LAUSR

Abstract L-ascorbic acid (L-AA), also named as Vitamin C, is necessary for human beings due to its antioxidant and other wholesome functions. However, ascorbic acid would degrade natural pigments like anthocyanins in food systems, especially in beverages, and the stability of L-AA itself is low in aqueous solution. 2-O-D-glucopyranosyl-L-ascorbic acid (AA-2G), a kind of ascorbic acid derivative, has outstanding thermal stability and the ability of metabolizing to release L-AA in vivo, which leads to a hot topic in food, healthcare and cosmetic fields. Considering the economic benefit, AA-2G is mainly used in high value-added products. Methods for reducing manufacturing cost so as to get more widely used in food industry are under discussion. This review focuses on the properties, biotransformation production and applications of AA-2G compared with L-AA according to latest studies. Besides, suggestions for further research in terms of improving antioxidant efficiency has been proposed.