Does freezing destroy the enzymes in fruit?!
Question: I know fresh fruit is best, but I just got wondering if frozen fruit has the enzymes present, or does freezing destroy them?
Thanx.
Answers: I know fresh fruit is best, but I just got wondering if frozen fruit has the enzymes present, or does freezing destroy them?
Thanx.
No - they are not affected by low temperatures only high ones. Some people argue that frozen food is higher in vitamins than fresh vegetables also - vitamin C certainly diminishes over several days anyway. .
frozen fruit is just as bad as boxed foods. too many additives and preservatives..
nope - but heating to over 120-140 degrees does
I freeze cranberries and they work fine for helping
to fight the flu
all the best
No. Though it slows them down.
Enzymes are a type of protein, and proteins can be destroyed by being "denatured", or unfolded. This usually occurs when they are exposed to heat, (the denaturation of proteins in a cooked egg is what causes it to become solid and rubbery) but some can undergo cold denaturation as well.However, I'm not knowledgeable enough about the particular enzymes to know whether they would be denatured by the temperatures encountered in a regular freezer (about 0 degrees Fahrenheit), but I doubt it. I wouldn't worry about it too much anyway; I'm not sure how much basis there is to suppose that eating foods with their enzymes intact is any better for you than otherwise. The body digests the food, breaks down its proteins into component amino acids, and uses these to construct its own proteins, including its own enzymes. It seems the body could just as easily deconstruct a denatured protein for the same purpose, but you'd have to ask a biochemist about that one. It seems strange to suppose that an enzyme responsible for, say, the ripening of bananas in response to ethylene would have any effect in our bodies when ingested whole as opposed to otherwise.
yes dont freeze fresh fruit......believe me when it thaws out it will taste nasty good luck
Enzymes are responsible for the ripening of fruit. A fruit is usually "blanched" in boiling water briefly and then cooled rapidly to deactivate these enzymes.
If one freezes without blanching, the enzymes may remain, but can cause more rapid spoilage.