Are vitamins preserved in berries and fruits when frozen
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Freezing repeatedly slows down biochemical processes, so more vitamins remain in frozen fruit after a few months than in fresh fruit after a few days.
Sometimes the concentration of vitamins even increases because the products lose some of the water (if they are not hermetically packed).
However, thawed products should be eaten quickly. The thing is that biologically important substances in the cell are usually separated by membranes. Ice crystals break these membranes, and valuable substances are available to various enzymes that can destroy them.
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