Polish researchers have found that the antioxidant polyphenol content of cloudy apple juice can be four times greater than that of clear juice, which could lead to a shift in consumer preference from clear to cloudy.
Apple juice consumption is rising fast as orange’s overall share of the juice market declines.
According to market analyst Mintel, apple juice consumption sales in the UK were up 43 per cent between 2003 and 2006, from 95 to 136 million litres.
The research from scientists at the Agricultural University of Wroclaw and the Medical University of Warsaw has found that the polyphenol content of cloudy apple juice is four times that of the clear juice.
The production of clear apple juice involves addition of enzyme to remove the pectin and starch content of the cloudy juice. The research was published in Journal of the Science of Food and Agriculture and found this process may also affect the polyphenol content of the resulting juice.
“In the case of cloudy apple juice the suppression of enzymatic browning conditions and the lack of clarification prevent the loss of polyphenols,” they said.
Polyphenols have been the subject of increased research due to their antioxidant activity and health benefits in possible protection against diseases such as cancer and cardiovascular disease.
The research has been welcomed by the British Soft Drink Association. “Clarified juice dominates the market and cloudy tends to be at the premium end of the market, but what this shows is that both are excellent sources of polyphenols, with cloudy having even more than clear,” a spokesman told freshinfo. “This is a great opportunity for those manufacturers producing cloudy apple juice.”
