CHAPTER 2

REVIEW OF LITERATURE

2.1. Juice Overview

Juice is a popular beverage amongst consumers, seen by many as a healthy
option, which is also natural(Mintel 2008) and appeals to the busy
individual wanting an easy way to get one of their 5 A DAY. While the juice
market is one that is ever expanding, broadly speaking, juice can be divided
into two categories : fruit juice and juice drinks.
2.1.1. Fruit Juice
Fruit juice is a drink consisting of 100% pure fruit juice, which
typically contains no preservatives or other added ingredients [British
Soft Drinks Association (BSDA 2009)]. Fruit juices can be classified
as :
Freshly squeezed
Freshly squeezed juices are produced by squeezing the juice from the
fruit of choice, which is then packaged and transported to the retailer
usually within 24 hours. These juices often do not undergo any form of
pasteurisation (see further discussion) and therefore typically have a
very short shelf life (2-3 days) (BSDA 2009).
From concentrate
In the case of juices from concentrate, the juice is extracted from the
fruit in exactly the same way as described previously. However, the
extracted fruit juice is then concentrated (by evaporating the water
naturally present in the juice) (BSDA 2009). This concentrate is often
frozen before being transported to its destination, where water is added
back to reconstitute the juice to 100% fruit juice (or alternatively, it can
be used as an ingredient in a cordial/squash drink).
Long-life products
These products are pasteurised by exposing them to a temperature of
approximately 90oC for a short time period (10-20 seconds). They are
then packaged into sterilised containers where the air is removed, so the
products remain sterile. These products have a shelf life of
approximately 6-9 months, but once opened must be stored in a chilled
environment and consumed within the stated period of a few days.
Short-life/chilled products
 A lower temperature (70-75oC) is used in the pasteurisation of chilled
products, which are again heat-treated for approximately 10-20 seconds.
Refrigeration is required to reduce the risk of product spoilage, and
products typically have a shelf life of 2-6 weeks.
2.1.2. Juice drinks
Juice drinks are products which contain anything less than 100% pure
fruit juice. The level of fruit juice contained in these drinks can be
found in the ingredients panel, usually on the back of the pack. These
drinks may include those that are purchased in a ready-to-drink format,
or those that are purchased as cordial, also known as dilutable drinks.
Dilutable products may include products made with sugar, as well as
low sugar options made with sweeteners.
2.2. Elemental and Nutritional Contents in Fruit Juice

Figure 1. Nutrition facts about juice in 100 grams

Source: USDA
2.3. Fruit Juice Manufacturing Methods
For all the fruit based beverages, the first stage is the extraction of juice or
pulp from the fruit. The following are the key manufacturing stages:
2.3.1. Preparation of raw material
Any fruits that are moudly or under-ripe should be sorted and removed.
We can select mature, undamaged fruits. Wash the fruit in clean water.
 Peel the fruit and removed stones or seeds. We have to remember that
at this stage, we are exposing the clean flesh of the fruit to the external
environment. Make sure that the utensils are clean. Do not leave the cut
surfaces exposed to the air for long periods of time or they may start to
turn brown and this will discolour the juice.
2.3.2. Juice extraction
There are several methods to extract juice depending on the type of fruit
you use. Some fruits such as melon and papaya are steamed to release
the juice. Apples are pressed and fruits such as mango, guava, soursop,
pineapple, strawberry must be pulped to extract the juice. The fruit
pieces are pushed through a perforated metal plate that crushes and
turns them into a pulp. Some fruits can be pulped in a liquidiser and
then filtered to remove the fruit pieces. There is a range of equipment
available that varies in size and in the type of power supply.
2.3.3. Filtering
To make a clear juice, the extracted juice or pulp is filtered through a
muslin cloth or a stainless steel filter. Some of the larger filter presses
have a filter included. Although juice is naturally cloudy, some
consumers prefer a clear product. It may be necessary to use pectic
enzymes to break down the pectin and to help clear the juice. Pectic
enzymes may be difficult to find and expensive and therefore should
only be used if really necessary and readily available.
2.3.4. Batch preparation
When the juice or pulp has been collected, it is necessary to prepare the
batch according to the chosen recipe. This is very much a matter of
choice and judgement, and must be done carefully to suit local tastes.
Juices are sold either pure or sweetened. Fruit squashes would normally
contain about 25% fruit material mixed with a sugar syrup to give a
final sugar concentration of about 40%. Squashes are diluted with water
prior to use and, as the bottle is opened, partly used and then stored, it is
necessary to add a preservative (for example 800 ppm sodium
benzoate).
The addition of sugar to the fruit pulp to achieve the recommended
levels for preservation must take into account the amount of sugar
already present in the juice. It is important to achieve the minimum
 level that will prevent the growth of bacteria, however, once that level
has been achieved, it is possible to add more if the consumers require a
sweeter product.
2.3.5. Pasteurisation
Fruit juices need to be pasteurised at 80-95oC for 1-10 minutes prior to
hot-filling into bottles. At the simplest level, this may be carried out in a
stainless steel, enamelled or aluminium saucepan over a gas flame, but
this can result in localised overheating at the base of the pan, with
consequent flavour changes.
It is best to use stainless steel pans to heat fruit juice as the acidity of
the juice can react with aluminium in aluminium pans during prolonged
heating. Another option is to pasteurise the juices once they have been
bottled. The bottles are placed in a hot water bath which is heated to
80oC. The bottles are held in the hot water for the given amount of time
until the contents reach the desired temperature. The length of time
required in the water bath depends on the size and volume of the
bottles.
Pasteurisation
Bottle size
time at 80oC
(litres)
(minutes)
0,33 10
0,5 15
0,75 20
Table 1. Pasteurisation times at 80oC for different bottle sizes.
2.3.6. Filling and bottling
In all cases, the products should be hot-filled into clean, sterilised
bottles. A stainless steel bucket, drilled to accept a small outlet tap, is a
very effective bottle filler. The output can be doubled quite simply by
fitting a second tap on the other side of the bucket. This system has
been used to produce 500-600 bottles of fruit juice per day in the West
Indies. After filling hot, the bottles are capped and laid on their sides to
cool prior to labelling.
2.4. Fruit Juice Preservation Methods
Traditionally, the shelf-life stability of juices has been achieved by thermal
processing. Low temperature long time (LTLT) and high temperature short
time (HTST) treatments are the most commonly used techniques for juice
pasteurisation. However, thermal pasteurisation tends to reduce the product
 quality and freshness. Therefore, some non-thermal pasteurisation methods
have been proposed during the last couple of decades, including high
hydrostatic pressure (HHP), high pressure homogenization (HPH), pulsed
electric field (PEF), and ultrasound (US). These emerging techniques seem to
have the potential to provide fresh-like and safe fruit juices with prolonged
shelf-life. Some of these techniques have already been commercialized. Some
are still in the research or pilot scale.
Apart from thermal pasteurisation, some chemical preservatives are also
widely used for the extension of the shelf-life of fruit juices and beverages.
Two of the most commonly used preservatives are potassium sorbate and
sodium benzoate. However, consumer demand for natural origin, safe and
environmental friendly food preservatives has been increasing since1990s.
Natural antimicrobials such as bacteriocins, organic acids, essential oils and
phenolic compounds have shown considerable promise for use some food
products.
From scientific literature, it is apparent that some individual non-thermal
methods as well as natural antimicrobials are effective to inactivate
microorganism or reduce the log colony forming units (CFU) while not
adversely affecting the sensory and nutritional quality. Moreover, the
combination of these techniques could also provide synergistic effects on
prolonging the shelf-life of fruit juices and beverages and potentially could
become replacements for traditional pasteurisation methods.

Dafpus
Rupasinghe, H. P. Vasantha and Yu, Li Juan. Emerging Preservation Methods for
Fruit Juices and Beverages. Nova Scotia Agricultural College.
Ali, S. Azam. Fruit Juice Processing. Practical Action, 2008.
Caswell, H. (2009) The role of fruit juice in the diet: an overview. Nutrition
Bulletin 34: 273-288.