On-Line Monitoring of Vitamin C in Fruit Juice in Processing Plants by Electrochemical Sensor Based on PEDOT-Modified...

Vitamin C, an antioxidant in most fruits and vegetables, is highly sensitive to heat, pH, metals, light, and oxidation, making it a key marker for nutrient degradation in thermal processing. Research aimed at improving processing methods to maximize vitamin C retention is usually limited to expensive laboratory equipment, which does not reflect real-world conditions in the food industry. On the other hand, traditional methods are not suitable for on-line monitoring. This paper proposes bridging the gap in liquid food processing with a voltammetric sensor based on poly(3,4-ethylenedioxythiophene)-modified screen-printed carbon electrodes. The sensor showed excellent repeatability, with intra-sensor RSD below 5% and inter-sensor RSD below 10% at 250 mg/L of ascorbic acid. Detection and quantification limits were 0.7 and 2.1 mg/L, respectively. Trueness assessment in commercial orange juice with a declared vitamin C content yielded a recovery rate of 94 ± 1%. Selectivity tests with citric acid at concentrations equal to and 20 times higher than that of ascorbic acid showed no significant interference. Shelf-life studies confirmed the stability of the sensor for at least two months. This nanocomposite-based approach balances performance and cost with simple preparation, affordable materials, and a stable coating that allows long-term storage in uncontrolled environments.