Scientists discover new way to squeeze apples, making juice four times healthier

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Scientists have discovered a new way to squeeze apple juice that may boost its health benefits.

The study found that this new method increased the polyphenol content four times that of regular apple juice.

Polyphenols are natural plant compounds found in fruits, red wine, and cocoa that are antioxidants and are thought to have a variety of health benefits for the heart and brain and may protect against disease.

Researchers say they can maximize these compounds in juice by using a new method called a spiral filter press, which actively extracts oxygen using a vacuum-driven press.

According to experts, oxygen is excluded from all other processing steps, which reduces nutrient deterioration.

Past research suggests that one group of polyphenols called flavan-3-ols may help improve blood pressure, cholesterol levels, and blood sugar levels.

Stefan Dasling, a co-investigator on the study, said: “Nutritional loss is generally caused by the presence of oxygen, which rapidly breaks down some nutrients found in apple juice, such as flavan-3-ols and vitamin C. This is the cause.”

“This is what happens when you juice apples at home or buy them ready-made.

“We hope that new juicing methods will be used more widely in the future to help people get more of these beneficial natural compounds just by drinking a glass of juice.”

Dr Ana Rodríguez Mateos, reader in nutritional science at King’s College London, who was not involved in the study, said:

“Finding a way to retain more flavan-3-ols and vitamin C in apple juice during industrial processing would be of great value, so that people consume healthier juice than what is available commercially. You’ll have options.”

She notes that while apple juice has more sugar, “regular processed apple juice contains the same amount of sugar but fewer phytochemicals. So if you’re drinking apple juice anyway, “It would be best to consume juices rich in phytochemicals,” he warns. Ordinary things.”

The NHS recommends that your total intake of fruit juices, vegetable juices and smoothies should not exceed 150ml (equivalent to a small glass) per day.

Dr Aisling Daly, lecturer in nutrition at Oxford Brookes University, said: ‘The proposed method may be more beneficial than other methods for apple juice production, allowing for more flavanols in the juice. We can keep it.”

“However, it is important to note that we do not consume nutrients in isolation; the entire food matrix is ​​important.

“Maybe this juice is richer in flavanols than other juices, but we still recommend getting as much of the fruit and its associated nutrients as possible from whole fruit.”