society, 51(7), 321–325.
[4] Naidu, K. A. (2003). Vitamin C in human health and disease is still a mystery?. Nutrition Journal, 2(1), 7.
[5] Reichstein, T., Grüssner, A. (1934). Eine ergiebige Synthese der l-Ascorbinsäure (C-Vitamin). Helvetica Chimica Acta, 17(1), 311–328.
[6] Crawford, T. C., & Crawford, S. A. (1980). Synthesis of L-ascorbic acid. Advances in Carbohydrate Chemistry and Biochemistry, 37, 79–156.
[7] Pfeifer, S., Ortmann, R., & Cutforth, H. W. (1972). Process for the manufacture of L-ascorbic acid. U.S. Patent No. 3,668,223.
[8] Kieser, D., & Rempel, H. (1997). Ascorbic acid. Ullmann's Encyclopedia of Industrial Chemistry.
[9] Fang, Y. Z., Yang, S., & Wu, G. (2002). Free radicals, antioxidants, and nutrition. Nutrition, 18(10), 872–879.
[10] Institute of Medicine (US) Panel on Dietary Antioxidants and Related Compounds. (2000). Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. National Academies Press.
[11] Telang, P. S. (2013). Vitamin C in dermatology. Indian Dermatology Online Journal, 4(2), 143–146.
[12] Wypych, G. (2017). Handbook of Material Weathering. ChemTec Publishing.
[13] Shahidi, F., & De Camargo, A. C. (2016). Antioxidant for Food Lipids: Sources, Measurement, Applications, and Health Effects. AOCS Press.
[14] Davey, M. W., Van Montagu, M., Inzé, D., Sanmartin, M., Kanellis, A., Smirnoff, N., Benzie, I. J. J., Strain, J. J., Favari, L., & Fletcher, J. (2000). Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing. Journal of the Science of Food and Agriculture, 80(7), 825–860.
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