Evaluation of the processing method on the bioactive compounds level in the apple juice (ProOrg Practice Abstract)

{Tool} Evaluation of the processing method on the bioactive compounds level in the apple juice (ProOrg Practice Abstract). Creator(s): REMBIAŁKOWSKA, EWA; Hallman, E.; Kazimierczak, Renata; Srednicka-Tober, Dominika; Baranski, Marcin; Kaniewska-Skoczylas, A. and Misztal, Karolina. Issuing Organisation(s): Warsaw University of Life Sciences. CORE Organic Practice Abstracts. (2020)

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Summary in the original language of the document

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.

EPrint Type:	Practice tool
Teaser:	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.
What problem does the tool address?:	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.
What solution does the tool offer?:	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.
Country:	Poland
Type of Practice Tool:	Practice abstracts
Keywords:	Fruit juice, apple, polyphenols, vitamin C, organic, food processing
Agrovoc keywords:	Language Value URI English temperate fruits http://aims.fao.org/aos/agrovoc/c_7655 English food processing UNSPECIFIED English fruit juices http://aims.fao.org/aos/agrovoc/c_3123 English apple juice http://aims.fao.org/aos/agrovoc/c_8893 English apples http://aims.fao.org/aos/agrovoc/c_541 English polyphenols http://aims.fao.org/aos/agrovoc/c_15881 English vitamin C -> ascorbic acid http://aims.fao.org/aos/agrovoc/c_661 English nutritive value http://aims.fao.org/aos/agrovoc/c_5278 English UNSPECIFIED UNSPECIFIED
Subjects:	Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation Crop husbandry > Production systems > Fruit and berries
Research affiliation:	European Union > CORE Organic > CORE Organic Cofund > ProOrg Poland European Union > Organic Farm Knowledge
Related Links:	https://www.proorgproject.com/, https://organic-farmknowledge.org/de/tool/39889
Project ID:	ofk
Deposited By:	Gernert, Maria
ID Code:	39889
Deposited On:	18 May 2021 06:45
Last Modified:	02 May 2024 10:32
Document Language:	English
Status:	Published

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