In our daily life, we often encounter this: peeled fruits, such as apples and pears, will turn brown after a little bit of it. If you eat it again, it will not feel that it is so fragrant, and you will also be a little worried about Will this kind o...
In our daily life, we often encounter this: peeled fruits, such as apples and pears, will turn brown after a little bit of it. If you eat it again, it will not feel that it is so fragrant, and you will also be a little worried about —— Will this kind of fruit hurt your stomach?
In fact, the nutritionist in the explosion nutrition class told everyone that this kind of fruit can be eaten with confidence. As for why it turns brown, let me tell you carefully:
Fruits such as apples and pears contain a lot of polyphenols. Once they touch the oxygen in the air, they will produce an oxidative reaction, which will make the surface of the fruit brown.
This reaction will not produce any harmful substances to humans, so in daily life, fruits turn brown after being placed, there is no need to worry about it. Just eat them with confidence. Some people always think that the problem with this fruit is actually just psychological.
In addition, not only are peeled fruits, but also browning will occur faster after the fruit is squeezed into juice. In fact, it is not just fruit. Many peeled vegetables in life, such as potatoes, eggplant and lotus root slices, will also find that oxidation and color change. The same is true and can still be eaten with confidence.
But here, there must be many people who will ask, is there any way to prevent this brown-change reaction? In fact, it is also very simple. The nutritionist at the explosion nutrition class here provides you with two ideas:
The first is to avoid air. Without the oxygen in the air, there is naturally no way to detect brown-change reactions. To achieve this purpose, the simplest way is to wrap the cut fruit in a fresh bag, or soak it directly in salt water.
In fact, there is a more luxurious approach in the folk, which is often used in fruit plates in supermarkets and hotels, which is to spray vitamin C on the surface of the cut fruit. This oxygen will be combined with vitamin C first, and will not react with polyphenols, which will play a role of "separating air" from air.
The second is to reduce the activity of polyphenol oxidase. The reaction of oxygen and polyphenols requires the participation of polyphenol oxidase, and if we reduce its activity, it can naturally slow down the brown change reaction. The most common way to make is to spray lemon juice, ginger ale or vinegar on the cut fruit. Because the pH of these substances is lower, the activity of polyphenol oxidase will be greatly reduced in this environment.
Of course, there is another most direct way, which is to put the fruit in water and boil it for 1-2 minutes, and the polyphenol oxidase will be completely inactivated. No matter how you put it, it will not change color anymore.
This article is excerpted from "Explosive Nutrition Canteen". It is a healthy self-media studio composed of ten professional nutritionists and media people. It uses original articles and short videos to comment on hot health news, telling knowledge and interesting stories about health, nutrition, Chinese medicine, and food, and bring you far away from health.
