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[[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. 

==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 promote healthy bones.<ref>[http://www.informaworld.com/smpp/content~db=all?content=10.1080/10643380590900200 Parks and Edwards (2005) Boron in the Environment] Retrieved 2008-08-13</ref>
Apple juice has a significant concentration of [[natural phenol]]s of low molecular weight (including [[chlorogenic acid]], [[flavan-3-ol]]s, and [[flavonol]]s) and [[procyanidin]]s.<ref>Fractionation of polyphenol-enriched apple juice extracts to identify constituents with cancer chemopreventive potential. Henriette Zessner, Lydia Pan, Frank Will, Karin Klimo, Jutta Knauft, Regina Niewöhner, Wolfgang Hümmer, Robert Owen, Elke Richling, Norbert Frank, Peter Schreier, Hans Becker and Clarissa Gerhauser, Molecular Nutrition & Food Research, Supplement: Natural Products and Dietary Prevention of Cancer, Volume 52, Issue Supplement 1, pages S28–S44, June 2010, {{doi|10.1002/mnfr.200700317}}</ref> Apple juice has been shown to reduce [[oxidative stress]] on the brains of aging lab mice.<ref name="Willow Lawson">{{cite web
| url=  http://www.psychologytoday.com/articles/200603/apple-your-thoughts
| title= Apples and apple juice contain antioxidants that protect cells throughout the body, particularly the brain and heart 
| last=  Lawson
| first= Willow  
| publisher=  Psychology Today
| date=  March 8, 2006 
| accessdate =  2010-06-19
}}</ref> Research suggests that apple juice increases [[acetylcholine]] in the brain, possibly resulting in improved [[memory]].<ref>[http://www.webmd.com/brain/news/20060804/apple-juice-boost-memory Apple Juice May Boost Memory]. WebMD</ref>
Despite having some health benefits, apple juice is high in sugar. It has 28&nbsp;g carbohydrates (24&nbsp;g sugars) per {{convert|8|oz|g|abbr=in|disp=flip}}. This results in 130 calories per {{convert|8|oz|g|abbr=in|disp=flip}} – protein and fat are not significant. Also like most fruit juice, apple juice contains a similar amount of sugar as the raw fruit, but lacks the fiber content.

==Apple cider==
{{main|Apple cider}}
While ''apple juice'' generally refers to the filtered, pasteurised product of apple pressing, an unfiltered and sometimes unpasteurised product commonly known as apple cider in the United States and parts of Canada may be packaged and sold as ''apple juice''. In the U.S., the opposite is often seen; filtered and clarified juice (including carbonated varieties) may be sold as "apple cider", thus there is an unclear distinction between filtered apple juice and ''natural'' apple cider.<ref>[http://www.straightdope.com/classics/a2_048.html What's the difference between apple juice and apple cider?], ''The Straight Dope''. Retrieved 2008-02-20.</ref> In other places such as New Zealand, Australia and the United Kingdom, apple cider is an alcoholic beverage.  The alcoholic beverage referred to as ''[[cider]]'' in these areas is usually referred to as ''hard cider'' in the United States.

==Pasteurization==
Because apple juice is acidic (with a pH of 3.4) it can be [[pasteurization|pasteurized]] for less time or at lower temperatures than many other juices. For this purpose, the U.S. [[Food and Drug Administration]] recommends the following thermal processing times and temperatures in order to achieve a 5-log reduction of Cryptosporidium parvum as this parasite is more heat resistant than E.coli 0157:<ref>FDA Pasteurization Regulation [http://extension.psu.edu/food/safety/course-follow-up-information/juice-haccp-resources/food-safety-juice-haccp-regulations/FDA%20Recommended%20Pasteurization%20Time.pdf]</ref>

*160° F for at least 6 seconds, 
*165° F for at least 2.8 seconds, 
*170° F for at least 1.3 seconds, 
*175° F for at least 0.6 seconds, 
*180° F for at least 0.3 seconds,

==Unpasteurized juice and foodborne illnesses== 
From 2000 to 2010 there were over 1700 cases in North America of illnesses related to drinking unpasteurized juice and ciders. The pathogens related to these foodborne illnesses included 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.

==See also==
* [[List of juices]]
* [[Malic acid]]

==References==
{{Reflist}}

{{Commons category|Apple juice}}

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