Raspberry juice

Raspberry (Rubus idaeus L.) is a member of the Rosaceae family producing a red fruit with a sweet but tart flavor. Some cultivars with recessive genes giving an extremely low concentrations of anthocyanin produce yellow berries, but it is the European red fruited cultivars that are most widely grown and economically most important.

Raspberry juice from ripe fruit contains 0.10 - 0.14% polyphenols, mainly as catechin and chlorogenic, ferulic and neochlorogenic acids.

Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 °C for 2 h using 400 mg kg Klerzyme150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 μm.

Red raspberries contain high amounts of polyphenols and antioxidants, and have a unique phytochemical profile rich in ellagitannins and anthocyanins that distinguishes them from other berries and fruits.

Raspberry is a very tasty fruit and can be used in diet in its raw state or processed into juice, soft drinks, jelly products, stewed fruit etc. It is increasingly used by confectionary industry for fillings, by dairy industry for creams in fruit yogurts and ice creams. Red raspberry juice is used in blended fruit drinks and in other formulated food products.

Recently, the demand for fruit wines has increased, and raspberries make one of the better wines. Some wineries add raspberry juice to grape wine to obtain a less expensive raspberry-flavored wine. Raspberry beer is also made at breweries and meaderies.
Raspberry juice