Oxidation is a natural, chemical process that’s destructive for the structure of our food. When you cut into a vegetable or fruit, enzymes get released and get exposed to oxygen and that makes a change in the chemical composition.
Water, heat and oxidation are true enemies to minerals and vitamins. The longer fruits and veggies are exposed to air, the less vitamins they’ll have.
Stop your fruits and veggies from discoloring and prevent food oxidation with these simple methods:
1. Soak in Acidulated Water
Acidulated water is made by mixing water with 1 tbsp. vinegar or 3 tbsp. lemon/lime juice. Place your fruits and veggies in the acidulated water but do not over soak them. Bananas shouldn’t soak for more than 3 minutes and apples shouldn`t soak no more than 15 minutes. Strain and dry the fruits and veggies before using them.
2. Citrus Juice
Citrus fruits such as limes, lemons, oranges and grapefruits can help you stop oxidation. Simply brush the surface of the veggies and fruits with some citrus juice.
3. Ascorbic Acid
If you mix water and some ascorbic acid, you’ll have the perfect anti-browning solution.
4. Vitamin C
Vitamin C solution can also help you prevent oxidation. Mix some crushed vitamin C tablets and water and dip your fruits and veggies in. Vitamin C helps because it’s an antioxidant that protects the fruit cells from the free radicals. Cut your fruits and veggies into slices before dipping them in the vitamin C water.
5. Apple Juice for Apples
Cut your apples into slices and soak them in apple juice. This will prevent your apples from going brown.
6. Cold Water for Potatoes
Peel the potato and dip it in some cold water. Cold water will prevent discoloring.
7. For Vegetables
To deactivate the oxidative enzyme cook the vegetables immediately. This will stop the reaction from happening and turning the vegetable brown.