Antioxidant is the general name of compounds that retain free radicals in the organism. Free radicals, which are caused by factors such as digestion, tension, environment, damage cell and DNA. It also weakens the immune system, facilitating the illness and accelerating the aging process. Antioxidants serve to remove these harmful effects. For this reason, it is recommended that they be taken in sufficient quantity for healthy living. Fruit, vegetable and fruit juice, which is a fruit derivative, are the richest antioxidants. Especially the antioxidant effect of the red color and sour taste compounds on fruit juice is very high. These are found in fruit such as cherries, pomegranates, grapes.
Factors that facilitate tooth decay are lack of fluoride and lack of oral and dental hygiene. If these two issues are taken care of and the teeth are brushed regularly, the likelihood that any food will cause tooth decay, especially of liquid food that is not likely to stick to the tooth and has a very short oral duration, is very limited.
Fruit juice is perceived as high calorie because it is a sweet liquid food. Calories are also the leading cause of excess weight. For this reason, there is a widespread belief that fruit juices are weight gain. However, it should not be forgotten that the same conclusion does not apply to fruit, which is the main ingredient of fruit juice. Fruit juice, as a beverage turns into a fruit, calories provided by the same measure as the fruit. For example; 100 grams of fruit or juice or calories of fruit nectar is between 45 and 50 kcal. Fruit juices are also rich in vitamins, minerals and antioxidants. For these reasons, it is not possible to cause obesity, provided that it is not consumed in excessive quantities. Research conducted in recent years has revealed that there is no relationship between obesity and consumption of fruit juice. Even in some cases there is scientific evidence that juveniles and children who consume juice are less likely to have obesity. (Www.archpediatrics.com, Houston Academy of Medicine, on June 2, 2008, Theresa A. Nicklas, DrPH; Carol E. O'Neil, PhD, MPH, LDN, RD; Ronald Kleinman, MD, Association Between 100% Juice Ronald Kleinman, MD, Relationship Between 100% and Theresa A. Nicklas, MD, RD, RN, Dr, RL, O. Neil, Juice Consumption and Nutrient Intake and Weight of Adolescents)
Nutritionists and medical doctors with various specializations rank numerous reasons for drinking fruit juice; - High water volume
- Potassium, magnesium, etc. Minerals store
- Vitamin load (A, C, E, folic acid etc.)
- Antioxidant properties thanks to polyphenol, carotene, anthocyanin etc.
- Low sugar content
- The rapid transformation of the fluid into energy and therefore the lack of fat. The World Health Organization (WHO) recommends consuming at least five servings per day (5 Plus A Day) of fruit and vegetable juices per day for the above reasons.
- Provides moderate calories.
- It strengthens the immune system.
- Helps to protect against cancer and heart disease.
- Keeps the blood pressure in balance.
- It strengthens the nervous system.
- Helps stabilize the muscle system.
- Provides skin smoothness and flexibility.
- Helps to throw out tiredness and tension in the evening.
- Delay aging.
The flavors of the fruits we buy can vary every time. Some are more sour, sweet, etc. In the same way, the fruits that different brands produce can vary. This fact does not mean that one is better than the other, it only offers different flavors.
Turkish fruit juice consumer consumed most of the fruit juice variety and taste, peach nectaridir. Peach nectar is followed by cherry and apricot nectar respectively. In 100% fruit juices, most mixed or multiply products and apples, oranges and pomegranate juices are consumed.
Per capita fruit juice consumption in Turkey at the beginning of the 1970s was 0.4 liters. Consumption, which reached 4.4 liters in 2000, 7.1 liters in 2005, 8.07 liters in 2006 and 10 liters in 2007, is now around 11 liters. It should also be noted that from 2000 to 2007, per capita consumption increased 2.3 times. This total of 7.12 liters belongs to fruit nectar and 0.9 liters belongs to 100% fruit juice. In other words, although 100% fruit juices have gone a long way, it is not clear that nectar consumption habits are at a much higher level. These data indicate that the consumer is more conscious of the fruit juice selection and health benefits over time.
Yeah. Fruit juices do not contain gluten in any way. For this reason, celiac disease can be reliably consumed. However, it is beneficial for the patient to consult the doctor.
Yeah. Fruit juice with no preservative in it may become thin after waiting for a while at room temperature after opening the lid. If this mold does not occur after a long period of time, it means that there is absolutely a preservative ingredient in the juice.
Sugar can be used in fruit juice production as the Food Codex finds appropriate. In order to regulate the sugar content, up to 15 grams per liter and up to 150 grams as a sweetener can be used. Fruit nectar, sugar, fructose syrup, fruit-derived sugar and honey can be added. However, this addition can not be more than 20 per cent of the total weight of the final product, according to the fruit juice codex. Sugar and fructose syrup can also be added to the juice produced from the concentrate. As noted above, diabetic products can be produced using only fully or partially suitable sweeteners instead of sugar in fruit juices and nectars. Diabetics can, of course, consume their fruit juices and nectars for their condition. Nevertheless, it is absolutely necessary to consult a doctor about the choice and dosage of fruit juice.
All of the boxes, glass bottles and metal boxes used in packaging fruit juice are produced from recyclable materials. Because this is a legally mandatory, it is applied by all manufacturers. Recycling and recovery are obligatory in accordance with the Regulation on Control of Solid Waste issued by the Ministry of Environment and Forestry on 14.03.1991 and Regulation on Packaging Wastes Regulation on 26.06.2007. All these packaging wastes are collected by licensed recycling organizations. The important task here is to separate the packaging (bottles, metal, cardboard, aluminum sachets, etc.) and put them in the collection areas provided by the recycling facilities.
Fruit juice, as well as being an important vitamin and mineral supplement, helps the absorption of iron in plant-derived foods by the body. But a baby that has not yet arrived at an age is still breastfeeding. In this case, excessive consumption of fruit juice may cause the mother to take the place of the juice, and may cause loss of appetite against other foods with high nutritional value. For this reason, it is definitely not recommended to give more than 250 ml of fruit juice per day. The given juice should be given after meals, and at meals 50-100 ml. For the correct dosage, it would be more appropriate to consult the baby doctor's recommendation.
There are lots of information such as manufacturer, content information, lot number, net amount and expiry date on the fruit juice packages. All this information needs to be read carefully. However, especially the information about the production permit, shelf life and fruit rate, which gives information about the safety of the food, the safety and the reality, should be read. Packaged fruit juices without this information should never be preferred.
Yes ... According to the Turkish Food Codex Labeling Communiqué, all food product labels, including fruit juice and similar drinks, must be marked with an 'expiration date'. Writing the production date is not compulsory. This depends entirely on the preference of the manufacturer company.
Approvals of all foodstuffs are issued by the General Directorate of Protection and Control of the Ministry of Agriculture and Rural Affairs instead of the Ministry of Health with the Decree No. 560 published in the Official Gazette dated June 28, 1995 and numbered 22327, on the Production, Consumption and Inspection Regulations of the Food and Drug Administration. Fruit juice and similar drinks are also included in this category. All fruit juice producers with MEYED membership have production permits from the Ministry of Agriculture and Rural Affairs. One of the conditions for being a member of the Fruit Juice Industry Association is to have this trail.
Fruit juice and similar beverages are divided into four main categories according to the fruit content they contain: fruit juice, fruit nectar, fruit drink and aromatic beverage. Fruit juice is a fruit that is completely bubbled, according to the Turkish Food Codex, the fruit rate is 100 %. However, not every fruit, 100 % fruit juice is suitable for processing. For example; Oranges, apples, pomegranates, pears, grapes, etc., can be made directly or as a single fruit juice. Fruits which have sour flavors such as sour cherry and lemon, or fruits whose darkness is dark such as apricot and peach are not suitable to be produced and consumed as 100 % fruit juice alone due to their natural structure. Such fruit is diluted with a certain amount of water during processing and sugar is added to protect the taste balance. This is called fruit nectar. The amount of sugar allowed to be added to the nectars and the minimum fruit rate are legally determined by the Turkish Food Codex. Fruit nectar fruit ratios are expressed as 25-99 % ratios because they differ according to fruit. The ethics on the packaging are also specified in this way. For example; Lemon nectar 25 %, cherry nectar 25 %, apricot nectar 40 %, peach nectar 50 % fruit ratio. It is possible to obtain 100 % multi-fruit juice by sweetening them with a certain mixture or with fruit which can be used instead of sugar.
Of the fruits brought to the factory for processing in the production of fruit juice by the fruit producer, it is natural that there are still completely immature (raw) and / or rotten fruits. Taking this into consideration, the first process in which the fruits coming to the factory are passed is the sorting process. At this stage, the bruised and unfrozen fruit are removed and then subjected to two-stage washing. If this process is not done as it is, it is very easy to detect this situation. Fruit juice produced using rotten and moldy fruit can easily be detected in the food control laboratory by inspection work called patulin analysis. There is a rule in production. It is said to the workers; Never pass the fruit you can not eat!
The use of each of the food additives is allowed as a result of long scientific investigations, according to regulations of international organizations. The Codex Alimentarius Commission, a joint organization of the United Nations World Health Organization (WHO) and FAO (World Food Agriculture Organization), constitutes a common and parallel 'global standard for food additives' for world trade. The JECFA (Joint FAO / WHO expert committee on food additives), the expert committee established by the WHO and FAO, is the sole agency that regulates, conducts and evaluates the results of toxicological studies of food additives in the world. For this reason, the trade of additives can only be granted by this institution. The same committee is obliged to determine the dose that should be consumed without any health risk for the life of the additive, and it must be written on the package.
In Turkey, the use of food additives is made in accordance with the law on the amendment and adoption of the law on the production, consumption and inspection of foodstuffs numbered 5179 and the Turkish Food Codex Regulation No. 23172 dated 16 November 1997. The existing food additives are in line with EU legislation. The legislation is updated immediately according to the changes in the EU. In addition, JECFA's work is constantly monitored. The World Trade Organization (WTO) also obliges all countries to refer to Codex Alimentarius documents when preparing their own national legislation, in accordance with the agreement adopted and signed by all world countries. All companies that are MEYED members and perform registered industrial production use food additives according to the recommendations of JECFA, WHO, FDA and EFSA (European Food Standards Association) considering scientific developments. Most importantly, Turkish fruit juice producers are applying far below the permissible dosages.
The harmlessness of the foodstuffs is determined at the end of scientific investigations. A code is given to those for which the harmfulness is determined and the conditions of safe use are known. This code is the E code from the first letter of the word 'Europe', which is the English word for the European word, as the symbol of the European Union. These and similar codes are provided to establish an indexing system. Thus, it is aimed to inform the consumer on the package. These codes are determined by the European Union for each contribution. E330 in this group is the code given in citric acid.
The emergence of a carcinogenic perception for 'citric acid' is based on a completely similar name. A metabolic transformation found in the body is called the 'citric acid cycle', as well as the 'krebs cycle' because of the German scientist Ahns Krebs who discovered this cycle. It literally means 'krebs' in German as 'krebs' as a name resemblance. It is for this reason that, due to name coincidence, 'citric acid' and 'cancer' have been associated and settled sensibly. 'Citric acid' is only an acid type found naturally in most fruit.
No substance used in fruit juice is carcinogenic. The misconception about citric acid, called E330, which is added as a regulator to all fruit juices, creates this perception. Citric acid is an acid that is naturally found in most citrus fruits such as oranges and lemons, or so-called "lemon acid". Citric acid is not only used in Turkey but also in US and EU countries as an acid regulator.
The benefits of each fruit juice vary according to the fruits contained in the juice. However, this should not be interpreted as being more useful, but rather as useful in different points. Some fruit juices have higher antioxidant capacity than others. These include cherry, grape and pomegranate juice. However, the antioxidant compound and effect of each fruit currant varies. For this reason, a fruit juice containing antioxidant does not hold the juice of the same content. A juice is not only antioxidants but also vitamins and minerals. The distribution of minerals and vitamins also varies between fruit juices. Only in some periods, trendy tastes are perceived to be more beneficial than others. It is important to note that vitamin and mineral compounds contained in the fruit juice should be well understood and read through the label when buying fruit juice.
Fruits such as oranges, apples, pomegranates, pears are suitable for processing fruit juice directly or alone. However, some fruit species are not suitable to be produced and consumed as 0 fruit juice alone due to their natural structure. The juices of these kinds of fruits; It can not be consumed 100% since the taste is dark as it is like apricot and peach, or the taste is very sour as the cherry is in the limo. They are diluted with a certain amount of water, Re-establishment of items is necessary. Or they can be mixed with fruit juices which can be substituted for sugar and 0 mixed fruit juice is obtained and they are named with this shape.
There is little difference in nutritional value between the fruit juice and fruit juice that is squeezed at home. When fruit juice is obtained, slight loss of vitamin values may occur during the application of the clarification, depending on the heat treatment applied to evaporate the water or to kill the microbe and the duration of exposure to fruit juice or purine heat. There is no loss in the flavanids and minerals found in other food items.
Which additives, sweeteners and coloring agents can participate in fruit juices is determined according to the World and Turkish Food Codex. However, in Turkey, since the 1980s, it has not been allowed to add preservatives to fruit juice and its derivatives according to GODA KODEKSİ. The protection technology already applied and described above does not require the use of protective equipment. The presence of any protective substance is determined by a laboratory fermentation test. For a long shelf life, it is first necessary to kill the microorganisms that cause deterioration in fruit juices and then pack them in such a way as not to contaminate microorganisms. For the microorganisms to die, the juice is kept at 95 - 99 ° C for 30 - 60 seconds, then immediately cooled to 20 ° C and filled in the sterile package aseptically "free of any harmful microorganisms" and closed at the same time. If the packaging is glass bottle or metal box, hot filling is applied. Pasteurized fruit juices are filled directly into the package and cooled with water in a shower tunnel after being closed. The use of protective chemicals for the preservation of fruit juices is strictly prohibited. The protection effect will continue unless the packaging is opened. If the product was a preservative, the juice would not deteriorate after the packaging was opened.
Taking different tastes from the waters of the same fruit is caused by the different climate and soil cultivated by the fruit.
The factor that makes the product deteriorate is the 'microorganisms' consisting of mold and yeast. If these microorganisms are not eliminated, the fruit juice and other beverages will naturally occur within a few hours; If stored in the refrigerator, it will be degraded within 2-3 days. It is easy to observe it in fruit juices that we have obtained by squeezing at home. In packaged products, the disinfection of microorganisms is accomplished by the 'pasteurization / sterilization' process just explained. By putting the package in contact with the product air is interrupted so that the microorganisms are absolutely ineffective. As the juice packaging opens and air begins to contact, the deterioration begins in a short period of time, just like the fruit juices we prepare at home. You have to consume it in 2 days, provided you store it in the fridge.
Because there is NO PROTECTIVE MATERIAL IN PRODUCTS.
Fruit juice, nectar and others can be safely stored until they are opened before the expiration date printed on the label. However, it should be consumed shortly after it is opened to consume. This period should not exceed 2-3 days, provided that it is stored in the refrigerator.
The only factor determining the shelf life of all beverages consisting of 'fruit juice', 'nectar', 'fruit drink' and 'aroma drink' depends on the PASTORIZATION and / or STERILIZATION process applied before the filler in the production process. This is a heat treatment. Depending on the height of the applied temperature and the duration of exposure to this heat, the 'shelf life' of your drink will be short or long. Because the shelf life depends on this heat treatment in very large proportions, the shelf life will be the same regardless of which fruit type, if the same process is applied.
Among the people, fruit juice and similar drinks are all called 'fruit juice'. However, drinks are divided into different categories according to fruit rate. Four categories have been defined in accordance with the Turkish Food Codex. These are respectively as follows:
Fruit juice (100% fruit)
Fruit nectar (25% - 99%)
Fruit drinks (10 - 24%)
Flavored drink (less than 10%)
As mentioned above, any kind of fruit drink is called 'fruit juice' because fruit juice content has not been taken into consideration for many years. At this moment, although it is described by law, in the consumer's mind, 'fruit juice' and nectar, fruit drink and aroma drink concepts can intermix. In order to eliminate this confusion and inform the consumer in the most accurate way, fruit juice producers prefer to write '100 percent fruit juice' instead of 'fruit juice' on their labels.
There are two ways for fruit juice to be used when producing any of fruit juice, nectar, fruity beverage or aromatic beverages: first and most common; Short description, 'bored', 'pasteurized', and most of the purified water in it is evaporated and 'concentrated' to use FRUIT SUYU CONCENTRATE.
The second is to use 'bored' and 'pasteurized' FRUIT.
The distinction between these products is indicated by the phrases "Made from concentrate" or "Not produced from concentrate".
The production and harvest times of the fruit are different from each other, and therefore, all the fruits are not available at all seasons. In terms of taste, it is very important for the fruits to mature in the natural season in terms of the formation of useful substances such as vitamins and minerals. 'Fruit juice' obtained by squeezing the fruits that have finished its ripening; Fruit juice "consisting of fruit sugar, vitamins, aroma and various minerals and water. The water (H2O) ratio in the juice is generally between 75 and 90 percent. It is very expensive and risky to store this fruit juice without deterioration. For this reason, most of the water in the upper part is vaporized and turned into 'fruit juice concentrate'. This process is carried out under vacuum and at low temperature, so that the 'juice' of the fruit juice is preserved at a very high rate.
The obtained concentrate is used in fruit juice production as required. During this use, the concentrate is only added in equal volume to the previously evaporated water. Thus, the corresponding juice is transformed into the one before it is concentrated. The added water is particularly suitable for sensory, microbiological and chemical properties and is in compliance with the 'Regulation on Waters for Human Consumption'. This is the reason why the 'water addition' on the ethics is mentioned.