Cider vs. Apple Juice

In the United States, cider typically refers to unfiltered and unpreserved apple juice containing pulp or sediment, often linked with autumn and not readily available beyond that season.

In contrast, apple juice undergoes filtration and pasteurization, extending its shelf life and imparting a sweeter taste and smoother texture. Essentially, apple juice is cider subjected to heat to modify its color, flavor, and texture, resulting in a clear appearance and a sweeter taste.

Hard cider indicates the presence of alcohol achieved through natural fermentation, distinguishing it from non-alcoholic apple cider. The term "hard" is likely used to differentiate between the two versions.

Sweet cider also sets apart non-fermented apple juice from hard cider, while similar terms are employed for cloudy juices made from pears or grapes, such as pear cider (or perry) and grape cider, which are devoid of alcohol.
Cider vs. Apple Juice

Apple juice rich with polyphenol

Apples and apple juices are traditionally regarded as health foods all over the world. The marked antioxidant ability of phenolics from apples against free radicals is thought to account for the positive effects of apple and apple juices on human health.

Among the most important constituents of apple juice are phenolic compounds, such as: hydroxycinnamic acids, dihydrochalcones, flavonols (quercetin glycosides), catechins and oligomeric procyanidins.

Apples have the highest proportion of free polyphenols compared to other fruits. Polyphenols are usually divided into several different groups (simple phenols, benzoic acids, phenyl propanoids, and flavonoids) on the basis of the number of carbon atoms in conjunction with the structure of the basic phenolic skeleton.

The polyphenols content in apples can range widely from 10 mg to 500 mg/ 100g of raw material. The amount of polyphenols in juices is much smaller. This is mainly due to clarification processes or thermal juice preservation (pasteurization).

The concentration of polyphenols is influenced by the plant variety as well as environmental factors, including geographic region, growing season, and storage.

Apples without skin contain less than half the amount of quercetin, the most abundant apple flavonoid, harbored by whole apples.

Quercetin is a member of the class of flavonoids called flavonoles and forms the backbone for many other flavonoids including the citrus flavonoids like rutin, hesperidins, Naringenin and tangeritin.

Quercetin is a flavonoid derived from flavone, a natural polyphenolic antioxidant. Quercetin occurs in nature as easily hydrolysable glycoside (quercetin3-galactoside, quercetin-3-glucoside, and quercetin3-rhamnoside).
Apple juice rich with polyphenol

Fruit juice can help with constipation

Constipation is responsible for much disease and that the causes of constipation are a lack of water, an unbalanced, processed or devitalized diet, over-eating, lack of proper exercise and insufficient fresh air.

Apples contain a natural laxative. When juiced, it helps aid bowel movements. It is most effective when mixed with carrots and spinach juices, anybody can expect bowel movement the next day.

Regular eating apples also will ensure bowel movements due to its gel-forming fiber, pectin. It improves the intestinal muscle’s ability to push waste through the gastrointestinal tract. Prunes or warmed prune juice twice a day (morning and evening) cam help produce more regular bowel movements.

Grape fruit, limes and lemons are very useful and essential as medicinal food. They increase the flow gastric juice and aid in preserving an antiseptic condition of the stomach and intestines. They stimulate the liver and help to prevent constipation.

Lemon juice taken with lukewarm water every morning can cures constipation. Drinking the juice through a straw would prevent erosion of tooth enamel.
Fruit juice can help with constipation

Minerals found in apple juice

Drink at least 2 glasses of this juice every day. Apple juice has a high level of minerals and vitamins, which makes it ideal for skin health.

Before putting the apples through the juice extractor, pour a little lemon or pineapple juice over the cut fruit as this will prevent the apples turning brown.

The core of the apples as well as the skin should be put through the machine, as these contain valuable mineral elements also. Apple juice carries over the following minerals: potassium, phosphorus, chlorine, sodium, magnesium, calcium, sulfur, iron, fluorine, silicon and many trace minerals.

Potassium helps to maintain human body electrolyte balance -- the amount of electrolytes, or minerals, dissolved in the water in and around the cells. While most of the calcium goes toward maintaining the skeleton, teeth and bones which are contain 99 percent of the total calcium.
Minerals found in apple juice

Processing of apple juice

The majority of the processing apples are sort-outs from fresh market packing line. The volume available depends on fresh market demand and the quality of the current apple crop.

Apples are processed into a variety of products, but by far the largest volume of processed apple products is in the form of juice.

Apples are brought to the processing building and dumped by the truckload or out the apple bins.

Fruit are then spray washed and sorted. Depending on process logistics, clean, sorted fruit may be stored. Sorting and trimming of apples to remove damaged or decayed fruit is mandatory. If not removed, damaged or decayed fruit may also impart off flavors to the finished products.

Before pressing, whole apples are ground into a mash or pulp for extraction. This mashing process sis accomplished with either disintegrator, hammer, or grating mill.

The type of extraction equipment may dictate the chopping method to achieve highest efficiency. More common types of presses apply pressure via hydraulic, pneumatic, screw, basket or travelling belt methods.

In traditional milling-pressing operations, the yields are 70-80% w/w and even lower (about 65%) for stored apples. However, through use of enzyme liquefaction and membrane filtration, the apple juice yields can be as high as 98%.

For the ‘natural’ look associated with fresh apple cider, the ground apple is treated with ascorbic acid before pressing to minimize browning.

Apple juice is processed and sold in many forms. Fresh apple juice or sweet cider is considered to be product of sound, ripe fruit that has been pressed and bottled or packaged with no form of preservation being used, other than refrigeration.
Processing of apple juice 

Apple juice good for skin health

Apple juice is a better juice choice than most other juices. According to research from the University of Glasgow in Scotland, apple juice ranks second among the best juices in terms of antioxidant.

Apples contain 4.6 mg/100 g of vitamin C.  Vitamin C builds collagen and elastin, which help to keep the skin, free from wrinkles.

Vitamin A (3 ug/100 g) in apple, keeps the skin supple, healthy and clear of spots and insures rapid healing.

Apple juices is rich in natural acids that gently slough off dead skin cells while feeding human skin with enzymes, vitamins and antioxidants.

According to a study published in the Journal of Experimental Botany, the phenols in the skin of certain types of apples may deliver a hefty dose of UVB protection.

Granny Smith and Braeburn apples contain quercetin in their skins to protect the fruit against UVB radiation. The theory is that quercetin has the same sunlight-protecting effect on human skin.

Apple juice also helps firm the skin of face and neck. Swab it on generously with cotton wool; leave it for a few minutes, then rinse off.
Apple juice good for skin health

Antioxidants in apple juice

Apple juice and apple flavoring do appear to be rising in popularity with a noticeable increase in apple drinks appearing on the EU markets. The consumption of apples contributes to reduced risk of disease such as cardiovascular disease and some forms of cancer.

Apple juices are important source of polyphenolic compounds, correlated with antioxidant activities.

Apples and apple juices showed antioxidant activities when tested both in vitro and in vivo; the effects have been attributed to the polyphenolic constituents, such as flavan-3-ols, including monomeric (catechins) and polymeric (procyanidins), hydroxycinamics acids, dihydrochalcones, flavonols and anthocyanins.

The total phenolic content in apple juice was in a range of 0.02 – 0.1% of juice. Catechin and procyanidins are a major class of apple phenolics, representing more than 80% of the total content.

In apple juice, vitamin C activity represented a minor fraction of the total antioxidant activity, with chlorogenic acid and phloretin glycosides as the major identifiable antioxidants.

In epidemiological research some specific flavonoids are associated with protection against ageing diseases.

This might due to their action as antioxidant. Free radicals may attack biomolecules (lipids, proteins, DNA) which can be prevented by antioxidants.

In one study, pure fruit juice, including apple juice inhibited reactive oxygen species generation for up to 90 min after their consumption by 10 healthy young men (J. Med Food.2005;8[1]:41-46).

In addition, 600g of whole apples also acutely reduced oxidative stress levels in six healthy male volunteers.
Antioxidants in apple juice

Apple Juice with minerals

Apple juice has a high mineral content. Because of that apple juice is also excellent for producing healthy skin, hair and fingernails.

The core of apple as well as the skin should be put through the machine, as these contain valuable mineral elements also.

Apple juice is high in iron, which makes it valuable 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.

Iron in apple juice also has a property that helps the body absorb the iron in other foods, such as eggs and liver.

Iron is needed for the formation of hemoglobin and a deficiency of his mineral produces anemia.

Apple juice also rich with silicon, magnesium, chlorine, copper, manganese, phosphorus, potassium, sodium and sulphur.

An optimal proportion of potassium and calcium in apple juice helps strengthen the cardiovascular system.

It does contain a generous amount of calcium, and this calcium aids the system in absorbing the calcium in other foods.
Apple Juice with minerals

Health Benefits of Apple Juice

Apple juice works wonders at cleansing our body, especially liver, kidneys an gallbladder.

Apple juice has a high mineral content. It also contains malic acid which plays an important role in normalizing the intestines, has a detoxifying effect in the body and is good for treating muscle disorders.

Apple juice can lower blood cholesterol and can healing internal inflammation.

Apple juice also contributes some iron and potassium.

Apple juice has antiviral properties, making it a valuable preventive measure against colds, bronchitis and other viral infections.

Fresh apple juice is white just like the color of the apple after bitten into it. Bottled apple juice is brown because vitamins have been oxidized upon contact with the air.

A high percentage of the vitamin A in apples is concentrated in their skins. Therefore, the apple juice with highest vitamin A content will be the apple juice from unpeeled, organically grown apples that are juiced with their skin on.

The vitamin C content of fresh juice from both peeled and unpeeled apples helps prevent colds flu, and intestinal infections.

Other than that apple juice also contributes some vitamin K.

After cranberry juice, apple juice ranks the second among the best juices in terms of antioxidants activity.
Health Benefits of Apple Juice

Vitamin in Apple Juice

A high percentage of the vitamin A in apples is concentrated in their skins. Therefore, the apple juice with highest vitamin A content will be the apple juice from unpeeled, organically grown apples that are juiced with their skin on.

Vitamin A helps ward off colds and other infections and promotes growth. It also keeps the eyes in good condition, and prevents night blindness.

The vitamin C content of fresh juice from both peeled and unpeeled apples helps prevent colds flu, and intestinal infections. Vitamin C also act as a body normalizer and is essential in keeping bones and teeth sound.

Other than that apple juice also contributes some vitamin K. It is very necessary for the body to promote blood clotting.
Vitamin in Apple Juice

Apple Juice and Health

Many nutritionists consider apple juice not much more than sugar water. An eight ounce glass contains about 110 calories, all from sugar; there are low levels of some vitamins and minerals but none at a level to be considered significant in the diet.

A recent news blitz about how apple juice contains antioxidants which might reduce heart disease is a choice example of scientists over-interpreting their experimental results.

The April 16, 1999 issue of the research journal Life Sciences contains an article in which scientists from the University of California, Davis describe experiments in which apple juice and other apple products were added to LDL, the particles that carry the "bad" cholesterol in the blood.

There were reductions in oxidation of 9% to 34% when a chemical was added to speed up the process. How much, or if, this might reduce the risk of heart disease is completely unknown.

Although oxidation of cholesterol and other molecules in the body are associated with health problems, this test tube study only points to additional research that should be done. If you wanted to get the same health benefits as described in this study, you would have to inject your apple juice intravenously rather than drinking it.

There is nothing wrong with apple juice as a food; but if it represents a big proportion of calories (as it does for some children) it is not a healthy choice. You shouldn’t drink apple juice or anything else just for the antioxidants. Whole apples are a good source of fiber and provide fewer calories than a big glass of juice.
Fruit Juice