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Nutritional value and safety of processed fruit juices

  • D. A. T. Southgate
  • I. T. Johnson
  • G. R. Fenwick

Abstract

The consumption of fruit juices has increased rapidly in the United Kingdom during the last decade, while the consumption of fresh fruit has been relatively stable. In addition to its effects on the statistical importance of fruit and fruit products in the diet, this increased consumption has also been largely responsible for the increased intake of vitamin C over the period in question. In the report of the UK National Food Survey committee for 1986, fruit juices were purchased by 29% of households during the survey period and the consumption was on average 190 g/person per week (UK Ministry of Agriculture, Fisheries and Food, 1987). Since then consumption has increased at a slower rate and has been relatively constant over the past three years; in 1992 it was 222 g per person per week (Ministry of Agriculture, Fisheries and Food, 1993). It is therefore appropriate to consider the nutritional composition of these products in a text on their production. This chapter also
Table 13.1

Fruit juices and nectars: popularity by flavour (% total volume)a

 

United Kingdom

France

Spain

Netherlands

Italy

United States

1987

1987

1987

1986

1985

1986

Apple

14.2

17.1

4.8

32.9

6

19.0

Citrus

Orange

66.8

42.1

36.0

55.1

3

54.6

Grapefruit

5.6

5.5

-

1.8

-

3.5

Lime/lemon

-

-

-

-

-

1.8

Grapejuice

-

10.0

-

2.9

-

6.1

Apricot

-

3.7

-

-

30

-

Pear

-

1.8

-

-

22

-

Peach

-

-

15.3

-

25

-

Pineapple

6.7

-

26.2

-

2

2.7

Prune

-

-

-

-

-

0.9

Blends

2.6

-

-

-

-

9.7

Tropical

4.1b

19.8b

-

7.3b

12.0b

1.7b

Others

-

-

17.7

-

-

-

aAdapted from Table 14.5, p. 382, of the first edition of this book.

bDifferent products depending on country; in most European countries this would include tomato.

considers the nutritional role of fruit juices with particular reference to the United Kingdom and issues of food safety that relate to fruit juices.

Keywords

High Performance Liquid Chromatography Fruit Juice Orange Juice Apple Juice Grapefruit Juice 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Authors and Affiliations

  • D. A. T. Southgate
  • I. T. Johnson
  • G. R. Fenwick

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