Extraction of fruit juices

In recent years, consumers have become more aware of what they consume, and interest in healthy, nutritive, and safe fruit juices has recently increased. Fruit juices are an important source of antioxidant compounds such as polyphenols (phenolics and flavonoids), vitamins, and minerals, which have health-promoting effects due to their antioxidant properties. However, the processing methods and storage conditions may cause changes in the nutritive value and organoleptic properties of the juice. For this reason, novel strategies have been developed in fruit juice production to address the shortcomings of conventional methods. Thus, the objective of this chapter is to provide an overview of the steps of fruit juice production with a focus on extraction, clarification, and pasteurization methods, and the role of emerging technologies in the retention of nutrients (in particular the bioactive compounds having antioxidant properties), improving the organoleptic properties, shelf life extension, and reduction of energy consumption.