Evaluation of the processing method on the bioactive compounds level in the apple juice (ProOrg Practice Abstract)
This ProOrg Practice Abstract recommends squeezing as the best method to produce apple juice. Squeezed juice made from organic apples showed the highest nutritive quality.
Consumers of organic food are looking for products with high nutritive value. Therefore, the processing methods should preserve the highest possible level of bio-compounds in the products. The case of apple juice has been analysed.
Solution
The ProOrg project identifies the best processing methods, covering 3 main criteria: high nutritive value, good sensory properties, and pro-environmental aspects. Different methods of fruit juice production have been analysed. Some of them are very sophisticated and not used frequently, such as ultra-high-pressure homogenisation (UHPH), thermos-sonication, or ozone processing. The most common methods are centrifuging and squeezing plus pasteurisation. Therefore, the focus has been on these methods.
Description
This ProOrg Practice Abstract summarises the evaluation of the processing method on the bioactive compounds level in apple juice that was part of the CORE Organic project coordinated by CREA. It concludes that the nutritional value is higher in the case of juice made from organically grown apples, which represents a good argument for the producers to promote their organic products at the market.
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