Table 2.

Commercial products fortified with ascorbic acid and its derivatives.

Ascorbic Acid or Ascorbate	Product	Property of Added Bioactives	Challenges of Application	References
L-ascorbic acid	Liqueur chocolate, milk fortification, edible coating, juice, meat patties	With antioxidant properties and a series of physiological activities such as iron metabolism, it can eliminate bacterial biofilms and the cost is low.	Poor stability, sour taste.	[31,33,82,100,114,115,116]
L-ascorbic acid sodium	Fish feed, formulae and weaning foods, cured hams	With antioxidant properties and the cost is low.	Poor stability, and compared with ascorbic acid, sodium ascorbate has a potential anti-nutritional effect on protein after high-temperature baking.	[117,118]
2-O-D-glucopyranosyl-L-ascorbic acid	Berry beverage, black rice baking products, cured meat products, aquatic products	With anti-oxidation and stability, it avoids the degradation of anthocyanins caused by ascorbic acid and releases ascorbic acid under the catalysis of enzymes in vivo.	High cost and lowyield in industrial production.	[84,119,120]
L-ascorbic acid palmitic acid ester	Formula milk, heme iron-fortified bakery product, frying oil, nutritional powders	It is a lipophilicity L-ascorbic acid esters derivatives with antioxidant properties and can be converted into ascorbic acid by esterase.	The thermal stability is poor, and chemically modified products often contain mixtures.	[121,122,123,124]