Juice is a drink made from the extraction or pressing of the natural liquid contained

in fruitand vegetables. It can also refer to liquids that are flavored with concentrate or other biological
food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as
a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. Juice
emerged as a popular beverage choice after the development of pasteurizationmethods enabled its
preservation without using fermentation (which is used in wine production).[1] The largest fruit juice
consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia(more than three
quarters of a cup each day). Fruit juice consumption on average increases with country income
level.[2]

Contents

 1Etymology
 2Preparation
 3Processing
 4Terminology
 5Health effects
o 5.1Cranberry juice
o 5.2Negative effects
 6Amount consumed
 7Juice bars
o 7.1Chains
 8History
 9Figurative uses
 10See also
 11References
 12External links

Etymology

Fruit juice being used in the preparation of a smoothie

The word "juice" comes from Old French in about 1300; it developed from the Old French words "jus,
juis, jouis", which mean "liquid obtained by boiling herbs".[3]The "Old French jus "juice, sap, liquid"
(13c.)...[came] from Latin ius [which means] "broth, sauce, juice, soup," from PIE root *yeue- "to
blend, mix food" (cognates: Sanskrit yus- "broth," Greek zyme "a leaven", Old Church
Slavonic jucha "broth, soup," Russian: уха "ukha", Lithuanian: juse "fish soup")."[3] The use of the
word "juice" to mean "the watery part of fruits or vegetables" was first recorded in the early 14th
century.[3] Since the 19th century, the term "juice" has also been used in a figurative sense (e.g., to
mean alcohol or electricity). Today, "au jus" refers to meat served along with its own juice, commonly
as a gravy.

Preparation
Juice is prepared by mechanically squeezing or macerating(sometimes referred to as cold pressed[4])
fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the
liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing
the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables
using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber
or pulp, but high-pulp fresh orange juice is a popular beverage. Additives are put in some juices,
such as sugar and artificial flavours (in some fruit juice-based beverages); savoury seasonings (e.g.,
in Clamato or Caesar tomato juice drinks). Common methods for preservation and processing of fruit
juices include canning, pasteurization, concentrating,[5] freezing, evaporation and spray drying.
Although processing methods vary between juices, the general processing method of juices
includes:[6]

 Washing and sorting food source

 Juice extraction
 Straining, filtration and clarification
 Blending pasteurization
 Filling, sealing and sterilization
 Cooling, labeling and packing
After the fruits are picked and washed, the juice is extracted by one of two automated methods. In
the first method, two metal cups with sharp metal tubes on the bottom cup come together, removing
the peel and forcing the flesh of the fruit through the metal tube. The juice of the fruit, then escapes
through small holes in the tube. The peels can then be used further, and are washed to remove oils,
which are reclaimed later for usage. The second method requires the fruits to be cut in half before
being subjected to reamers, which extract the juice.[7]
After the juice is filtered, it may be concentrated in evaporators, which reduce the size of juice by a
factor of 5, making it easier to transport and increasing its expiration date. Juices are concentrated
by heating under a vacuum to remove water, and then cooling to around 13 degrees Celsius. About
two thirds of the water in a juice is removed.[6] The juice is then later reconstituted, in which the
concentrate is mixed with water and other factors to return any lost flavor from the concentrating
process. Juices can also be sold in a concentrated state, in which the consumer adds water to the
concentrated juice as preparation.[7]
Juices are then pasteurized and filled into containers, often while still hot. If the juice is poured into a
container while hot, it is cooled as quickly as possible. Packages that cannot stand heat require
sterile conditions for filling. Chemicals such as hydrogen peroxidecan be used to sterilize
containers.[7] Plants can make anywhere from 1 to 20 tonnes a day.[6]

Processing
A variety of packaged juices in a supermarket

High intensity pulsed electric fields are being used as an alternative to heat pasteurization in fruit
juices. Heat treatments sometimes fail to make a quality, microbiological stable products.[8] However,
it was found that processing with high intensity pulsed electric fields (PEF) can be applied to fruit
juices to provide a shelf-stable and safe product.[8] In addition, it was found that pulsed electric fields
provide a fresh-like and high nutrition value product.[8] Pulsed electric field processing is a type of
nonthermal method for food preservation.[9]
Pulsed electric fields use short pulses of electricity to inactivate microbes. In addition, the use of PEF
results in minimal detrimental effects on the quality of the food.[10] Pulse electric fields kill
microorganisms and provide better maintenance of the original colour, flavour, and nutritional value
of the food as compared to heat treatments.[10] This method of preservation works by placing two
electrodes between liquid juices then applying high voltage pulses for microseconds to
milliseconds.[10]The high voltage pulses are of intensity in the range of 10 to 80 kV/cm.[10]