5/30/2023 0 Comments Fruitjuice oxygen tanks![]() ![]() Several accompanying difficulties are the possibility of other quality-reducing reactions comprising enzymatic, oxidative and the challenge of maintaining minimum refrigeration temperature throughout distribution, including in the consumer's refrigerator. A holding temperature as close to the juice freezing point as possible (-1 to -3✬, depending on soluble solids), combined with efficient preparation and exceptional sanitation in preparation and packaging can extend storage life up to a month. Microbial load can be appreciably reduced by good handling and sanitary practices, but not eliminated. Microbes, the natural microflora present will be active. Two practical "processes" capable of extending storageĪre rigorous attention to good sanitation from production through juice As indicated, this is a very transitory product having a limited shelf life of hours or days even under the best of circumstances. In general, the fresher the juice, the higher the quality, so the standard of excellence is often freshly prepared, unprocessed juice (Sizer and Balasubramanian, 1999 ). A principle tenant of food preservation is to maintain the quality and nutritional attributes while preventing spoilage. “Chances are you’ll find more ingredients than the front label led you to believe,” says Cheddar News. Diane Rellinger from Michigan State University highlights that a lengthy list of ingredients tells you that the product is not 100% pure fruit juice but rather a fruit juice blend.Īnd if you’re wondering whether orange juice with pulp offers more nutrients than without, it does, says Hensrud - but the healthiest plan is to eat an orange and drink a glass of water, he adds.Principles and practices of small - and medium - scale fruit juice processingĬHAPTER 8 JUICE STABILIZATION AND PRESERVATION 8.1 Preservationĭespite the many pathways to deterioration, there are a number of effective preservation methods that have evolved to combat spoilage. If you want to find out what you’re really drinking, the easiest way is to flip over the bottle of juice and check out the ingredients list. While the finished product is still considered 100% fruit juice, it just may not be the juice from the fruit you thought you were drinking. So, just because a bottle or carton of juice reads “100% apple juice”, it doesn’t necessarily mean you’re only drinking apples. ![]() These typically include white grape or pear juice. Often, to make juices more affordable, companies dilute their drinks with cheaper juices, says Cheddar News. ![]() For example, apple juice: It's processed very highly, and it's basically sugar water without a lot of nutrients." So what ends up in the glass is not what came from the fruit itself. Hensrud adds: "Even though something contains 100% fruit juice, it may be very processed and refined. If you have a look at the label, you’ll notice that many juices also contain sodium benzoate - a preservative used in processed foods and beverages to extend shelf life, Healthline explains.ĭr Donald Hensrud, medical director of the Mayo Clinic Healthy Living Program, says: “I put fruit juice if it's processed highly, in the same category as sugar-sweetened beverages.” So juices containing additives (such as sugar), preservatives or additional colours would, fall out of that category. READ MORE | Energy drink habit puts man in hospital with heart failure The US Food and Drug Administration (FDA) defines juice as “an aqueous liquid expressed or extracted from one or more fruits or vegetables.” For example, the juice pressed from a batch of lemons would give you 100% lemon juice, and while it could be fortified with calcium or vitamin D, it won’t have anything included that changes the makeup of what the actual fruit juice is, explains Cheddar News. Juices can be highly processed, unhealthy In other words, they’re made from citrus essence and oils. HuffPost explains that these are not natural food products but are designed by flavour and fragrance companies. The juices that are bottled are re-flavoured and re-scented with “flavour packs”. The removal of oxygen, unfortunately, means that the natural chemicals found in the juice that gives off the natural orange flavour and smell are also removed. During this process, oxygen is removed from the juice. This means that orange juice companies have to store the juice for lengthy periods, which, in turn, requires the juice to be stored in aseptic tanks, so the juice doesn’t spoil. In her book, Squeezed: What You Don’t Know About Orange Juice, writer Alissa Hamilton explained that what goes into producing commercial orange juice is far from natural.Īs the Huffington Post explains, oranges aren’t in season all year round, but consumers search for them every month.
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