Does reducing fruit change its composition?
I like fresh fruit reductions like cranberry coulis or lingonberry and huckleberry sauce. But I am worried that I'm not merely evaporating the water, but changing the sauce in other ways.
Does simmering a fruit reduction cause anything other than water to evaporate?
Does reduction reduce or destroy the vitamins by heat? A comment by Johnannes_B mentioned this.
Best Answer
Any molecules more volatile than water will be evaporating more than water molecules, less volatile molecules will evaporate less than water at the boiling point. This is the basic principle behind distillation.
The heat will for sure be driving chemical changes.
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A more recent 2017 publication concluded that “Mineral nutrient composition of vegetables, fruits and grains is not declining and allegations of decline due to agricultural soil mineral depletion are unfounded.”Does blending fruit change the nutritional content?
Blended fruit isn't nutritionally equivalent to the same fruit left whole, according to some experts. Although, of course, some properties remain present, including soluble fiber, blending can break down insoluble fiber.Does cutting fruit lose nutrients?
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