When clear apple juice is produced, an enzyme is introduced that essentially strips the juice of its natural antioxidants. Which choice describes this processing effect?

• A. The Juice Gains Extra Antioxidants
• B. An Enzyme Strips Natural Antioxidants
• C. An Enzyme Adds Preservatives
• D. An Enzyme Removes Sugars

Answer: (B)

The main idea is how enzymatic processing can reduce antioxidant levels in a juice. If an enzyme is introduced that strips the juice of its natural antioxidants, the processing effect is a loss of antioxidants—the juice ends up with fewer compounds that help counteract oxidation. This explains why the description “an enzyme strips natural antioxidants” is the best match: it directly states the removal of antioxidants, which is what the processing does to the juice. The other options describe adding antioxidants, adding preservatives, or removing sugars, none of which align with the described enzymatic stripping of antioxidant compounds.