4th Range Products
Fruit and vegetables have beneficial effects owing mainly to the actions of antioxidants which are naturally inherent in fruit and vegetables.
However, organoleptic characteristics of fruit and vegetables can alter with the appearance of brown pigments. So, enzymatic browning is one of the main oxidative phenomenon which leads to the build-up of unwanted colours and flavours and loss of nutrients.
3A Antioxidants has developed OXIFRUIT, a synergetic mix of antioxidants recommended for preventing enzymatic browning of white fruit in general and fresh leafy vegetables such as lettuce, so as your produce can keep its initial freshness for longer.