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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

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 Cofund > ProOrg
Poland
Related Links:https://www.proorgproject.com/, https://organic-farmknowledge.org/de/tool/39889
Project ID:oknet
Deposited By: Gernert, Maria
ID Code:39889
Deposited On:18 May 2021 06:45
Last Modified:27 May 2021 13:43
Document Language:English
Status:Published

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