Project Based Learning

PROJECT NAME: ANALYSIS OF OXIDATION OF APPLE IN
DIFFERENT PRESERVATIVE SAMPLES

Aim:
To investigate and analyze the oxidative deterioration of apple samples when
subjected to various preservatives commonly used in the food industry. This study
seeks to understand how different preservative agents affect the rate of oxidation in
apple slices over a specified period, providing valuable insights into food
preservation and shelf-life extension.
INTRODUCTION OF OXIDATION OFAPPLES:
Apples are one of the most iconic and beloved fruits, appreciated for their
sweet, crisp, and refreshing taste. They are not only a delicious snack but
also a versatile ingredient in various culinary creations, from pies to juices.
However, despite their many virtues, apples are not immune to the
relentless march of time and natural processes. One of the most prominent
of these processes is oxidation, which has a profound impact on apples'
appearance, flavor, and nutritional content.
Oxidation is a universal phenomenon that occurs when substances react with

oxygen. In the case of apples, when their flesh is exposed to the air, a series
of chemical reactions are set in motion. These reactions can bring about a
cascade of changes, some of which are visible, like the browning of the fruit,
and others that are more subtle but equally significant, such as alterations in
flavor and nutritional composition.
Understanding the oxidation of apples is of great importance to the food

industry, which relies on the preservation and processing of apples to create
a wide array of products.
CONCEPT OF BROWNING OF APPLE:

The concept of oxidation of apples refers to the chemical reactions and
changes that occur in apples when they come into contact with oxygen from
the air. Oxidation is a natural process that affects the quality, appearance,
flavor, and nutritional content of apples. Key concept related to the oxidation
of apples is:
ENZYMATIC BROWNING OF APPLE-
Enzymatic browning of apples is a fascinating yet somewhat vexing natural
phenomenon. When the crisp flesh of an apple is sliced or bruised, it exposes
the inner tissues to the oxygen in the air. In response to this exposure, the
apple activates an enzyme called polyphenol oxidase (PPO). This enzyme
sets off a cascade of chemical reactions. Polyphenolic compounds naturally
present in the apple, such as catechol, become substrates for PPO. As
oxygen interacts with these compounds, they are oxidized into quinones,
highly reactive molecules. These quinones then combine with other apple
tissue compounds to form brown pigments known as melanins, which are
responsible for the characteristic browning seen in oxidized apple slices.
While enzymatic browning is a sign of the apple's freshness being
compromised, understanding and managing this process is pivotal in the
culinary and food processing world to maintain the visual appeal and quality
of apple-based products. Techniques like acid-based treatments and oxygen-
reduction methods are commonly employed to curb enzymatic browning and
preserve the allure of this beloved fruit.
One remarkable aspect of enzymatic browning is its influence on both the
visual and flavor aspects of apples. While the browning itself may make
apples appear less fresh and appetizing, enzymatic browning can also alter
the fruit's flavor. The chemical reactions involved in enzymatic browning can
generate off-flavors and aromas, giving the apple a slightly different taste
compared to a freshly cut or uncut apple.
OXIDATION OF APPLES:-
The oxidation of apples is an intriguing natural

phenomenon that occurs as soon as these crisp
and succulent fruits are exposed to the oxygen-
rich environment of the open air. It's a reminder
that even in their pristine state, apples are in
constant chemical dialogue with their
surroundings. When an apple is cut, bitten, or
otherwise damaged, it sets in motion a series of
chemical reactions. Enzymes within the apple's
flesh, such as polyphenol oxidase (PPO), initiate
these reactions. As these enzymes come into
contact with oxygen, they catalyze the
oxidation of polyphenolic compounds naturally present in the fruit. This
oxidation leads to the formation of brown pigments known as melanins,
which are responsible for the browning effect we observe in apple slices. It's
a subtle transformation but one that has both culinary and scientific
significance.
Beyond the visible browning, oxidation can have more profound
effects on apples. The enzymatic reactions involved in oxidation can lead to
changes in flavor, aroma, and texture. The fruit's naturally sweet and
refreshing taste can be subtly altered as enzymatic browning generates off-
flavors and aromas. Additionally, the texture may change as the apple tissue
softens due to the enzymatic activity and breakdown of cell structures. For
those who appreciate the nutritional value of apples, oxidation poses a
challenge as well. Vitamin C, a prized component of apples, is particularly
susceptible to degradation during the oxidation process, potentially leading
to a reduction in the fruit's vitamin C content. Consequently, while oxidation
is a natural and inevitable part of the apple's life cycle, it raises intriguing
questions about preserving the visual appeal, flavor, and nutritional value of
this iconic fruit in both culinary and food preservation contexts.
Record your notes/research here:
Contact with metal:

Contact with iron and copper speeds up the browning process. Cutting
apples with a rusted knife or storing them in a copper bowl will cause the
chemical reaction causing the brown colouration to occur faster. Clean steel
knives and plastic or glass bowls will not have the same affect .
Oxygen:
Cutting an apple exposes the polyphenol oxidase to oxygen. The enzyme
reacts to oxygen, so preventing oxygen from reaching the apple will prevent
browning. You can accomplish this by placing the apple slices in a bowl of
water. Covering them tightly may slow the oxidation process, but the air
inside the bowl will still contribute to some amount of browning.
 Cutting an apple exposes the polyphenol oxidase to oxygen.

 Covering them tightly may slow the oxidation process, but the air
inside the bowl will still contribute to some amount of browning.
Phenolic compounds:
Different apples contain different amounts of the crucial enzyme. Growing
conditions, breeding strains, and natural acidity levels in the fruit all affect
the process. Some apples naturally turn brown faster, while others may not
turn brown at all.
Heat:
Heat stops the oxidation process that turns cut apples brown, but it also
affects the texture of the fruit. The experts at Scientific American explain
that cooking apples in hot water for a few minutes will destroy the enzymes
responsible for this process. Cooking apples softens them, and they may be
unsuitable for recipes calling for freshly cut fruit.
Levels of pH:
The pH level on the surface of cut fruit and vegetables also affects the
browning process. Acids like lemon juice are commonly recommended as a
coating to keep apples white. Covering the fruit in an acid prevents the
chemical reaction from taking place.

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PROJECT NAME: ANALYSIS OF OXIDATION OF APPLE IN

DIFFERENT PRESERVATIVE SAMPLES

INTRODUCTION OF OXIDATION OFAPPLES:

Oxidation is a universal phenomenon that occurs when substances react with

Understanding the oxidation of apples is of great importance to the food

CONCEPT OF BROWNING OF APPLE:

The oxidation of apples is an intriguing natural

Record your notes/research here:

Contact with metal:

 Cutting an apple exposes the polyphenol oxidase to oxygen.

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