Apple juice is a fruit juice manufactured by the maceration and pressing of apples. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurised for packaging in glass, metal or aseptic processing system containers, or further treated by dehydration processes to a concentrate. Apple juice may also be sold in an untreated state.
Nutritional value: Vitamin C is sometimes added by fortification, because content is variable, and much of that is lost in processing. Other vitamin concentrations are low, but apple juice does contain various mineral nutrients, including boron, which may promote healthy bones. Apple juice has a significant concentration of polyphenols that may protect from diseases associated with aging due to the antioxidant effects which help reduce the likeliness of developing cancer and Alzheimer's disease. Research suggests that apple juice increases acetylcholine in the brain, resulting in increased memory.
Uses: Apple juice is a common beverage for both children and adults, but in North America, it is often marketed specifically to children, who are informally considered its major consumers. Apple juice is also a component of several cocktails, and is a filler in some other fruit drinks, because it is less expensive and more widely available than other juices. It may also be produced and consumed in a carbonated form, referred to as sparkling apple juice.