Nutritional value of pineapple juice

The pineapple tree belongs to the Bromeliaceae family. It is the third most important tropical fruit in world production after banana and citrus. Its fruit can be processed into several products such as canned pineapple slice, pineapple pulp, dried pineapple, pasteurized pineapple juice, and concentrate.

Pineapple contains 81.2 to 86.2% moisture, and 13-19% total solids, of which sucrose, glucose and fructose are the main components. Carbohydrates represent up to 85% of total solids whereas fiber makes up for 2-3%. The composition of pineapple juice varies with geography, culture, harvest season, and processing time.

Pineapple juice contains a variety of minerals, especially manganese, as well as amino acids, various sugars, vitamins, and polyphenols. It is considered as a functional drink due to its health-promoting properties and has anti-inflammatory, antiatherosclerosis, antiaging, and many other healing properties.

Pineapple juice is obtained from crushing fruit pieces and proper physical separation of the solids. Juice must be pasteurized and packed to extend its shelf life and a preservative or refrigerated storage may be used as additional barriers to microbial spoilage.

The typical composition of canned pineapple juice (100 mL) includes 0.36 g protein, 0.12 g lipid, 12.87 g carbohydrate, and 0.1 g dietary fiber. The major minerals in fresh pineapple juice are potassium (124–130 mg/100 mL), magnesium (12–15.4 mg/100 mL), phosphorus (3.1 8.0 mg/100 mL), iron (0.2–0.31 mg/100 mL), and manganese (0.3–0.99 mg/100 mL).

Manganese, a trace mineral instrumental to the formation of bone, as well as the creation and activation of certain enzymes. Pineapples also include copper (around 0.313 mg/100 gm juice), another trace mineral. It assists in the absorption of iron and regulates blood pressure and heart rate.

Pineapple juice is rich in vitamin C (ascorbic acid), an effective antioxidant. Ascorbic acid or vitamin C fights bacterial and viral infections which is an effective antioxidant and helps the body absorb iron. The vitamin C content of fresh pineapple juice is reported to range from 9.2 to 93.8 mg/100 mL.

Half a cup of pineapple juice provides 50 percent of an adult's daily recommended amount of vitamin C.

Major free amino acids identified in the pineapple juice include asparagine, proline, aspartic acid, serine, glutamic acid, tyrosine, valine, and isoleucine.

Pineapple juice also contains sucrose (4.1 g/100 mL), followed by fructose (2.5 g/100 mL), and glucose (2.3 g/100 mL). Sugar content as soluble solids in the juice not just function as sweetener and also play role in appearance, texture, freezing point, fermentation, preservation and antioxidant activity.
Nutritional value of pineapple juice

Pineapple juice health benefits

Based on definition, pineapple juice is the juice, intended for direct consumption, obtained by mechanical process from the flesh or parts thereof, with or without core material of sound, ripe pineapple.

Fresh pineapple juice is rich in vitamin C and the minerals chlorine and potassium. Pineapple juice has a higher calcium content than guava juice or orange juice.

Vitamin C can enhance the body immunity and provide some protection against certain types of cancer. 

Pineapple juice is excellent sources source bromelain. Bromelain is an enzymes which offers a number of health benefits, including reduce inflammation and swelling.

Bromelain helps the body to balance and neutralize fluids that are either too alkaline to too acidic. Bromelain also stimulates hormonal secretion in the pancreas.

The juice also has a good complement of vitamins and minerals, including various B vitamins for energy. It is very low in fat and sodium, which no cholesterol and only a moderate amount of calories.
Pineapple juice health benefits

Pineapple juice

Pineapple juice has been the most popular tropical fruit juice consumed in the United States and Europe for many years.

Pineapple juice is the juice, intended for direct consumption. It is obtained by mechanical process from the flesh or parts thereof, with or without core material of sound pineapple.

Christopher Columbus tasted the fruit and instantly appreciated its commercial potential. He was also intrigued by its medicinal uses. The islanders drank pineapple juice as an aid to digestion and a cure for bellyache, particularly when feasting on meat; women used it as cleansing agent to improve the texture of their skin.

The juice according to the research, contains a substance called bromelin which is not poisonous to man but can destroy certain types of parasitic disease causing worms.

The rind is the primary source for the bromelin.

Pineapple juice provides an active ingredients for skin care lotions because bromelin breakdown dead or damaged outer layers of skin to expose the softer inner layers.
Pineapple juice