Fruit consumption and risk of type 2 diabetes: results from three prospective longitudinal cohort studies. Weight Loss Associated With Consumption of Apples: A Review. Quercetin and its anti-allergic immune response. Mlcek J, Jurikova T, Skrovankova S, Sochor J. Quercetin and cancer: new insights into its therapeutic effects on ovarian cancer cells. Vafadar A, Shabaninejad Z, Movahedpour A, et al. Apples and cardiovascular health-is the gut microbiota a core consideration?. ^ What's the difference between apple juice and apple cider? Archived at the Wayback Machine, The Straight Dope.^ 'How Long to Keep/Best Way to Store Apple Juice, Commercially Canned Or Bottled, Sold Unrefrigerated - Unopened'.^ 'How Long Does Fruit Juice Last? Shelf Life, Storage, Expiration'., Conde Nast from the USDA National Nutrient Database, SR-21. ^ a b 'Apple juice, canned or bottled, unsweetened, without added ascorbic acid per 100 ml'.Archived from the original (PDF) on March 5, 2016. ^ 'Unpasteurized Fruit Juices and Ciders' (PDF).

Archived from the original on March 4, 2016. National Center for Biotechnology Education. 'Enzymes in Fruit Juice Production' (PDF). Archived from the original on 29 April 2015. ^ 'Code of Practice for the Production and Distribution of Unpasteurized Apple and Other Fruit Juice/Cider in Canada 5.2 Fruit Storage Practices'.Archived at the Wayback Machine Retrieved. The ideal storage temperature for apple juice is between 0 ☌ (32 ☏) and 4 ☌ (39 ☏). Once the juice package is opened, or if it was not sealed and shipped without needing refrigeration by the manufacturer, it must be resealed tightly and refrigerated to avoid contamination from microorganisms such as bacteria. The appearance, texture, or taste of the juice might change over time. Sealed bottles of canned apple juice can be stored in a dark, cool place, such as a pantry or cupboard, to delay the degradation of the product. Storageįresh apple juice requires refrigeration. A 100 ml reference amount of unsweetened apple juice supplies 46 calories and no significant content of any micronutrients. Composition and nutritionĪpple juice is 88% water and 11% carbohydrates (including 9% sugars), with negligible content of protein or fat. 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. The most common pathogens were E.coli 01, Salmonella, Cryptosporidium, Clostridium botulinum, and Hepatitis A. The pathogens related to these food-borne illnesses included parasites, bacteria, and viruses. Unpasteurized juice and foodborne illnessesįrom 2000 to 2010, there were over 1700 cases in North America of illnesses related to drinking unpasteurized juice and ciders. 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: Pasteurizationīecause apple juice is acidic, typically with a pH of 3.4, it can be pasteurized for less time or at lower temperatures than many other juices. In cases where the apple juice is treated enzymatically, the typical class of enzymes used are pectinases. Apple juice is then filtered, with the number of solid particles remaining partly defining the difference between apple juice and apple cider. Depending on the company and end-product, the apples can be processed in different ways before pressing. The apples are then pressed and juiced right away to avoid spoilage.

After the apples are picked, they are washed and transported to the processing facility. Approximately two medium McIntosh apples produce around 200 millilitres (7.0 imp fl oz 6.8 US fl oz) of juice. A common cultivar used for apple juice is the McIntosh.

3 Unpasteurized juice and foodborne illnessesĪpples used for apple juice are usually harvested between September and mid-November in the Northern Hemisphere and between February to mid-April in the Southern Hemisphere.

Apple juice nutrition facts