Tag: Heat sensitive

One study showed fresh pineapple juice provided proteolytic activity equivalent to 36 mg of stem bromelain per day in mice, while pasteurized juice had negligible amounts. This means the amount of active bromelain in a glass of pineapple juice varies drastically depending on whether it's fresh or processed and how it was prepared.

Research has shown that vitamin B1 is one of the most thermolabile, or heat-sensitive, of all the B vitamins. While there is no single temperature that instantly destroys vitamin B1, prolonged exposure to heat during cooking and food processing can cause significant degradation.

Studies show that cooking vegetables can reduce their vitamin C content by as much as 60%, with some methods leading to even greater losses. This significant decrease is primarily due to the vitamin's fragility when exposed to heat and water, a fact many home cooks overlook.

According to research published by the National Institutes of Health, bromelain is present in various parts of the pineapple plant, but its concentration varies significantly depending on the part and how it's prepared. This enzymatic complex plays a significant role in the fruit's health benefits and culinary properties.

Fresh pineapple contains a potent enzyme called bromelain, known for its ability to break down proteins, which is why it's so effective as a meat tenderizer. However, the effect of high-heat processing, like the pasteurization used for canned juices, has a significant impact on this delicate enzyme.

Multiple studies have shown that vitamins are destroyed by heat during cooking and food processing. Among the most vulnerable is ascorbic acid, which is the most heat labile vitamin due to its sensitivity to temperature, light, and oxidation. This article explores the factors that make it and other water-soluble vitamins so fragile.

Vitamin C, also known as ascorbic acid, is famously considered one of the most fragile of all vitamins, easily damaged by external factors. So, how fragile is vitamin C exactly, and what environmental conditions, from high heat to simple oxygen, threaten its stability and potency?

According to research published by the National Institutes of Health, some cooking methods can reduce the vitamin C content of vegetables by 60% or more, indicating a significant loss of nutrients. This is because Vitamin C is one of the key nutrients that is easily destroyed by heat and light, along with other delicate vitamins like Riboflavin (Vitamin B2) and some other B vitamins. Understanding this sensitivity is crucial for maximizing the nutritional value of the food we consume.

Probiotics are live microorganisms that offer a host of health benefits, but their survival is dependent on favorable conditions. The question of whether hot coffee can destroy probiotics is a common concern, and the short answer is yes, high temperatures can harm these beneficial bacteria.

Research shows that heat processing, like canning, denatures the enzyme bromelain, making it inactive. Therefore, canned Dole pineapple juice does not contain the active bromelain found in fresh pineapple.