Improving the quality of natural fruit juice


Denisa Marica (Sopîrlă), Ovidiu Tița

Volume 28, Issue 3;
Pages: 255-259; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Natural fruit juice is the unfermented product obtained from ripe and healthy fruit. Natural fruit juices are obtained by pressing and have a short shelf life. To extend the shelf life, they can be kept at refrigeration temperature (maximum 24 hours), they can be frozen or pasteurized, but through pasteurization they lose their nutritional value and change their taste compared to freshly squeezed juice. We take into account the possibility of adding some natural preservatives to the apple juice under certain conditions and a gentler heat treatment. The idea is to increase the shelf life of the juice while maintaining a high quality both in terms of composition and sensory qualities. Different doses of honey and pollen were used to increase nutritional quality and improve shelf life. The following apple varieties were used: Starkrimson, Golden, Ionatan, ReD Topaz, Rozela and Sirius. The juice was extracted using a centrifugal juicer.

Pollen is a protein food, it contains very large amounts of vitamin P, vitamins from the B complex, as well as vitamins A, D, E, C and mineral salts, it contains proteins, free amino acids, various carbohydrates, mucilages, fatty substances. In addition, biological anabolic, antibacterial, antidepressant, anti-inflammatory, anti-parasitic, antipyretic, anti-toxic, dietary biostimulator, anti-anemic, reduces bleeding, lowers cholesterol, euphoric, improves brain functions, etc.

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