[Natural pigments in fruit and vegetable juices: the content of anthocyanins, carotenoids and betalaines].

The color of the juice is determined by the color of the corresponding fruit or vegetable from which the juice is made. The color of a fruit or vegetable, in turn, is determined by the presence of natural coloring pigments - secondary plant metabolites, which include mainly anthocyanins, carotenoids and betalains. These substances, in addition to bright colors, give the juices properties that largely provide a positive effect on health.

[Review of the possible impact of 100% juices on nutritional quality, risk of obesity and type 2 diabetes mellitus].

Studies show that fruit juices are a source of macro- and micronutrients. Despite the fact that modern technologies for the industrial processing of fruits into juice are aimed at preserving the bioactive compounds of the original raw materials, juices are the subject of controversy due to the presence of free sugars and less dietary fiber than in fresh fruits. of the work was to systematize the available studies on the effect of 100% juices on nutrition quality, obesity and type 2 diabetes mellitus.

[Juices in a healthy diet: recommendations for consumption based on chemical composition data].

Juices from fruits and vegetables show a complex composition, they contain several hundred different substances. In addition to water and common metabolites such as carbohydrates, juices contain organic acids, minerals and trace elements, vitamins, polyphenolic and other biologically active compounds. Moreover, each type of juice is characterized by a unique set of natural compounds and is able to contribute to providing the human body with micronutrients.

[Comparative analysis of the total content of polyphenols in some types of industrial juice products].

Fruits are the most important source of polyphenols, substances that have a positive effect on human health. Modern technologies for the industrial processing of fruits into juice are aimed at preserving the useful components of the raw material in it. The issue of the content of polyphenols in industrial juice products, and, especially, changes in their concentration over time, is important for understanding the nutritional value of juice products and requires further study.

[Methodological aspects of determining (estimating) the content of carbohydrates in juice products when placing information for consumers on packaging].

Information about the nutritional value included by the manufacturer in the labeling of consumer packaging of foodstuffs contributes to an informed choice in the formation of the diet and is extremely important for the consumer. This information is the subject of special attention both on the part of nutrition specialists and on the part of state control (supervision) bodies. At the same time, methodological approaches to determining (evaluating) the content of carbohydrates in juice products as an important component of its nutritional value require additional elaboration.

[Carrot juice nutritional profile].

Unlabelled: Carrot juice is one of the main products of carrot processing and the second most popular vegetable juice after tomato. Due to the presence of a complex of various nutritive and biologically active substances (BAS) carrot juice can make a significant contribution to maintaining human healthy diet. The aim of the study was to establish the nutrient profile of carrot juice.

[Peach juice-puree nutritional profile].

Peach fruits (Prunus persica L.) contain a complex of nutritive and biologically active substances. The extraction of juice from peaches is relatively difficult due to the high content of fruit pulp so for the purposes of the juice industry, most peaches are processed in puree which is the basis for the production of peach juice products.

[Pomegranate juice nutritional profile].

Pomegranate juice is one of the main products of pomegranate processing with high content of a complex of polyphenolic compounds. It possesses high antioxidant activity. of the study is to establish the nutritional profile of pomegranate juice.

[Pineapple juice nutritional profile].

Knowledge about food composition is necessary both for specialists to assess the state of nutrition of the population and develop recommendations on nutrition, as well as for consumers to organize healthy individual nutrition. Russian Union of Juice Producers together with research organizations is working to systematize and expand knowledge about the composition of juices, as one of the important elements in the structure of human nutrition. is to establish the nutrient profile of pineapple juice.

[Grape juice nutritional profile].

The nutrient profile of grape juice is presented on the basis of reference books data analysis, scientific publications and research results. The profile contains more than 30 food and biologically active substances (BAS). Grape juice does not have high acidity, it contains on average 0.

[Grapefruit juice nutritional profile].

Based on the published data on the content of nutritive (NS) and biologically active substances (BAS) and the results of studies of various samples of domestic industrial grapefruit juice, the article presents the nutrient profile of grapefruit juice containing data about more than 30 NS and BAS. Grapefruit juice is one of the relatively low-calorie fruit juices - 100 ml of grapefruit juice contains an average of 39 kcal. Like other citrus juices, it is rich in organic acids, the main of which is citric acid (0.

[Tomato juice nutritional profile].

Every juice contains a unique set of nutritive and biologically active substances, exhibiting the properties of the named fruit or vegetable. To characterize the nutritional profile of tomato juice, the literature data (including official reference books) and the results of studies of domestic industrially produced tomato juices conducted by the Russian Juice Producers Union (RSPS) and its members have been analyzed and summarized. From the point of view of providing a man with micronutrients and minor biologically active substances, tomato juice is a significant source of antioxidants - carotenoids and vitamin E, as well as several minerals and trace elements.

[Sour cherry juice nutritional profile].

Russia is one of the main producers of sour cherry, along with Turkey and Poland, and juice products from sour cherry are widely represented in the trade network. Sour cherry contains practically no sucrose, has a high content of organic acids, is rich in mineral and polyphenolic compounds, in particular, in anthocyanins, which give it a bright color. Sour cherry is close to many berries by its composition.

[Apple juice nutritional profile].

Fruits and vegetables are an important component of proper nutrition, but its consumption in Russia is below the recommended levels, and fruit and vegetable juices can partially fill the lack of fruits and vegetables in the diet. Russian Union of Juice Producers (RSPS) has been accumulating data on nutritive and biologically active substances of juices during five years to assess the contribution of juices to the diet. RSPS has organized research in accredited laboratories of more than 500 samples of reconstituted and direct juices available on the shelves of Russian stores since 2010 with the aim to specify and supplement the data listed in the various reference books.

[Orange juice nutritional profile].

The article continues a series of publications on juices nutrient profiles. Based on the literature data, scientific articles on the content of nutritive and biologically active substances in orange juice and the results of studies of various samples of orange juice of domestic industrial production conducted by the Russian Union of Juice Producers (RSPS), the article presents the nutrient profile of orange juice which contains more than 30 nutritive and biologically active substances. Potassium, copper, folate, vitamin C, as well as flavonoids (mostly hesperidin) are the most significant for industrial orange juice from the point of view of providing human body with micronutrients and minor biologically active substances.