In order to improve the human health, fruit and vegetable consumption is necessary. According to the World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) at least 400 g of fruits and vegetables per day should be consumed in order to prevent some chronic diseases such as heart disease, cancer, diabetes, and obesity worldwide (FAO/WHO, 2003). Fruit juices are made of fruits, and fruit juices retain the physicochemical and organoleptical characteristics of fruits. Therefore, their intake also should contribute to maintain health as fruit itself. Health benefits of fruit juices are contributed to a large number of compounds with biological activity present in these foods (Zulueta et al., 2007). These
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The intake of vitamin C reduces the risk of several cardiovascular and neurodegenerative diseases. The main biological functions of phenolic compounds are preventing some cancer types and cardiovascular and inflammatory diseases, and carotenoids avoid age-related macular degeneration. For these reasons, the potential market of fruit juices is currently growing (Liu et al., 2003). From this aspect, blended fruit juices are important to enhance the sensorial and nutritional characteristics of these products. There are also several reasons for increased consumption of the blended vegetable and fruit juices (Gao and Rupasinghe 2012; Jan and Masih 2012; Winiarska-Mieczan and Nowak 2008). In the effort to pursue a healthy life, juices of fruits and vegetables play an important role providing nutrients to human body, including minerals, carbohydrates, and vitamins (Hammad et al. 2013; Suna et al. 2013). In addition, the blending of juices has an ability to enhance the aroma, taste and nutritional value (Bhardwaj and Pandey 2011; Jan and Masih …show more content…
coli is between 3.7 - 4.7, it can survive in apple-carrot juice blend (pH: 4-4.5) (Samelis et al., 2003). An outbreak of HUS associated with ingestion of fresh apple juice in Toronto, Canada reported 13 patients hospitalized, among all outbreaks, the most severe outbreak was caused by drinking Odwalla brand unpasteurized apple juice or mixtures containing apple juice in 1996 (Perales et al., 2008). Treatments at high temperatures to inactivate human pathogens, a process termed pasteurization are often used for securing the microbial safety of fruit and vegetable juices and achieving a 5 log reduction in the population of a target pathogen, as required by FDA’s requirement. Generally, most preserved juices with a pH equal to or less than 4.5 are thermally processed for a few seconds at temperatures between 60 and 100 °C (Chen, Shaw, & Parish, 1993; Jay, 1992). A great amount of energy is transferred to the food during this process, in some cases developing undesirable reactions that may produce an excessive impact and even the formation of sub products. Nowadays, consumers look for foods with not only a long shelf-life but also high quality. To satisfy these demands, manufacturers have reacted by improving heat preservation
The intake of vitamin C reduces the risk of several cardiovascular and neurodegenerative diseases. The main biological functions of phenolic compounds are preventing some cancer types and cardiovascular and inflammatory diseases, and carotenoids avoid age-related macular degeneration. For these reasons, the potential market of fruit juices is currently growing (Liu et al., 2003). From this aspect, blended fruit juices are important to enhance the sensorial and nutritional characteristics of these products. There are also several reasons for increased consumption of the blended vegetable and fruit juices (Gao and Rupasinghe 2012; Jan and Masih 2012; Winiarska-Mieczan and Nowak 2008). In the effort to pursue a healthy life, juices of fruits and vegetables play an important role providing nutrients to human body, including minerals, carbohydrates, and vitamins (Hammad et al. 2013; Suna et al. 2013). In addition, the blending of juices has an ability to enhance the aroma, taste and nutritional value (Bhardwaj and Pandey 2011; Jan and Masih …show more content…
coli is between 3.7 - 4.7, it can survive in apple-carrot juice blend (pH: 4-4.5) (Samelis et al., 2003). An outbreak of HUS associated with ingestion of fresh apple juice in Toronto, Canada reported 13 patients hospitalized, among all outbreaks, the most severe outbreak was caused by drinking Odwalla brand unpasteurized apple juice or mixtures containing apple juice in 1996 (Perales et al., 2008). Treatments at high temperatures to inactivate human pathogens, a process termed pasteurization are often used for securing the microbial safety of fruit and vegetable juices and achieving a 5 log reduction in the population of a target pathogen, as required by FDA’s requirement. Generally, most preserved juices with a pH equal to or less than 4.5 are thermally processed for a few seconds at temperatures between 60 and 100 °C (Chen, Shaw, & Parish, 1993; Jay, 1992). A great amount of energy is transferred to the food during this process, in some cases developing undesirable reactions that may produce an excessive impact and even the formation of sub products. Nowadays, consumers look for foods with not only a long shelf-life but also high quality. To satisfy these demands, manufacturers have reacted by improving heat preservation