Scientists Unveil a Novel Technique for Extracting Apple Juice, Enhancing Its Benefits

Food Research International Journal has published a study unveiling a new method for extracting apple juice that could significantly enhance its efficacy.

The research found that this new method increases the amount of polyphenols in the juice up to four times compared to regular apple juice.

Polyphenols are antioxidants naturally found in fruits and cocoa. These compounds have numerous health benefits for the heart, brain, and overall well-being, potentially offering protection against various diseases.

Researchers suggest that the amount of these compounds in the juice can be increased using a method called "spiral filter press." This process removes oxygen during juice extraction, reducing the chances of components deteriorating.

Previous studies have indicated that polyphenols (flavan-3-ols) found in apple juice may aid in improving blood pressure, cholesterol levels, and blood sugar.

Lead researcher Stephen Dussling stated that the loss of components typically occurs due to the presence of oxygen, which rapidly degrades constituents like flavan-3-ols or vitamin C present in apple juice.

According to experts, this degradation often happens when we extract apple juice at home or when purchasing it from stores.