fruit juice

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Last updated

June 29, 2026

Quick Summary

Fruit juice is the liquid extracted from fruits, typically characterized by its juiciness, sweetness, and pulpy texture. It is a high-moisture, acidic food that is a good source of dietary fiber and essential vitamins, particularly vitamin C.1

The processing of fruit juice involves several steps:
* Washing: Fruits are cleaned to remove soil and microorganisms.1
* Extraction: Juice is obtained from the fruit, either by pressing or by enzymatic liquefaction.1
* Clarification: Processes like pectinization and filtration are used to remove suspended solids and achieve clarity.1
* Preservation: Juice is preserved through methods such as pasteurization, canning, or concentration to ensure shelf stability.1

Common forms of fruit juice include cloudy, nectar-type, clarified, and concentrated juices.1

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fruit processing
Fruit juice
After fresh fruit, one of the most common fruit products is fruit juice. Fruit juice can take on many forms, including a natural-style cloudy product, a “nectar”-type product containing suspended solids, a fully clarified juice, juice concentrate, and fruit drinks.
Read More
After fresh fruit, one of the most common fruit products is fruit juice. Fruit juice can take on many forms, including a natural-style cloudy product, a “nectar”-type product containing suspended solids, a fully clarified juice, juice concentrate, and fruit drinks.
Read More

orange
History and use
…was mainly considered a dessert fruit. The spread of orange-juice drinking, in contrast with eating of the fresh fruit, significantly increased the per capita consumption of oranges. Also important was the growing appreciation of the dietary value of citrus fruits; oranges are rich in vitamin C and also provide some…
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…was mainly considered a dessert fruit. The spread of orange-juice drinking, in contrast with eating of the fresh fruit, significantly increased the per capita consumption of oranges. Also important was the growing appreciation of the dietary value of citrus fruits; oranges are rich in vitamin C and also provide some…
Read More

food preservation
Pasteurization
…example, the pasteurization process for fruit juices is aimed at inactivating certain enzymes such as pectinesterase and polygalacturonase. The typical processing conditions for the pasteurization of fruit juices include heating to 77 °C (171 °F) and holding for 1 minute, followed by rapid cooling to 7 °C (45 °F). In…
Read More
…example, the pasteurization process for fruit juices is aimed at inactivating certain enzymes such as pectinesterase and polygalacturonase. The typical processing conditions for the pasteurization of fruit juices include heating to 77 °C (171 °F) and holding for 1 minute, followed by rapid cooling to 7 °C (45 °F). In…
Read More