There is a large group of fruits that oxidize rapidly upon contact with air.. This oxidation does not mean that the food is no longer suitable for consumption, but it does produce some changes which must be taken into consideration. Let’s see what it means to eat rusty fruit.
There are organoleptic changes and also changes in nutritional composition which can affect the quality of the product or its function. As, it is necessary to try to avoid oxidation of the fruit.
What happens when a fruit oxidizes?
The first consequence of oxidation is the appearance of free radicals.. This may be related to a deterioration in human health, according to a research published in Critical reviews in eukaryotic gene expression.
For this reason its consumption should be limited. Although there is no strong evidence that the consumption of oxidized fruit is a risk factor for the development of certain diseases, it is best to avoid eating foods in this state.
It should be noted that oxidation is a chain reaction. Once started, continue to accelerate until complete oxidation of all sensitive substances. The fruits that most tend to this phenomenon are apples and avocados.
Phenols in oxidized fruit
Contact with oxygen causes a decrease in the load of the fruit in phenolic compounds.. These exhibit antioxidant and free radical scavenging capacity as stated by the current scientific literature.
Therefore, the first consequence of consuming oxidized fruit is that the benefits it brings to health are minor.
The same phenolic compounds come into contact with the polyphenol oxidase enzyme during fruit cutting. At this moment the oxidation process begins which causes the brown pigmentation of the pulp.
It must be taken into account that free radicals cause severe cellular effects and play an important role in degenerative diseases. As, It is important to maintain a high intake of antioxidants to prevent oxidative damage.
Vitamins in oxidized fruit
On the other hand, oxidation of vitamins also occurs, according to a article published in The Biochemical Journal. In the case of vitamin C, oxidation leads to the conversion of the molecule into an inactive form.. This process nullifies its effectiveness in processes related to human health.
Thus concludes that the oxidation of the fruits considerably reduces many of their beneficial characteristics. Loss of vitamin functionality is one of the most important, in addition to their antioxidant capacity.
How to avoid oxidation?
Fruits that contain citric acid do not oxidize. Therefore, applying lemon juice to pieces of a fruit that may be susceptible to oxidation will reduce and delay this process.
Moreover there is the possibility of avoiding the contact of the fruit with oxygen. Vacuum packing or plastic bags prevent the oxidation process very efficiently.
In industry, foods are introduced in modified atmospheres with a lower amount of oxygen to retard oxidative processes and increase the useful life of the product.
Moreover, refrigeration slows down this process. Therefore, storing fruit in the refrigerator is a great option to prevent oxidation.
Another option is cooking
Oxidation is a process that can be prevented by heat treatment. In this way, the enzymes that cause this result are destroyed. Therefore, cooking fruits and also culinary preparations with them prevents them from undergoing oxidation and deteriorating their nutritional qualities.
In this way, and For example, it is very common for oxidation to occur in a raw apple.. However, when this apple is subjected to a thermal process in the oven, it lasts much longer without suffering any damage to its flesh.
If you have a lot of overripe fruit in your pantry, try cooking it to slow down the enzymatic processes that take place inside. Thus, they can increase their service life and improve their retention.
Eat the fruit before it oxidizes
Eating oxidized fruit poses no risk to human health, at least in principle. There are no studies suggesting that this custom could be harmful. In any case, the beneficial properties that the fruit itself brings to health are reduced.
Therefore it is essential to apply good conservation methods to delay this process. Both cold, citrus juice or vacuum packaging are correct options when it comes to avoiding oxidation.
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