Vitamin C can be added to applesauce to inhibit it from becoming brown in color when exposed to the air. Discuss below how this protection occurs based on the reactions of Vitamin C and its possible role as a sacrificial antioxidant.

Oxidation is a reaction that occurs with the presence of oxygen. For oxidation to occur, there must also be an oxidizing agent and an electron-releasing agent.

Vitamin C delays this donation of electrons from the apple to the oxidizing agent that is oxygen

Explanation:

In addition, vitamin C has other very good properties, but both in apple and in the human body the antioxidant function is present, that is why it is often used in fruit salads so that the apple does not turn dark

aliasger2709 aliasger2709 · Answer 2 · 2021-12-02T16:58:15+01:00

Vitamin C is an important vitamin obtained from citrus food which is used to prevent teeth disease and helps in collagen formation.

Antioxidants are substances or compounds that decrease the cell injury induced by the free radicals.

Vitamin C is said to be an antioxidant as it neutralizes loose radicals.

Vitamin C hinders the Redox reaction by restraining the oxidation via free radicals.

Apples in the presence of Vitamin C are not able to donate an electron to the oxidising agent like oxygen present in the environment and hence delays the process of turning brown.

To learn more about antioxidising property of Vitamin C follow the link:

https://brainly.com/question/11630663