Quick breakfast ... in a mug or travel cup! However, lightly and fully pasteurized juices in barrier cartons exhibited lower microbial counts, better ascorbic acid retention, and slowing of cloud loss by the third week of storage. They may offer several health benefits, too. 5. Wibowo et al. The “not from concentrate” product is a natural juice so it just tastes fresher and more like the actual fruit (after all, it is actually the juice extracted straight from the fruit) whereas the heat of pasteurization destroys some of both the flavor and aroma. A reduction in d-limonene of up to 50% was observed but an experienced sensory panel did not distinguish between juice stored in laminated cartons and glass bottles. Monolayer PET showed the lowest retention of ascorbic acid. What’s more, sweeteners like high-fructose corn syrup (HFCS) are frequently added to fruit juice concentrates, while sodium may be added to vegetable juice blends. Juice concentrate is most commonly made by evaporating the water from crushed or juiced fruits. The calculated activation energies were 61.1 kJ mol−1 for high pressure treated juice versus 43.8 kJ mol−1 for thermally pasteurized juice. The flavonoids in orange juice may help fight chronic inflammation associated with obesity. This finding has little relevance today, since canning of juice has become practically obsolete. However, whole fruit is always a healthier option. The effect of processing variables and packaging materials on the shelf life of aseptically filled single strength orange juice was investigated by Graumlich et al. It was reported also that some species of yeasts and molds are able to grow in juices, such as grape juice held at storage temperatures of − 5.5 to − 2.2°C. Harvested fruit is cleaned, crushed, packaged, and stored at approximately −18 °C. To direct or draw toward a common center; focus. Color was not significantly affected by the method of processing. Nonenzymatic browning and ascorbic acid loss are interrelated (see Chapter 2). Concentrating is a way of achieving a fixed sugar content since all juices can vary depending upon conditions at harvest. Where this occurs the double pasteurization will lead to products that have a slightly less fresh taste. As such, they’re convenient for those who don’t have access to fresh fruits or vegetables (1). Concentrates made from 100% fruit are the healthiest option, as they pack the most nutrients and are only sweetened with natural fruit sugars — not added sugar. Here are the 12 best vegetables to juice to improve your…. Where juices are packed directly into the consumer packs, they will be typically subjected to a “light” pasteurization, which may involve heating to around 90–93°C for a few seconds, before being packed under clean but not aseptic conditions. However, the extremely short shelf-life of such products limits their market potential. Pack and contents are then heated with hot water sprays in a tunnel, typically in three stages: preheating to around 40–50 °C, pasteurizing at around 70 °C for around 20 min, and then cooling. If cost and shelf life are important, then concentrate is the best option. The juice is then packaged or further concentrated to produce juice concentrate. Juice concentrates are sold at room temperature or frozen and meant to be diluted in filtered water before consumption (1, 2). The juice was stored during 32 weeks at 20, 28, 35, and 42°C. If the first ingredient is an added sugar, such as HFCS, cane sugar, or fructose syrup, you may want to steer clear of this product. In the latter process, batches of product in flexible packages are placed in a pressure vessel and subjected to pressures of around 600 MPa. If possible, eat whole fruits and veggies instead. It is then formed into the required shape and filled in the aseptic chamber. Later it is partially defrosted in the storage containers, emptied, broken into an icy slurry at approximately −2.2 °C, and pressed in a rack-and-cloth press. Juice from concentrate is easily accessible to many, but what exactly is it? Freshly extracted juices could be preserved using the freezing method, which is recognized as one of the main processes employed for the long-term preservation and storage of fruit products, such as single-strength and concentrate juices. Listen to some of the brightest names in science and technology talk about the ideas and breakthroughs shaping our world. It is usually judged of higher quality than juice from concentrate and is slightly more expensive. Citrus fruits are seasonal. Where this occurs the double pasteurization will often lead to products that have a slightly less fresh taste. Copyright © 2020 Elsevier B.V. or its licensors or contributors. This type of evaporator is mainly used in the large citrus plantations of Brazil and USA. ‘From concentrate’ means that all the excess water from the oranges is removed, yielding a product seven times more concentrated than the initial juice. The conventional industrial pasteurization practice for juice is to heat it to 90–99°C and hold for 15–30 s (Braddock, 1999). All rights reserved. According to the United Nations Commodity Trade Statistics Database, international trade in orange juice exceeds US$16 billion a year. Fresh, “raw,” or “freshly squeezed” unpasteurized NFC is in small but increasing demand by the nature-oriented consumers. Because the fruit’s natural flavor may become diluted as a result, many companies use additives like flavor packs, which are artificial compounds made from fruit byproducts (1). Juice concentrate is fruit juice from which most of the water has been extracted. Brazil and the United States are the two leading countries for orange juice production (FAO, 2017). To make juice concentrate, whole fruits are thoroughly washed, scrubbed, and crushed or blended to produce a pulp. When it is desirable to extend the processing season, fruit can be crushed and frozen for later processing. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. 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