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Freezer Oxidization


When you slice an apple and leave the pieces out for a while they start to brown. This process is called oxidization. Oxidization occurs because of enzyme activity in fresh fruit and vegetables. It also contributes to nutrient loss. Enzymes can be beneficial to people in that they can aid in digestion.

In order to preserve the nutrients in our WheatGrass Juice, we freeze it. (You can learn more here.) This holds the enzymes in a sort of stasis and keeps the juice almost as fresh as it was the day it was juiced. However, oxidization can still occur when frozen.

To avoid freezer oxidization we do two things:

  1. We use packaging with an oxygen barrier to prevent oxygen from passing through the pouches.

  2. We fill and lay out the pouches so that the juice takes up as much space as it possibly can so less air is present in the individual pouches.

Both these strategies help us to minimize the damage that can occur through freezer oxidization, and let us provide you with the freshest field grown, organic wheatgrass possible.

From our farm to your freezer. This is WheatGrass at its best.

Further Reading

http://www.extension.umn.edu/food/food-safety/preserving/freezing/the-science-of-freezing-foods/

https://www.thekitchn.com/choosing-the-right-freezer-containers-177506

http://fit-juice.com/juice-oxidize-and-stop-juice-from-oxidizing/

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