One of the most popular types of juice on the market is juice from concentrate. Juice from concentrate is made using freeze-dried fruits and vegetables. Depending on the type of fruit and vegetable, juice from concentrate has different properties. Fruit juices can contain volatiles and can also be pasteurized to remove potential pathogens. This method of juicing produces high-quality benefits for jelly processors.
Citrus fruit juice dominates the fruit juice market
Citrus fruit juice is a non-fermented beverage made from the liquid in citrus fruit. It is widely consumed across the globe because of its refreshing taste. Fruit juice is considered healthy because it contains essential nutrients and anti-oxidants.
Fruit juices are produced in different forms, including not-from-concentrate (NFC) and concentrated. The NFC category includes pasteurised, filtered and diluted juices, while the concentrated category consists of powdered, packed and bottled juices.
The market for fruit juice in the EU is forecast to grow at a CAGR of 4.29% during the period of 2023-2028. Global demand for fruit juice is primarily driven by the rising food and beverage industries, especially in developing countries. This will also boost overall demand for fruit juices worldwide.
In addition, the global fruit juice market is segmented according to its type and flavour. Orange is a prominent segment, accounting for nearly 80% of the market. Other segments include grapefruit, mandarin and clementine, pineapple, lemon and lime.
A significant portion of citrus and tropical juices in Europe is imported from outside the region. For instance, South Africa is the leading supplier of concentrated orange and lemon juices. Moreover, Belgium serves as a trade hub for the largest European orange juice processors.
Freeze-concentrate juices provide quality benefits to jelly processors
Freeze-concentrate juices are an increasingly important source of quality benefits for jelly processors. The advantages of using concentrates are that they can be frozen or reconstituted without losing much of their flavor. They also have a longer shelf life and can be used to make beverages with a low fruit content.
A fruit concentrate is a concentrated form of fruit juice. It is made by thermally evaporating part of the water in the fruit. This method produces a beverage with an increased Brix (dissolved sugars) and color.
Freeze-concentrate juices are typically packed and stored in freezers. Their use has been encouraged by the growth in home refrigerators, increasing demand for the product and the development of new technology.
In the 1930s, advances in pasteurization techniques allowed juices to be manufactured at higher temperatures and improve their taste. Pasteurization is an effective way to prevent mold and yeast growth, which could lead to food-borne illness.
Fruit juices are generally characterized by a pH value of about four. However, dissolved solids can impact the degree of brix. To protect the flavor and color of the juice, the flavor fractions are blended to achieve a desired sugar to acid ratio.
Vegetable juices with a small amount of other vegetables
Vegetable juices are a good way to get vitamins and minerals. They also contain dietary fiber, which helps cut your hunger and keeps you full. But there are a few important things you should know before you buy a bottle.
Juices are concentrated sources of calories. If you are watching your weight, consider limiting your consumption to one or two servings a day. However, if you are looking to add a little extra fiber to your diet, you may want to consider a whole fruit or vegetable.
The American Academy of Nutrition and Dietetics recommends eating fruits and vegetables every day. Fruit juices can provide some of the nutrients found in these foods, but they do not have the same phytonutrients as a raw fruit.
Studies show that drinking juice can help to lower the risk of heart disease and stroke. But if you are on a blood thinner, you should speak to your doctor before you drink juice.
There is a growing market for vegetable juices with added vegetables. These juices can be very tasty. Besides, they are a great way to get a daily serving of veggies.
In Europe, juices based on tomato juice have been popular for many years. Recently, the juice industry has developed a line of cold-pressed elixirs.
Reconstituted juices contain volatiles
Typically, reconstituted juices contain volatiles that contribute to the flavour and aroma of the beverage. However, the quantity of volatiles is not always indicative of the contribution of these compounds to the overall aroma of the beverage. The total volume of volatiles in a reconstituted juice may also vary depending on the method used to collect the volatiles.
Freshly-squeezed juices contain the largest proportion of volatiles. However, they have short shelf lives and may be subject to bacterial contamination. Therefore, most commercial juices are concentrated and re-incorporated. This results in a loss of desired volatiles.
In addition to oxidation, the fruity aroma of processed juices flattens and becomes less distinctive. Thus, the volatiles recovered after re-incorporation are essential for re-creating the fruity aroma of the beverage. Re-incorporating juice volatiles is a necessity in many countries.
Reconstituted juices contain a variety of aromatic compounds, including terpenes. Terpenes are complex hydrocarbons that are susceptible to oxidation and can produce a distinctive aroma. Similarly, limonene is the predominant volatile component of all commercial juices.
The volatile composition of the pomegranate fruit is compromised by the oxidation process. Hence, enzyme treatments are applied to the juice to increase the amount of valencene.
Pasteurization removes potential pathogens
Pasteurization is the process of heating fruit juice concentrate to a temperature high enough to destroy pathogenic bacteria, microorganisms, and spoilage organisms. It is a common practice in the food and beverage industry.
Although it is a well known method of food preservation, it does not inactivate all toxins. Toxins can still cause color, flavour and consistency changes in juices.
There are a variety of processes used to remove potential pathogens in juice concentrate. Some are gentle, while others involve higher pressures and other steps. In addition to the processes, certain preservatives may be added.
The main goal of food preservation is to maintain quality and nutritional attributes. However, some manufacturers and processors use preservatives that are not effective or misuse them.
A good example of this is potassium sorbate. Sodium benzoate is a preferred form of preservative. However, if the product contains excessive amounts of benzoate, it can be quite bitter. This can be dangerous to users with allergies.
Another option is the application of ionizing irradiation to the fluid. This can be an efficient treatment for fresh fruits. It can also be applied to the juice prior to extraction. Irradiation can be used to extend the shelf life of the juice, and it can be very effective against microorganisms.
Reduces packing and transportation cost
The process of reducing packing and transportation cost of juice from concentrate is not a new technology. Early humans solved this problem by utilizing pottery or metal to transport fluids that had been carved from plants. Today, the same concept applies to fruit juices.
One of the simplest techniques for lowering the cost of juice packaging is to use laminate materials. This type of packaging offers superior efficiencies and enables rapid throughput. Other options include using plastic and aluminum cans. However, it is not always possible to maintain the low oxygen conditions required for maximum product quality.
Another technique is the use of deaeration. This method reduces air in juice without affecting the flavour or color. Using inert gas is also a way to lower the oxygen content of a product.
Using a heat exchanger to preheat the juice prior to filling the package is another common procedure. In addition, using an oxygen absorbing sachet is a good idea.
Some juices are able to maintain their nutritional properties for longer periods of time when stored at a low temperature. It is important to note that storing juice at a high temperature can reduce the quality and cause oxidative reactions.
Storage alternatives to sterile storage
Storage alternatives to sterile storage for juice from concentrates are numerous. However, these methods are limited by present engineering limits. Some of these methods include dehydration and vacuum concentration.
As well as maintaining the nutritional attributes, these methods must also preserve the taste, colour and consistency of the fruit juice. A number of these techniques are experimental. In the long term, commercial juice processing systems are expected to evolve.
Many juices are acidic. These juices can contain enteric bacterial pathogens, as well as protozoan parasites. They can also cause serious foodborne illness outbreaks.
Acidic juices can also contain various Salmonella species. The presence of a single viable organism can spoil an entire lot of juice.
Juices that contain calcium salts, low pectin and other ingredients that are easily contaminated, must be filtered and stored after opening. This reduces microbial load and increases the shelf life.
A number of fruit juices, such as orange juice, are concentrated. The juice is then passed through a membrane filter with a uniform pore size less than 0.2 microns.
After pasteurization, the juice is transferred to an aseptic container. Typically, this carton is made of 70 percent paper and 25 percent low density polyethylene. It is then sterilized by hot hydrogen peroxide.
