Are instant juices healthy?

prof. Dr. Aziz Ekşi clarifies the misconceptions about fruit juice, which is a nutritionally beneficial product; answers the questions that occupy the minds of the consumer. Is the ratio of water in the fruit itself and in its juice different? Are the vitamins and minerals contained in the fruit lost in juice production? do vitamins and minerals stay in the pulp; What does the label information on juice packaging mean? Food scientist Prof. Dr. Aziz Ekşi answers the questions that occupy the minds of consumers; It clarifies the wrongs that are thought to be right with a general opinion. Stating that there are confusing claims and speculations about foods, including

meyve suyu kayisi suyu

fruit juice , Prof. Dr. Aziz Ekşi said, “In order to separate the right from the wrong and inform the society correctly, the facts based on scientific evidence must be repeated without getting tired of it.”

Are the ratio of water, vitamins, minerals and other nutrients in fruit and fruit juice different?
Stating that there is a misconception that there is a difference between the fruit itself and 100 percent fruit juice in terms of vitamins, minerals and other nutritional elements, among the common misconceptions and speculations that lead to them Prof. Dr. Aziz Ekşi , “At first glance, when you think of apple and apple juice, orange and orange juice side by side, it may seem like that; The scientific truth is different,” he said.

Stating that the solids ratio in liquid foods is generally expressed as “brix degree” (brix for short), Aziz Ekşi said, “Even though the appearance of fruits is solid, like the human body and other organic formations, most of its content is water. The cell structure causes the fruit tissue to be solid. However, the cells that make up this tissue are full of fruit juice. The brix of 13 in a food indicates that the amount of dissolved solids in that food is 13 percent and the amount of water is 87 percent. It is known that the Brix value varies within a certain range depending on factors such as fruit type (such as apple, sour cherry) and variety (such as Amasya apple, golden apple), maturity level and growing region. Each fruit type is defined by an average brix calculated from these variable values. In this sense, the average brix of grape is 13.5, that of cherry is 12, that of apricot is 10.2, that of apple is 10, that of orange is 10, that of peach is 9, that of lemon is 7, that of strawberry is 6.3 and that of tomato is 4.2.

prof dr aziz eksi Stating that these values ​​are reflected in the fruit juice, Prof. Dr. Aziz Ekşi said, “When the fruit is squeezed, that is pressed, the juice inside the cells comes out. This is what is called fruit juice. This sap, which used to be called juice, contains the same amount of solid matter (such as vitamins, minerals, sugar) inside the cell, but also outside the cell. In short, fruit juice is actually the juice of the cells that make up the fruit tissue.

“100% fruit juice can be viewed as “liquid fruit””

Due to the presence of vitamins, minerals and other nutrients in fruit juice, fruit and squeezed fruit water, brix (solid matter) and nutritional values ​​are approximately the same; Stating that even though fruit juice looks different physically, it is very close to fruit chemically, Aziz Ekşi added that the natural brix of each fruit juice is determined and secured in the Turkish Food Codex. For this reason, it is more correct to look at 100% fruit juice as “liquid fruit”.

Do the vitamins and minerals of the fruit remain in the pulp?
Prof. Dr. Ekşi stated that another common misconception is that the vitamin in the fruit remains in the fruit pulp. Ekşi said the following on this subject: “The nutritional value of fruit juice (vitamins, minerals, etc.) is very close to the fruit. Fruit juice is obtained by pressing the fruit. The juice obtained from 100 grams of fruit is 50 grams in oranges and 91-95 grams in other fruits due to the peel. The remainder is separated as pulp, but it is mainly composed of seeds and husk. We often throw them away while eating the fruit. We do not eat the peel of an orange or the core of a peach. As a result, the juice obtained is 5-9% less than the squeezed fruit, but there is no decrease in the amount of vitamins and minerals it contains. Like fruit, juice is a rich source of potassium and antioxidants. The potassium content of fruit juice varies between 900-4000 mg per liter, and its antioxidant power varies between 11.2- 94.5 mMol per liter. Juice is the essence of the fruit. This is a scientific fact.”

Does pasteurization reduce mineral?
Expressing that the storage period of packaged fruit juice is provided by pasteurization, Prof. Dr. Aziz Ekşi emphasized that “pasteurization is the process of neutralizing microorganisms in food with the effect of heat, not chemical substances”. This application does not affect the mineral amount of the fruit juice, although the vitamin C decreases a little, its antioxidant power and nutritional value are largely preserved.

Packaging and label texts are subject to legal control
Pointing out that there is a lot of useful information on fruit juice packages and labels, from nutritional values ​​to points to be considered in consumption, Prof. Dr. Aziz Ekşi said, “The answers to many of the questions that occupy our minds about the product are contained in the packages and labels in an easy-to-understand language. Reading these will ensure that fruit juice is consumed with peace of mind and pleasure.

Be sure to read the labels!

Stating that the mandatory information on the food label is determined by the Turkish Food Codex, Aziz Ekşi said, “In addition to general information such as the name of the food, what it contains, the net weight, the date of consumption, the producer company, type and fruit ratio must be written on the same side of the package. For example, if the drink is called fruit juice, the fruit ratio should be 100 percent. It is the Turkish Food Codex, not the producer companies, that determine this information and fruit ratio. Manufacturers must comply with the food codex and enforce the rule. The accuracy of the notifications on the food label is controlled by the Ministry of Agriculture and Forestry.

Food Scientist Prof. Dr. Aziz Ekşi added that the consumer should rely on scientific facts and legal assurances, not false information or sensational speculation, for peace of mind and safe food consumption.

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