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Researchers have found a novel approach for extracting apple juice that could potentially enhance its nutritional advantages.
The research discovered that this innovative technique increased the amount of polyphenols in apple juice by four times compared to traditional methods.
Polyphenols are a type of natural plant components that can be found in various sources such as fruit, red wine, and cocoa. These compounds act as antioxidants and are believed to provide numerous advantages for the heart and brain, potentially providing protection against diseases.
Scientists claim that they can increase the amount of these substances in the juice by utilizing a novel technique known as a spiral filter press, which removes oxygen through vacuum-assisted pressing.
According to experts, the exclusion of oxygen in processing prevents nutrient deterioration in all other steps.
Previous studies have indicated that a specific type of polyphenols, known as flavan-3-ols, may have potential benefits for blood pressure, cholesterol levels, and blood sugar levels.
Stefan Dussling, a co-researcher on the study, stated that the deterioration of nutrients in apple juice, such as flavan-3-ols and vitamin C, is often caused by the presence of oxygen.
This situation can occur either when we make our own apple juice at home or when we purchase a pre-made product.
In the future, we anticipate a broader use of our new juicing technique to provide people with a convenient way to consume beneficial natural compounds through just one glass of juice.
and have potential health benefits.
Polyphenols are naturally occurring substances in fruits, red wine, and cocoa that act as antioxidants and may provide various health advantages.
According to Dr. Ana Rodriguez-Mateos, a Nutritional Sciences Reader at King’s College London who was not part of the study, the research is well executed and highly applicable.
Developing a technique to preserve higher levels of flavan-3-ols and vitamin C in apple juice during manufacturing is highly beneficial, as it would provide consumers with a healthier option compared to the currently available options on the market.
She cautions against the high sugar content in apple juice, but explains that regular processing methods result in the same amount of sugar and fewer phytochemicals. Therefore, if one chooses to drink apple juice, it is recommended to opt for the version with more phytochemicals.
According to the NHS, the total amount of fruit juice, vegetable juice, and smoothies consumed should not exceed 150ml per day. This is equivalent to a small glass.
According to Dr. Aisling Daly, a nutrition lecturer at Oxford Brookes University, the suggested technique may be more advantageous for making apple juice as it preserves a higher level of flavanols in the final product.
It should be noted that we do not consume nutrients individually, and the overall composition of food is significant.
“Although this juice may have a higher flavanol content compared to other juices, we still suggest that individuals obtain their fruit and its associated nutrients from whole fruits as much as possible.”
Source: independent.co.uk
