BIOLOGY
VITAMINS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The cut surface of fruits can be kept from turning brown by dipping them or covering them with:
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Water
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Ascorbic Acid
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Water with Sugar Added
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Salt
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Explanation:
Detailed explanation-1: -Ascorbic acid is widely used as an anti-browning agent. The mechanism underlying the anti-browning activity of ascorbic acid appears to rely on its reducing activity. Although ascorbic acid does not directly interact with PPO enzyme, it inhibits enzymatic browning by reducing oxidized substrates [33].
Detailed explanation-2: -Ascorbic acid is used for the prevention of browning and other oxidative reactions in food products (Bauernfeind and Pinkert 1970) as well as it acts as an oxygen scavenger for the removal of molecular oxygen in polyphenol oxidase reactions.
Detailed explanation-3: -Ascorbic acid, also known as Vitamin C, is used as an anti-oxidant to keep fruit from darkening.
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