Apple Cider Vinegar And Lemon Juice For Weight Loss Recipe Buying, Storing, and Preparing Apples

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Buying, Storing, and Preparing Apples

When buying apples, look for ones that are firm and brightly colored. Glossy red for Macintosh, Rome and Delicious red. Clear green for Granny Smith and golden yellow for Delicious. Always avoid bruised apples. When an apple is damaged, the injured cells release polyphenoloxidase, an enzyme that accelerates the oxidation of the phenols in the apple, producing the brown pigment that darkens the fruit. It is very easy to check for loose apples. If you buy them in a plastic bag, turn the bag upside down and check the fruit.

Store apples in the refrigerator. Cold storage prevents it from losing the natural moisture that keeps it fresh. It also prevents them from turning brown inside, near the core, a phenomenon that occurs when apples are stored at hot temperatures. Apples can be stored in a cool, dark cabinet with plenty of air circulation.

Check the apples from time to time. They store well, but the longer the storage, the greater the loss of natural moisture and the greater the chance that even the crispest apples will start to taste floury.

When preparing apples, do not peel or cut them until you are ready to use them. When you cut into an apple, you tear open its cells, releasing polyphenoloxidase, the enzyme that darkens the fruit. Acids inactivate polyphenoloxidase, so you can slow browning (but not stop it completely) by dipping sliced ​​and/or peeled raw apples into a solution of lemon juice and water or vinegar and water or by mixing them with citrus fruits in a fruit salad. Polyphenoloxidase also works more slowly in cold conditions, but storing peeled apples in the refrigerator is less effective than soaking them in an acid bath.

When you cook an unpeeled apple, the insoluble cellulose and lignin will keep the skin intact through all normal cooking. However, the flesh of the apple will fall apart when the pectin in the cell wall dissolves and the water in the cell swells, breaking the cell wall and turning the apple into applesauce. Commercial bakers keep the apples in their apple pies firm by treating them with calcium while home bakers have to rely on careful timing.

To prevent baked apples from melting into mush, core the apples and fill the center with sugar or raisins to absorb the moisture released as the apples cook. Cutting a circle of skin at the top will allow the fruit to swell without splitting the skin.

Red apple skin is colored with red anthocyanin pigments. When an apple is cooked, the anthocyanins combine with the sugars to form an irreversible browning compound. Apples can be processed by drying. To prevent apple slices from browning as they dry, apples can be treated with a sulfur compound but this can cause serious allergic reactions in people who are allergic to sulfites.

In addition, apples can also be made into juice. The clear apple juice has been strained to remove the pulp. Ninety-eight percent of all juices, including apple juice, sold in the United States are pasteurized to stop all the action of natural enzymes that would otherwise convert the sugars into alcohol, ultimately resulting in a mild alcoholic beverage known as apple cider (non-alcoholic cider is plain apple . juice). Pasteurization also protects the juice from potentially harmful bacterial and mold contamination.

Apples also have medicinal benefits. They are used as antidiarrheals. The pectin in apples is a natural antidiarrheal that helps solidify stool. Shaved raw apples are sometimes used as a folk remedy for diarrhea, and purified pectin is an ingredient in many over-the-counter antidiarrheals.

Apples can also be used to lower cholesterol levels. Soluble fiber (pectin) can interfere with the absorption of dietary fat, including cholesterol. The exact mechanism that causes this to happen is still unknown, but one theory is that the pectin in apples can form a gel in your stomach that absorbs fat and cholesterol, carrying it out of your body as waste.

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