Only after the discovery of the pasteurization process (1860) fruit juice can go out of the house and meet its consumers outside. His first book on fruit juice was written by Müller-Thurgau (Switzerland) in 1896. After a long break, this was followed by the books written by Erno Kardos (Hungary) in 1966 and by U.Schobinger (Switzerland) in 1978 (1;2).
Consumption is Different by Country
According to 2018 data, per capita fruit juice and nectar consumption reaches 22.7 liters in North America, 18.9 liters in Western Europe and 10.6 liters in Eastern Europe. It is 5.4 liters in Latin America, 2.3 liters in Africa/Middle East and 2.0 liters in the Far East. In the same year, the EU-28 average reaches 17.6 liters. On a country basis; per person per year, 27.8 liters of juice are consumed in Germany, 21.8 liters in Poland, 20.3 liters in France and 17.1 liters in Spain It is understood that the level of consumption is related to the income level of the countries. However, it is known that this is also affected by healthy eating awareness and consumption habits.
Do not be misled that it is a liquid, fruit juice is a drink that is very close to fruit in terms of content. Each component is of fruit origin. However, it would not be correct to compare it with fruit in terms of throat share. Because fruit is consumed by eating and drinking fruit juice. However, at this point, it should not be forgotten that fruit is available in certain seasons and fruit juice is available in all seasons.
Therefore, it is more accurate to compare fruit juice with other beverages. Quenching thirst, providing electrolyte balance and being refreshing are the main common features of beverages. However, beverages are quite different from each other in terms of both sensory properties (color, flavor, etc.) and physiological effects.
Pleasure Dimension
The variety of colors is one of the typical features of the juice. Depending on the fruit it is processed, it can be in different colors such as purple (grape), red (pomegranate, cherry), orange (orange), yellow (apricot, peach) and green (kiwi, apple). Moreover, these colors that increase the visual appeal are due to the natural pigments (chlorophyll, carotenoid, anthocyanin) in the fruit. Each pigment also has a positive physiological effect (such as vitamins, antioxidants). For example, beta-carotene, which gives the orange color, is also a vitamin A precursor.
The flavor range of fruit juice is also quite wide. It is mainly the sweet tone and sugar (glucose, fructose, etc.) and sour-toned acid (citric, malic, tartaric, etc.) content that determines the flavor. However, minerals with a salty aftertaste and glycosides with a bitter aftertaste add different dimensions to the flavor. In addition, hundreds of primary (natural) and secondary (post-formed) flavor compounds bring this flavor harmony to the top. To these; polyphenols with astringent (tannic) impression and polyol substances with a cool impression should also be added.
Balance in Diet
Fruit juice is a moderate energy source. The energy provided by a glass (200 ml) of fruit juice is around 80-90 calories. This is 3-5% of the daily energy requirement. The sugar contained in this much fruit juice is around 20 grams and is less than half of the amount recommended by WHO (max 50 grams/day.person). In addition, 100% fruit juice does not have a high glycemic index. This value is 52 for orange juice, 41 for apple juice and 28 for peach puree.
The juice is practically oil-free. Only carotenoids giving yellow-orange color have oil character. In this respect, fruit juice is an element that balances excess fat consumption in the daily diet. On the other hand, like fruit juice, although the protein is low (about 1%), it contains almost all of the vital amino acids more or less.
The number of vital nutrients determined by the daily requirement level (RDA) is around 40 (10 amino acids, 13 vitamins, 15 minerals and 2 fatty acids). Fruit juice contains 33 of these 40 vital nutrients. Regardless of the amount, the number of foods that contain so many essential nutrients together is very few.
Juice also balances sodium excess in the diet. Sodium consumption is mostly due to table salt, and sodium consumption in the normal diet is much higher than potassium consumption. And this is especially negative in terms of blood pressure. However, the amount of sodium in fruit juice is very low (10-20 mg/L), while the amount of potassium is almost 100 times that. For example, cherry juice contains 1300-3500 mg/kg, orange juice 1300-2500 mg/kg, apricot puree contains potassium between 2000-4000 mg/kg and 1 glass of fruit juice meets 15-20% of this. In addition, according to the health claims determined by EFSA, potassium contributes to blood pressure balance and muscle function.
Fruit juice is one of the main foods containing magnesium. Cherry juice contains 80-2000 mg/kg, orange juice contains 70-160 mg/kg and peach puree contains magnesium between 50-110 mg/kg. And 1 glass of fruit juice meets 5-10% of the daily magnesium requirement. According to EFSA, magnesium contributes to electrolyte balance in the body, muscle function, and protection of bones and teeth when taken in sufficient quantities. It also reduces fatigue and exhaustion. Fruit juice contains not only potassium and magnesium, but also many other elements such as calcium, phosphorus, iron, zinc, copper, molybdenum.
Vitamin C is one of the first vitamins that come to mind when it comes to fruit and fruit juice. Because there is no other source richer in vitamin C. But juice; It contains not only vitamin C, but also other vitamins such as A, E, K, B1, B2, niacin and folate. The most important function of vitamin C is to contribute to the protection of the immune system and the formation of collagen. Beta-carotene contained in many fruit juices such as apricot, peach and tomato turns into vitamin A in the body, and vitamin A contributes to the protection of both eyesight and skin health.
Hundreds of Publications
One of the most researched and published foods about is fruit juice. Each of these publications is based on information and findings from hundreds of sources. For example, Lima et al., who published a comprehensive review on the subject. (2014) 141, Bhardwaj et al. (2014) 183, Zhang et al. (2015) 155 and Govers et al. (2017) appears to have reviewed 155 different publications (4;5;6;7). New publications; focuses on the tens of thousands of bioactive components (especially phenolic and carotenoids) in fruit juice and their positive effects on health. It is noted that fruit juice helps to prevent many diseases. The effects of these compounds on diseases such as blood pressure, heart, cancer, inflammation, obesity, diabetes and their relationship with bone, skin, brain health and immune system are discussed.
Due to the Corona virus, the protection of the immune system is gaining more importance. Studies show that fruit juice is one of the priority foods in this respect. Let's not forget that fruit juice has long been defined as a "non-fermented but fermentable (preservative-free)" beverage.
Resources:
KARDOS, E.1966.Obst- und Gemüsesaefte. VEB Verlag.Leipzig. 495 pages.
SCHOBINGER, U.1987. Frucht- und Gemüsesafte (second edition). Verlag Eugen Ulmer.Hohenheim.637 pages
LIMA, GPP et al. 2014. Food and Nutrition Sciences, 5, 1065-1082
BHARDWAJ,BD et al.2014. Fruits, 69(5), 391-412.
ZHANG, Y-J et al. 2014.Molecules,20(12), 21138-21156.
Govers, C et al. 2017. Nutrition Review, 76(1), 29-46.
