Beverages

By definition is the liquid naturally contained in fruits or vegetables and obtained by mechanically squeezing or macerating without the application of heat or any kind of solvents or chemical products, therefore is always 100% natural.

Most of times the commercial juices are filtered to remove part of fibers or pulps, but high-pulp fresh orange juice is a popular beverage.

Can be obtained from juice concentrate (25-99%) and usually with added sugar.

Contain 0-24% juice content, vegetable or mixed flavours.

Orange juice for example is rich in vitamin C, folic acid, potassium, is an excellent source of bio available antioxidant and significantly improves blood lipid profiles in people affected with high blood cholesterol.

Typical methods for preservation and processing of fruit juices include canning, common pasteurization, freezing or evaporation.

Recently some new possibilities are also available such as “cold pasteurization” term used when ionizing radiation is used to kill bacteria in food, or High Pressure Pasteurization (HPP) by the use of high level of hydrostatic pressure (isostatic pressure transmitted by water) without changing product shape and integrity.

The sweet orange was brought from China to Europe in the sixteenth century by the Portuguese's. That's why the sweet oranges are called "Portuguese" in several countries, especially in Balkans (for example, orange is in Greek and portokali, portakal in Turkish), is in Romanian and portocale, portogallo with different spellings in various Italian dialects.

1 cup (250 ml) of orange juice contains: Water (%) 88, Calories 110, Protein (g) 2, Fat (g) traits, saturated fatty acids (g) 0.1, monounsaturated fatty acids (g) 0 , 1, polyunsaturated fatty acids (g) 0.1, Cholesterol (mg) 0, Carbohydrate (g) 26 Calcium (mg) 27 Phosphorus (mg) 42 Iron (mg) 0.5, Potassium (mg) 496 , Sodium (mg) 2, Vitamin A (IU) 500 Vitamin A (Retinol Equivalent) 50 Thiamin (mg) 0.22 Riboflavin (mg) 0.07, Niacin (mg) 1 and ascorbic acid (mg) 124