Can sliced apples still be eaten after oxidation

Shaved apples can generally be eaten after oxidation, and the discoloration caused by oxidation will not affect the safety of consumption, but the taste and some nutritional components may be reduced. Apple oxidation is mainly an enzymatic browning reaction that occurs when phenolic substances come into contact with air, and does not produce harmful substances. Oxidation discoloration of apples is a common natural phenomenon. When peeled or cut apple flesh is exposed to air, polyphenol oxidase in it catalyzes the oxidation of phenolic substances into quinone compounds, which then polymerize to form brown pigments. This process only changes the appearance of the apple and the content of some water-soluble vitamins, such as vitamin C, which will be slightly lost, but the main nutrients such as dietary fiber and minerals are not affected. Slightly oxidized apples may have a softer texture and a reduced sour and sweet taste, but they can still be made into puree, baked, or juiced for consumption. If apples are accompanied by obvious sour taste, sticky or moldy spots after oxidation, they may have grown microorganisms and should not be continued to be consumed at this time. Apples with severe oxidation may have damaged cell membranes, leading to juice leakage and sugar fermentation. At this time, the flesh will become too soft and produce an alcoholic taste. Improper storage or high temperature environments can make oxidized apples more susceptible to mold contamination, especially in areas with damaged skin where gray green mold spots may appear. For individuals with gastrointestinal sensitivity, consuming apples with high levels of oxidation or stored for too long may cause mild gastrointestinal discomfort. Soaking sliced apples in light salt water or lemon water, or tightly wrapping them with plastic wrap to isolate them from the air, can effectively delay the oxidation process.

When consuming oxidized apples in daily life, it is recommended to prioritize selecting flesh with slight discoloration and no abnormal odor, and cutting off obvious browning parts is safer. After oxidation, apples can still be paired with ingredients such as yogurt and oats to make a nutritious breakfast, or heated to make apple sauce to retain nutrients. It is recommended to store sliced apples in a sealed container for refrigeration and consume them within 24 hours. If large areas of apple flesh are found to be soft, rotten or moldy, they should be discarded to avoid the risk of food poisoning.