Fruit and vegetable juices such as pears, apples, bananas, and potatoes can easily become discolored. Not only is discoloration unsightly, but the flavor is also affected. What to do? You can add some lemon juice. In the food industry, people can just add ascorbic acid based on the mechanism of action of lemon juice. Many of the juices and vegetable juices sold in supermarkets have ascorbic acid added to the wine to maintain its appearance and flavor.
Fruits and vegetables contain more or less polyphenolic compounds. After peeling, these compounds are exposed to air to be oxidized, producing quinone (kūn) compounds. These quinone compounds are easily linked to each other and become "brown pigments" that discolor these foods. Lemon juice contains a large amount of "ascorbic acid", which can restore the quinone to its original polyphenol state; it can also be oxidized directly, thus consuming the oxygen around the polyphenols, and thus protecting the polyphenols from the attack of oxygen. In this way, ascorbic acid sacrifices itself to protect the fragile polyphenols, to maintain the "fresh" color of fruits and vegetables.
The role of Ascorbic Acid is not limited to this. People often add nitrite in cooked meat products. Nitrite has two functions: one is to react with myoglobin, making it appear attractive red; the second is to inhibit the growth of bacteria, to achieve the function of preservation. The addition of ascorbic acid can promote the former reaction, thus speeding up the process of "color". Many people believe that nitrite is a "carcinogen". In fact, it is not carcinogenic, only when it reacts with the amino acids in the meat to produce nitrosamines is a carcinogen. If ascorbic acid is added to meat, it will inhibit this transformation process, thus reducing the "possible" cancer risk of nitrite. Ascorbic acid is also sometimes added to meat products that do not require nitrites. This is because the oxidation of fats and oils in meat releases a bad taste, often referred to as "harry". If ascorbic acid is added, it will consume the surrounding oxygen before it does, thus protecting the fats from oxidation and helping to keep the meat tasting "fresh".
Fruit and vegetable juices such as pears, apples, bananas, potatoes, etc. are easily discolored. Discoloration is not only unsightly, but also affects the taste. What to do? You can add some lemon juice. In the food industry, people can just add ascorbic acid based on the mechanism of action of lemon juice. Many of the juices and vegetable juices sold in supermarkets have ascorbic acid added to the wine to maintain its appearance and flavor.
Fruits and vegetables contain more or less polyphenolic compounds. After peeling, these compounds are exposed to air to be oxidized, producing quinone (kūn) compounds. These quinone compounds are easily linked to each other and become "brown pigments" that discolor these foods. Lemon juice contains a large amount of "ascorbic acid", which can restore the quinone to its original polyphenol state; it can also be oxidized directly, thus consuming the oxygen around the polyphenols, and thus protecting the polyphenols from the attack of oxygen. In this way, ascorbic acid sacrifices itself to protect the fragile polyphenols, to maintain the "fresh" color of fruits and vegetables.
The role of ascorbic acid is not limited to this. People often add nitrite in cooked meat products. Nitrite has two functions: one is to react with myoglobin, making it appear attractive red; the second is to inhibit the growth of bacteria, to achieve the function of preservation. The addition of ascorbic acid can promote the former reaction, thus speeding up the process of "color". Many people believe that nitrite is a "carcinogen". In fact, it is not carcinogenic, only when it reacts with the amino acids in the meat to produce nitrosamines is a carcinogen. If ascorbic acid is added to meat, it will inhibit this transformation process, thus reducing the "possible" cancer risk of nitrite. Ascorbic acid is also sometimes added to meat products that do not require nitrites. This is because the oxidation of fats and oils in meat releases a bad taste, often referred to as "harry". If ascorbic acid is added, it will consume the surrounding oxygen before it does, thus protecting the fat from oxidation and helping to keep the meat tasting "fresh"
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