t to oxidize. The technique is known as enzymatic browning and happens when positive enzymes and chemical substances, known as phenolic compounds, integrate and react to oxygen. The brown pigment, melanin, is completely innocent but no longer very appealing.
Other ingredients, such as pears, bananas, avocados, eggplants, and potatoes, also go through enzymatic browning. The acidic nature of lemon juice prevents browning via denaturing the enzymes. To make those foods last longer, rub lemon or lemon juice on any exposed part of the fruit.
How to Prepare?
You can devour an entire lemon, but you in all likelihood may not want to. Their excessive sour flavor makes them difficult to devour on their very own. Instead, use lemons to add color and taste to all extraordinary varieties of cuisines and recipes.
Make your salad dressing, the usage of lemon juice in a nutritious manner to lessen your sodium and calorie intake. Spice up your vegetables or fish with a lemony sauce. Cut up lemon wedges or slices to flavor your water or seltzer, use lemon juice in fruit salads to prevent browning, or as an aspect in marinades to tenderize meat. Lemons and lemon juice can also be critical ingredients in more healthy dessert alternatives.
You can use the peel of lemon for lemon zest (the yellow, outer skin). To zest a lemon, use a peeler or a grater, taking care now not to reduce the sour inner white skin, referred to as the pith.