‘Raw Juice’: What’s in a name?

55-hpp
So, THIS is why [2] we’ve been seeing so many juices labeled ‘raw’ nowadays!  HPP refers to high pressure ‘pascalization’ (read closely – it’s pascalization, not pasteurization), a process used to extend the shelf life of some foods and beverages by destroying pathogens that accelerate spoilage.  For those with suppressed immune systems, this can be a Godsend.
But most people just want to know if HPP leaves the enzymes in their juice altered.  The short answer is yes, though  the longer answer may surprise you…
– Some enzymes (like PG and LOX)  are particularly sensitive to pressure, while others are highly resistant (PPO, POD, and PME) [1].

– Results also depend on the environment, and composition of the fruits or vegetables being juiced.  For example, a study conducted using tomato juice revealed that HPP-processed versions contained up to 12% more lycopene when compared to the untreated juice, while Beta-carotene content decreased at levels of 5-40% [3]. Antioxidants seem to take the greatest ‘hit’ with HPP, with significant decreases in ORAC, FRAP, TPC, and anthocyanin content observed during processing and storage of strawberry puree samples [4].

Note: Many juices that are labeled ‘raw’ may not be HPP processed, so don’t make assumptions… just be sure to ask in advance!

 REFERENCES
1- http://www.ncbi.nlm.nih.gov/pubmed/24188232
3- http://www.ncbi.nlm.nih.gov/pubmed/21678993
4- http://espace.library.uq.edu.au/view/UQ:308529

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