Abstract: Fruit juices are widely embraced as nutrient-rich beverages offering both health benefits and sensory appeal. In recent decades, the consumption of fresh juices versus commercially packaged juices has sparked debates regarding nutritional content, processing safety, and overall product quality. This review paper synthesizes findings from several recent studies—including investigations into vitamin content, microbial load, processing methodologies, and consumer impact—to compare fresh and packaged juices. The analysis indicates that while packaged juices provide extended shelf life and convenience, fresh juices—especially when derived from organic sources—tend to retain higher levels of key nutrients (e.g., vitamin C) and are subject to fewer processing-induced degradations. However, considerations regarding microbiological safety must guide handling practices. The review concludes by recommending further research into standardized production techniques, better quality control in commercial processing, and consumer education regarding juicing methods.
Keywords: Beverages, Decades, Processing, Degradation and Education
Author: Debopratim Baruah and Devendra Chaudhary
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