Which of the following chemicals is used as a preservative to slow browning and discolouration in foods and beverages during preparation, storage and distribution?

Correct option is C

The correct answer is (c) Sulphites.
• Sulphites are a group of chemicals commonly used as preservatives in foods and beverages to prevent enzymatic browning and discoloration.
• They work by inhibiting the activity of enzymes called polyphenol oxidases (PPOs), which are responsible for browning reactions in fruits, vegetables, and other foods.
• Sulphites are effective in preserving the color and freshness of a wide range of products, including wine, dried fruits, fruit juices, and some processed meats.
• Nitrous oxide: Primarily used as an anesthetic and oxidizing agent in food processing.