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INDUSTRIAL PRODUCTION OF APPLE JUICES WITH A COMPLEX COMPOSITION FOR SUSTAINABLE DEVELOPMENT
Abstract
Apple juices are already well-known and appreciated products, which under certain conditions can be enriched with vitamins, minerals and other nutrients, contributing to increasing nutritional intake as well as to completing some nutritional deficiencies. Such an approach often constitutes sustainable solutions from an economic and process point of view. Obtaining these new types of apple juices ensures the completion of their already known nutritional benefits with the therapeutic ones brought by the intake of honey, pollen, royal jelly and pollen. The apple juice obtained from six varieties (Rozela, Florina, Red Topaz, Starkrimson, Golden, Sirius) and enzymes (Rohapect PTE-100, Pectinase) was pasteurized and then cooled to 30-35 0C and then completed with the addition of bee products. The organoleptic, physicochemical properties were determined: moisture, dry matter, pH, soluble dry matter, total titratable acidity, ascorbic acid content, total anthocyanin content, relative density and kinematic viscosity. All these studies provided important information on the opportunity of using these products in food, both from a nutritional point of view and from the respect of the principles of sustainability in the conditions of a circular economy The processes of creating the composition of apple juices were analyzed, using modern, sustainable production technologies that minimize the impact on the environment. Economic and social benefits can thus be exploited for this type of product, contributing to the reduction of food waste and by using renewable sources and by integrating responsible production practices. In conclusion, the production of apple juices is a fortified area of innovative approach that responds to current demands for sustainability, efficiency and nutrition, with a significant impact on health and the global economy.
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