Bright green vegetable juices

Hi All!

Was just wondering if anyone has any tips about how to maintain the bright green color of juiced greens for extended periods of time, while minimally affecting the flavor.

Citric acid? Sodium bisulfate?

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Comments

tangma27

The blanching and ice bath and freezing works pretty well too

Brandon_Byrd_40557

Blanch your vegetables and plunge them into ice water before juicing. This will deactivate the polyphenol oxidase enzyme and actually make the color brighter and greener than in the raw state. After juicing, add in some ascorbic acid to maintain the green color. Browning is primarily caused by oxidation, and ascorbic acid (Vitamin C) is the cheapest and most widely available antioxidant on the market.

Paul_3019

wonderful! thank you! any suggestion on weight ratio for liquid to ascorbic acid?

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