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🍎 Why Do Fresh Cut Fruits Turn Brown?

Have you ever cut a fruit and noticed it turning brown within minutes? This natural change is caused by Enzymatic Browning. When fruits are peeled, cut, or bruised, the enzyme Polyphenol Oxidase (PPO) reacts with oxygen, converting polyphenols into quinones, which then form brown pigments 🍎🍌
Although harmless, browning affects the fruit’s appearance, appeal, and quality 🛡️

💡 How to Prevent Browning
Auromex Food offers a multi-mechanism Enzymatic Browning Control solution:

• ✅ Inhibits PPO to reduce browning reactions
• ✅ Antioxidant Protection with Sodium Ascorbate and Acerola Cherry Powder to reduce oxidation
• ✅ Oxygen Barrier Effect creates a protective layer to limit oxygen exposure
• ✅ Flavor & Color Preservation keeps fruits looking fresh and delicious

🍎🍌 Testing Results

• 🔹 Apple soaked in 3% solution for 5 min, stored at 4°C for 3 days → browning significantly reduced
• 🔹 Banana soaked in 3% solution for 5 min, stored at 4°C in Vacuum bag for 10 days → fruit remained fresh and colorful

✨ Because “color and freshness” are the first things consumers consideration
Auromex Food helps maintain fruit quality and freshness from the first day until it reaches consumers