What processing techniques generally preserve the Vitamin C nutrient profile of acerola better than high-heat pasteurization?
Answer
Low-heat processing or freeze-drying techniques
When sourcing processed acerola for its ascorbic acid content, the method of preparation is critical due to Vitamin C's sensitivity. High-heat pasteurization is specifically cited as a method that can rapidly degrade the beneficial compounds. In contrast, the text recommends looking for products that utilize low-heat processing or freeze-drying techniques. These preservation methods are superior because they minimize exposure to damaging temperatures, thereby maintaining a higher concentration of the heat-sensitive Vitamin C content in the final product.
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