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As Q is leaving the rooftop, a crowd from the party gathers to see what happened. One of the people in the crowd turns to Q and says, "Yo, you got the juice now, man." Q turns to look at him, shakes his head in disgust, and walks away.

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production).[1] The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.[2]

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The word "juice" comes from Old French in about 1300; it developed from the Old French words "jus, juis, jouis", which mean "liquid obtained by boiling herbs".[3] The Old French jus "juice, sap, liquid" (13c.)...[came] from Latin ius [which means] "broth, sauce, juice, soup," from PIE root *yeue- "to blend, mix food" (cognates: Sanskrit yus- "broth," Greek zyme "a leaven", Old Church Slavonic jucha "broth, soup," Russian: "ukha", Lithuanian: juse "fish soup").[3] The use of the word "juice" to mean "the watery part of fruits or vegetables" was first recorded in the early 14th century.[3] Since the 19th century, the term "juice" has also been used in a figurative sense (e.g., to mean alcohol or electricity). Today, "au jus" refers to meat served along with its own juice, commonly as a gravy.

Groups of grape pits dated to 8000 BCE show early evidence of juice production, although it is thought that the grapes may have been alternatively used to produce wine.[4] One of the first regularly produced juices was lemonade, which appeared in 16th-century Italy as an import after its conception in the Middle East. Orange juice originated in the 17th century. In the 18th century, James Lind linked citrus fruits to the prevention of scurvy, which, a century later, led to the implementation of the Merchant Shipping Act of 1867, requiring all ocean-bound British ships to carry citrus-based juice on board.[5]

In 1869, a dentist by the name of Thomas B. Welch developed a pasteurization method that allowed for the storage of juice without the juice fermenting into alcohol. His method involved filtering squeezed grape juice into bottles, sealing them with cork and wax, and then placing them in boiling water. This method kills the yeast responsible for fermentation. He then sold his new product as "Dr. Welch's Unfermented Wine".[6] In the late 18th-century United States, the circulation of foreign fruit juices was heavily regulated by tariffs. The McKinley Tariff Act of 1890 increased import taxes from 38 to 49.5 percent and set taxes on fruit juices based on the alcohol content of the drink. Juices with 18% or less alcohol were taxed at 60 cents per gallon, while anything above 18% was taxed at US$2.50 per proof gallon.[1]

In the United Kingdom, the name or names of the fruit followed by juice can only legally be used to describe a product that is 100% fruit juice, as required by the Fruit Juices and Fruit Nectars (England) Regulations[7] and the Fruit Juices and Fruit Nectars (Scotland) Regulations 2003.[8] However, a juice made by reconstituting concentrate can be called juice. A product described as fruit "nectar" must contain at least 25% to 50% juice, depending on the fruit. A juice or nectar including concentrate must state that it does. The term "juice drink" is not defined in the Regulations and can be used to describe any drink that includes juice, whatever the amount.[9] Comparable rules apply in all EU member states in their respective languages.

In the US, fruit juice can only legally be used to describe a product that is 100% fruit juice. A blend of fruit juice(s) with other ingredients, such as high-fructose corn syrup, is called a juice cocktail or juice drink.[10] According to the Food and Drug Administration (FDA), the term "nectar" is generally accepted in the US and in international trade for a diluted juice to denote a beverage that contains fruit juice or puree, water, and artificial sweeteners.[11] "No added sugar" is commonly printed on the labels of juice containers, but the products may contain large amounts of naturally occurring sugars;[12][13] however, sugar content is listed with other carbohydrates on labels in many countries.

Depending on trends and regulations, beverages listed as 100% juice may actually contain unlisted additives. For example, most orange juice contains added ethyl butyrate (to enhance flavor), vitamin C (as ascorbic acid), and water (if from concentrate). When fruit juice is too sour, acidic, or rich to consume, it may be diluted with water and sugar to create an -ade (such as lemonade, limeade, cherryade, and orangeade). The 'ade' suffix may also refer to any sweetened, fruit-flavored drink, whether or not it actually contains any juice.

The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption, on average, increased with country income level.[2]

Juice is prepared by mechanically squeezing or macerating (sometimes referred to as cold pressing[16]) fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared at home from fresh fruit and vegetables using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Additives are put in some juices, such as sugar and artificial flavours (in some fruit juice-based beverages) or savoury seasonings (e.g., in Clamato or Caesar tomato juice drinks). Common methods for the preservation and processing of fruit juices include canning, pasteurization, concentrating,[17] freezing, evaporation, and spray drying.

After the fruits are picked and washed, the juice is extracted by one of two automated methods. In the first method, two metal cups with sharp metal tubes on the bottom cup come together, removing the peel and forcing the flesh of the fruit through the metal tube. The juice of the fruit then escapes through small holes in the tube. The peels can then be used further, and are washed to remove oils, which are reclaimed later for usage. The second method requires the fruits to be cut in half before being subjected to reamers, which extract the juice.

After the juice is filtered, it may be concentrated in evaporators, which reduce the size of the juice by a factor of 5, making it easier to transport and increasing its expiration date. Juices are concentrated by heating under a vacuum to remove water, and then cooling to around 13 degrees Celsius. About two-thirds of the water in a juice is removed.[18] The juice is later reconstituted, a process in which the concentrate is mixed with water and other factors to restore any lost flavor from the concentrating process. Juices can also be sold in a concentrated state, in which the consumer adds water to the concentrated juice as preparation.

Juices are then pasteurized and filled into containers, often while still hot. If the juice is poured into a container while hot, it is cooled as quickly as possible. Packages that cannot stand heat require sterile conditions for filling. Chemicals such as hydrogen peroxide can be used to sterilize containers. Plants can make anywhere from 1 to 20 tonnes a day.[18]

High-intensity pulsed electric fields are being used as an alternative to heat pasteurization in fruit juices. Heat treatments sometimes fail to make a quality, microbiologically stable product.[19] However, it was found that processing with high-intensity pulsed electric fields (PEF) can be applied to fruit juices to provide a shelf-stable and safe product.[19] In addition, it was found that pulsed electric fields provide a fresh-like product with high nutritional value.[19] Pulsed electric field processing is a type of nonthermal method for food preservation.[20]

Pulsed electric fields use short pulses of electricity to inactivate microbes. In addition, the use of PEF results in minimal detrimental effects on the quality of the food. PEFs kill microorganisms and provide better maintenance of the original colour, flavour, and nutritional value of the food as compared to heat treatments. This method of preservation works by placing two electrodes between liquid juices, then applying high-voltage pulses for microseconds to milliseconds. The high-voltage pulses have an intensity in the range of 10 to 80 kV/cm.

The processing time of the juice is calculated by multiplying the number of pulses by the effective pulse duration. The high voltage of the pulses produces an electric field that results in the inactivation of microbes that may be present in the juice. The PEF temperatures are below the temperatures used in thermal processing. After the high-voltage treatment, the juice is aseptically packaged and refrigerated. Juice is also able to transfer electricity due to the presence of several ions from the processing. When the electric field is applied to the juice, electric currents are then able to flow into the liquid juice and be transferred around due to the charged molecules in the juice. Therefore, pulsed electric fields are able to inactivate microorganisms, extend shelf life, and reduce the enzymatic activity of the juice while maintaining similar quality as the original, fresh-pressed juice. e24fc04721