However, availability of substitutes such as carbonated soft drinks, sports and energy drinks, and other hybrid drinks pose the prime challenges to the juice industry and inhibit the growth of the global fruit juice market ( Heyman and Abrams, 2017 Transparency Market Research Report, 2015). Other challenges include: manufacturing challenges (homogenization, extraction, filtration, processing, preservation, packaging, and storage) ingredients challenges (fruit components, sweeteners, flavors, colors, preservatives, nutraceutical ingredients, and miscellaneous additives) quality issues (color and flavor deterioration, appearance changes, packaging material, storage conditions, microbiological problems, shelf life, water quality and bottling issues) and most recent are new product development and marketing challenges (cost constraints, marketing brief, consumer assessment and complaints) ( Ashurst and Hargitt, 2009). One of the main challenges is associated with the constant supply of fruits, as most of fruits are seasonal and this affects the overall production.
In addition, juices are also subject to various European food laws such as health claims, labeling, and addition of nutrients to goods regulation, pesticides residue law, and general food law regulations that regulate the safe manufacturing of these products (AIJN-European Fruit Juice Association).Īpart from strict regulations, there are some other factors that pose challenges in the production of fruit juices and inhibit the growth of the global juice market. The legislation also advises the definition of the type of raw fruit materials as well as the content of fruit juice and/or purée in mix juices along with the authorized additives included during the preparation of fruit juices, concentrated fruit juices, dehydrated fruit juices, and fruit nectars (AIJN-European Fruit Juice Association). In Europe, the quality, composition, preparation processes, manufacture, and labeling characteristics of juice products are covered by a specific European Fruit Juice Directive (2001/112/EC) with a few amendments in 2009 (Directive 2009/106/EC) and 2012 (Directive 2012/12/EU). Tiwari, in Fruit Juices, 2018 1.5 Challenges Associated With Fruit Juices ProductionĪs fruit juices are a healthier choice among consumers, the quality and the safety of juice products are always a worry, and they are always subject to very detailed legislation ensuring all necessary information on their nutritional benefits and compositions (AIJN-European Fruit Juice Association). Biological variability between cultivars of fruit, as well as length of time in storage, cultivation conditions, and extraction methods can all affect the level of bioactive components in juice. The juice making process may or may not result in a loss of phenolic antioxidants.
The level of endogenous antioxidants and bioactive compounds is a current area of interest and much work is being conducted to determine what the profile of juice pigments and antioxidants is and how this may be nutritionally beneficial. Other ingredients, such as pigments, phenolics, and volatile compounds also contribute to the sensory and nutritional qualities of fruit juices. Also, vitamins, dietary essential fatty acids, phytochemicals, antioxidants, and proteins are added to increase the nutritional functionality of juices. New juice based drinks are appearing on the market which have been fortified with calcium, specifically citrus juices. The profile of minerals in fruit juice can be used for juice authentication ( Fry, 1990). The mineral content of reconstituted juice may differ from fresh juice, since the water used for juice reconstitution may add some minerals to the product. For example, iron content may be higher in canned juice than fresh juice. The major inorganic ion is potassium.The mineral content may change during fruit juice processing and storage. Table 13.2 shows the mineral content of some common fruit juices. Fruit juice is not a major source of dietary vitamins and minerals, although orange juice is rich in vitamin C.
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