Apple slices go brown because of a chemical reaction called enzymatic browning, caused when an enzyme (polyphenol oxidase) present in apples comes into contact with oxygen, oxidizes phenolic ...

4. Briefly soak apples in sweetened water. Honey contains a compound that neutralizes polyphenol oxidase, an enzyme that ...

3. Briefly soak cut apples in lemon water Mix one teaspoon of lemon juice with one cup of cold water to make acidulated water. Soak the apple pieces for five minutes, then drain them and rinse in ...

The responsible enzyme, polyphenol oxidase, abundant in bananas, alters the availability of these nutrients. Flavanols, found in berries, apples, and cocoa, play a key role in preventing ...

Apples contain pectin, a carbohydrate that when mixed with sugar forms a gel. ... such as polyphenol oxidase. I took particular note of the banana smoothie study because of personal interest.

Slice an apple or peel a banana and the fruit will quickly turn brown. That happens because of polyphenol oxidase, or PPO, an enzyme naturally present in those foods. The browning occurs when the food ...

The polyphenol oxidase in bananas degrades flavanols, reducing their absorption by up to 84%. Fruits like apples, pears, and grapes also contain high levels of polyphenol oxidase and should be ...

Bananas drastically reduce flavanol absorption in smoothies — by about 84% — due to their high levels of the enzyme polyphenol oxidase (PPO). ... including bananas and apples.

Impact of polyphenol oxidase on the bioavailability of flavan-3-ols in fruit smoothies: a controlled, single blinded, cross-over study. Food & Function , 2023; DOI: 10.1039/D3FO01599H Cite This Page : ...