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Researchers have identified a fresh approach for extracting apple juice that could potentially enhance its medicinal properties.
The research discovered that this innovative technique increased the amount of polyphenols in apple juice by four times compared to traditional methods.
Polyphenols are organic compounds present in fruits, red wine, and cocoa that act as antioxidants. They are believed to have various advantages for the heart and brain and may also provide protection against illnesses.
We anticipate a broader adoption of the newly developed juicing technique, which will aid individuals in obtaining a greater amount of these advantageous natural substances.
Scientists claim that they can increase the concentration of these substances in the juice through the utilization of a novel technique known as a spiral filter press. This method effectively removes oxygen by utilizing vacuum pressure during pressing.
According to experts, preventing the presence of oxygen during processing can help minimize nutrient degradation.
Previous studies have indicated that a certain type of polyphenols, known as flavan-3-ols, could potentially enhance blood pressure, cholesterol levels, and blood sugar levels.
Stefan Dussling, a co-researcher on the study, stated that nutrient loss in apple juice is often caused by exposure to oxygen, which can rapidly break down nutrients such as flavan-3-ols and vitamin C.
This can occur when we extract juice from apples at home or purchase a pre-made product.
“We anticipate increased usage of the new juicing technique in the future, providing people with a simple way to consume these beneficial natural compounds through a single glass of juice.”
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This juice may have a higher flavanol content compared to other juices, but we still advise individuals to consume whole fruits for maximum intake of nutrients.
According to Dr. Ana Rodriguez-Mateos, a Nutritional Sciences professor at King’s College London who was not part of the study, the research is well-executed and highly applicable.
It is important to discover a technique for preserving higher levels of flavan-3-ols and vitamin C in apple juice during large-scale production. This would allow for the availability of a healthier juice option for consumers compared to what is currently on the market.
The individual cautions against consuming apple juice due to its high sugar content. However, they also mention that regular apple juice processing contains the same amount of sugar and less phytochemicals. Therefore, if someone chooses to drink apple juice, they should opt for the variety that is rich in phytochemicals.
According to the NHS, the maximum amount of fruit juice, vegetable juice, and smoothies that a person should consume in a day is 150ml, which is equal to a small glass.
According to Dr. Aisling Daly, a nutrition lecturer at Oxford Brookes University, the suggested approach may be more advantageous for producing apple juice as it helps to preserve a higher level of flavanols in the juice.
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“It should be noted that nutrients are not consumed independently; rather, the overall composition of food is significant.”
While this juice may contain more flavanols compared to other juices, we still suggest that individuals obtain their fruit and its nutrients through consuming the whole fruit whenever possible.
The research has been published in the journal Food Research International.
Source: independent.co.uk
