Preventing the incision of apple oxidation
The newly cut or peeled apple oxidized after a while, not only does not look good, the taste is also affected. Don't worry, you can use multiple methods to stop the oxidation of the apple and enjoy crisp, bright apple slices at any time!
Why did the peeled apple oxidize?
When the apple is peeled, the phenolic substances in the plant cells are oxidized together with air in the action of phenol enzymes, producing a large amount of terpenoids. New born anthraquinones can quickly turn plant cells brown. This change is called enzymatic browning of food. So Apple peels and changes color after a while.
Method 1: Prevent Oxidation
Use lemon juice. The apple will turn brown because the enzyme in the apple reacts with the oxygen in the air. This process is called "oxidation." Lemon juice prevents oxidation because it contains an effective antioxidant, citric acid. You can use freshly squeezed or rejuvenated lemon juice. However, this method is best still used only for sweeter apple types because lemon juice adds sour taste. To use lemon juice to prevent the cut apples from oxidizing, you can choose one of two methods:
Sprinkle the lemon juice directly on the apple slices in the bowl and stir to make it even. Alternatively, you can use a pastry brush to apply lemon juice to the flesh exposed to the air. These methods will make the apple with some sour lemon flavor.
You can also mix cold water and lemon juice in a bowl to soak the apple slices to prevent oxidation. Add a glass of water to a tablespoon of lemon juice. You only need to soak apples for 3 to 5 minutes before you drain the water and rinse the apples.
You can also use lime juice instead of lemon juice because the lime also contains citric acid that is required for antioxidants. In addition, pineapple juice is also a good choice.
Use salt. Salt is a natural preservative that can effectively prevent the oxidation of apples. To use this method, dissolve half a teaspoon of salt in about 946 ml of cold water. Put the cut apple in salt water and soak for 3 to 5 minutes. Remove the apples and wash them thoroughly on a sieve or colander. Apple slices should remain unoxidized for a while.
There is no need to worry that the apples will become salty, as long as you do not use too much salt, avoid soaking for too long, and wash the apples thoroughly afterwards, the apples are still delicious.
Use carbonated drinks. Carbonated beverages containing citric acid are also very useful in preventing apple oxidation. Lime lemonade and ginger ale are two popular antioxidant options.
Simply put the apples in a bowl filled with your choice of carbonated drinks, wait 3 to 5 minutes, then drain the water. If you like, you can clean the apple slices, or if you like to add flavor to the apple, you don't need to wash it, leave it as it is.
Natural gas bubble mineral water is another option that should prevent apples from turning brown. If you have some bubble mineral water at home, you can try this method.
Heat apples with boiling water. You can heat apples by boiling water to prevent them from oxidizing. Hot water boiling basically causes the enzymes in apples to lose their effect, preventing them from chemically reacting with oxygen in the air. You only need to put the apple in a pot of boiling water for about 5 minutes. Remove the apple and wash it in cold water.
It should be noted that this method will obviously soften the taste of the apple and may not be suitable for direct eating. Therefore, this method is best used for apples that you prepare for cooking or baking.
Cover with plastic wrap. A very simple way to prevent apple oxidation is to wrap apples in plastic wrap. This method isolates the apple from the air and therefore prevents oxidation of the apple pulp. Try to use a plastic wrap to wrap the apple tightly and avoid wrinkling of the wrap where the apple flesh is exposed.
This method is best suited for half apples because it is easier to wrap a single apple with plastic wrap.
It should be noted that if there is air in the cling film, the apple will begin to oxidize. Since it is very difficult to eliminate all the air, this method may not be the most effective.
Use rubber bands. The rubber band method is a simple way to prevent apple oxidation, but it can only be used for whole slices of unpeeled apples. This method prevents apples from turning brown by not exposing apple pulp to air.
Just cut the apple into regular-sized pieces and put it back into the original shape like a puzzle. Wrap the apples around with a rubber band as if the apple had never been cut.
This is a good option for those who like to bring Apple slices to the company or to children for lunch.
Method 2: Other Considerations
Store the cut apple properly.
The best way to store cut apples is to use any of the methods described above, put the apple slices in a sealed plastic bag, squeeze out the air in the bag and seal it. Put the plastic bag in the refrigerator until you are ready to start or entertain others to eat apples. They will obviously be as fresh and crispy.
Use a clean, high quality cutter.
If you use a knife, it may be corroded by organic acids, leaving iron scale on the cut fruit. These iron salts can significantly accelerate the oxidation process and make your apple brown faster. This is why it is so important to use a clean, high quality cutter to help delay oxidation.
Cover up the traces of oxidation.
If your apple is already oxidized, you can try spilling some cinnamon on the apple cut, more or less masking the oxidation. The taste of cinnamon perfectly complements the taste of the apple, and its reddish-brown color helps hide the oxidized color. Cinnamon itself is also a mild antioxidant, so lightly spilling some cinnamon can help prevent further oxidation.
Can oxidized apples eat?
After the oxidation, only the ferrous ions in the apple are oxidized into iron ions, which does not cause serious problems, and the baby needs to add iron. The iron here refers to the iron element, that is, the iron ion. After the oxidation, no nutrition is lost, so please Rest assured guidance: baby more. The function of iron in the human body is mainly involved in the formation of hemoglobin to promote hematopoiesis. The content in hemoglobin is about 72%. Iron is high in spinach, lean meat, egg yolk, and animal liver.
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