L‐Ascorbic Acid and Its 2‐Phosphorylated Derivatives in Selected Foods: Vitamin C Fortification and Antioxidant Properties

Two carbonated beverages fortified with 30 mg L‐ascorbic acid (AsA) equivalents/250 mL in the form of L‐ascorbate 2‐monophosphate (AsMP) and stored at 25–35°C retained more vitamin C than those with added AsA or L‐ascorbate 2‐polyphosphate (AsPP). Breads enriched with ferrous iron and fortified with 560 AsA eq./100g flour in the form of AsPP and AsA retained 40% and 5% vitamin C, respectively, after 6 davs at 25°C. Bran (40%) flakes fortified with 0.19% AsA ea. as AsMP and AsPP gave much improved retention of vitamin C during storage for 7 mo at 25–40°C and 7–11% moisture levels. The sodium salts of AsA, AsMP, and AsPP, when injected into whole eye of round beef at 0.18% AsA eq., inhibited hexanal formation after the meat was roasted and stored for 5 days at 5°C. Those sodium salts did not prevent accumulation of peroxides in peanut paste.