Juice

Juice is a drink made from the extraction or pressing of the natural liquid
contained in fruit and vegetables. It can also refer to liquids that are flavored
with concentrate or other biological food sources, such as meat or seafood,
such as clam juice. Juice is commonly consumed as a beverage or used as an
ingredient or flavoring in foods or other beverages, as for smoothies. Juice
emerged as a popular beverage choice after the development of
pasteurization methods enabled its preservation without using fermentation
(which is used in wine production).[1] The largest fruit juice consumers are
New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more
than three quarters of a cup each day). Fruit juice consumption on average
increases with country income level.[2]

Contents A glass of orange juice

Etymology
Preparation
Processing
Terminology
Health effects
100% fruit juice
Pomegranate juice
Cranberry juice
Negative effects
Amount consumed
Juice bars
Chains
History
Figurative uses
See also
References
External links

Etymology
A hand press juicer
The word "juice" comes from Old French in about 1300; it developed from
the Old French words "jus, juis, jouis", which mean "liquid obtained by
boiling herbs".[3] The "Old French jus "juice, sap, liquid" (13c.)...[came] from Latin ius [which means]
"broth, sauce, juice, soup," from PIE root *yeue- "to blend, mix food" (cognates: Sanskrit yus- "broth,"
Greek zyme "a leaven", Old Church Slavonic jucha "broth, soup," Russian: уха "ukha", Lithuanian: juse
"fish soup")."[3] The use of the word "juice" to mean "the watery part of fruits or vegetables" was first
recorded in the early 14th century.[3] Since the 19th century, the term
"juice" has also been used in a figurative sense (e.g., to mean alcohol or
electricity). Today, "au jus" refers to meat served along with its own
juice, commonly as a gravy.

Preparation
Juice is prepared by mechanically squeezing or macerating (sometimes
referred to as cold pressed[4]) fruit or vegetable flesh without the
application of heat or solvents. For example, orange juice is the liquid
extract of the fruit of the orange tree, and tomato juice is the liquid that
results from pressing the fruit of the tomato plant. Juice may be
prepared in the home from fresh fruit and vegetables using a variety of Fruit juice being used in the
hand or electric juicers. Many commercial juices are filtered to remove preparation of a smoothie
fiber or pulp, but high-pulp fresh orange juice is a popular beverage.
Additives are put in some juices, such as sugar and artificial
flavours (in some fruit juice-based beverages); savoury seasonings
(e.g., in Clamato or Caesar tomato juice drinks). Common methods
for preservation and processing of fruit juices include canning,
pasteurization, concentrating,[5] freezing, evaporation and spray
drying.

Although processing methods vary between juices, the general

processing method of juices includes:[6]

Washing and sorting food source

Juice extraction
Straining, filtration and clarification
Blending pasteurization Pomegranates getting washed prior to
processing in an Afghanistan fruit
Filling, sealing and sterilization
concentrate factory.
Cooling, labeling and packing

After the fruits are picked and washed, the juice is extracted by one of two automated methods. In the first
method, two metal cups with sharp metal tubes on the bottom cup come together, removing the peel and
forcing the flesh of the fruit through the metal tube. The juice of the fruit, then escapes through small holes
in the tube. The peels can then be used further, and are washed to remove oils, which are reclaimed later for
usage. The second method requires the fruits to be cut in half before being subjected to reamers, which
extract the juice.[7]

After the juice is filtered, it may be concentrated in evaporators, which reduce the size of juice by a factor of
5, making it easier to transport and increasing its expiration date. Juices are concentrated by heating under a
vacuum to remove water, and then cooling to around 13 degrees Celsius. About two thirds of the water in a
juice is removed.[6] The juice is then later reconstituted, in which the concentrate is mixed with water and
other factors to return any lost flavor from the concentrating process. Juices can also be sold in a
concentrated state, in which the consumer adds water to the concentrated juice as preparation.[7]

Juices are then pasteurized and filled into containers, often while still hot. If the juice is poured into a
container while hot, it is cooled as quickly as possible. Packages that cannot stand heat require sterile
conditions for filling. Chemicals such as hydrogen peroxide can be used to sterilize containers.[7] Plants can
make anywhere from 1 to 20 tonnes a day.[6]
Processing
High intensity pulsed electric fields are being used as an alternative to
heat pasteurization in fruit juices. Heat treatments sometimes fail to
make a quality, microbiological stable product.[8] However, it was
found that processing with high intensity pulsed electric fields (PEF)
can be applied to fruit juices to provide a shelf-stable and safe
product.[8] In addition, it was found that pulsed electric fields provide a
fresh-like and high nutrition value product.[8] Pulsed electric field
processing is a type of nonthermal method for food preservation.[9]

Pulsed electric fields use short pulses of electricity to inactivate

microbes. In addition, the use of PEF results in minimal detrimental
A variety of packaged juices in a
effects on the quality of the food. Pulse electric fields kill
supermarket
microorganisms and provide better maintenance of the original colour,
flavour, and nutritional value of the food as compared to heat
treatments. This method of preservation works by placing two
electrodes between liquid juices then applying high voltage pulses for microseconds to milliseconds. The
high voltage pulses are of intensity in the range of 10 to 80 kV/cm.

Processing time of the juice is calculated by multiplying the number of pulses with the effective pulse
duration. The high voltage of the pulses produce an electric field that results in microbial inactivation that
may be present in the juice. The PEF temperatures are below that of the temperatures used in thermal
processing. After the high voltage treatment, the juice is aseptically packaged and refrigerated. Juice is also
able to transfer electricity due to the presence of several ions from the processing. When the electric field is
applied to the juice, electric currents are then able to flow into the liquid juice and transferred around due to
the charged molecules in the juice. Therefore, pulsed electric fields are able to inactivate microorganisms,
extend shelf life, and reduce enzymatic activity of the juice while maintaining similar quality as the original,
fresh pressed juice.

Terminology
In the United Kingdom, the name or names of the fruit followed by juice can only legally be used to
describe a product which is 100% fruit juice, as required by the Fruit Juices and Fruit Nectars (England)
Regulations[10] and the Fruit Juices and Fruit Nectars (Scotland) Regulations 2003.[11] However, a juice
made by reconstituting concentrate can be called juice. A product described as fruit "nectar" must contain at
least 25% to 50% juice, depending on the fruit. A juice or nectar including concentrate must state that it
does. The term "juice drink" is not defined in the Regulations and can be used to describe any drink which
includes juice, whatever the amount.[12] Comparable rules apply in all EU member states in their respective
languages.

In the US, fruit juice can only legally be used to describe a product which is 100% fruit juice. A blend of
fruit juice(s) with other ingredients, such as high-fructose corn syrup, is called a juice cocktail or juice
drink.[13] According to the Food and Drug Administration (FDA), the term "nectar" is generally accepted in
the US and in international trade for a diluted juice to denote a beverage that contains fruit juice or puree,
water, and artificial sweeteners.[14] "No added sugar" is commonly printed on labels of juice containers, but
the products may contain large amounts of naturally occurring sugars;[15][16] however, sugar content is listed
with other carbohydrates on labels in many countries.
Depending on trends and regulations, beverages listed as 100% juice may actually contain unlisted
additives. For example, most orange juice contains added ethyl butyrate (to enhance flavor), vitamin C (as
ascorbic acid), and water (if from concentrate). When fruit juice is too sour, acidic, or rich to consume, it
may be diluted with water and sugar to create an -ade (such as lemonade, limeade, cherryade, and
orangeade). The 'ade' suffix may also refer to any sweetened, fruit-flavored drink, whether or not it actually
contains any juice.

Health effects
Juices are often consumed for their perceived health benefits. For
example, orange juice with natural or added vitamin C, folic acid,
and potassium.[17] Juice provides nutrients such as carotenoids,
polyphenols and vitamin C that offer health benefits.[18]

High consumption of fruit juice with added sugar may be linked to

weight gain,[19][20] but not all studies have shown this effect.[21] If
100% from fruit, juice can help meet daily intake recommendations
for some nutrients.[22]

100% fruit juice

Research suggests that 100% fruit juice is not associated with

increased risk of diabetes.[23][24][25] A 2018 review concluded that
100% fruit juice increases the risk of tooth decay in children but
there is "no conclusive evidence that consumption of 100% fruit
juice has adverse health effects."[26]

Cranberry juice

Although preliminary research indicated that cranberry (juice or

capsules) may decrease the number of urinary tract infections in
women with frequent infections,[27] a more substantial Cochrane
review concluded that there is insufficient evidence to indicate that
cranberry juice consumption has any effect on urinary tract
infections.[28] Long-term tolerance is also an issue[28] with
gastrointestinal upset occurring in more than 30% of people.[29]

Advertisers often urge parents to buy

Negative effects
juice for their children.

The American Academy of Pediatrics as of 2017 says that fruit juice

should not be given to children under age one due to the lack of
nutritional benefit.[30] For children ages one to six, intake of fruit juice should be limited to less than 4–6 oz
(110–170 g) per day (about a half to three-quarters of a cup)[30] due to its high sugar and low fiber content
compared to fruit. Overconsumption of fruit juices may reduce nutrient intake compared to eating whole
fruits, and may produce diarrhea, gas, abdominal pain, bloating, or tooth decay.[31][32]

Overconsumption of fruits and fruit juice may contribute to dental decay and cavities via the effect of fruit
acids on tooth enamel.[33] Longitudinal prospective cohort studies showed a significantly increased risk of
type 2 diabetes when juices with added sugars were consumed compared to eating whole fruits.[34] A 2014
review found that higher intake of sugar-sweetened fruit juice was significantly associated with risk of type
2 diabetes.[23]

Overconsumption of fruit juice with added sugars has also been linked to childhood obesity. The American
Journal of Public Health proposed that the Healthy Hunger-Free Kids Act of 2010 in the United States
eliminate 100% fruit juices and substitute instead with whole fruits.[35]

Amount consumed
The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia
(more than three quarters of a cup each day). Fruit juice consumption on average increased with country
income level.[2]

In 2007, a report stated that fruit juice consumption overall in Europe, Australia, New Zealand and the US
has increased in recent years.[36]

In 2015, people in the United States consumed approximately 6.6 US gallons of juices per capita with more
than half of preschool-age children being regular drinkers.[37]

Juice bars
A juice bar is an establishment that primarily serves prepared juice
beverages such as freshly squeezed or extracted fruit juices, juice
blends, fruit smoothies (a thick fruit drink, often iced), or other
juices such as fresh wheatgrass juice. Sometimes other solid
ingredients or nutritional supplements may be added as boosters,
such as fresh bananas, nuts or nut butter, bodybuilding supplements,
soy protein powder or others such as whey or hemp protein powders,
wheat germ, or spirulina or chlorella. Also if less juice is used with
these same ingredients drinks called health shakes may be produced.
A juice bar at London Heathrow
Juice bars share some of the characteristics of a coffeehouse, a soda Terminal 5
fountain, a café, and a snack bar, such as providing blended drinks
and food, such as sandwiches. Juice bars may be standalone
businesses in cities, or located at gyms, along commuter areas, near lunch time areas, at beaches, and at
tourist attractions. In Mexico, juice bars have become more popular in the 2000s. Mexican juice bars often
also sell healthy beverages and snacks.

Chains
Boost Juice Australia
Booster Juice
Jamba Juice
Joe & The Juice
Orange Julius, an orange juice based drink and chain of stands
"La Michoacana" Mexican juice bars

History
Groups of grape pits dated to 8000 BCE show early evidence of juice production; although it is thought that
the grapes may have been alternatively used to produce wine.[38] One of the first regularly produced juices
was lemonade, appearing in 16th-century Italy, as an import, after its conception in the Middle East. Orange
juice originated in the 17th century. In the 18th century, James Lind linked citrus fruits to the prevention of
scurvy, which, a century later, led to the implementation of the Merchant Shipping Act of 1867, requiring all
Ocean-bound British ships to carry citrus-based juice on board.[38]

In 1869, a dentist by the name Thomas B. Welch developed a pasteurization method that allowed for the
storage of juice, without the juice fermenting into alcohol. His method involved filtering squeezed grape
juice into bottles, sealing them with cork and wax, and then placing them in boiling water. This method kills
the yeast responsible for fermentation. He then sold his new product as "Dr Welch's Unfermented Wine".[39]
In the late 18th-century United States, circulation of foreign fruit juices were heavily regulated by tariffs.
The McKinley Tariff Act of 1890 increased import taxes from 38 to 49.5 percent, and set taxes on fruit
juices based on the alcohol content of the drink. Juices with 18% or less alcohol were taxed 60 cents per
gallon, while anything above 18% was taxed US$2.50 per proof gallon.[1]

Figurative uses
The use of the word "juice" to mean "liquor" (alcohol) is from 1828.[3] The use of the term "juice" to mean
"electricity" dates from 1896.[3] As a verb, the word "juice" was first recorded as meaning "to enliven" in
1964.[3] The adjective "juiced" is recorded as meaning "drunk" in 1946 and in 2003 "enhanced or as if
enhanced by steroids".[3] The adjective "juicy" has meant "succulent" since the 15th century (e.g., a juicy
roast beef).[3] The figurative meaning "wealthy, full of some desired quality" dates from the 1620s[3] (e.g., a
pirate calling a heavily laden ship he aims to plunder a "juicy catch"). The meaning "lively, suggestive, racy,
sensational" (e.g., a juicy scandal) is from 1883.[3]

See also
Limonana
List of juices

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External links
Media related to Juices at Wikimedia Commons

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