Dried fruits are one of the healthiest products for our health.
The question of harmful preservatives or their necessity. An expert shared information about the use of sulfur dioxide for treating dried fruits.
To Improve Flavor and Preserve Color
Dried fruits and berries are among the healthiest products for our bodies. Their benefits remain even during the season of fresh berries, but only if they are natural and do not contain harmful chemical additives. Nutrition specialists are increasingly expressing concern about food additives with E numbers. Nevertheless, on the shelves of stores and markets, one can find products with dangerous preservatives, including dried fruits. Some unscrupulous sellers intentionally treat apricots and other dried fruits with sulfur dioxide (SO2).
Food safety expert Sergey Malozemov explained that sulfur dioxide (E220) is used to treat almost all dried fruits. This method helps eliminate microbes and preserve bright colors.
The manufacturer uses a sulfur stick, ignites it, and places it in the same container where the trays of apricots or prunes are located. The sulfur envelops the dried fruits, penetrates them, and forms a protective layer designed to combat microbes and mold.
How Safe Is It?
Sulfur dioxide, also known as sulfurous anhydride or preservative E220, is one of the main reagents used for treating fruits during drying. This is necessary because E220 prevents the multiplication of bacteria and fungi, as well as affects the shelf life and expiration of products by slowing down fermentation and preventing the darkening of fruits and vegetables. According to Malozemov, the light shade of a dried fruit indicates that it has undergone such treatment. However, the specialist noted that this preservative is still allowed for consumption, as it is considered safe for humans.
How to reduce the E220 content in dried fruits? The expert recommends rinsing them with hot water or soaking them in water for 30 minutes.
