Eggplants contain natural chemical agents due to which they turn brown on slicing. Let us first see the mechanism that leads to this chemical reaction. Many vegetables contain phenolic compounds and on exposure and the action of polyphenol oxidase, they turn brown. The polyphenols are colorless and change their color to brown on exposure. Polyphenol oxidase catalyzes the conversion of polyphenols into quinones. The quinones, after reacting with reducing sugars and amino acids form polymers due to which discoloration occurs. You might be wondering how browning does not occur even though both polyphenols and the enzymes are present in the vegetable. Well, this is because no reaction occurs until the tissues are damaged when the vegetable is cut and this leads to oxidative browning.
The foods change their colors owing to several factors such as the amount of exposure to the oxygen in the air, the pH levels of the cooking water, and the types of cookware and knives used. Here are some tips for preventing eggplant from turning brown.
How to prevent brinjal from browning
- You should use a stainless steel knife for cutting brinjal and try preparing it in a utensil that does not contain aluminum, iron or copper.
- You can also add a small amount of lemon juice or vinegar to the cooking water as it helps avoid the discoloration of the brinjal. Lemon juice is rich in vitamin C which helps delay the darkening.
- While cutting the brinjals, always keep a large bowl full of water and put a teaspoon of salt in it. After cutting the brinjals, always remember to dip them in the salted water fully as the brinjals release the color into the water. Rinse and wash and the brinjals are now ready without the browning. This also helps reduce the bitterness of the brinjals.
- If you want to store the cut eggplants, you should put the pieces in a glass container and drizzle them with lemon juice. Close the glass container and store it in the refrigerator properly.