FRUIT JUICE

Apricot Juice

noreply@blogger.com (A.Hart) — Sun, 15 Nov 2009 10:35:00 +0000

Apricot Juice
The juice of apricot is highly alkaline, contains 3 vitamins and is also rich in minerals.

The iron content is high, which makes it values as a body cleanser and an excellent blood builder.
It is especially useful in cases of impure blood, pimples, worms, constipation, obesity, asthma, catarrh, diarrhea and gallstone.

Remove stones from apricots and cut away any brown spots or blemish.

Put through the juicing machine and add a teaspoon of lemon juice. You can drink from one to two pints daily.

Apricot cocktail
A delicious apricot cocktail can be made by using ½ lb. apricots and ½ lb. bananas. Allow the apricots to stand in water overnight (dried apricots may be used if fresh are unprocurable).

Add sliced bananas and warm for a few minutes – do not boil. Put the whole through the juice extractor, add 2 teaspoon of lemon juice and a small pinch of cinnamon. Serve cool.
Apricot Juice

Fruit Juice Processing

noreply@blogger.com (A.Hart) — Mon, 26 Oct 2009 10:43:00 +0000

Fruit Juice Processing
Most juices are derived from fleshy fruits and these may be conveniently subdivided for processing into three categories.

*Fruits which are pulped and their juices removed by pressing, e.g., apple, berry fruits
*Fruits requiring the use of specialized extraction equipment, e.g., citrus fruits, pineapples
*Fruits requiring heat treatment before processing, e.g., tomatoes, stone fruits

In most large fruit processing operations the plant is usually dedicated to one type of fruit.

Citrus fruits are unusual because the outer skin or flavedo is rich in essential oils and other tissues such as the albedo or carpellary membranes contain substances that give rise to bitter flavors.

The processing of citrus typical involves separation of these various components as an important principle and for certain products such as comminuted bases, the various components are recombined in different proportions.

The flesh of stone fruits is separated from the stones or pits, not only to facilitate ease of handling, but also because the stones are further processed to obtain both fixed oils and glycosides.

Fixed oils, such as those from peach, have application in the cosmetics industry and glycosides may be used as a source of other natural flavoring ingredients such as benzaldehyde.

Another important aspect of the processing of fruit is the presence of pectins. These substances contribute it the viscosity of fruit juices and assist in the suspension of colloidal material and tissue fragments that make up its cloud.

When most fruits are pressed, pectolytic enzymes are released and these will of not destroyed, clarify and or cause gelling of the juice.

Rapid initial processing of freshly pressed juice is therefore an important factor in determining whether cloudy juice is obtained (in which case the enzymes must be destroyed by pasteurization to at least 95 degree C) or clear juice, in which case enzymes are allowed to act and may be enhanced by the addition of synthetic enzymes on further quantity.
Fruit Juice Processing

Juice from fruit

noreply@blogger.com (A.Hart) — Mon, 05 Oct 2009 05:29:00 +0000

Juice from fruit
The extraction of juice from fruit is an ancient art dating from the earliest of records where wine is often mentioned.

Fermentation of fruit juice so the alcohol content preserved the fermented juice was one of the earliest forms of food preservation by the human species.

With rapid changes taking place in most technologies during the past century, the manufacture of fruit juice had progressed from the farm or cottage industry into the efficient technology of modern food processing.

Throughout the temperature areas of the the world, fruits used for the major quantities of juices are citrus, pome, and grape or vine fruits.

Some of production of stone fruit and berry is carried out but only in small quantities.

Pineapples dominate tropical fruit juice production, with highly flavored fruits such as mango, passionfruit and guava becoming more popular as blending juices.

Methods of extracting fruit juices are dependent upon the structure and edible portion of the fruit. Preservation methods include thermal treatments, freezing, chilling, concentration (drying) and for some clear juices, fine filtration.

Juices may be taken apart by removing volatile flavor complements, water, bitterness and acidity and then recombined to produce a consistent product,

Fruit derived drink bases may be manufactured from the remaining fruit material after the juice has been extracted.
Juice from fruit

Grapefruit Juice

noreply@blogger.com (A.Hart) — Sun, 13 Sep 2009 17:44:00 +0000

Grapefruit Juice
Grapefruit juice differs slightly from orange juice in its nutrient profile. An 8 oz serving of grapefruit juice contains fewer than 100 cal and has the same amount of vitamin C as orange juice (72 mg, 120% of Daily Value).

One serving also provides approx 300 mg of potassium.

Grapefruit juice contains lower concentration of the B vitamin folate, thiamin and niacin than does orange juice.

Many compounds have been proposed as active components in grapefruit juice, including both flavonoids (naringenin and naringin) and nonflavonoids (6’, 7’-dihydroxybergamottin).

The principal flavonoid in grapefruit juice is the flavanone glycoside naringin.

Red grapefruit juice also contains trace elements of the carotenoid lycopene. Lycopene has the greatest single oxygen quenching capacity (in vitro) of the dietary carotenoids.
Grapefruit Juice

Cranberry Juice Consumption Prevents Urinary Tract Infections

noreply@blogger.com (A.Hart) — Sun, 30 Aug 2009 16:20:00 +0000

Cranberry Juice Consumption Prevents Urinary Tract Infections
Urinary Tract Infections (UTIs) occur when bacteria (primarily Escherichia coli) adhere o the uroepithelial cells that line the bladder, kidney or urethra and then multiply.

Bacterial adhesion to uroepithelial cells requires the production of a set of structures called p-fimbriae on the cell walls of the colonizing bacteria. Adhesion leads to colonization of the urinary tract epithelium and destruction of the lining of the bladder, as well as inflammation and rupturing of the underlying blood vessels, causing blood in the urine on some cases.

The resultant inflammation promotes a painful burning sensation; persistent, untreated UTI can lead to cystitis and pyelonephritis, which can ultimately lead to the loss of one or both kidneys.

UTIs are common, with approximately 60% of American women being affected in their lifetime.

Persistent infections often require ongoing treatment with expensive antibiotics that necessitate visits to a physician and immense costs to the health care system.

Persons at high risk for developing a UTI include the elderly, those who are parapalegic and quadrapalegic.

Folk medicine has long supported the use of cranberry juice for treatment of UTIs, although the mechanism for this effect has been difficult to determine.

Consumption of cranberry juice provides a way for affected persons to cost-effectively treat their disease independently of the health care system.
Cranberry Juice Consumption Prevents Urinary Tract Infections

Nutrition

noreply@blogger.com (A.Hart) — Sun, 26 Jul 2009 07:22:00 +0000

Nutrition
Fruit juice is important in human nutrition for beyond its use as a refreshing source of liquid. Many fruits contain a variety of minor ingredients, particularly vitamins and minerals, as well as carbohydrates which are the predominant solid component.

Although fruit contains small amounts of protein and fat, these are not important ingredients of juices.

Nutrients frequently consumed in sub-optimal concentrations by humans are protein, calcium, iron, vitamin A, thiamin (vitamin B1), riboflavin (vitamin B2) an ascorbic acid (vitamin C).

Some of these nutrients occur in higher concentrations in fruit juices than in other foods.

There is experimental evidence that indicates that ascorbic acid of natural origin is apparently superior to that of synthetic origin.

It has been established that the above phenomenon is caused by the presence of certain flavonoids compounds in fruit juice that influence blood circulation, increasing the permeability and elasticity of capillaries.

This action is known as vitamin P activity, but the flavonoids showing this property are not classified as vitamins, because there several substances with is activity and no serious deficiency diseases occur if they are not consumed.

There are indications that these flavonoids have a useful protective action, in particular against some respiratory diseases, but they are readily decomposed in the body, and it is impossible to maintain an effective concentration.

Apart from the more obvious benefits of fruit juice, such as being a source of potassium, it contains other substances that have or are claimed to have useful pharmacological activity. Sorbitol, which occurs in many fruit juices, has a laxative effect.

Several components with antioxidant activity are found in fruit juices. These are including ascorbic acid, tocopherols (vitamin E), beta carotene and flavonoids.

Beta carotene has antioxidant activity that can quench the singlet oxygen that can induce precancerous cellular changes.

Whatever the nutritional interest, it should be noted that changes occur during storage, particularly to the minor components of juices and particularly under adverse conditions (e.g., light, increasing temperature, time).
Nutrition

Minerals in Fresh Juices

noreply@blogger.com (A.Hart) — Mon, 13 Jul 2009 12:30:00 +0000

Minerals in Fresh Juices
Minerals found in foods are quite different from those found in supplemental mineral pills.

In foods, minerals are always combined with specific amino acids: sometimes with vitamins.

The process of bonding mineral to amino acid or mineral to vitamin is called “chelation.”

Chelated minerals are preferable to synthetic minerals because the body easily recognizes and uses minerals in chelated form.

This is why a diet rich in easy-to-assimilate organic minerals will ensure the body maintains all its important minerals in proper ratio.

The balanced, chelated minerals in fresh juices help keep the body’s energy level high; the nerves calm; and the muscles, heart, bones, teeth, bones and nails strong.

They also keep the blood clean and the blood pH (its relative alkalinity or acidity) balanced.

They do this by neutralizing acid and alkaline ash, waste products of human digestion and metabolism.

Potassium is responsible for the electrochemical balance of tissues of the heart and all other muscles.

Phosphorus is essential to the proper function of the brain and nerves.

Calcium maintains the acid/alkaline balance of the blood and strengthens bones.

Sulfur aids the functioning of the brain and nerves. It is a body cleanser.

Iodine fuels the thyroid gland, which controls the body’s metabolism.

Magnesium aids in muscle relaxation, protein synthesis, energy production, and is a natural laxative.

Manganese is necessary in the functions of the brain.

Germanium aids in the function of the immune system and bowels. Studies show it may help alleviate mood disorders.

Selenium works with vitamin E to delay oxidation of fatty acids.

Sodium, with potassium, calcium and magnesium, works to neutralize acids, maintain cell integrity, and keep tissues’ electromagnetic energy intact.
Minerals in Fresh Juices

Fruit Juice and Flavor

noreply@blogger.com (A.Hart) — Sun, 12 Jul 2009 06:35:00 +0000

Fruit Juice and Flavor
There has been a long association between fruit juices and flavorings. Traditionally, fruit flavorings were some of the earliest types available and because of their relative simplicity, they have often been used to enhance or substitute for fruit juices in beverages.

Fruit juices and their components also play a very important part in many flavorings, with concentrated frequently used as a base to which other components may be added.

With the growth in interest and demand for natural flavors, fruit juice components are an essential source of these ingredients, although they are rarely, if ever, combined in the same proportions as in the original fruit juice.

The biological function of fruits is to be attractive to animas to ensure distribution of the seed via animal feces or in then case of larger fruits, to provide a bed of rotting humus in which the seed may develop.

In contrast to many other vegetable products such as cereals the starting point for juice production is the tender freshly fruit which is prone to more r less rapid decay.

This instability is increased once the fruit is broken to initiate a process and in consequence, all man’s early attempts to utilize fruit juices ended in fermented products such as wine or cider.

Early in the nineteenth century, Appert (1775-1841) showed that fruit juices should be stabilized by heat treatment after bottling and in 1860 the discoveries of Pasteur provided a scientific background for this observation.

In both Europe and the United States, the commercial production of pasteurized fruit juice began late in the nineteenth century, but it was not until the second quarter of the twentieth century that technical and commercial development of fruit juice really began to significant.

With availability of fruit juice came increasing consumption and their incorporation into other products such as soft drinks.

The word-wide availability of fruit juices is now taken for granted and the manufacturing industry is large complex and well organized.

There has always been a close link between flavorings and fruit juices, with synthetic materials used to extend and enhance juices. Juices themselves, particularly concentrates and volatile fractions are being increasingly used as components of flavorings. This trend has become more noticeable as the demand for natural flavorings has increased.
Fruit Juice and Flavor

Cranberries Juice

noreply@blogger.com (A.Hart) — Fri, 26 Jun 2009 19:09:00 +0000

Cranberries Juice
Cranberries (Vaccinium macrocapron) for millennia have been part of the diet of North Americans and used for medicinal purposes in folk medicine.

Although cranberries are most familiar to consumers in North America, close relatives of the cranberry are also consumed in Northern Europe and Asia.

In North America and Europe, cranberries are primarily processed and consumed in the form of cranberry juice cocktails, and cranberry fruit drinks, with the oldest cranberry juice recipe dating back to 1683.

Cranberries have only been cultivated for the last 150 year; therefore, relative to grapes and other cultivated fruits, there is little genetic diversity.

The typical annual crop size is approximately 500 million pounds, with 60% being used directly in beverages, 35% being processed into sauces and concentrates that are mostly made into beverages and 5% being consumed fresh.

Cranberries are popular with consumers because of their bitter taste, and because of their positive implication for health as a functional food, they are one of the first functional foods in America.

As a functional food, cranberry juice is associated with protection from urinary tract infection.

Cranberry juice may also be useful for promoting cardiovascular health and inhibiting cancer development, and suggestions have also been made regarding cranberry applications for improving oral and gastric health.
Cranberries Juice

Adulteration of Fruit Juice

noreply@blogger.com (A.Hart) — Thu, 28 May 2009 00:11:00 +0000

Adulteration of Fruit Juice
The adulteration of fruit juice is widespread. As with any commodity, juice manufacturers, blenders and users can secure considerable financial benefit from adulterating fruit juice.

It should be emphasized that food safety issues are not normally an issue in fruit juice adulteration.

The issue is simply the fact that traders and consumers are being defrauded: and adulterated fruit juice sold as pure fruit juice is not as it has been labeled.

Although is becoming is becoming increasingly sophisticated, it is normally seen as falling into one of the three types;
1. Overdilution of juices with water
2. Use of cheaper solid ingredients (particularly sugars)
3. Blending of cheaper with more expensive juices

The issue of too much water being added to juices has largely been addressed through the application of a minimum solids content (measured in degrees Brix).

The second category of adulteration is by far the most common. For example, apple juice will normally contain around 11% by weight of solids.

At least 90% of these solids are carbohydrate – sucrose, dextrose and fructose predominating.

Considerably cheaper sources of carbohydrates in roughly the same proportion as those found naturally in apple juice can be used to ‘stretch’ apple juice by a considerable proportion.

In more sophisticated forms of adulteration the added components can be made to carry a similar ‘signature’ to the juice.

In the third category a cheaper juice can be used to adulterate a more expensive one; for example, elderberry juice can be used to extend strawberry or raspberry juice.

The detection of adulteration and its qualification have spawned some elegant scientific techniques, some borrowed from older fields and some developed specifically for used in fruit juice work.

Direction of overdilution and the presence of sugars of origins is now carried out largely by measuring key isotope rations (such as carbon 13:12 ratios deuterium: hydrogen rations and oxygen 18:16 ratios) and comparing them with both those found naturally in fruit and agreed international standards.

Another elegant method of detecting sugar addition in particular has been the use of high performance liquid chromatography (HPLC) to determine the presence of oligosaccharides that are characteristics of the added sugars but not the fruit.

The use of enzymatic methods for determining the presence of specific components (e.g., D-malic acid, which does not occur naturally) is also helpful.
Adulteration of Fruit Juice

Fruit Juice Processing

noreply@blogger.com (A.Hart) — Wed, 29 Apr 2009 10:58:00 +0000

Fruit Juice Processing
The extraction of juice from fruit is an ancient art dating from the earliest of records, where wine often mentioned.

Fermentation of fruit juice so the alcohol content preserved the fermented juice was one of the earliest forms of food preservation by the human species.

With rapid changes taking places in most technologists during the past century, the manufacturer of fruit juice has progressed from the farm or cottage industry into the efficient technology of modern food processing.

Throughout the temperate areas of the world, fruits used for the major quantities of juices are citrus (predominantly orange), pome, and grape or vine fruits.

Some production of stone fruit and berry juices is carried out but only in small quantities.

Pineapple dominates tropical fruit juice production, with highly flavored fruits such as mango, passionfruit and guava becoming more popular as blending juices.

Methods of extracting fruit juices are dependent upon the structure and edible portion of the fruit.

Preservation methods include thermal treatments, freezing, chilling, concentration (drying) and for some clear juices, fine filtration.

Juices may taken apart by removing volatile flavor components, water, bitter and acidity and then recombined to produce a consistent product.

Fruit derived drink bases may be manufactured from the remaining fruit material after the juice has been extracted.
Fruit Juice Processing

Juice Fasting

noreply@blogger.com (A.Hart) — Mon, 06 Apr 2009 15:00:00 +0000

Juice Fasting
Juice fasting is a safe and easy way to detoxify the body. Fasting is not harmful. If it were, mankind would not have evolved as a civilization.

Fasts have been recorded in ancient history and have been a part of virtually all religious. For example, in the orthodox Christian church, fasts have been practiced for centuries and are still a way of church life today.

We do not recommend water fasts because they are too hard on the body. Such fasts release too many stored-up toxins without supplying the nutrients needed to detoxify them.

These nutrients, especially the antioxidants (beta-carotene, vitamins C and E and the mineral selenium) supplied in abundance in the juices, bind with harmful toxins and carry them out of the body.

Some word of caution are in order regarding juice fasting. Children under seventeen should not follow a strict juice fast. But fruit and vegetable juices are a great supplement to a healthful diet for your child or adolescent.

Diabetics should seek a doctor’s approval before trying a juice fast. Hypoglycemics may benefits from using protein powder as a supplement during the fast. Whenever you are sick, your body is sending you a signal that it needs rest – both from strenuous work and from foods that are hard to digest – along with plenty of immune supporting nutrients.

Juices offer great quantities of nutrients that support immune system, and the juice fast is a powerful healing tool. But don’t wait until sick then fasting. There is a suggestion that juice fast several times a year. You can fast from one t0 five days any time you like. Some people fast from one to five days any time you like.
Juice Fasting

Fruits Beverage

noreply@blogger.com (A.Hart) — Fri, 20 Mar 2009 04:02:00 +0000

Fruits Beverage
Fruit always played an important role in human nutrition.

However, before the 20th century, drinking squeezed fruit juice was the privilege of a few.

Welch was the first to reserve grape juice with heat treatment in America in 1869, followed by Muller-Thurgan in Switzerland in 1896.

Thus began the production of preserved fruit juices, which was followed by a huge development in the 20th century.

The role of vitamins and minerals in the human body was discovered at that time, which triggered substantial changes in eating habits.

Consequently, fruit consumption has become an everyday need.

Due to the revolutionary development of technical equipment, the appearance of chemicals and biological substances (enzymes, clarifying and flavoring agents), and the applications of new technological procedures, especially the aseptic technique – which enabled the production of fruit juices without preservatives – of fruit juice production became widespread.
Fruits Beverage

Citrus Juice

noreply@blogger.com (A.Hart) — Mon, 16 Feb 2009 16:00:00 +0000

Citrus Juice
Among citrus juice, orange is by far the most important. Lemon, lime, grape and tangerines are also processed as juice.

One of the characteristics of citrus juice is that it is to be consumed mainly as a cloudy drink.

Although the biggest percentage of that juice is made of diluted first extraction juice that does not require enzyme treatment most of the time, there is an appreciable production of by-product that are made from pulp and the peels, and these are marketed either as second quality juice or as natural cloudifiers.

The juice is rich in vitamin C, and in the minerals calcium, calcium, phosphorus and potassium.

The flavonoids are concentrated in the white pulp surrounding the fruit. Bioflavonoids help the body to retain and use vitamin C. Together these two nutrients improve the permeability and strength of capillary walls.

This is why citrus juice helps heal bruises more quickly than if they were not treated with citrus juice.

Common colds benefits greatly form a diet rich in citrus juices. Unfortunately while convenient, pasteurized, frozen, and concentrated citrus juices do not produce the same health benefits as fresh squeezed citrus juices.

Citrus juices taken in excess can leech calcium from the system, softening bones and teeth. If drink more than three to four 6 ounce glasses per week, make sure to get extra exercise to burn excess acid.
Citrus Juice

Grape Juice and Wine

noreply@blogger.com (A.Hart) — Sun, 08 Feb 2009 11:46:00 +0000

Grape Juice and Wine
Ancient Egyptian inscription indicate that the grape was grown there in 2375 B.C. Murals to Egyptian tombs carry depictions of grape vines, grape harvesting, and trampling to obtain the juice.

By way of classical Greece and later Rome, the grape vine expanded into all the lands of Europe and North Africa where it will grow.

The Greeks cultivated the grape vine wherever they went; Italy, north Africa, southern France and southern Spain, including the best known wine regions of the world, Bordeaux and Burgundy. The Greeks called Italy the Land of Vines.

Romans grew different varieties and appreciated their diversity. Grapes were grown on trees and trellises, preferentially on terraced hills and banks surrounding river valleys. Romans aged wine in barrels, which they invented. Before then it had been kept in earthenware amphorae.

Grape juice changes naturally into wine when sugar fermenting yeast is present. When grapes are crushed with the skins, yeast comes in contact with the juice. It grows in the juice, using the sugar as its source of energy, and in process transforms the sugar into alcohol and carbon dioxide.

Alcohol in high concentrations is toxic, and when it reaches a certain level (between 12 and 14 percent), most strains of yeasts cannot grow any more. The wine is now ready. It is young wine and tastes very much likes grape juice alcohol. When the first fermentation is completed (sometimes even before), and especially if the wine is in a warm palace and exposed to the air, special bacteria start growing on the alcohol and transforming it into acetic acid. The wine spoils and turns to vinegar.

Since remotest antiquity, the principal problem was not to make wine but to keep it from spoiling. In classical Greece wines were drunk young and most were probably vinegary. To counter the acid taste a variety of methods were employed. Greeks learned that air speeds up the spoiling process. Amphorae had narrow necks to reduce the contact of wine with air, and they were kept tightly stoppered.

Because air could penetrate earthenware surfaces, the Greeks line their amphorae with resin. This preserved wine for use in commerce. The Romans took a step forward when they invented wooden barrels. They could be stoppered better than amphorae, and the oak imparted flavor from the wine. Some Roman wines apparently kept very well. There are reports of vintages that lasted to a hundred years.
Grape Juice and Wine

Mango Juice

noreply@blogger.com (A.Hart) — Mon, 12 Jan 2009 04:34:00 +0000

Mango Juice
Mangoes aid poor circulation. Mango juice combined with the papaya juice helps to ease inflammation, digestive problems, fever and pain.

In parts of Asia mango juice is used to relieve dehydration. Mangoes are one of the top fruit sources of beta-carotene, in addition to having a high vitamin C content, the tender flesh, which is the part eaten, also contains insoluble fiber.

Key nutrient in mangoes include vitamin C, vitamin E, potassium, fructose, glucose, iron, fiber, calcium, magnesium, phosphorus, sodium, zinc, copper, manganese, vitamin B1 (thiamine), vitamin B2, (riboflavin), vitamin B3 (niacin), pantothenic acid, folate acid, and small amounts of lipids and amino acids.

It has alternative (blood purifying), antiseptic, diuretic, and laxative properties.

Mangoes have been used to treat anemia, bleeding gums, clogged pores, constipation, cough, cysts, fever, hypertension, indigestion, nausea, nephritis (kidney inflammation), respiratory ailments, seasickness and weak digestion.

They calm the emotions, benefit the brain, strengthen the heart and provide energy.

Important phytochemicals include beta carotene pectin, gallic acid, limonene, myristic acid tannin, lutein, zeaxanthin, and beta cryptoxanthin.
Mango Juice

Guava Juice Processing in India

noreply@blogger.com (A.Hart) — Sun, 28 Dec 2008 05:01:00 +0000

Guava Juice Processing in India
Guava juice and nectar are among the numerous popular canned or bottles fruit beverages in tropical areas. A clarified guava juice can be used in the manufacture of clear guava nectar, clear guava jelly, or in various juice blend drinks. It has light amber, yellow, or light pink color, depending on the cultivar, since most of the pigments in the guava remain with the solid material.

In India, clear guava juice is prepared from the white-fleshed ‘Allahabad’ variety according to the following steps: washed and trimmed fruits are blanching for 3 – 5 min to inactivate the oxidative enzymes prior to pulping; after blanching, the fruit is passed once through a screw press fitted with a coarse sieve of 20 – 30 mesh; and the residue is passed through again for maximum recovery of the pulp.

Two types of cloudy guava juice are prepared in India: one product contains 55 – 60% pulp, and the other consists of 85% pulp. The soluble solid content of the guava pulp is around 13 – 14 Brix, and the acidity is 0.20 – 0.25%. The pulp, citric acid and 70 Brix syrup are heated and blended, yielding a final 15 Brix and 0.20 – 0.30% acidity.

Ascorbic acid is added at the rate of 0.01%. The prepared product is poured hot into bottles, capped and processed in boiling water for 25 minutes followed by cooling to ambient temperature. Guava juice is further processed and utilized in the form of concentrates, beverages, jellies, powders and other products.

Guava juice can be concentrated to five times its original content of total soluble solids. But the color of the juice changes to brown because of browning. Guava juice concentrate has been found to be suitable for drying onto guava juice powder and ready to serve beverage.
Guava Juice Processing in India

Health benefits of Orange Juice

noreply@blogger.com (A.Hart) — Sun, 21 Dec 2008 08:34:00 +0000

Health benefits of Orange Juice
Orange juice is the most nutrient dense fruit juice commonly consumed in the United States. An 8 oz serving provides 110 cal and contains 72 mg of vitamin C. Orange juice is also a good source of potassium (450 mg), folate (60 ug), and Thiamin (0.15 mg). Orange juice is fat free and cholesterol free and is also either sodium free (not-from- concentrate juices) or low in sodium (from concentrate juices have 15 mg/serving).

Other nutrients found in orange juice are vitamin B6, niacin, and magnesium. In addition to these nutrients, orange juice contains more tan 60 plant phytochemicals, specifically flavonoids that function as antioxidants, potential anti inflammatory agents, and may also have other physiological actions. The main flavonoid in orange juice is hesperidin, which occurs as a glycone, which sugars attached. The sugars are cleaved during digestion, with aglycone as the absorbed form.

Orange juice consumption contributes significantly to the nutrient density of the US diet. It is one of the top three contributors of dietary folate from natural sources. Citrus fruit juices also contribute greatly to vitamin C intake.

The benefits of consuming orange juice and/or its specific components have been related to risk reduction for cancer, heart disease, stroke, hypertension, and cataracts. The ingredients in orange juice that are believed to be responsible for these potential health benefits include vitamin C, folate, potassium and phytochemicals.
Health benefits of Orange Juice

Cranberry Juice

noreply@blogger.com (A.Hart) — Tue, 09 Dec 2008 16:31:00 +0000

Cranberry Juice
Cranberries or botanically name (Vacciunium macrocapron) for millennia have been a part of the diet of North American and used for medicinal purpose in folk medicine. Although cranberries are most familiar to consumers in North America, close relative of the cranberry also consumed in Northern Europe and Asia. In North America and Europe, cranberries are primarily processed and consumed in form of cranberry juices, cranberry juice cocktails, and cranberry fruit juice with the oldest cranberry juice recipe dating back to 1683.

Cranberries have only been cultivated for the last 150 year; therefore, relative to grapes and other cultivated fruits, there is little genetic diversity. The typical annual crop size is approx 500 million pounds, with 60% being used directly in beverages, 35% being processed into sauces and concentrates that are mostly made into beverages, and 5% being consumed fresh.

Cranberries are popular with the consumers because of their bitter-tart taste, and because of their positive implication for health as a functional food, they are one of the first functional foods in America. As a functional food, cranberry juice is associated with protection from urinary tract infections (UTIs). Cranberry juice may also be useful for promoting cardiovascular health and inhibiting cancer development, and suggestions have also been made regarding cranberry applications for improving oral and gastric health.
Cranberry Juice

Banana Juice

noreply@blogger.com (A.Hart) — Thu, 27 Nov 2008 16:00:00 +0000

Banana Juice
Bananas have the number-one vote as American’s favorite fruit. They are commonly recommended as a potassium source in those patients on potassium losing diuretic therapy. Bananas are almost completely carbohydrate. They contain many vitamins and minerals, including iron, selenium and magnesium.

The best way to juice banana is to soak it in water overnight before pureeing the mixture or to make a smoothie.

Method:
Peel the banana and slice (1 banana)
Cover the fruit with water (1 cup) and leave to stand overnight or for at least 6 hours.
Puree the mixture
Add lemon juice (1/2) and cinnamon to taste.

Banana juice is consumed as a beverage base and health drink. Banana juice sometimes used to be mixed with other fruit juices or drinks for additional flavor.
Banana Juice

Grapefruit Juice

noreply@blogger.com (A.Hart) — Mon, 10 Nov 2008 03:22:00 +0000

Grapefruit Juice
Although very nutritious and high in vitamin C, grapefruit juice is high in acid. It is best to drink small amounts or to dilute grapefruit with water or other juice. The younger and more active the person are the higher metabolism and body’s ability to breakdown acid. For older, less active people grapefruit juice should be drunk in moderation.

The grape fruit and its juice can aid in weight reduction, the lowering of blood pressure, improving a sluggish liver, rapid healing of bruises, skin cleansing and the easing of arthritis. It can also help battle coughs, break up mucus and eliminate catarrh, and fight colds, fever, and sore throats. Taken first thing in the morning grapefruit juice helps to promote easy bowel movement and prevents constipation. Taken last thing at night it helps to induce sleep.

Grapefruit should be juiced by hand, rather than using an electric juicer, to prevent any of the white pitch or the peel from being squeezed along with the juice. The pitch and peel can give the juice an unpleasant, bitter flavor. While white grapefruit usually make the best flavored juice, pink or red grapefruit may also be used.
Grapefruit Juice

Lemon Juice

noreply@blogger.com (A.Hart) — Thu, 06 Nov 2008 09:38:00 +0000

Lemon Juice
Lemon juice is perhaps the most valuable and versatile fruit juice. However, since its high citric acid and vitamin C content makes it such a strong cleanser, it is best to mix lemon juice with water and drink it in moderation. The juice of half a lemon combined with eight ounces of water is a good ratio. Add one-half teaspoon of raw honey, to lightly sweeten the drink. Lemon juice used every two or three days in this way is a great balancer. Try it before breakfast. It will act as a mild and completely safe cleanser of the small intestine and stomach when drunk before food is eaten.

Lemon juice has many other practical uses, as well. To relieve a sore throat, for example, squeeze or spray undiluted lemon juice directly into the throat every two hours. Its anti bacterial action will soothe the throat in a few hours. Before feel a cold coming on, drink several glasses of lemon water throughout the day. To use as a skin astringent, add lemon juice to water and apply after washing the skin with a mild soap. Lemon juice can also be used effectively as an antioxidant. Mixed with other juice, or in fruit salads, it not only prevents discoloration, but acts as a preservative, as well.
Lemon Juice

Strawberry Juice and Health

noreply@blogger.com (A.Hart) — Sat, 25 Oct 2008 06:35:00 +0000

Strawberry Juice and Health
Fresh spring strawberries make excellent juice. Since it is strong and somewhat thick, strawberry juice may mixed with apple juice, citrus juice or water. To prepare fresh strawberries for juicing, wash them thoroughly and remove green tops. Then juice whole.

Strawberry juice is rich in vitamin C and the minerals calcium, phosphorus and potassium. It is also one of the few fruit juices that contain natural painkillers. These substances, called organic salycilates, are basic ingredient of painkillers such as aspirin. Spring’s strawberry juice is highly cleansing to the blood tissues, and muscles. It can also be used effectively as a mild diuretic.

Add some cold water to strawberry juice and drink it three times a day to relieve pain during urination and red colored urine.
Strawberry Juice and Health

Adulteration of Fruit Juice

noreply@blogger.com (A.Hart) — Mon, 20 Oct 2008 09:51:00 +0000

Adulteration of Fruit Juice
The adulteration of fruit juices is widespread. As with any commodity, juice manufacturer, blenders and users can secure considerable financial benefit from adulterating fruit juice. It should be emphasized that food safety issues are not normally an issue in fruit juice adulteration. The issue simply the fact that traders and consumers are being defrauded: an adulterated fruit juice as pure fruit juice is not as it has been labeled.

Although adulteration is becoming increasingly sophisticated, it is normally seen as falling into one of three types:

Overdilution of juices with water
Use cheaper solid ingredients
Blending of cheaper with more expensive juices

The issue of too much water being added to juices has largely been addressed through the application of a minimum solids content. Many countries now have in place a minimum Brix value for various juices. These minima are backed either by legal statue or industry code of practice. They normally apply to juices prepared by adding water to concentrate and not to ‘not from concentrate’ products.

The second category of adulteration is by far the most common. For examples, apple juice will normally contain around 11% by weight of solids. At least 90% of these solids are carbohydrates – sucrose, dextrose and fruits predominating. Considerably cheaper sources of carbohydrate can be found and the simple addition of a mixture of carbohydrate in roughly the same proportion as those found naturally in apple juice can be used to ‘stretch’ apple juice by a considerable proportion.

In the third category a cheaper juice can be used to adulterate a more expensive one; for example, elderberry juice can b used to extend strawberry or raspberry juice.
Adulteration of Fruit Juice

Fruit Juice Processing

noreply@blogger.com (A.Hart) — Wed, 08 Oct 2008 07:42:00 +0000

Fruit Juice Processing
The majority of fruit juice is made by reconstituting concentrated juice with water to a composition as similar to that of the original state. However, since records are not usually kept of the exact quality of the original juice, such reconstitution normally relates to an agreed trade standard. Reconstituted juices are often packed in aseptic long life containers such as TetraPaks.

There are many countries a growing market for fresh ‘single-strength’ juice made by squeezing fruit. Subjecting it into some processing, packaging it selling it within a cold chain distribution system. Such juice is usually referred to as ‘not from concentrate’ and will have a shelf life that varies from 1 or 2 weeks to 2 or 3 months.

In general terms, fruit are collected, sorted and washed, and then subjected to a type of mechanical compression appropriate to the fruit concerned. Although there are general fruit presses that can be used for more than one fruit type, fruit such as citrus, pineapple and stone fruits are usually processed in specially designed equipment.

Some fruit types (such as apples and pears) require mechanical treatment (milling) coupled with a biochemical process (involving enzymes) to break down the cellular structure and obtain best yields. It is possible to achieve almost total liquefaction by means of an appropriate enzyme cocktail.

Additionally, a diffusion or extraction process can be used to obtain best yields from certain fruits.

If juice is to be sold as ‘not from concentrate’ it is usually screened and pasteurized immediately after pressing – an operation with two main objectives. The first is to control the growth of spoilage micro-organisms that live on the fruit surface (mainly yeasts and moulds). The second is to destroy the pectolytic enzymes that occur naturally in fruit that would otherwise breakdown the cloudy nature of the juice. If, however, a clear juice is required, enzymes can be added to accelerate this natural process.

Juice for concentration is normally subjected to screening to remove cellular debris and then fed to a one or multistage evaporation process to remove most of the water and other volatile material. Evaporators today are highly efficient processing unit: up to nine stages are used, sometimes with the thermal recompression to obtain maximum efficiency. Increasingly, evaporators also recover the volatile aromatic substances that are partly responsible for giving fruit juice their sensory characteristics. The re-addition of such volatile is widely practiced at the point when concentrates are reconstituted into single strength juice.

After concentration, juices are normally held in storage until they are reconstituted. Some concentrated juices, particularly orange, require freezing at below -10 degree Celsius for effective preservation. Others, particularly apples, can be held at around 10-15 degree without risk of deterioration. The degree of concentration plays an important part in determining storage conditions: in the above examples, orange juice is normally concentrated to about 65 degree Brix and apple to 70 degree Brix.
Fruit Juice Processing