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Cloudy apple juice four times healthier than clear
January 16, 2007Plus: Orange sausages and the perfect espresso
Cloudy apple juice is four times healthier than the clear variety, reports Sarah Scoffield in Chemistry & Industry, the magazine of the SCI.
Jan Oszmianski, leading a team at the Agricultural University of Wroclaw, Poland, compared clear and cloudy varieties of apple juice, and found that cloudy juice contains four times the concentration of polyphenols. Polyophenols are also found in dark chocolate, red wine and are widely reported to have anti-caner activity. The research published this month in the SCI's Journal of the Science of Food and Agriculture (DOI: 10.1002/jsfa.2707).
Lucy Ede, Head of Products at the juice company Innocent, said they already use cloudy apple juice in their products. "Cloudy juices taste better and have amazing body, which is important for us," she said. "But the fact that cloudy juices have more health benefits is extra exciting and definitely encourages us to use them."
Clear juice far outsells cloudy juice because of the perception by consumers that is purer. But it is the process of clarification that removes the beneficial compounds locked away in the apple pulp. Retailers also tend to favour clear juice because it has a longer shelf life than cloudy juice.
Also of interest in C&I issue 1 2007:
Super Sausages
Adding orange fibre to the mix allows scientist to make tasty sausages with 60% less fat. The orange fibre not only improves flavour but could also provide health benefits of fruit, which helps fight several conditions such as, colon cancer and heart disease. (JSFA DOI: 10.1002/jsfa)
Extra Special Espresso
The exact conditions required to make the perfect espresso are revealed this week in Chemistry & Industry. Researchers, from the University of Navarro used both electronic 'noses' and human tasters to determine the exact ratio of coffee to water required to avoid the unpleasant tastes of burnt rubber, motor-oil, sulphur and ash associated with over-brewed coffee. The amount required depends on the coffee used - blends containing the cheaper Robusta variety required more coffee than pure Arabica beans.
Society of Chemical Industry
Lucy Ede, Head of Products at the juice company Innocent, said they already use cloudy apple juice in their products. "Cloudy juices taste better and have amazing body, which is important for us," she said. "But the fact that cloudy juices have more health benefits is extra exciting and definitely encourages us to use them."
Clear juice far outsells cloudy juice because of the perception by consumers that is purer. But it is the process of clarification that removes the beneficial compounds locked away in the apple pulp. Retailers also tend to favour clear juice because it has a longer shelf life than cloudy juice.
Also of interest in C&I issue 1 2007:
Super Sausages
Adding orange fibre to the mix allows scientist to make tasty sausages with 60% less fat. The orange fibre not only improves flavour but could also provide health benefits of fruit, which helps fight several conditions such as, colon cancer and heart disease. (JSFA DOI: 10.1002/jsfa)
Extra Special Espresso
The exact conditions required to make the perfect espresso are revealed this week in Chemistry & Industry. Researchers, from the University of Navarro used both electronic 'noses' and human tasters to determine the exact ratio of coffee to water required to avoid the unpleasant tastes of burnt rubber, motor-oil, sulphur and ash associated with over-brewed coffee. The amount required depends on the coffee used - blends containing the cheaper Robusta variety required more coffee than pure Arabica beans.
Society of Chemical Industry
Apple Juice Current Events and Apple Juice News RSSFruit juices contain more vitamin C than their labels indicate
A team of pharmacists from the University of Santiago de Compostela (USC) has established that the levels of vitamin C in many fruit juices and soft drinks are far higher than those indicated on their labels by the manufacturers.
New study provides further evidence that apple juice can delay onset of Alzheimer's disease
A growing body of evidence demonstrates that we can take steps to delay age-related cognitive decline, including in some cases that which accompanies Alzheimer's disease, according to a study published in the January 2009 issue of the Journal of Alzheimer's Disease.
New study provides further evidence that apple juice can delay onset of Alzheimer's disease
A growing body of evidence demonstrates that we can take steps to delay age-related cognitive decline, including in some cases that which accompanies Alzheimer's disease, according to a study published in the January 2009 issue of the Journal of Alzheimer's Disease.
Apples, apple juice shown to prevent early atherosclerosis
A new study shows that apples and apple juice are playing the same health league as the often-touted purple grapes and grape juice. The study was published in the April 2008 issue of Molecular Nutrition and Food Research.
Apple pectin, apple juice extracts shown to have anticarcinogenic effects on colon
The apples and apple juice you consume may have positive effects in one of the most unlikely places in the body - in the colon.
Neurons in the frontal lobe may be responsible for rational decision-making
You study the menu at a restaurant and decide to order the steak rather than the salmon. But when the waiter tells you about the lobster special, you decide lobster trumps steak. Without reconsidering the salmon, you place your order-all because of a trait called "transitivity."
'Bad Carbs' Not the Enemy, U.Va. Professor Says
The latest common wisdom on carbohydrates claims that eating so-called "bad" carbohydrates will make you fat, but University of Virginia professor Glenn Gaesser says, "that's just nonsense." Eating sandwiches with white bread, or an occasional doughnut, isn't going to kill you, or necessarily even lead to obesity, he said.
Sugary drinks, not fruit juice, may be linked to insulin
Steady increases in consumption of sugar-sweetened beverages over the last several decades, as well as rates of Type 2 diabetes mellitus, led nutritional epidemiologists at the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts University and colleagues to explore the relationship between sugar-sweetened beverage consumption and insulin resistance, a precursor to Type 2 diabetes.
Foodborne pathogens hard to remove from produce, research is ongoing
Will you ever feel comfortable eating fresh spinach again? All raw agricultural products carry a minimal risk of contamination, said a University of Illinois scientist whose research focuses on keeping foodborne pathogens, including the strain of E. coli found recently on spinach, out of the food supply.
Research Shows Cherry Juice May Prevent Muscle Damage Pain
The familiar "no pain, no gain" phrase usually associated with exercise may be a thing of the past if results from a study on cherry juice published today in the online version of the British Journal of Sports Medicine prove true in future research.
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