Sodium D-isoascorbate is an important antioxidant and preservative in the food industry. It can maintain the color and natural flavor of food, extend the shelf life, and has no toxic or side effects. In the food industry, it is mainly used in meat products, fruits, vegetables, canned food, jam, beer, soda, fruit tea, fruit juice, wine, etc.
Color protection and antioxidant effects: 1. Changes in total phenols and anthocyanins during processing: During the processing of blueberry jam, the total phenols and anthocyanins generally show a downward trend. In the pulping stage, the loss rates of total phenols and anthocyanins are relatively low, with a loss rate of less than 2%. The loss is relatively large during the blending, canning and sterilization stages, with the loss rates of total phenols and anthocyanins both around 50%. The loss rates of total phenols and anthocyanins during the jam processing with sodium D-isoascorbate added decreased. Compared with the jam without sodium D-isoascorbate added, the contents of total phenols and anthocyanins increased by 26% and 40% respectively. The intuitive measurement of color changes by a colorimeter shows that the degree of color loss of jam with sodium D-isoascorbate added is approximately 21% lower than that of jam without addition, and the color protection effect is better. 2. Changes in antioxidant properties during processing: In terms of antioxidant properties, the product with sodium D-isoascorbate added had a free radical clearance rate of approximately 56%, which was 23% higher than that of the non-added group. There are two reasons for the improvement of antioxidant capacity. One is that sodium D-isoascorbate can delay the degradation of total phenols and anthocyanins in blueberries, increasing the content of total phenols and anthocyanins in the product. The other is that sodium D-isoascorbate itself has excellent antioxidant activity, enhancing the overall antioxidant capacity.
