Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C

[EN] An alternative as to offer higher stable and easy handling than fresh fruit is in powdered form, as long as the process used to obtain it ensures a high quality product. The objective of this study was to compare the bioavailability of the vitamin C of a juice prepared from powdered grapefruit obtained by freeze-drying and by spray-drying. A trial was conducted with 11 healthy volunteers. A relative increase of 1,4 – 25,8 % of blood serum vitamin C concentration was quantified after juices intake, with no significant differences (p>0.05) due to the process used to obtain the powder. KThe authors thank the Ministerio de Economía y Competitividad for the financial support given through the Project AGL 2012-39103.Camacho Vidal, MM.; Igual Ramo, M.; Martínez-Lahuerta, JJ.; Martínez Navarrete, N. (2018). Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 819-826. https://doi.org/10.4995/IDS2018.2018.747881982