Processing Methods for Preserving Bioactive Compounds in Organic Apple Juice

Squeezing is the optimal method for producing high-nutritive-value apple juice from organically grown apples. The ProOrg project, coordinated by CREA under CORE Organic, evaluated processing techniques for preserving bioactive compounds. Squeezing outperformed centrifuging and other methods in maintaining nutritive quality, sensory properties, and environmental sustainability. Advanced techniques like UHPH and thermos-sonication were reviewed but not prioritised. Organic apple juice made by squeezing showed the highest levels of beneficial compounds, supporting its market promotion. Findings contribute to enhancing the value of organic fruit juice production.