CHAPTER 1: INTRODUCTION

1.0 Background of the Study

Apples are an excellent source of phytonutrients. These phytonutrients include phenolic

acid and flavonoids. These nutrients protect the apple against bacteria, viruses and fungi.
These benefits can be transferred into the human body when consumed. They provide
antioxidants which protect against cancer and help to repair cell damage. Other benefits
gleaned from the consumption of apples are the reduction in the risk of heart disease,
diabetes, bacterial infections and viral infections. Apples also contain antiallergenic and
anti-inflammatory properties.

The cucumber is a type of melon and comes from the same family as watermelon,
zucchini and other squash. It is cylindrical in shape with lengths of approximately 6 to 9
inches. Its skin is very similar to watermelon, ranges from green to white. Inside, the
flesh is pale green and very juicy.

Cucumber has an impressive amount of water (about 96%) that is naturally distilled,
which makes it superior to ordinary water. Its skin contains a high percentage of vitamin
A, so should not be peeled off. The cucumber contains alkaline-forming minerals and is
an excellent source of vitamin C and A (anti-oxidants), folate, manganese, molybdenum,
potassium, silica, sulfur, and lesser amounts of vitamin B complex, sodium, calcium,
phosphorus and chlorine.

Celery is also known as Apium graveolens, and has certain therapeutic properties and the
reported benefits of using it internally. The use of herbal remedies, including the herb
celery (also known as wild celery, smallage), classified as Apium graveolens, are popular
as an alternative to standard Western allopathic medicine for a variety of problems,
including eyesight, detoxifying the body as well as clearing the kidneys. Apium
graveolens is an effective remedy for various ailments, and this natural holistic approach
to health is becoming more and more popular, but should NOT replace conventional
medicine or prescription drugs.

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Usually, celery (Apium graveolens) is used in making salads, spicing up foods containing
meat, etc. However, the roots, leaves and celery seeds are used for therapeutic purposes
in treating and preventing diseases. In medicine, celery has been used as far back as
Ancient Greece when it was highly valued for its properties as an aphrodisiac as well as
its medicinal properties. Around the same time celery was also used as a decorative herb
by the Romans, who used the leaves for their "Winner's Crown". In traditional medicine
celery was used to eliminate intestinal parasites. Chinese medicine recommended celery
to be used as a medicine to treat high blood pressure due to its stabilizing components.

Juicing is said to be the best way to get your daily vitamin and mineral requirements.
Also many of the antioxidants which are so beneficial are only available from plants in
the raw state. Also the skin of most fruit and vegetables contain many of the desired
constituents and juicing is the best way to release them. This is the case with many of the
Superfoods which are in the news at present. Some fresh herbal remedies can also be
prepared using this method by incorporating them in a juice drink. In the case of juicing,
the fiber should be eliminated. Taking the fiber out makes sense because you are simply
saving your digestive tract some work and you some energy. What our digestive tract
does to whole foods is change them to a liquid; if we start with a liquid, we are helping it
out.

Fiber also inhibits the absorption of nutrients. According to Normal Walker, D.Sc., in
Fresh Vegetable and Fruit Juices, eliminating the fiber from fruits and vegetables means
that valuable nutrients get to you faster. Although this may at times seem insignificant
"hey, I can wait an hour" in other situations it may be important. For many, there is a
need to receive benefits of juicing as quickly as possible. Walker gives the example of
using celery to combat extreme heat. If you eat celery, and then wait a few hours for it to
be digested and absorbed, it may be too late. However, if you drink celery juice, you
receive the relief you need immediately.

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2.0 LIBRARY RESEARCH

Fruit and vegetables are important components of a healthy diet, and their textural
characteristics are important in determining consumer choice. The food industry needs
reliable instrumental methods to measure the textural quality of fresh produce, but also
needs to ensure that the instruments measure characteristics important to consumers. A
study was carried out to probe consumer understanding of textural characteristics, and to
relate their perceptions to sensory profiles developed by trained panels.

2.1 Apple

For those who think that apple juice is a kid’s drink, think again. Apples and apple juice
may be among the best foods that baby boomers and senior citizens could add to their
diet, according to new research that demonstrates how apple products can help boost
brain function similar to medication. n apple a day keeps the doctor away." They did not
understand on a physiological basis why apple consumption was associated with health.
Modern scientific studies are unraveling the reasons. Some of the research is
epidemiological."Based on the earlier research, it found that apple has many benefits to
human being. The benefits of the apple are listed down as below;

2.1.0 Antioxidants

This line of research has led to the discovery of the benefits of antioxidants. Our cells can
be harmed by free radicals-unavoidable substances in our bodies formed through natural
living processes—but antioxidant compounds can reduce the damage and lessen the
likelihood that disease will ensue. Fruits and vegetables as a whole contain a wide range
of helpful antioxidants. Hence the advice to eat at least five servings a day of fruits and
vegetables is so sound. Apples are not the only health-imparting food in that group, but
they make a vital contribution. Wisdom based on up-to-date science says to eat a variety
of fruits and vegetables—and include at least one apple within your daily intake.

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Apples are ranked as "intermediate" in this respect. British analysis from King's College
in London, published in the February 2002 issue of Free Radical Research, listed various
antioxidant components within the phenolic families of compounds found in fruits and
vegetables. Darker foods like blueberries, strawberries and raspberries are rich in
anthocyanins, which "demonstrated the highest antioxidant activities." Scientists at the
UCLA Center for Human Nutrition in Los Angeles, Calif., included most apples in this
category, stating in the November 2001 Journal of Nutrition that "red-purple foods
contain anthocyanins, which are powerful antioxidants found in red apples, grapes,
berries and wine." Apples also have flavonoid antioxidants, including catechins and
quercetin, to add to their beneficial potency. The Tampa study showed that apples
"significantly down regulated" an age-related inflammatory response in the brain that is
thought to contribute to deterioration in mental processes.

2.1.1Wrinkles
An article published by Australian researchers in the February 2001 issue of Journal of
the American College of Nutrition was titled "Skin wrinkling: can food make a
difference?" The answer was a conditional yes. Elderly populations were monitored in
Australia, Greece and Sweden as part of the International Union of Nutritional Sciences
"Food Habits in Later Life" study. Dietary intakes were recorded, and the subjects' skin
wrinkles were measured "using a coetaneous micro topographic method." The findings
were that "a high intake of vegetables, legumes and olive oil appeared to be protective
against coetaneous actinic [sun-caused] skin damage." Meat and butter and other dairy
products appeared to have adverse effects. An Anglo-Celtic group of subjects consumed
more apples, prunes and tea than other ethnic subjects did, and those foods apparently
contributed to favorable results. As usual, the scientists qualified their findings as less
than definitive, since it was only one research project.

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2.1.2HairGrowth
Japanese researchers extracted a particular chemical compound from apples named
procyanidin B-2 and studied its effect on hair epithelial cells in lab animals. Their
conclusion, published in the January 2002 issue of British Journal of Dermatology, was
that the compound promotes hair growth. The topic of whether or not it could do so on
portions of the human male cranium that formerly boasted hair but currently does not was
not addressed.

2.1.3Cholera
Cholera, a scourge in the U.S. during pioneer days, has not been a problem here for more
than a century. But outbreaks still occur elsewhere around the world. It's good to know
apples can help. Japanese researchers, reporting in Microbiology and Immunology this
year, administered a polyphenol compound extracted from immature apples to laboratory
animal subjects and found it inhibited the effects of the cholera toxin in a dose-dependent
manner—the more of the extract the animals ingested, the greater the control against
symptoms. Apples appear to be good medicine—or, to use a more modern terminology,
"effective nutriceuticals" (substances in plant foods that have protective and therapeutic
values).

2.1.4COPD
Chronic obstructive pulmonary disease (COPD) leaves its victims gasping for breath.
Dutch scientists studied whether the flavonoid class of food compounds, including
catechins, could improve symptoms in COPD patients. Tea and apples were the primary
sources of the flavonoids. Results showed a positive association with improved lung
function, including lowered incidence of coughing and breathlessness. The researchers
stated in the July 1, 2001 issue of American Journal of Respiratory and Critical Care
Medicine, "Solid fruit, but not tea, intake was beneficially associated with COPD. Our
results suggest a beneficial effect of a high intake of catechins and solid fruits against
COPD." That is, eating apples may very well help.

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2.1.5BladderCancer
Bladder cancer is a risk associated with the smoking of tobacco. French researchers,
writing in the October 1996 issue of Carcinogenesis and the June 18, 1998 issue of
Mutation Research, described their investigations into the inhibitory effects of dietary
phenolics on the development of carcinogenic substances in the bladder. Their conclusion
was that "overall, our study strongly suggests that smokers ingesting dietary phenolics,
probably flavonoids, are partially protected against the harmful effects by tobacco
carcinogens within their bladder mucosal cells." The foods cited as "important sources of
dietary flavonoids which are probably responsible for the anti-mutagenicity associated
with foods and beverages" were apples, onions, lettuce and red wine.

2.1.6LungCancer
Scientists at the University of Hawaii's Cancer Research Center of Hawaii in Honolulu
investigated possible relationships between flavonoid intake and lung cancer risk. They
wrote in Journal of the National Cancer Institute in its January 19, 2000 issue that "we
found statistically significant inverse associations between lung cancer risk and the main
food sources of the flavonoids quercetin (onions and apples) and naringin (white
grapefruit)." They concluded that "if replicated, particularly in prospective studies, these
findings would suggest that foods rich in certain flavonoids may protect against certain
forms of lung cancer." That is, quercetin may have a protective effect against lung cancer,
and apples are among the richest foods in the beneficial quercetin.

2.1.7Prostate
Belgian researchers from Antwerp, writing in European Urology in 1999, noted that the
low-fat, high-fiber diets typical in Asia are associated with lower incidences of prostate
cancer and prostate enlargement in comparison with rates in the U.S. and Europe.
Phytoestrogens (estrogenic compounds in plants) have been proposed as the preventive
agents. Flavonoids are among one class of phytoestrogens, and, the authors stated,
"Apples, onions and tea-leaves are excellent sources of flavonoids." Many plant
compounds also help by inhibiting particular enzymes that are "crucial to cellular
proliferation," which is a mechanism present in cancer.

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2.1.8Stroke
The U.S. Department of Agriculture scientists based at Tufts University noted in the
September 15, 1999 Journal of Neuroscience that phytochemicals (chemicals found in
plants) that are present in antioxidant-rich foods have for some time been known to have
beneficial effects in relation to cancer and the cardiovascular system. Finnish researchers,
writing in the May 2000 issue of European Journal of Clinical Nutrition, discussed a 28-
year study of intake of the flavonoid quercetin by more than 9,000 Finnish men and
women, about 9% of whom experienced cardiovascular disease during that period.
Apples were the major source of quercetin for the study population. The researchers'
conclusion was that, the results suggest that the intake of apples is related to a decreased
risk of thrombotic stroke.

2.1.9HeartDisease

Some of the same Finnish researchers conducted another long-term study on the
association of dietary consumption of flavonoids and subsequent heart attack mortality.
The primary sources of flavonoids were apples and onions. The scientists concluded,
according to their report in the February 24, 1996 issue of British Medical Journal, that
"the results suggest that people with very low intakes of flavonoids have higher risks of
coronary disease." So eat apples for your heart's sake.

Dutch epidemiologists have made similar studies among their own populations, including
a long-term monitoring of elderly residents in the city of Zutphen that began in 1985.
Over the years a total of 11% of the men in the study died of ischemic heart disease. The
key substance being studied was catechins, part of the flavonoid family, which were
ingested mainly from apples, black tea and chocolate. The findings, reported in the
August 2001 issue of American Journal of Clinical Nutrition, were that "catechin intake
was inversely associated with ischemic heart disease." The conclusion: "Catechins,
whether from tea or other sources, may reduce the risk of ischemic heart disease
mortality." Eat apples, and wash them down with tea—sounds like a winning
combination.

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The Dutch researchers also did a study in 1998 to develop information on catechin intake
by a representative population from very young to very old. Tea was the main source of
catechins across all age groups, and apples and pears ran second for adults and the
elderly. Smokers had lower catechin consumption than non-smokers, as did persons with
lower socioeconomic status compared with those of higher socioeconomic status. The
researchers noted in the February 2001 issue of European Journal of Clinical Nutrition
that "catechins are quantitatively important bioactive components of the daily diet, which
should be taken into account when studying the relation between diet and chronic
diseases." And apples are rich in catechins.

Postmenopausal women would do well to eat plenty of apples, according to a Dutch-and-

American study of nearly 35,000 Iowa residents from 1986 to 1998. A little over 2% of
the subjects died from coronary heart disease during that period. An inverse association
of catechin intake with risk of that disease was determined. The scientists wrote in the
November 2001 Epidemiology that of the major catechin sources, apples and wine were
inversely associated with coronary heart disease death.

2.1.10Cholesterol
Numerous studies over the past quarter century have shown that a diet rich in apples can
help lower blood cholesterol. Pectin, a soluble fiber found in apples at a rate of .78 grams
per 100 grams of edible fruit, is thought to play a significant role in that relationship.
Other fruits and vegetables also contain pectin, but apples are a handy and excellent
means toward cholesterol reduction. Food scientists at the University of California at
Davis studied the composition of apple juice, including phenols, anthocyanins and
flavonols. They found that apple juice inhibits the oxidation of the harmful form of
cholesterol (LDL, or low-density lipoprotein). That is, you can drink your apples,
whether as cider or clarified apple juice, and help protect your circulatory system. The
scientists wrote in Life Sciences in 1999, Although the specific components in the apple
juices and extracts that contributed to antioxidant activity have yet to be identified, this
study found that both fresh apple and commercial apple juices inhibited copper-catalyzed
LDL oxidation.

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2.2 Cucumber

Cucumber is a fruit and a member of the cucurbitaceous family. Like melon, squash and
pumpkins, it is very high in water and very low in calories and an excellent source of
potassium, vitamin C and folic acid. The high water content makes cucumbers a diuretic
and it also has a cleansing action within the body by removing accumulated pockets of
old waste material and chemical toxins. Cucumbers help eliminate uric acid which is
beneficial for those who has arthritis and its fiber-rich skin and their high levels of
potassium and manganese helps regulate blood pressure and help promote nutrient
functions. The magnesium content in cucumbers also relaxes nerves and muscles and
keeps blood circulating smoothly.

Other reported health benefits of cucumber include; Helps in kidney and urinary bladder
disease, Liver disease, pancreatic disease, promotes hair growth due to its high silicon
and sulphur content, Treatment of pyorrhea. The benefits of cucumber extend to external
use in the form of skin lotion. It is also good for reducing heat and inflammation and
treating tired eyes and removing the under eye bags.

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2.3 Celery

In a recent article in a local Indianapolis suburb newspaper, Dr. Carolyn Berghuis

commented on the fact that many health researchers consider a proper pH balance as vital
in preventing premature aging, wrinkles, thyroid dysfunction, cardiovascular disease,
impaired memory and many other degenerative diseases. We have examined the
importance of a balanced pH before in previous posts . Because our diets are so acidic,
they can make us tired and less productive, with increased feelings of stress, nervousness,
lack of energy, decreased concentration and a higher risk of infection. When we consume
foods that are highly acidic (processed cheese, ice cream, sugar, coffee, fried foods,
among others), our bodies use up more energy, “and the cells no longer have the strength
and vitality to reproduce in a healthy, anti-aging fashion … energy is used up rebalancing
the body system. The good news is that by consuming more alkaline-producing fruits and
vegetables, you can adjust your internal chemistry

Celery juice is highly nutritious and one of the most hydrating foods we can put in our
bodies. Because it is incredibly alkalizing, it equalizes the body's PH, which is vital for
peak health. In ancient times, it was considered a medicinal herb used to treat a variety of
health complaints. The minerals and vitamins and nutrients are in perfect harmony with
each other. Celery is high in vitamin A, vitamins B1, B2, B6 and C, potassium, folic acid,
calcium, magnesium, iron, phosphorus, sodium and essential amino acids.

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3.0 Methodology

Details experimental procedures that describes techniques for tracking functional

variables (timing, temperature, humidity, and rational for tracking those variable and
explains analytical techniques used in preparing juice.

This invention relates to an efficient process for separating and recovering aroma and
flavor volatiles from fruit or vegetable juices and for lowering the pectin levels in cloudy
juices. The process involves removing the aroma/flavor volatiles from juice by forming a
micro aerosol by spraying juice at a temperature of from 45° C. to 110° C. through a
nozzle having a diameter of about 100 microns to 600 microns at a velocity of 100 m/sec.
to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of
from 10° C. to about 55° C. and then treating the recovered juice fraction with a pectinase
which is essentially free of esterase.

The decreased pectin level increases the gustatory display of the aroma/flavor and
improves the mouth feel of the beverage. Decrease of the pectin level is achieved
essentially without the formation of methanol and essentially without the hydrolysis of
important aroma ester compounds. Clear juices containing a virtually pristine
composition of aroma volatiles are produced after ultra filtration of the special enzyme
treated cloudy juices.

Numerous methods have been devised to compensate for the loss of aroma and flavor
during evaporation concentration processes. For instance, U.S. Pat. No. 4,463,025,
Strobel, issued Jul. 31, 1984, discloses a process for preparing a fruit juice concentrate
prepared from natural citrus fruit ingredients. This process involves freeze concentration.
The citrus fruit juice concentrate has at least 35% solids including pulp, non-volatile
compounds, and pectin and volatile compounds. This citrus fruit juice concentrate has at
least 65% of the aroma and flavor volatile compounds of the natural juice.

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A process for preparing a beverage which comprises:

(a) Pressing juice from a fruit or vegetable;

(b) Heating the fruit or vegetable juice to a temperature of from about 45° C. to about
110° C. for a time of from about 3 seconds to about 12 seconds,

(c) Aerosolizing said juice at a temperature of from about 10° C. to about 55° C. at a
pressure of from about 5 mm Hg to about 200 mm Hg such that a volatile fraction is
separated from a dearomatized bottoms fraction;

(d) Recovering said volatile fraction at a temperature of from about 10° C. to about -190°
C.

(e) treating said bottoms fraction with pectinase enzymes at a temperature of from about
20° C. to about 40° C, said pectinases being substantially free of esterase activity; and

(f) Centrifuging or filtering the enzyme treated fraction and

(g) Adding aroma and flavor volatiles to the enzyme treated fraction to make a beverage.

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