2025.09.09
Fruit juice is a product obtained by extracting the liquid from the edible parts of ripe fruits. The characteristics of fruit juice, such as its color, flavor, aroma, and composition, are influenced by the quality and ripeness of the fruits used. Due to the presence of micronutrients like potassium, magnesium, calcium, and vitamins, fruit juice can be considered a beneficial option in a healthy diet.
History of fruit juice
Ancient civilizations such as the Egyptians, Sumerians, and Mediterranean peoples extracted extracts from fruits like pomegranates, figs, and grapes by pressing them for drinking, medicinal purposes, and more. The first written evidence of fruit juice preparation dates back to ancient scrolls discovered near the Dead Sea, where no animals or plants permanently live. These scrolls are approximately 2,175 years old. During the Middle Ages (between the 5th and 15th centuries AD), especially in the Islamic world and Iran, people primarily used fruit juices for treating illnesses, believing they possessed medicinal properties. Physicians like Avicenna prescribed fruit compounds for treating ailments such as fever, indigestion, and anemia. At that time, fruit juice preparation methods remained manual and rudimentary.
Lemonade, one of the earliest fruit juices produced in history, originated in the Middle East. This drink rapidly gained popularity in the 16th century after its introduction to Italy and soon found a special place throughout Europe. In the 18th century, British physicians recognized the therapeutic properties of citrus juices. During this period, the link between citrus consumption and the prevention of scurvy was discovered. This disease, caused by vitamin C deficiency, led to symptoms such as bleeding gums, muscle weakness, skin lesions, and, in severe cases, death. Scurvy was particularly prevalent among sailors and explorers on long sea voyages, as they lacked access to fresh fruits and etc. James Lind, a British naval physician, conducted the first scientific experiments in this field. He found that daily consumption of lemon juice could effectively prevent scurvy. Following the publication of Lind's findings, the use of citrus juice on sea voyages became vital for maintaining the health of those on board ships. Since vitamin C degrades rapidly, special methods were used at that time to preserve citrus juice for consumption during long sea voyages.
With increasing awareness of the therapeutic properties of fruit juices, preventing their spoilage and fermentation became a significant concern. Fermentation is a process in which microorganisms like bacteria or yeasts (single-celled fungi) convert sugars, such as glucose, into compounds like acid, gas, or alcohol. In the late 1890s, Thomas B. Welch, an American dentist, developed the process of pasteurization as a heat treatment to inactivate spoilage microorganisms, thereby preventing grape juice fermentation. Welch's innovative idea involved pressing grape clusters to extract their juice and transferring the liquid into clean, heat-resistant glass bottles. These bottles were tightly sealed with corks to prevent air penetration and contamination and then placed in boiling water at approximately 70-85 degrees Celsius for several minutes. This process eliminated or inactivated yeasts and many bacteria that would otherwise cause fermentation and product quality degradation. Around the 1910s, with increased citrus production in California, this
heat treatment method was also used for orange juice pasteurization, marking a significant step towards preserving the quality and nutritional value of beverages.
Alongside the development of methods for preserving fruit juices, the tools used for juice extraction also underwent significant transformation. In the 1930s, the first juicing machine was invented by Dr. Norman Walker. By eliminating manual juice extraction methods, increasing the amount of juice obtained and etc, this device made juice preparation considerably easier and provided a simple way to incorporate juices into the daily diet.
In the 1970s, a new wave of healthy lifestyle trends emerged in societies, leading to increased popularity of vegetarian diets, especially the consumption of fruit juices. During this time, Dave Otto, a resident of California, had a creative idea: he opened a juice bar between two gyms in his city. This clever decision made it easy for athletes and fitness enthusiasts to access fresh juices. Dave Otto's initiative played a significant role in expanding fruit juice consumption among the public. Today, fruit juice is more popular than ever, with a wide variety available to people.
The word "juice" in English has its roots in Old French, specifically "jus," which in turn comes from the Old Latin word "jus," meaning "liquid."
Global and Iranian fruit juice consumption
According to the latest statistics, the global fruit juice market reached a value of approximately $158.35 billion in 2024, corresponding to the consumption of around 79.2 million tons of juice that year. It is projected that this market will grow at an annual rate of 5.20%, reaching an estimated value of about $262.89 billion by 2034. Additionally, based on the most recent data from 2024 (1403 in the Iranian calendar), per capita fruit juice consumption in Iran was estimated at around 10 to 15 liters per person per year.
Types of fruit juice
Fruit juices are classified based on factors such as the amount of dissolved solids (like sugars, proteins, and other soluble compounds), fruit tissue components (such as pulp), processing type (fresh or industrial), the presence or absence of additives (like sugar, edible acids, flavorings), and more:
- Freshly squeezed juice
Freshly squeezed juice refers to juice obtained directly from fruits at the point of preparation (e.g., at home or a juice bar) and is not industrially produced. It undergoes no heat treatment like pasteurization. Since this type of juice is not industrially processed, it retains the original flavor and aroma of the fruit. Usually, due to its rapid consumption after preparation and lack of long-term storage, most beneficial compounds, such as vitamin C, are preserved. The amount of these compounds can vary depending on the type of fruit, storage conditions, preparation method, and the time between juicing and consumption.
Since many freshly squeezed juices are not pasteurized, there is a risk of microbial contamination, mold, etc. Using unwashed, moldy fruits, or unsanitary ice for chilling the drink are factors that can lead to contamination of the juice. Additionally, in some cases, toxins from fruit mold may enter the juice; for example, in moldy apples, a hazardous toxin called patulin is produced and can easily transfer to the juice. Patulin may cause gastrointestinal issues such as nausea and vomiting, neurological disorders, kidney damage, liver injury, immune system suppression, and more. Furthermore, some juice bars add sugar to beverages to improve flavor or satisfy customer preferences, which reduces the nutritional value of the juice.
- Industrial fruit juices
Industrial fruit juices are divided into different types based on their processing, ingredients, and fruit content. Here are some common types of industrial fruit juices:
- Fruit juice
This type of juice are usually made from the edible parts of ripe fruits and, in many cases, is produced by diluting fruit concentrate or puree with drinking water until the desired concentration is reached. It may contain pulp (small and uniform pieces of the fruit's flesh), puree, fruit pieces (larger pieces of the fruit), seeds, or other components. These products are generally free of any natural, nature-identical, or artificial flavorings; preservatives; natural or artificial colors; natural or artificial sweeteners (for sour fruit juices like pomegranate and sour cherry, the use of permitted natural sweeteners is permissible), and so forth. Juices may contain additives such as permitted food acids (e.g., citric acid), antioxidants like ascorbic acid, or others.
In the market, juices labeled as "100% natural" are offered, which contain no added sugar.
In the carbonated variety, carbon dioxide (CO₂) is added to the product in a controlled manner, resulting in a fizzy and effervescent juice.
- Note: fruit concentrate is a type of concentrated fruit juice prepared by removing a significant portion of its water. Because the water has been separated, its volume is smaller, making storage and transportation easier, and it has a longer shelf life. When it is to be used again, water is added to it.
- Fruit nectar
Fruit nectar is usually obtained by diluting fruit concentrate or puree with drinking water to achieve the desired consistency and is typically made from one or more types of fruit (mixed). Fruit nectar may also contain edible parts of the fruit such as pulp, fruit flakes (thin, dried pieces of fruit), fruit pieces, and fruit puree. Additionally, in the preparation of nectar, permitted natural sweeteners and permitted edible additives like natural and nature-identical flavorings (for example, in nectar made from fruit puree) can be used. The addition of any preservatives and colors (natural and artificial) to fruit nectar is prohibited. In carbonated nectar, carbon dioxide is added to the product in a controlled manner, giving the juice a carbonated and foamy consistency. In nectars, the fruit percentage depends on the type and combination of fruits and usually varies between 35% and 50%.
In carbonated nectar, carbon dioxide is added in a controlled manner, giving the juice a fizzy and foamy texture.
- Fruit drink
A fruit drink is typically prepared by diluting fruit concentrate or puree with drinking water. Other ingredients may include permitted natural sweeteners, citric acid, ascorbic acid (vitamin C), natural colorants, pectin, natural and nature-identical flavorings, and more. A fruit beverage may also contain edible parts of fruit such as pulp, flakes, or fruit pieces, and it can be made from a single type of fruit, blend of various fruits and etc. In fruit drinks, the minimum amount of fruit concentrate or purée is typically around 20%, but for very sour fruits like lemon, this amount can be reduced to about 5%.
In the carbonated version of the fruit beverage, carbon dioxide is added to the product in a controlled manner.
- Water-extracted fruit juice
This method is used to prepare juice from fruits that are naturally low in water or have a fleshy and dense texture (like dried figs), where extracting water by conventional methods such as pressing is difficult. In this method, the fruit is placed in water, and then, due to the concentration difference between water and soluble compounds in the fruit tissue such as sugars, acids, and other nutrients, these compounds gradually enter the water. Finally, a solution is obtained that contains water and fruit flavor and is known as water-extracted fruit juice.
Common industrial fruit juice packaging types
In the fruit juice industry, packaging plays a crucial role in preserving quality and shelf life. These packages must provide the necessary protective features against light, oxygen and etc. The most common packaging types include:
1- Plastic bottles
PET (polyethylene terephthalate) plastic bottles are the most common type of packaging for industrial fruit juices. These bottles have features such as being lightweight and cost-effective, high transparency (allowing contents to be seen), recyclability, and more.
2- Metal cans
These packages are lightweight, durable, and recyclable. One of the most commonly used types of metal cans is aluminum cans.
Aluminum cans are a common packaging for industrial fruit juices. They are usually made of aluminum and produced in two pieces. Due to their light weight, suitable mechanical resistance, and recyclability, they are a popular option in the beverage industry. However, since aluminum alone is not resistant to the acidic compounds in fruit juices (such as citric or ascorbic acid), the inner surface of the cans is usually coated with a layer of epoxy lacquer. This coating prevents chemical reactions between the can's contents and the metal, helping to preserve the drink's taste, color, and nutritional properties. Despite this, one concern raised is the presence of a compound called Bisphenol A (BPA) in some of these epoxy coatings, which is a chemical that can migrate from the can's inner lining to the drink. Some studies have shown that this compound may disrupt normal hormone function, increase the risk of infertility, and cause metabolic problems.
3- Tetra pak packaging
Tetra pak containers typically consist of multiple layers (including paper, polyethylene, aluminum, etc.) designed for the long-term preservation of fruit juices. These packages offer features such as excellent protection against light and air, low weight, extended shelf life of the product, recyclability, and more.
4- Glass bottles
Glass is considered one of the oldest and safest materials used in packaging. Glass bottles have long been among the most common options for packaging fruit juices. This material is completely impermeable, does not affect the taste or chemical composition of the product, is recyclable, and possesses many desirable properties.
Important tips for fruit juice consumption
To benefit from the advantages of fruit juices, adhering to the following tips during consumption can help in making healthier and more informed choices:
- Based on the information provided on the product label, fruit juice (such as apple juice, grape juice, etc.) can be chosen instead of nectars and fruit drinks, as juices are generally more natural and are usually considered healthier and more suitable options for consumption. Depending on consumer preference, fruit juices are available in both carbonated and non-carbonated forms.
- Given the variety of packaging types used for industrial fruit juices, it is important to note that each type of packaging has its own specific advantages and disadvantages. The appropriate choice depends on various factors such as the type of product, storage conditions, consumer preferences, and more. Among the available packaging options for industrial fruit juices, glass packaging due to its non-reactivity with the product’s components and tetra pak packaging thanks to its multi-layered structure and effective barriers against light and oxygen can offer better performance in preserving juice quality (such as preventing changes in color, taste, etc.). Choosing these types of packaging can be a suitable option when purchasing and consuming fruit juice.
- If you want to consume fresh and high-quality fruit juice, preparing it at home can be a suitable option, as you will be assured of the freshness and health of the fruits used. However, it should be noted that freshly squeezed juice, due to the lack of pasteurization, is quickly susceptible to the growth of microorganisms such as bacteria, molds, etc. Additionally, vitamin C and other beneficial compounds decrease upon contact with light and oxygen. Therefore, it is best to consume freshly squeezed juice immediately after preparation or store it in the refrigerator and consume it within a maximum of 24 hours.