Can you affect vitamin C or another levels in juice food by adding a preservative to the juice?

Adding preservatives to juice can affect the levels of vitamin C and other nutrients. Preservatives are substances added to food and beverages to prevent or slow down their deterioration. They can work by inhibiting the growth of microorganisms, such as bacteria and fungi, or by preventing chemical changes that cause spoilage.

Some preservatives can react with vitamin C and other nutrients, causing them to break down or become inactive. For example, sulfur dioxide, which is commonly used as a preservative in fruit juices, can react with vitamin C to form dehydroascorbic acid, which has less vitamin C activity. Similarly, ascorbic acid oxidase, an enzyme that can be present in unpasteurized juices, can also degrade vitamin C.

The type and amount of preservative used, as well as the storage conditions of the juice, can influence the impact on nutrient levels. For instance, refrigeration can help slow down nutrient degradation, while exposure to light and heat can accelerate it.

To ensure the preservation of nutrients, including vitamin C, in juice, it is important to use appropriate preservatives and storage practices. Some juice products may also be fortified with vitamin C to maintain its levels during storage.