The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

A method for producing a sugar-reduced fruit juice (S), in particular apple juice, wherein components of the fruit (A) are pressed after an at least partial comminution or fractioning process for obtaining the fruit juice. Prior to the pressing process using solely one part (16) of the fruit flesh; at least one part of the juice (14) obtained from the pressed fruit flesh is subjected to an at least partial sugar-removal method (S5); and the juice (15) obtained from the sugar-removal method is combined or mixed with the juice from the pressing process of the rind (11) and optionally the juice (17) from the remaining part of the fruit flesh, whereby the production of a sugar-reduced fruit juice (S) is made possible while retaining as much of the secondary plant contents as possible.

A method for producing a sugar-reduced fruit juice (S), in particular apple juice, wherein components of the fruit (A) are pressed after an at least partial comminution or fractioning process for obtaining the fruit juice. Prior to the pressing process using solely one part (16) of the fruit flesh; at least one part of the juice (14) obtained from the pressed fruit flesh is subjected to an at least partial sugar-removal method (S5); and the juice (15) obtained from the sugar-removal method is combined or mixed with the juice from the pressing process of the rind (11) and optionally the juice (17) from the remaining part of the fruit flesh, whereby the production of a sugar-reduced fruit juice (S) is made possible while retaining as much of the secondary plant contents as possible.

Embodiments of the present disclosure are directed to compositions, and in particular beverages, containing a blend of natural ingredients that, together, lower blood pressure when consumed regularly over a period of time. The natural ingredients may include beet root, pomegranate juice or puree, hibiscus, tart cherry juice or puree, and cranberry juice or puree. The beverage is formulated for taste and mouthfeel, as well as for effectiveness in lowering blood pressure. Embodiments of the present invention are also directed to methods of lowering blood pressuresystolic, diastolic, or bothby providing the beverage disclosed herein and instructing an individual to consume a serving of the beverage once per day for a period of time, for instance at least two weeks.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retentate fractions.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retentate fractions.

A plant (1) for cold extraction of puree, or juice, from a fresh food product of vegetable, or animal origin, includes a treating machine, for example a softening machine (20) downstream of which an extraction machine (30) is provided for extracting juice, or puree, from the food product of vegetable, or animal origin. Upstream of the treating machine (20) a cutting machine is provided (40,40) in which a cutting means is arranged to cut the starting food product of vegetable origin into parts of predetermined size. More in detail, the cutting means (40) is arranged to cut the vegetable product (100) into parts (105) of size set between 50 mm and 130 mm, which are then fed to the treating machine (20).

A plant (1) for cold extraction of puree, or juice, from a fresh food product of vegetable, or animal origin, includes a treating machine, for example a softening machine (20) downstream of which an extraction machine (30) is provided for extracting juice, or puree, from the food product of vegetable, or animal origin. Upstream of the treating machine (20) a cutting machine is provided (40,40) in which a cutting means is arranged to cut the starting food product of vegetable origin into parts of predetermined size. More in detail, the cutting means (40) is arranged to cut the vegetable product (100) into parts (105) of size set between 50 mm and 130 mm, which are then fed to the treating machine (20).

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.