# Bioactive Vitamin C Content from Natural Selected Fruit Juices
## 4 Conclusions  
It has long been understood that there is a direct correlation between the diet that we eat and our wellbeing. From the results obtained, which are consistent with the shelf life as well as the storage of the juices at the recommended temperature in the consumer chain, the following conclusions can be drawn:  
* Monthly storage of samples at refrigerator (t\({}_{1}\) = 4 \({}^{\circ}\)C), room (t\({}_{2}\) = 23 \({}^{\circ}\)C), and freezer (t\({}_{3}\) = \(-\)18 \({}^{\circ}\)C) temperatures resulted in a loss of vitamin C content in fruit juices stored in different packaging materials (glass, plastic) after the first day of storage;
* After 7 days of storage, the quality of the juice deteriorates, making further analyses of the juice to detect the decrease in vitamin C content meaningless;
* In glass food containers, the overall decrease in vitamin C concentration after 7 days of storage for each food sample analysed was lower than that observed in samples stored in plastic containers;
* The most suitable temperature for storing the sample regarding the average decrease in vitamin C values over 24 h appears to be refrigerator temperature (t\({}_{1}\) = 4 \({}^{\circ}\)C), followed by room temperature (t\({}_{2}\) = 23 \({}^{\circ}\)C). The analysis showed the greatest decrease in vitamin C concentration of samples examined at t\({}_{3}\) = \(-\)18 \({}^{\circ}\)C.  
Based on the results obtained from the analyses, the most suitable for retention of the highest value of vitamin C content is to store the juice in the refrigerator at a temperature of 4 \({}^{\circ}\)C. Furthermore, to ensure the highest vitamin C content, it is best to store the juice in glass containers and for as short a time as possible (longer storage also leads to a higher loss of vitamin C). Therefore, the interesting results obtained in this study are worth considering, to better plan fruit juice storage conditions and time, for maintaining the highest levels of vitamin C content there.  
Currently, food safety requirements and keeping up with consumer preferences force manufacturers to take an appropriate approach to use suitable packaging. This paper addresses well-known issues in the field of vitamin C stability, but also introduces new elements by pointing out its conclusions regarding currently used plastic packaging. This work is also a reminder that the type or volume of packaging is an important element in the quality of juice, specifically in its vitamin C content. Not without significance is the synergism of several factors indicated in work (time of storage, temperature, packing materials), which affect the losses of this valuable food component. Moreover, vitamin C intake is a significant factor in strengthening the body's immune system. Knowing the proper storage of juice from the point of view of the producer and, later, the consumer, is a key approach to providing the body with a full daily dose of this nutrient.  
Conceptualisation, M.F. and M.K.; methodology, M.F. and M.M.; software, M.F. validation, M.F.; formal analysis, M.F.; resources, M.M.; data collection and analysis, M.F., M.K. and M.M.; writing--original draft preparation, M.F. and M.K.; writing--review and editing, M.F. and M.K. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
The data presented in this study is available upon request from the corresponding author.