However, juice would be even higher in these nutrients if some weren’t lost during processing and storage. Both are excellent sources of vitamin C - which supports immune health - and a good source of folate - which helps reduce the risk of certain birth defects in pregnancy ( 9, 10). It undergoes complex, multi-step processing and can be stored in large tanks for up to a year before being packaged for sale in stores.Īs you can see, the nutrient content of whole oranges and juice is similar. Supermarket orange juice isn’t the simple product it may appear to be. Pulp, which undergoes further processing after extraction, is added back to some juices ( 1). Some of them are later added back to the juice from carefully blended flavor packs ( 5).įinally, before packaging, juice from oranges harvested at different times may be mixed to help minimize variations in quality. Unfortunately, these processes also remove compounds that provide aroma and flavor. Juice to be stored as frozen concentrate is evaporated to remove most of the water ( 4). Next, some of the oxygen is removed, which helps reduce oxidative damage to vitamin C during storage. The juice is heat-pasteurized to inactivate enzymes and kill microbes that could otherwise cause deterioration and spoilage ( 1, 2, 3). Rather, they’re produced through a multi-step, rigorously controlled process, and the juice can be stored in large tanks for up to a year before packaging.įirst, oranges are washed and squeezed by a machine. Most store-bought types of orange juice aren’t made by simply squeezing fresh-picked oranges and pouring the juice into bottles or cartons.
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