Juice

This article is about the beverage. For other uses, see Juice (disambiguation).

A glass of orange juice

Juice is a liquid (drink) that is naturally contained in fruit and vegetables. It can also refer to liquids that are flavored with these or other biological food sources such as meat and seafood. It is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages. Juice emerged as a popular beverage choice after the development of pasteurization methods allowed for its preservation without fermentation.[1] The Food and Agriculture Organization of the United Nations (FAO) estimated the total world production of citrus fruit juices to be 12,840,318 tonnes in 2012.[2] The biggest fruit juice consumers are German : 39.6 liters consumed annually per person. They are followed by the US, which annually consume 33 liters.

Preparation

Juice is prepared by mechanically squeezing or macerating (sometimes referred to as cold pressed[3]) fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers.

Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage.

Common methods for preservation and processing of fruit juices include canning, pasteurization, concentrating,[4] freezing, evaporation and spray drying.

Although processing methods vary between juices, the general processing method of juices includes:[5]

After the fruits are picked and washed, the juice is extracted by one of two automated methods. In the first method, two metal cups with sharp metal tubes on the bottom cup come together, removing the peel and forcing the flesh of the fruit through the metal tube. The juice of the fruit then escapes through small holes in the tube. The peels can then be used further, and are washed to remove oils, which are reclaimed later for usage. The second method requires the fruits to be cut in half before being subjected to reamers, which extract the juice.[6]

After the juice is filtered, it may be concentrated in evaporators, which reduce the size of juice by a factor of 5, making it easier to transport and increasing its expiration date. Juices are concentrated by heating under a vacuum to remove water, and then cooling to around 13 degrees Celsius. About two thirds of the water in a juice is removed.[5] The juice is then later reconstituted, in which the concentrate is mixed with water and other factors to return any lost flavor from the concentrating process. Juices can also be sold in a concentrated state, in which the consumer adds water to the concentrated juice as preparation.[6]

Juices are then pasteurized and filled into containers, often while still hot. If the juice is poured into a container while hot, it is cooled as quickly as possible. Packages that cannot stand heat require sterile conditions for filling. Chemicals such as hydrogen peroxide can be used to sterilize containers.[6] Plants can make anywhere from 1 to 20 tonnes a day.[5]

Processing

High intensity pulsed electric fields are being used as an alternative to heat pasteurization in fruit juices. Heat treatments sometimes fail to make a quality, microbiological stable products.[7] However, it was found that processing with high intensity pulsed electric fields (PEF) can be applied to fruit juices to provide a shelf stable and safe product.[7] In addition, it was found that pulsed electric fields provide a fresh-like and high nutrition value product.[7] Pulsed electric field processing is a type of nonthermal method for food preservation.[8] Pulsed electric fields use short pulses of electricity to inactivate microbes. In addition, the use of PEF results in minimal detrimental effects on the quality of the food.[9] Pulse electric fields kill microorganisms and provide better maintenance of the original colour, flavour, and nutritional value of the food as compared to heat treatments.[9] This method of preservation works by placing two electrodes between liquid juices then applying high voltage pulses for microseconds to milliseconds.[9] The high voltage pulses are of intensity in the range of 10 to 80 kV/cm.[9] Processing time of the juice is calculated by multiplying the number of pulses with the effective pulse duration.[9] The high voltage of the pulses produce an electric field that results in microbial inactivation that may be present in the juice.[9] The PEF temperatures are below that of the temperatures used in thermal processing.[9] After the high voltage treatment, the juice is aseptically packaged and refrigerated.[9] Juice is also able to transfer electricity due to the presence of several ions from the processing.[9] When the electric field is applied to the juice, electric currents are then able to flow into the liquid juice and transferred around due to the charged molecules in the juice.[9] Therefore, pulsed electric fields are able to inactivate microorganisms, extend shelf life, and reduce enzymatic activity of the juice while maintaining similar quality as the original, fresh pressed juice.[9]

Terminology

In the United Kingdom the name or names of the fruit followed by juice can only legally be used to describe a product which is 100% fruit juice, as required by the Fruit Juices and Fruit Nectars (England) Regulations[10] and the Fruit Juices & Fruit Nectars (Scotland) Regulations 2003.[11] However, a juice made by reconstituting concentrate can be called juice. A product described as fruit "nectar" must contain at least 25% to 50% juice, depending on the fruit. A juice or nectar including concentrate must state that it does. The term "juice drink" is not defined in the Regulations and can be used to describe any drink which includes juice, however little.[12] Comparable rules apply in all EU member states in their respective languages.

In the US fruit juice can only legally be used to describe a product which is 100% fruit juice. A blend of fruit juice(s) with other ingredients, such as high-fructose corn syrup, is called a juice cocktail or juice drink.[13] According to the Food and Drug Administration (FDA), the term "nectar" is generally accepted in the US and in international trade for a diluted juice to denote a beverage that contains fruit juice or puree, water, and which may contain artificial sweeteners.[14]

"No added sugar" is commonly printed on labels of juice containers, but the products may contain large amounts of naturally occurring sugars;[15][16] however, sugar content is listed with other carbohydrates on labels in many countries.

Health effects

Juices are often consumed for their perceived health benefits. For example, orange juice is rich in vitamin C, folic acid, potassium, is an excellent source of bioavailable antioxidant phytochemicals[17] and significantly improves blood lipid profiles in people affected with hypercholesterolemia.[18] Prune juice is associated with a digestive health benefit. Cranberry juice has long been known to help prevent or even treat bladder infections, and it is now known that a substance in cranberries prevents bacteria from binding to the bladder.[19]

Many fruit juices have a higher sugar (fructose) content than sweetened soft drinks; e.g., typical grape juice has 50% more sugar than Coca-Cola.[20] While soft drinks (e.g. Coca-Cola) cause oxidative stress when ingested and may even lead to insulin resistance in the long term, the same thing cannot be attributed to fruit juices. On the contrary, fruit juices are actually known for their ability to raise serum antioxidant capacity and even offset the oxidative stress and inflammation normally caused by high-fat and high-sugar meals.[21] However, frequent consumption of fruits and fruit juice causes dental decay, and may be a more significant factor in the development of dental caries (cavities) than eating candy.[22] Fruit juice causes dental decay because it naturally contains acids, which chemically dissolve the enamel of the surface of the tooth, and sugars that the bacteria in the mouth ferment to create even more tooth-destroying acids.[22]

Fruit juice consumption overall in Europe, Australia, New Zealand and the US has increased in recent years,[23] probably due to public perception of juices as a healthy natural source of nutrients and increased public interest in health issues. Indeed, fruit juice intake has been consistently associated with reduced risk of many cancer types,[24][25][26][27][28][29][30] might be protective against stroke[31] and delay the onset of Alzheimer's disease.[32]

Some fruit juices have filtered out the dietary fiber present in the fruit. In other cases, other ingredients are added.[33] High-fructose corn syrup, an ingredient in many juice cocktails, has been linked to the increased incidence of type II diabetes. High consumption of juice is also linked to weight gain in some studies,[34][35] but not in others.[36] In a controlled clinical study, regular consumption of grape juice for 12 weeks did not cause any weight gain in volunteers, but consumption of a soft drink did.[37] Fruit juice in moderate amounts can help children and adults meet daily recommendations for fruit consumption, nutrient intake and calories.[38][39]

The American Academy of Pediatrics says that fruit juice should not be given to infants before 6 months of age. For children ages 1 to 6, intake of fruit juice should be limited to 4 to 6 ounces per day (about a half to three-quarters of a cup). Giving children excessive juice can lead to poor nutrition, diarrhea, gas, abdominal pain, bloating, and tooth decay.[40][41]

Juice cleanses have become a popular diet. The key concept of juice cleanses, detoxification, bases on the assertion that by consuming only nutrient rich substances (juice) and eliminating dairy, wheat, gluten, and fermented foods, the body can better heal physical problems. A juice cleanse requires the consumption of nothing except for juice for multiple days, with proposed health benefits including: reduction in appetite, rest for the stomach and liver, elimination of harmful foods, flooding the body with super nutrition, weight loss, energy improvement, re-hydration, detoxification, and cell healing. Unlike most diets, juice cleanses do not last for extended periods, usually ending in less than a week.[42]

Comparison to whole fruits

Longitudinal prospective cohort studies conducted at Harvard showed a significantly increased risk of Type 2 diabetes when juices were consumed compared to whole fruits, which significantly reduced the risk.[43]

Fruit juice has also been linked to childhood obesity. The American Journal of Public Health proposed that the Healthy Hunger-Free Kids Act of 2010 in the United States eliminate 100% fruit juices since it has been linked to childhood obesity, and substitute instead with whole fruits.[44]

Since juices do not contain fiber from the fruits, many further benefits are therefore negated found in whole fruits instead. Prebiotics have a marked beneficial impact on calcium absorption, mineral absorption, bowel health, and promoting a healthier gut flora.[45][46][47] Furthermore, most polyphenols are bound to the plant fibers and constitute the major portion of dietary phytonutrients.[48][49] There is therefore a marked reduction in nutritional benefit from consuming fruit juice compared to the consumption of whole fruits.

Juice bars

A juice bar at London Heathrow Terminal 5

A juice bar is an establishment that primarily serves prepared juice beverages such as freshly squeezed or extracted fruit juices, juice blends, fruit smoothies (a thick fruit drink, often iced), or other juices such as fresh wheatgrass juice. Sometimes other solid ingredients or nutritional supplements may be added as boosters, such as fresh bananas, eggs, nuts or nut butter, bodybuilding supplements, soy protein powder or others such as whey or hemp protein powders, wheat germ, or Spirulina (dietary supplement) or Chlorella. Also if less juice is used with these same ingredients drinks called health shakes may be produced.

Juice bars share some of the characteristics of a coffeehouse, a soda fountain, a café, and a snack bar.

Juice bars may be stand alone businesses in cities, or located at gyms, along commuter areas, near lunch time areas, at beaches, and at tourist attractions.

In Mexico, juice bars have become more popular in recent times. Mexican juice bars will often sell healthy beverages and snacks that are popular in Mexico.

Chains

History

Groups of grape pits dated to 8000 BCE show early evidence of juice production; although it is thought that the grapes may have been alternatively used to produce wine.[50]

One of the first regularly produced juices was lemonade, appearing in 16th century Italy, as an import, after its conception in the Middle East. Orange juice originated in the 17th century. In the 18th Century, James Lind linked citrus fruits to the prevention of scurvy, which, a century later, lead to the implementation of the Merchant Shipping Act of 1867, requiring all Ocean-bound British ships to carry citrus-based juice on board.[50]

In 1869, a dentist by the name Thomas B. Welch developed a pasteurization method that allowed for the storage of juice, without the juice fermenting into alcohol. His method involved filtering squeezed grape juice into bottles, sealing them with cork and wax, and then placing them in boiling water. This method kills the yeast responsible for fermentation. He then sold his new product as “Dr Welch's Unfermented Wine”.[51]

In late 18th century United States, circulation of foreign fruit juices were heavily regulated by tariffs. The McKinley Tariff Act of 1890 increased import takes from 38 to 49.5 percent, and set taxes on fruit juices based on the alcohol content of the drink. Juices with 18% or less alcohol were taxed 60 cents per gallon, while anything above 18% was taxed $2.50 per proof gallon.[1]

See also

References

  1. 1 2 Ryan A. Ward (2011-05-01). "A Brief History of Fruit and Vegetable Juice Regulation in the United States" (PDF). Works.bepress.com. Retrieved 2015-12-27.
  2. ↑ "Faostat". Faostat.fao.org. Retrieved 2015-12-27.
  3. ↑ "Juicer Types: The Difference Between Cold Press Juicers vs. Centrifugal Juice Extractors". Huffingtonpost.com. 2013-02-08. Retrieved 2014-08-25.
  4. ↑ "Understanding Concentrated Juice".
  5. 1 2 3 "Fruit Juice Processing,Fruit Juice Powder Plant,Fruit Juice Processing Plant,Juice Powder Plant". sspindia.com. Retrieved 7 May 2015.
  6. 1 2 3 "How orange juice is made - production process, making, used, processing, product, industry, Raw Materials, The Manufacturing Process of orange juice, Byproducts/Waste, Quality Control". madehow.com. Retrieved 7 May 2015.
  7. 1 2 3 Toepfl, S.; Heinz, V.; Knorr, D. (1 June 2007). "High intensity pulsed electric fields applied for food preservation". Chemical Engineering and Processing: Process Intensification. 46 (6): 537–546. doi:10.1016/j.cep.2006.07.011 – via ScienceDirect.
  8. ↑ "Advances in Food Process Engineering Research and Applications". Food Engineering Series. Springer. 2013. doi:10.1007/978-1-4614-7906-2. ISBN 978-1-4614-7905-5.
  9. 1 2 3 4 5 6 7 8 9 10 11 Mohamed, M.E.A., & Eissa, A.H.A. (2012). Pulsed Electric Fields for Food Processing Technology. In A.A. Eissa (Ed.), Structure and Function of Food Engineering (pp. 275-280). Retrieved from http://cdn.intechopen.com/pdfs-wm/38363.pdf
  10. ↑ "Fruit Juices and Fruit Nectars (England) Regulations" (PDF). Retrieved 2014-08-25.
  11. ↑ "Fruit Juices & Fruit Nectars (Scotland) Regulations 2003" (PDF). Retrieved 2014-08-25.
  12. ↑ "Parents beware: Juice in juice drinks costs up to £34 $10 per litre!". Health78.com. Retrieved 2014-08-25.
  13. ↑ "The Code of Federal Regulations, Title 21 Sec. 102.33 Beverages that contain fruit or vegetable juice". Web.archive.org. Archived from the original on December 3, 2008. Retrieved 2014-08-25.
  14. ↑ "FDA Juice HACCP Regulation: Questions & Answers". Web.archive.org. 2003-09-04. Archived from the original on May 13, 2009. Retrieved 2014-08-25.
  15. ↑ "Canadian Food Inspection Agency: Criteria for the Nutrient Content Claim No Added Sugars". Inspection.gc.ca. Retrieved 2014-08-25.
  16. ↑ "Juice and sweet drinks - children". State Government of Victoria. Retrieved 17 October 2014.
  17. ↑ Franke, AA; Cooney, RV; Henning, SM; Custer, LJ (2005). "Bioavailability and antioxidant effects of orange juice components in humans". J Agric Food Chem. 53 (13): 5170–8. doi:10.1021/jf050054y. PMID 15969493.
  18. ↑ Kurowska, EM; Spence, JD; Jordan, J; Wetmore, S; Freeman, DJ; Piché, LA; Serratore, P (Nov 2000). "HDL-cholesterol-raising effect of orange juice in subjects with hypercholesterolemia". Am J Clin Nutr. 72 (5): 1095–100. PMID 11063434.
  19. ↑ "Drug Watch: Cranberry juice reduces bacteriuria and pyuria". Jr2.ox.ac.uk. Retrieved 2014-08-25.
  20. ↑ "Just What Is The Sugar Content Of Fruit Juice". Hookedonjuice.com. 2006-10-02. Retrieved 2014-08-25.
  21. ↑ Ghanim, H; Sia, CL; Upadhyay, M; Korzeniewski, K; Viswanathan, P; Abuaysheh, S; Mohanty, P; Dandona, P (Apr 2010). "Orange juice neutralizes the proinflammatory effect of a high-fat, high-carbohydrate meal and prevents endotoxin increase and Toll-like receptor expression". Am J Clin Nutr. 91 (4): 940–9. doi:10.3945/ajcn.2009.28584. PMC 2844681Freely accessible. PMID 20200256.
  22. 1 2 "Delivering better oral health: an evidence-based toolkit for prevention" (PDF). Public Health England. June 2014.
  23. ↑ [Report] West Europe Fruit Juice Market Research, Trends, Analysis TOC Archived September 28, 2007, at the Wayback Machine.
  24. ↑ Uzcudun, AE; Retolaza, IR; Fernández, PB; Sánchez Hernández, JJ; Grande, AG; García, AG; Olivar, LM; De Diego, Sastre I; Barón, MG; Bouzas, JG (Sep 2002). "Nutrition and pharyngeal cancer: results from a case-control study in Spain". Head Neck. 24 (9): 830–40. doi:10.1002/hed.10142. PMID 12211047.
  25. ↑ Radosavljević V, Janković S, Marinković J, Dokić M. Non-occupational risk factors for bladder cancer: a case-control study. Tumori. 2004 Mar-Apr;90(2):175-80.
  26. ↑ Kwan ML, Block G, Selvin S, Month S, Buffler PA. "Food consumption by children and the risk of childhood acute leukemia. Am J Epidemiol. 1 December 2004;160(11):1098-107.
  27. ↑ Chan, JM; Wang, F; Holly, EA (Sep 2005). "Vegetable and fruit intake and pancreatic cancer in a population-based case-control study in the San Francisco bay area". Cancer Epidemiol Biomarkers Prev. 14 (9): 2093–7. doi:10.1158/1055-9965.epi-05-0226. PMID 16172215.
  28. ↑ Maserejian NN, Giovannucci E, Rosner B, Zavras A, Joshipura K. "Prospective study of fruits and vegetables and risk of oral premalignant lesions in men. Am J Epidemiol. 15 September 2006;164(6):556-66.
  29. ↑ Wu, H; Dai, Q; Shrubsole, MJ; Ness, RM; Schlundt, D; Smalley, WE; Chen, H; Li, M; Shyr, Y; Zheng, W (Feb 2009). "Fruit and vegetable intakes are associated with lower risk of colorectal adenomas". J Nutr. 139 (2): 340–4. doi:10.3945/jn.108.098889. PMID 19091801.
  30. ↑ Lewis JE, Soler-Vilá H, Clark PE, Kresty LA, Allen GO, Hu JJ. Intake of plant foods and associated nutrients in prostate cancer risk" Nutr Cancer 2009;61(2):216-24.
  31. ↑ Feldman EB. "Fruits and vegetables and the risk of stroke. Nutr Rev. 2001 Jan;59(1 Pt 1):24-7.
  32. ↑ Dai, Q; Borenstein, AR; Wu, Y; Jackson, JC; Larson, EB (Sep 2006). "Fruit and vegetable juices and Alzheimer's disease: the Kame Project". Am J Med. 119 (9): 751–9. doi:10.1016/j.amjmed.2006.03.045. PMID 16945610.
  33. ↑ Norris, Jeffrey (2009-06-25). "Sugar Is a Poison, Says UCSF Obesity Expert". Ucsf.edu. Retrieved 2014-08-25.
  34. ↑ Myles S. Faith; Barbara A. Dennison; Lynn S. Edmunds; Howard H. Stratton (2006-07-27). "Fruit Juice Intake Predicts Increased Adiposity Gain in Children From Low-Income Families: Weight Status-by-Environment Interaction". American Academy of Pediatrics.
  35. ↑ Andrea M Sanigorski; A Colin Bell; Boyd A Swinburn (2006-07-04). "Association of key foods and beverages with obesity in Australian schoolchildren". Public Health Nutrition. 10 (2): 152–157. doi:10.1017/s1368980007246634.
  36. ↑ O'Neil, CE; Nicklas, TA; Kleinman, R (Mar 2010). "Relationship between 100% juice consumption and nutrient intake and weight of adolescents". Am J Health Promot. 24 (4): 231–7. doi:10.4278/ajhp.080603-quan-76. PMID 20232604.
  37. ↑ Hollis, JH; Houchins, JA; Blumberg, JB; Mattes, RD (Oct 2009). "Effects of concord grape juice on appetite, diet, body weight, lipid profile, and antioxidant status of adults". J Am Coll Nutr. 28 (5): 574–82. doi:10.1080/07315724.2009.10719789. PMID 20439553.
  38. ↑ "New studies reveal: Fruit juice not related to overweight children". Juicerfanatics.com. Retrieved 2014-08-13.
  39. ↑ "Inside the Pyramide". USDA. January 22, 2010. Retrieved 2010-09-02.
  40. ↑ "Feeding Your Baby and Toddler (Birth to Age Two): Your Child: University of Michigan Health System". Med.umich.edu. Retrieved 2014-08-25.
  41. ↑ American Academy of Pediatrics Committee on Nutrition (May 2001). "The use and misuse of fruit juice in pediatrics". Pediatrics. 107 (5): 1210–3. doi:10.1542/peds.107.5.1210. PMID 11331711.
  42. ↑ "The Real Reasons Juice Cleanses Can Get Your Health Back on Track". awaken.com. Retrieved 7 May 2015.
  43. ↑ Muraki, Isao; Imamura, Fumiaki; Manson, Joann E.; Hu, Frank B.; Willett, Walter C.; van Dam, Rob M.; Sun, Qi (2013-01-01). "Fruit consumption and risk of type 2 diabetes: results from three prospective longitudinal cohort studies". BMJ (Clinical research ed.). 347: f5001. doi:10.1136/bmj.f5001. ISSN 1756-1833. PMC 3978819Freely accessible. PMID 23990623.
  44. ↑ Wojcicki, Janet M.; Heyman, Melvin B. (2012-09-01). "Reducing childhood obesity by eliminating 100% fruit juice". American Journal of Public Health. 102 (9): 1630–1633. doi:10.2105/AJPH.2012.300719. ISSN 1541-0048. PMC 3482038Freely accessible. PMID 22813423.
  45. ↑ Abrams, Steven A.; Griffin, Ian J.; Hawthorne, Keli M.; Liang, Lily; Gunn, Sheila K.; Darlington, Gretchen; Ellis, Kenneth J. (2005-08-01). "A combination of prebiotic short- and long-chain inulin-type fructans enhances calcium absorption and bone mineralization in young adolescents". The American Journal of Clinical Nutrition. 82 (2): 471–476. ISSN 0002-9165. PMID 16087995.
  46. ↑ Alexiou, H.; Franck, A. (2008-09-01). "Prebiotic inulin-type fructans: nutritional benefits beyond dietary fibre source". Nutrition Bulletin. 33 (3): 227–233. doi:10.1111/j.1467-3010.2008.00710.x. ISSN 1467-3010.
  47. ↑ Kumar, Vikas; Sinha, Amit K.; Makkar, Harinder P. S.; de Boeck, Gudrun; Becker, Klaus (2012-01-01). "Dietary roles of non-starch polysaccharides in human nutrition: a review". Critical Reviews in Food Science and Nutrition. 52 (10): 899–935. doi:10.1080/10408398.2010.512671. ISSN 1549-7852. PMID 22747080.
  48. ↑ Arranz, Sara; Silván, Jose Manuel; Saura-Calixto, Fulgencio (2010-11-01). "Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: a study on the Spanish diet". Molecular Nutrition & Food Research. 54 (11): 1646–1658. doi:10.1002/mnfr.200900580. ISSN 1613-4133. PMID 20540148.
  49. ↑ Saura-Calixto, Fulgencio (2012-11-14). "Concept and health-related properties of nonextractable polyphenols: the missing dietary polyphenols". Journal of Agricultural and Food Chemistry. 60 (45): 11195–11200. doi:10.1021/jf303758j. ISSN 1520-5118. PMID 23095074.
  50. 1 2 "EBSCO Publishing Service Selection Page". ebscohost.com. Retrieved 7 May 2015.
  51. ↑ Justin R. Morris. "Factors Influencing Grape Juice Quality" (PDF). Horttech.ashspublications.org. Retrieved 2015-12-27.
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