Antioxidants in minimally processed vegetables

Hi guys... I am preparing some minimally processed vegetables and I have a doubt relating with the use of the antioxidants. Can anyone help me to know if after…

1. Food & Material Scientist reply

   not clear when you say you want to use antioxidants is that an extract in powder form? And rinsing what?

2. Rebeca reply

   thank you for your observation, antioxidants are in powder form, I am using citric acid and abscorbic acid. I mean rinse the vegetables with water after I apply the antioxidants,…

3. Food & Material Scientist reply

   No worries Reb.. I would think this is not AO improvement. Probably just increasing the shelf life of the vegetables. Or are they cut vegetables that is being packed for ready to…

4. Food R&D Emeritus reply

   [quote "rebehs, post:1, topic:10917, full:true"] Hi guys... Can anyone help me to know if after applying the antioxidants is it necessary to rinse them with water before the centr…

5. Rebeca reply

   Exactly what I need is to increase the shelf life. Of course we clean and sanitize them very carefully, the only change we are doing is to add ascorbic acid and citric acid becaus…

6. Rebeca reply

   Hi, we would like to add antioxidants (not oxidants) ascorbic acid and citric acid, and they are not exactly fresh vegetables they are in the minimally processed category. It's be…

7. Food R&D Emeritus reply

   [quote "rebehs, post:7, topic:10917, full:true"] It's because the place we are processing these vegetables has high temperatures (32 36° C), the cars and the process area don't ha…

8. Rebeca reply

   Thank you Roy for this information, I will search this book today, !!