Literature Review Text from RRL corresponding to
Purpose the LitRev purpose in Column 1.
Research problem 1. Examining and addressing the
effects of storage on the stability of
Vitamin C in fruit and vegetable
products, particularly in the context of 2.
processing and preservation methods.
2. Examining how environmental
factors, such as storage time,
temperature, and packaging materials,
impact the degradation of vitamin C
in various plant and vegetable juice
samples, with the aim of identifying
optimal conditions for preserving
antioxidant levels in processed juices.
Primary context flow of text Brief justification of context flow identified
in Column 2
1. 1.
● Comparison and ● Comparison and Contrast
Contrast - Compares traditional preservation
methods with alternative approaches,
emphasizing the drawbacks of
● Zooming (general to conventional techniques and the need
specific) for innovative strategies.
● Comparison and - Contrasts the commonly accepted
Contrast notion that processing is the primary
cause of Vitamin C loss with studies
suggesting that post-processing and
handling conditions may play a crucial
role.
2.
● Zooming (general to specific)
- The article starts by introducing the
broad context of the importance of
vitamin C in plant and vegetable
juices, emphasizing its nutritional
benefits. It then narrows down to the
specific focus of the study on the
stability of vitamin C under different
storing conditions.
Theoretical 1. The research explores the
Framework degradation of Vitamin C during
plant-based product processing,
focusing on temperature and oxygen
as primary factors. Traditional
preservation methods lead to
significant Vitamin C loss, prompting
investigation into alternative
techniques for retention. The study
emphasizes separate examination of
each preservation step's impact and
the development of kinetic equations
for mathematical description.
2. The study is grounded in
nutritional science, highlighting the
importance of vitamin C in plant and
vegetable juices for human health. It
incorporates principles related to
antioxidants, bioavailability of
micronutrients, food science, and the
impact of environmental variables on
nutrient stability. The research is part
of a broader, long-term project,
indicating an ongoing exploration of
the stability of vitamin C in different
juices over time. The researchers
draw on established theories to
inform their research questions and
methodology.
- bioavailability of micronutrients, food
1. 1.
● Chronological ● Chronological
- The framework provides a historical
overview of the understanding of
2. Vitamin C's vulnerability during
● Zooming (general to processing, demonstrating how
specific) perceptions have evolved over time.
- It traces the historical development of
preservation techniques, from
traditional methods to the proposal of
alternative approaches and the concept
of combined preservation ("hurdles")
- The framework explores the
chronological progression of testing
and analysis methods, from
conventional to kinetic analysis and
advanced mathematical models. This
highlights the evolution of
methodologies used in studying
Vitamin C degradation.
2.
● Zooming (general to specific):
- The theoretical framework begins by
providing a broad context rooted in
nutritional science, emphasizing the
overall importance of vitamin C in
plant and vegetable juices for human
health. It then zooms in on specific
principles related to antioxidants,
science, and environmental variables.
Methodology 1. The methodology employed
utilizes a combination of
experimental and analytical
approaches. Experimental methods
involve the analysis of plant-based
product samples, with a focus on
manipulating environmental factors
and applying traditional and
alternative preservation methods. The
article employs a literature review
methodology, synthesizing findings
from various studies to explore the
degradation of Vitamin C in complex
food matrices. Factors influencing
Vitamin C stability, including pH,
light, temperature, trace metal ions,
and degradative enzymes, are
systematically reviewed.
2. Utilizing titrations, the
methodology focused on assessing
vitamin C in plant and vegetable
juices. Both active forms, L-ascorbic
acid (AA) and L-dehydroascorbic
acid (DHA), were introduced to
determine total vitamin C. L-ascorbic
acid acted as a reducing agent by
donating electrons, oxidizing to form
L-dehydroascorbic acid. Although the
specific titration technique isn't
specified, iodometric titration is
commonly employed for vitamin C
analysis.
1. 1.
● Chronological
● Chronological - The methodology outlines the
experimental methods in a sequence,
2. indicating a chronological flow of
steps involved in the analysis of
● Comparison and plant-based product samples. It
Contrast introduces kinetic analysis and
mathematical modeling as central
components, suggesting a logical
progression in the chronological order
of research activities.
2.
● Comparison and Contrast
- The methodology compares and
contrasts the active forms of vitamin C
by highlighting L-ascorbic acid's role
as a reducing agent, donating electrons
and oxidizing to form
L-dehydroascorbic acid. This
comparison sets the stage for
understanding the factors influencing
the oxidation process and the
subsequent formation of
2.3-diketogulonic acid.
Reference List Giannakourou, M. C., & Taoukis, P. (2021). Effect of alternative preservation steps and storage on vitamin C
(APA 7th Ed. stability in fruit and vegetable products: Critical review and kinetic modeling approaches. Foods, 10(11),
Citation Format.) 2630. https://doi.org/10.3390/foods10112630

Feszterová, M., Kowalska, M., & Mišiaková, M. (2023). Stability of Vitamin C Content in Plant and Vegetable
Juices under Different Storing Conditions. Applied Sciences, 13(19), 10640.
https://doi.org/10.3390/app131910640