ABSTRACT
Although many forms of food processing are designed to maximize vitamin retention, degradation still happens to some extent during manufacturing. Vitamin loss occurs mostly in water-soluble vitamins due to heat degradation, leaching into the liquid medium, and chemical reactions, such as oxidation and reaction with other food constituents (Kong and Singh 2012). Preservation of nutritional compounds during processing represents a major challenge for traditional techniques of food production because they generally involve preliminary and heat treatments that can reduce nutritional and sensory properties of the final product.
