Difference between revisions 303825 and 303826 on testwiki

[[File:Apple juice with 3apples.jpg|thumb|Apple juice with 3 [[apple]]s]]
[[Image:Applejuice f83e1c36ea.png|thumb|Clarified apple juice, from which [[pectin]] and [[starch]] have been removed, in a plastic bottle]]
'''Apple juice''' is a [[juice|fruit juice]] made by the [[Maceration (food)|maceration]] and pressing of [[apple]]s. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the [[starch]] and [[pectin]], which holds fine particulate in suspension, and then [[pasteurization|pasteurize]]d for packaging in glass, metal or [[aseptic processing]] system containers, or further treated  by dehydration processes to a [[concentrate]]. 
[[File:Russet apple juice.JPG|thumb|[[Russet apple]] juice from [[Bolney]], [[Mid Sussex]], [[England]], in a glass.]]
Due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally produced commercially. In the [[United States]], unfiltered fresh apple juice is made 
by smaller operations in areas of high apple production, in the form of unclarified [[apple cider]]. Apple juice is one of the most common fruit juices in the world, with world production led by [[China]], [[Poland]], the United States, and [[Germany]].<ref>[http://fruitthemes.com/Apple%20Juice%20Feature%20May%202005.pdf USDA Foreign Agricultural Service. World Apple Juice Situation. 2004-2005.] Retrieved 2008-02-20.</ref>

==Production==
The apples that are ideal to be used for apple juice are grown at an orchard and harvested usually between September and mid-November. Generally, the apples that are used to make juice are chosen because they are less appealing to a consumer if they were to be sold in a fresh market. Therefore, the typical apple used when making juice is the McIntosh <ref>[http://www.alassonde.com/en/nutrition/processing.aspx]</ref>. Approximately two medium McIntosh apples produce 200mL of juice <ref>[http://www.alassonde.com/en/nutrition/processing.aspx]</ref>. After the apples are picked, they are washed right away and transported to the processing facility. The apples are then pressed and juiced right away to avoid onset of rotting, or growth of pathogens. These processing facilities must be free of insects and rodents to reduce the risk of spreading diseases <ref>[http://www.inspection.gc.ca/food/processed-products/manuals/code-of-practice/eng/1340636187830/1340637184931#a5-2]</ref>. Depending on the processing company, the apples can be processed in numerous ways. For example, Lassonde Industries Inc. cuts their apples into cubes and applies pressure to the cubes to extract the juice out of them <ref>[http://www.alassonde.com/en/nutrition/processing.aspx]</ref>. Once the juice has been extracted, it is then filtered to remove the seeds, skin, or any pulp through a technique called ultra filtration. Ultra filtration is a process in which a liquid passes through a low-pressure semi-premeable membrane, while solids do not make it through this membrane. Apple juice manufacturers in Canada include Sun Rype, Lassonde Beverages <ref>[http://www.alassonde.com/en/nutrition/processing.aspx]</ref>, Allen’s <ref>[http://www.allens.ca/]</ref>, Rougemont <ref>[http://www.rougemontcanada.ca/en/]</ref>, and many more. ⏎
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==Health effects==
[[Vitamin C]] is sometimes added by fortification, because content is variable,<ref>[http://web.archive.org/web/20051023040512/http://www.nafex.org/jansonfiles/JansonJan68.htm Vitamin C in selected varieties]</ref> and much of that is lost in processing. Vitamin C also helps to prevent oxidation of the product.{{citation needed|date=January 2012}} Other vitamin concentrations are low, but apple juice does contain various mineral nutrients, including [[boron]], which may promot(contracted; show full)d parasites, bacteria, and viruses. The most common pathogens were [[Escherichia coli O157:H7|E.coli 0157]] and 0111, [[Salmonella]], [[Cryptosporidium]], [[Clostridium botulinum]], and [[Hepatitis A]]. Pathogens can be spread in a number of ways, such as contamination where the fruit is grown, being carried in contaminated containers, or due to poor handling and washing.<ref name=healthlinkbc>Unpasteurized Fruit Juices and Ciders [http://www.healthlinkbc.ca/healthfiles/pdf/hfile72.pdf]</ref>


==Storage==

To ensure that customers enjoy their apple juice as fresh as possible, it is important to consume the juice by the date provided on the label. When the juice is first purchased, it can be stored in a dark, cool place, such as a pantry or cupboard, to delay the degradation of the product <ref>[http://www.eatbydate.com/drinks/fruit-juice-shelf-life-expiration-date/]</ref>. If the juice is not consumed right away, the appearance, texture, or taste of the juice might change, however if it has not past the best before date then it should be safe to consume. Once the juice package is opened, it must be resealed tightly and refrigerated right away to avoid contamination from microorganisms such as bacteria <ref>[http://www.stilltasty.com/fooditems/index/16373]</ref>. The ideal storage temperature for apple juice is between 0 to 4ºC. Depending on the original package of the apple juice, it could help to transfer the contents to a new container <ref>[http://www.eatbydate.com/drinks/fruit-juice-shelf-life-expiration-date/]</ref>. For example, if the original package was a Tetra Pak which does not permit contact of the product with light, then it is safe to refrigerate as is. However, if the product was initially in a glass container, transferring the apple juice into an opaque container would help extend the shelf life of the juice. This may include a thermos or plastic bottle.⏎
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==See also==
* [[List of juices]]
* [[Malic acid]]

==References==
{{Reflist}}

{{Commons category|Apple juice}}

{{fruit juice}}
{{Apples}}
[[Category:Apple products]]
[[Category:Fruit juice]]