166 // 167 The Science of Vegetables, Fruits, Nuts, and Seeds

How does lemon juice keep Is juicing a good substitute for

SLICED FRUIT FROM WHOLE FRUITS AND
TURNING BROWN? VEGETABLES?
Most fruit has a protective browning reaction. One juice holds much of our daily fruit-and-veggie quota.

Fruit has a host of enzymes and chemicals designed to Fruits and vegetables owe their firm structure to the
deter pests, parasites, and bacterial invaders by turning its rigid scaffolding that surrounds each of the trillions of cells
exposed flesh a mushy brown (see below). This enzymatic within them. These tough cell walls are strengthened by
browning can be slowed, but is hard to stop completely indigestible cellulose and lignin. Advocates of juicing, or
without cooking the food (heating to 194ºF/90ºC or above blending, produce suggest that breaking down fruits and
permanently deactivates the browning enzyme). Otherwise, vegetables helps the released nutrients to reach the
the most effective way to halt browning is to drizzle lemon bloodstream more quickly. However, conventional juicers
juice over sliced fruit or vegetables because acids also lose precious fiber and nutrients in the discarded pulp.
disable the browning enzyme. Other, less effective methods Blenders retain all of the pulp, but nutrients quickly degrade
include keeping cut fruit or vegetables under water or in because protective enzymes start to brown produce as soon
syrup to keep oxygen out, and chilling or freezing to slow as it is damaged (see opposite). While juicers may not be an
down the cascade of defensive chemical reactions. ideal replacement for whole fruits and vegetables, they are a
highly nutritious accompaniment to a balanced diet.
How enzymes Phenols
escape when
discolor fruit cells are cut.
Inside a fruit cell is a WHOLE FRUITS AND VEGETABLES
storage chamber called Eating whole fruits and vegetables
a vacuole. This contains ensures that fiber is retained and, if
substances called phenols, produce is eaten right away, few
which spill out when a nutrients are lost. Vegetables and
cell bursts. An enzyme, fruits can leach nutrients during
also released from the cooking, although some methods
damaged cell, turns enhance nutrients (see p157).
colorless phenols into
rusty-brown pigments.
BLENDER
TH E PR O C E SS

High-powered blenders rapidly

pulverize and purée fruits,
vegetables, and seeds, which
An enzyme called
exposes the pulp to air. Added
PPO acts on blades can also break up nuts.
phenols, causing The pulp is puréed into the
them to discolor into juice, so retaining the fiber.
brown pigments.

JUICER
Once sliced, The sharp blades of a
texture starts juicer spin at up to 15,000
to soften and times a second, breaking
flavor is lost. down woody fiber and
shredding cells. The
fibrous pulp is caught
in a mesh, and the liquid
contents drain out.
SLICED APPLE