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Updated: Jan 29, 2026

A Tripeptide-Stabilized Nanoemulsion of Oleic Acid
Published on: February 27, 2019
Stability of Ascorbic Acid in Reconstituted Frozen Orange Juice
Priscilla B Horton1, Sherman R Dickman1
1Department of Biochemistry, University of Utah College of Medicine Salt Lake City, Utah 84132.
Abstract:
The sum of ascorbic acid and dehydroascorbic acid (physiologically available ascorbic acid), in reconstituted orange juice was remarkably stable over a 2-week period, both at 4 C and at room temperature. Stability was not affected by the aerating effect of blendorizing at high speed for 2 min. Stability was only partially due to the pH of orange juice, since available ascorbic acid declined more rapidly in a phosphate buffer solution at the same pH.
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