Jump to content

Pineapple juice

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Monkbot (talk | contribs) at 19:09, 25 January 2021 (Task 18 (cosmetic): eval 12 templates: hyphenate params (4×);). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Pineapple juice in glass

Pineapple juice is a liquid made from pressing the natural liquid from the pulp of the pineapple tropical plant.[1] Numerous pineapple varieties may be used to manufacture commercial pineapple juice, the most common of which are Smooth Cayenne, Red Spanish, Queen, and Abacaxi.[1] In manufacturing, pineapple juice is typically canned.[1]

It is used as a single or mixed juice beverage, and for smoothies, cocktails, culinary flavor, and as a meat tenderizer.[1] Pineapple juice is a main ingredient in the piña colada and tepache.

History

There is no record of how or when pineapples arrived in Hawaii, with some accounts of pineapples being washed ashore from a Spanish or Portuguese shipwreck or brought ashore by sailors.[2] The fruit may have arrived with the Spanish years before the arrival of Captain James Cook in 1778,[3] but another source states the first pineapple was planted by Don Francisco de Paula Marin.[4] While Marin was a horticulturalist who introduced many new plants to Hawaii, he may not have been the first person to introduce pineapples to Hawaii, but did describe pineapple planting in his journals in 1813.[5]

Pineapple juice contributed to the success of the pineapple industry in the 1930s. In 1932, the Hawaiian Pineapple Company successfully developed a process of clarifying the juice, while capturing the aroma and flavor of the fruit.[6] Large-scale cultivation of pineapples led to the formation of a pineapple commerce association which had strict production limits on the canning of whole, cut and crushed pineapple. Although industry members had agreed on these limitations in a 1934 pool agreement, the industry turned to canning of pineapple juice to expand commercial opportunities, while taking advantage of fruit juice as a new trend in breakfast drinks.[6]

Production

Pineapple juice (canned, solids and liquids)
Nutritional value per 100 g (3.5 oz)
Energy251 kJ (60 kcal)
15.7 g
Sugars14.45 g
Dietary fiber0.8 g
0.08 g
0.42 g
Vitamins and minerals
VitaminsQuantity
%DV†
Thiamine (B1)
8%
0.1 mg
Riboflavin (B2)
2%
0.02 mg
Niacin (B3)
2%
0.28 mg
Pantothenic acid (B5)
2%
0.1 mg
Vitamin B6
4%
0.07 mg
Folate (B9)
1%
5 μg
Choline
1%
4.8 mg
Vitamin C
11%
9.5 mg
MineralsQuantity
%DV†
Calcium
1%
14 mg
Copper
10%
0.09 mg
Iron
2%
0.28 mg
Magnesium
3%
14 mg
Manganese
49%
1.12 mg
Phosphorus
0%
6 mg
Potassium
4%
122 mg
Sodium
0%
1 mg
Zinc
1%
0.10 mg
Other constituentsQuantity
Water83.5 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[7] except for potassium, which is estimated based on expert recommendation from the National Academies.[8]

Pineapple juice is manufactured from ripe pineapples.[1][9] To clean pineapples before juicing, a brush and spray cleaning machine is used to remove stains, imperfections and pesticide residue.[10] After cleaning, the fruit is put into a pineapple peeling and extractor machine to obtain pulps which are put into a spiral juice extractor.[10] A juice fine filter is then used to remove all solids, fiber and colloidal particles from the pineapple juice.[1][10]

A vacuum degasser is used to remove the air in the pineapple juice. Removing the gas prevents the solids from floating. Degassing also helps to reduce foaming in packing and sterilization occurs in a heat exchanger. After this process, the sterilized pineapple juice is cooled to 50 °C (122 °F).[10] Pasteurizing pineapple juice stops the enzymes that cause browning.[1][9] The pasteurized pineapple juice is put in iron drums lined with aseptic aluminum-plastic composite bags.[9] After cooling, the pineapple juice is put into bottles or cans using a filling machine.[1][10]

Pineapple juice powder is made by spraying pineapple juice on tapioca maltodextrin and leaving it to dry.[11]

Nutrition

Pineapple juice is 84% water, 16% carbohydrates, and contains negligible fat and protein (table). In a 100 ml (g) reference amount, pineapple juice supplies 60 calories, with only manganese in significant content (53% of the Daily Value, DV), while vitamin C content is moderate (11% DV).

Cooking

Pineapple juice powder can be used in pies, cakes, muffins, scones, chutneys, jams, chilis, candies, sauces, and stews. Pineapple juice powder can be used to marinate chicken and fish.[11]

Market

The European Union consumed 50% of global total for pineapple juice in 2016.[12] The Netherlands was the largest importer of pineapple juice in Europe in 2016.[12] Thailand and Costa Rica were the major suppliers to the European Union market in 2016.[12] Countries consuming the most pineapple juice in 2017 were Thailand, Indonesia and the Philippines, having combined consumption of 47% of the world total.[13] The consumption of pineapple juice in China and India is low compared to their populations.[13]

Beverages

The tepache is made from the skin and core of pineapples, sugar cane and cinnamon.[14] The piña colada is a cocktail made with white rum, coconut cream, and pineapple juice.[15]

See also

References

  1. ^ a b c d e f g h JF Morton (1987). "Pineapple; In: Fruits of warm climates". NewCROP, New Crop Resource Online Program, Center for New Crops and Plant Products, Department of Horticulture and Landscape Architecture, Purdue University. Retrieved June 10, 2019.
  2. ^ Dianne Onstad (2004). Whole foods companion: a guide for adventurous cooks, curious shoppers, and lovers of natural foods. Chelsea Green Pub. p. 105. ISBN 978-1-931498-68-5.
  3. ^ Donald D Heaton (May 28, 1997). A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature's Harvest. CRC Press. p. 89. ISBN 978-1-56022-865-3.
  4. ^ D. P. Bartholomew; Robert E. Paull; K. G. Rohrbach (November 20, 2002). The Pineapple: Botany, Production, and Uses. CABI. p. 253. ISBN 978-0-85199-979-1.
  5. ^ Julius Lloyd Collins (1960). The Pineapple: Botany, Cultivation and Utilization. L. Hill. p. 21.
  6. ^ a b Richard A. Hawkins (November 15, 2011). A Pacific Industry: The History of Pineapple Canning in Hawaii. I.B.Tauris. pp. 87–89. ISBN 978-1-84885-596-0.
  7. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on March 27, 2024. Retrieved March 28, 2024.
  8. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on May 9, 2024. Retrieved June 21, 2024.
  9. ^ a b c Pineapple juice processing complete sets of production lines TICO, Retrieved June 10, 2019
  10. ^ a b c d e Pineapple juice processing line TICO, Retrieved June 10, 2019
  11. ^ a b Pineapple Juice Powder Spices, Inc. Retrieved June 12, 2019
  12. ^ a b c "Exporting pineapple juice to Europe". Centre for the Promotion of Imports, Ministry of Foreign Affairs, Government of the Netherlands. December 13, 2017. Retrieved June 12, 2019.
  13. ^ a b "Population growth drives gradual expansion of pineapple juice market". AgriOrbit. January 21, 2019. Retrieved May 22, 2019.
  14. ^ Tom Hunt. "How to turn pineapple skin into a refreshing drink". The Guardian. Retrieved June 11, 2019.
  15. ^ The "Strained Pineapple"....History of Pina Colada Piteliaxitelia Retrieved June 11, 2019

Further reading

  • Carneiro, Lucia; Dos Santos Sa, Iralla; Dos Santos Gomes, Flávia; Matta, Virginia Martins; Cabral, Lourdes Maria Corrêa (September 10, 2002). "Cold sterilization and clarification of pineapple juice by tangential microfiltration". Desalination. 148 (1–3): 93–98. doi:10.1016/S0011-9164(02)00659-8. ISSN 0011-9164.
  • Sreenath, Hassan K.; Sudarshanakrishna, Kadambi R.; Santhanam, Krishnaswamy (December 1, 1993). "Improvement of juice recovery from pineapple pulp/residue using cellulases and pectinases". Journal of Fermentation and Bioengineering. 78 (6): 486–488. doi:10.1016/0922-338X(94)90054-X. ISSN 0922-338X.
  • Braddock, R.J.; Marcy, J.E. (1985). "Freeze Concentration of Pineapple Juice". Journal of Food Science. 50 (6). Wiley: 1636–1639. doi:10.1111/j.1365-2621.1985.tb10552.x. ISSN 0022-1147.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Pineapple_juice&oldid=1002714854"