Canned juices are common and available every where. Some are of good quality, still most of the people called it unhealthy.
During canning, heat treatment destroys heat sensitive bio-active components, thereby decreasing the nutritive value of canned juices. antioxidants mainly vitamin C get destroyed during processing and storage of canned juices.
Canning process and associated manufacturing processes to break down the nutrition factors such as vit. C
Microbiologically, proper pasteurization will destroy pathogens for sure but what about if spoiled fruits are being used during the manufacture of the juices. Meaning that there is a great potential in this situation to find remaining spoilage opportunistic food spoilage bacteria even after pasteurization especially in case of high load.
Chemically, perservatives might have been added. Here we might create dual public health effect; the type of preservative added and its safe limits, in addition to the potential of its degradation into other chemical compounds (perhaps undetected or unknown) which might incorporate with the food ( juice )itself creating potential unsafe public health effect.
Fresh juices are healthy due to presence of bioactive compounds which are very sensitive to heat and oxidation.
with heat treatment these bioactive compounds are destroyed and storage can further lead to destruction.
Certain canned juices contain nature identical color or flavors even which are chemicals again
This is arguable. I appreciate the processing technologies that we use to preserve our fruit juices by saving them from spoilage and by adding convenience to them for ease of use by consumers. I aprreciate the assurance of the food safety that makes the juices free of microbes that could cause acute health problems. Processing technologies such as canning make fruits available the whole year round at reasonably fair and consistent prices and this need to be acknowledged and appreciated.
However, like it was mentioned and like any other technologies that advanced human civilizations, food processing has its side effects. Some of these are the distruction of important nutrients and also the addition of synthetic, but approved food additives. There is a general understanding by the consumers that these additives are not safe, although they are approved to be "Generally Regarded as Safe (GRAS)" as per the US food regulations.
In response to this growing trend of shying away from synthetic food additives, Food Scientists are trying to come up with new and safer processing techniques and currently, there are new developments termed as "minimal processing" for fruits and vegetable preservations, which avoids intensive heating that distroys nutrients. There are also a great hunt for natural food additives, which is known as "clean label" where synthetic addtives are avoided. But the sucesses in these new developments are limited interms of food sensorial acceptability, cost stabilization and sustainable sourcing.
For the time being, I believe it is ok to have more of the fresh fruits and reasonable levels of regular juices. There are versions of reduced sugar juices if reducing loads of added sugars is important.
The most important thing though, is having a healthy and active life style. More physical activities, less on the fatty foods, easy on the alcohols, smoking and stresses. Cheers!
Fruit Juices are good source of Vitamins, Minerals, Antioxidants without fibre and loaded with Sugar and thus not wholesome as missing a lot of the stuff that makes whole fruit healthy. The main problem is this... fruit juice contains no fibre and is very high in sugar. While processing these need be heat treated /preserved / packaged/ canned hygienically for distribution as per the convenience of consumers.
Generally, it is fruit extracts added water, a lot of sugar (sucrose), of collorants, acids, preservatives, exosteurs of aroma ... These are good products in the mouth but not for health. Unlike natural fruit juices. @
Am agree with the comments mentioned by the above researchers. Main point is the destruction of vital nutrients and flavor reversion during thermal processing.
Fresh juices are not absolutely healthy provided that fibers are not removed completely and no sugar added or preservatives. Fresh juices are rich in fructose that should not be served to children in great amounts since this sugar has aperitif properties and seems to overwhelm the body's capacity.
Of course the fresh fruit juices are good as if. but when they are canned they are either pasteurized or may be different method of preservation in case of fresh fruit juices they are having high levels of sugar and low pH which may itself acts as preservative and usage of additional preservative may not be ideal for health and in case of carbonated drinks the cans used may have some impact on health of the consumer and also might have more impact on environment.
The juices are harmful to health due to their containment of the catalysts, chemicals that are long term carcinogens, and also "affect the content of the juice of vitamins, especially vitamin C, and the juices lose their natural properties during manufacturing and conservation and reduce their nutritional value)
The pasteurization done prior to canning kills some of the healthy organisms. Additionally tehre is debate on the coating inside aluminum and tin cans and the possibility that some of the chemicals will leach into the fruit juice with time. Why drink something that has lost some of the natural properties when you can drink something fresh and home-made?
High sugar, preservatives and destruction of nutrients during processing make them less healthy than fresh juices.
Due to lack of fibre and additional sugar, they can not be claimed for health benefits.
Canned juices are not good for health ,because its contain preservative materials .
In general, canned foods are harmful, "including canned juices for containing preservatives
In fact not only packed juices, even fresh juices are not healthy in comparison to fresh fruits. ... And the small amount of anti-oxidants and vitamins present in the juice do not make up for the high sugar content it has. - Sometimes, packaged juices may notbe very harmful but may also not be beneficial.
Natural fruit or vegetable juices (rich in vitamins: C and B9, in minerals: selenium and natural sugar) are good for the health if they are consumed in moderation (sugars). On the other hand, non-natural juices in cans or bottles are to be discouraged. Rich in sugar and other additives and provide no vitamins.
Because they contain preservatives material, and remain stored for a certain period lose all their benefits
It is not healthy because it contains high sugar contents and preservatives.
Because of have alot of sugur in addition to preservatives things
Dear Dr.Mohammand,
Canned juices are not good for health as it contains preservatives and high sugar contents.There are reports of botulism who eat canned products.We strongly recommend that canned juices should not be consumed and only fresh juices should be taken. As I am teaching food hygiene and public health since 1984, I very well know the health hazards of canned products. We never bring canned foods at our home.
Our one one publication on "Canned food and botulism" on Research Gate will be interesting to you.
With kind regards,
Prof.dr.Mahendra Pal
Ex-Professor of VPH (UNDP)
Let's see the data. What is the sugar concentration in "canned juice" and relevance to a normal diet. If it's canned/retorted - it does not need and would not include preservatives. Botulism is a risk for any canned food item and unlikely for canned juice due to pH. Article Clostridium botulinum can grow and form toxin at pH values l...
Think most of you are speaking without data.
Yes @Phil Geis you are egg right 👉
Most of the researchers have shared their point of view.
the addition of preservatives to juices, high sugar level and the loss of sensitive vitamin (vitamin C) make them less interesting than plain juices.
in French
"l'addition de conservateurs aux jus, taux de sucre élevé et la perte de vitamine sensible (vitamine C) les rendent moins intéressant que les jus nature".
In canning technology preservation by thermal inactivation . Preservatives are not mandatory. The main issue here is loss of vitamins, bioactive components, flavor reversion, chances of clostridium toxin etc.
Lot of added sugar and preservatives. Far from the real goodness of fruit.
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