01/31/2024
𝐒𝐂𝐈𝐄𝐍𝐓𝐈𝐅𝐈𝐂 𝐅𝐀𝐂𝐓🔯: The browning of cut apples is a chemical reaction called enzymatic browning. It happens when the enzyme polyphenol oxidase (PPO) in the apple reacts with oxygen and phenolic compounds, creating brown pigments called melanins. It's like edible rust caused by air exposure!
𝐌𝐨𝐫𝐞 𝐬𝐜𝐢𝐞𝐧𝐜𝐞 𝐚𝐫𝐭𝐢𝐜𝐥𝐞𝐬 𝐟𝐫𝐨𝐦: 👇
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