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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
29/05/2019 |
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Data da última atualização: |
04/09/2025 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
RYBKA, A. C. P.; BIASOTO, A. C. T.; NASSUR, R. de C. M. R.; MARQUES, E. J. N. |
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Afiliação: |
ANA CECILIA POLONI RYBKA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; RITA DE CÁSSIA MIRELA RESENDE NASSUR; EMANUEL JOSÉ NASCIMENTO MARQUES. |
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Título: |
Juice of fruits and vegetables. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: FREITAS, S. T. de; PAREEK, S. (Ed.). Postharvest physiological disorders in fruits and vegetables. Boca Raton: CRC Press, 2019 |
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Páginas: |
cap. 35, p. 785-802. |
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Série: |
(Innovations in Postharvest Technology Series). |
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Idioma: |
Inglês |
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Conteúdo: |
According to the United States Department of Agriculture (USDA), the consumption of fruit juice per capita decreased from about 34.8 liter per year in 1999 to approximately 22.7 Iiters per year in 2012 (USDA, 2016). However, in 2003, the USDA's Economic Research Service began omitting data supplied by the Beverage Marketing Corporation (BMC, New York, NY, USA), which coincides with the increased market shares for pure juices containing "superfruits" and the inclusion of fruit and vegetable blendedjuices and smoothies (Beaulieu et aI., 2017). According to the BMC, sales offruitjuices doubled from 2003 to 2008 and comprised 5.2% of the fruit beverage market (BMC, 201I). 785 786 Postharvest Physiological Disorders in Fruits and Vegetables Europe is the largest market for fruit juices, representing 55% of the total world imports. Large import and consumer markets such as Belgium, the Netherlands, France, Germany, and the United Kingdom offer opportunities for developing country exporters. However, the European juice market is expected to decline because of the high sugar content in these products (eEI - Ministry of Foreign Affairs). Fruit juice and nectars consumption in Europe stood at just over 10 billion liters in 2013 and pure juice accounted for about two-thirds of the total Europe fruit juice and nectars market, equivalent to 6.5 billion liters (European Fruit Juice Association, 2014). The perception of the "naturalness" and functional benefits of juice consumption is increasing, but the prices have resulted in consumers seeking out the most affordable option, which can be a discounted juice brand, a private-label juice, or a fruit nectar. Fruit nectars have been consumed more than pure juice, as price is lhe most important factor for the consumer than the fruit juice content (European Fruit Juice Association, 2014). A key trend in many of the major fruit juice and nectar markets has been the consumption of less quantity and better quality. The increasing demand for quality over quantity is prompting many producers to invest in the development of functional and value-added chilled juices targeted at specific consumer groups (European Fruit Juice Association, 2014). During the last few years, studies have pointed to an increase in the global per capita consumption of fruit and vegetable juices from 10.5 liters in 2012 to 12.4 liters in 2016 (Rohan, 20l3). This increase may be related to consumer demand for healthier habits, with the aim being to increase life expectancy. In addition, studies suggest that consuming pure fruit juice leads to a higher intake and adequacy of dietary fiber, vitamin e, magnesium, and potassium. In the context of a healthy dietary pattern, evidence suggests that consumption of pure fruit juice may provide beneficial nutrients without contributing to pediatric obesity (Crowe-White et al., 2016). Pure fruit juice, which contains no added sugars, has been shown to have no causal relationship with human obesity (O'Neil and Nicklas, 2008; Pereira and Fulgoni, 2010). Drinking pure fruitjuice is assoeiated with a more nutritious diet, including a reduced intake of dietary fat, saturated fat, and added sugars (Nicklas et al., 2008; Nicklas et al., 2010). In order to obtain fruit juice, fruit must be submitted to different extraction processes, which can result in biochemical and nutritional changes. In addition to processing, subsequent storage can also lead to juice quality changes that result in significant losses in the final product (Tiwari and Cummins, 2013). Some procedures prior to fruit processing (e.g., freezing berries) can have an effect on juice pigment stability and final juice quality (Vagiri and Jensen, 2017). Processing fresh fruit into pure juice usually comprises several stages such as crushing, pretreatment, grinding, pressing, heating and/or cooling treatments, maceration with enzymes, pressing, filtration, and pasteurization (Karlund et al., 2014). Enzymatic treatment is widely used in fruit juice production, where pectolytic enzymes are applied to enhance juice ftavor, stability, and yield (Laaksonen et al., 2012), since these enzymes digest cell wall materiais, reducing viscosity and the water-binding capacity of enzyme-treated mashes. Commercial enzyme preparations may differ in their ability to degrade cell walls and cellular membranes, and to release aglycones from ftavonol glycosides (Laaksonen et al., 20l3; Oszmianski et al., 2011). According to Beaulieu et al. (2017), the pasteurization of fruit juice can maintain desirable ftavors even though highly significant volatile and anthocyanidin losses occur through processing. In order to guarantee higher juice quality for consumers, it is important to know and understand the main biochemical changes taking place after processing and during storage, which involve enzymatic and non-enzymatic processes. The establishment of different processing techniques can be used to control the main undesirable alterations in fruit juices. For example, traditional thermal treatments can cause losses in the nutritional, physicochemical, rheological, and sensorial parameters of fruit juices (Gómez et al., 2011).In order to reduce such losses, non-therrnal technologies have been developed such as the use of UV light, y-irradiation, pulsed electric fields, high hydrostatic pressure, and others (Alves Filho et al., 2016). This chapter describes the main biochemical changes that affect juice quality during processing and storage, highlighting the enzymatic and non-enzymatic changes and control options, aiming to guarantee higher juice quality to consumers. This chapter describes the main biochemical changes that juice quality during processing and storage, highlighting the enzymatic and non-enzymatic changes and control options, aiming to guarantee higher juice quality to consumers. MenosAccording to the United States Department of Agriculture (USDA), the consumption of fruit juice per capita decreased from about 34.8 liter per year in 1999 to approximately 22.7 Iiters per year in 2012 (USDA, 2016). However, in 2003, the USDA's Economic Research Service began omitting data supplied by the Beverage Marketing Corporation (BMC, New York, NY, USA), which coincides with the increased market shares for pure juices containing "superfruits" and the inclusion of fruit and vegetable blendedjuices and smoothies (Beaulieu et aI., 2017). According to the BMC, sales offruitjuices doubled from 2003 to 2008 and comprised 5.2% of the fruit beverage market (BMC, 201I). 785 786 Postharvest Physiological Disorders in Fruits and Vegetables Europe is the largest market for fruit juices, representing 55% of the total world imports. Large import and consumer markets such as Belgium, the Netherlands, France, Germany, and the United Kingdom offer opportunities for developing country exporters. However, the European juice market is expected to decline because of the high sugar content in these products (eEI - Ministry of Foreign Affairs). Fruit juice and nectars consumption in Europe stood at just over 10 billion liters in 2013 and pure juice accounted for about two-thirds of the total Europe fruit juice and nectars market, equivalent to 6.5 billion liters (European Fruit Juice Association, 2014). The perception of the "naturalness" and functional benefits of juice consumption is incr... Mostrar Tudo |
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Palavras-Chave: |
Processamento do suco; Qualidade do suco. |
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Thesagro: |
Consumo; Fisiologia Vegetal; Fruta; Processamento; Suco; Suco de Legume. |
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Thesaurus Nal: |
Fruit juices; Fruit products; Juices. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 06778naa a2200313 a 4500
001 2109417
005 2025-09-04
008 2019 bl uuuu u00u1 u #d
100 1 $aRYBKA, A. C. P.
245 $aJuice of fruits and vegetables.
260 $c2019
300 $acap. 35, p. 785-802.
490 $a(Innovations in Postharvest Technology Series).
520 $aAccording to the United States Department of Agriculture (USDA), the consumption of fruit juice per capita decreased from about 34.8 liter per year in 1999 to approximately 22.7 Iiters per year in 2012 (USDA, 2016). However, in 2003, the USDA's Economic Research Service began omitting data supplied by the Beverage Marketing Corporation (BMC, New York, NY, USA), which coincides with the increased market shares for pure juices containing "superfruits" and the inclusion of fruit and vegetable blendedjuices and smoothies (Beaulieu et aI., 2017). According to the BMC, sales offruitjuices doubled from 2003 to 2008 and comprised 5.2% of the fruit beverage market (BMC, 201I). 785 786 Postharvest Physiological Disorders in Fruits and Vegetables Europe is the largest market for fruit juices, representing 55% of the total world imports. Large import and consumer markets such as Belgium, the Netherlands, France, Germany, and the United Kingdom offer opportunities for developing country exporters. However, the European juice market is expected to decline because of the high sugar content in these products (eEI - Ministry of Foreign Affairs). Fruit juice and nectars consumption in Europe stood at just over 10 billion liters in 2013 and pure juice accounted for about two-thirds of the total Europe fruit juice and nectars market, equivalent to 6.5 billion liters (European Fruit Juice Association, 2014). The perception of the "naturalness" and functional benefits of juice consumption is increasing, but the prices have resulted in consumers seeking out the most affordable option, which can be a discounted juice brand, a private-label juice, or a fruit nectar. Fruit nectars have been consumed more than pure juice, as price is lhe most important factor for the consumer than the fruit juice content (European Fruit Juice Association, 2014). A key trend in many of the major fruit juice and nectar markets has been the consumption of less quantity and better quality. The increasing demand for quality over quantity is prompting many producers to invest in the development of functional and value-added chilled juices targeted at specific consumer groups (European Fruit Juice Association, 2014). During the last few years, studies have pointed to an increase in the global per capita consumption of fruit and vegetable juices from 10.5 liters in 2012 to 12.4 liters in 2016 (Rohan, 20l3). This increase may be related to consumer demand for healthier habits, with the aim being to increase life expectancy. In addition, studies suggest that consuming pure fruit juice leads to a higher intake and adequacy of dietary fiber, vitamin e, magnesium, and potassium. In the context of a healthy dietary pattern, evidence suggests that consumption of pure fruit juice may provide beneficial nutrients without contributing to pediatric obesity (Crowe-White et al., 2016). Pure fruit juice, which contains no added sugars, has been shown to have no causal relationship with human obesity (O'Neil and Nicklas, 2008; Pereira and Fulgoni, 2010). Drinking pure fruitjuice is assoeiated with a more nutritious diet, including a reduced intake of dietary fat, saturated fat, and added sugars (Nicklas et al., 2008; Nicklas et al., 2010). In order to obtain fruit juice, fruit must be submitted to different extraction processes, which can result in biochemical and nutritional changes. In addition to processing, subsequent storage can also lead to juice quality changes that result in significant losses in the final product (Tiwari and Cummins, 2013). Some procedures prior to fruit processing (e.g., freezing berries) can have an effect on juice pigment stability and final juice quality (Vagiri and Jensen, 2017). Processing fresh fruit into pure juice usually comprises several stages such as crushing, pretreatment, grinding, pressing, heating and/or cooling treatments, maceration with enzymes, pressing, filtration, and pasteurization (Karlund et al., 2014). Enzymatic treatment is widely used in fruit juice production, where pectolytic enzymes are applied to enhance juice ftavor, stability, and yield (Laaksonen et al., 2012), since these enzymes digest cell wall materiais, reducing viscosity and the water-binding capacity of enzyme-treated mashes. Commercial enzyme preparations may differ in their ability to degrade cell walls and cellular membranes, and to release aglycones from ftavonol glycosides (Laaksonen et al., 20l3; Oszmianski et al., 2011). According to Beaulieu et al. (2017), the pasteurization of fruit juice can maintain desirable ftavors even though highly significant volatile and anthocyanidin losses occur through processing. In order to guarantee higher juice quality for consumers, it is important to know and understand the main biochemical changes taking place after processing and during storage, which involve enzymatic and non-enzymatic processes. The establishment of different processing techniques can be used to control the main undesirable alterations in fruit juices. For example, traditional thermal treatments can cause losses in the nutritional, physicochemical, rheological, and sensorial parameters of fruit juices (Gómez et al., 2011).In order to reduce such losses, non-therrnal technologies have been developed such as the use of UV light, y-irradiation, pulsed electric fields, high hydrostatic pressure, and others (Alves Filho et al., 2016). This chapter describes the main biochemical changes that affect juice quality during processing and storage, highlighting the enzymatic and non-enzymatic changes and control options, aiming to guarantee higher juice quality to consumers. This chapter describes the main biochemical changes that juice quality during processing and storage, highlighting the enzymatic and non-enzymatic changes and control options, aiming to guarantee higher juice quality to consumers.
650 $aFruit juices
650 $aFruit products
650 $aJuices
650 $aConsumo
650 $aFisiologia Vegetal
650 $aFruta
650 $aProcessamento
650 $aSuco
650 $aSuco de Legume
653 $aProcessamento do suco
653 $aQualidade do suco
700 1 $aBIASOTO, A. C. T.
700 1 $aNASSUR, R. de C. M. R.
700 1 $aMARQUES, E. J. N.
773 $tIn: FREITAS, S. T. de; PAREEK, S. (Ed.). Postharvest physiological disorders in fruits and vegetables. Boca Raton: CRC Press, 2019
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Registro original: |
Embrapa Semiárido (CPATSA) |
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