Date of Publication :5th April 2024

Abstract: Vitamin C, an essential nutrient and versatile antioxidant, plays a transformative role in food preservation, fortification, and overall food quality enhancement. This review provides a comprehensive exploration of Vitamin C's unique chemical properties, including its role as a reducing agent and its ability to neutralize free radicals, make it a key component in combating oxidative stress and preserving food freshness, its mechanisms of action in stabilizing food systems, and its potential to enhance the shelf life, flavor, color, and nutritional profile of various food products. With its ability to combat oxidative stress and microbial spoilage, Vitamin C has become indispensable in modern food technology. This includes about the methodologies and techniques employed to optimize Vitamin C retention in food products, including blanching, encapsulation, high-pressure processing, and freeze-drying. These techniques are critical for minimizing nutrient degradation during processing and storage. Recent innovations, combined with regulatory frameworks and safety considerations, underscore the importance of adhering to global food safety standards while maximizing the benefits of Vitamin C in food systems. Ultimately, Vitamin C stands at the forefront of both food preservation and nutritional enrichment, offering immense potential to improve food quality and safety in the modern food industry.

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