The enzymatic browning of fruit, specifically apples, is a common concern when incorporating them into mixtures such as granola. This discoloration occurs due to the oxidation of phenolic compounds within the fruit’s flesh when exposed to oxygen. This process is accelerated when the apple’s cellular structure is disrupted, as happens when it’s sliced or diced for inclusion in granola.
Preventing this browning enhances the visual appeal and perceived freshness of the granola. While the browning doesn’t necessarily impact the taste significantly in the short term, it can lead to a less desirable texture over time, potentially affecting consumer acceptance and the overall shelf life of the product. Historical methods, such as the use of lemon juice, have long been employed to mitigate this enzymatic activity.
