Question

Why are the fruit juices bought from the market clearer as compared to those made at home?

Answer 1

One of the largest food processing units is the fruit juice industry, but, oddly, it is the least studied field of food science. In comparison, many processes in the fruit juice industry have been refined by enormous advances in the fields of identification, separation, isolation, and preservation technologies.

Complete answer:
Mostly, the early juice sector was a salvage operation. Misformed, poorly coloured or skin-blemished fruits were the main source of raw material, unfit for the fresh, canned, or frozen fruit market. Raw materials have been selected and bred for many years now, especially for suitability for juice production.
Compared with those developed at home that are turbid due to the presence of fibres, pectin, etc., the bottled fruit juices purchased from the market are smoother. This is because pectinases and proteases are made apparent by the use of enzymes in the bottled juices.

Additional information:
Fruit variety and maturity are significant factors influencing suitability for the processing of juice. Just a few varieties have been commonly used for some juices, such as citrus or grape, to provide a distinctive taste or to ensure freedom from unwanted features. Developments in processing technology now allow a larger variety of varieties to be used. By refining, bitterness and other undesirable characteristics may now be eliminated or decreased. Blends are also used to achieve uniformity of flavour or analytical characteristics when a variety of varieties is available. Sometimes, blends are considered to have a greater flavour / commercial value than a single varietal juice.

Note: The fruit juice industry has a broad variety of product lines, including various cultivars of apples and oranges, tropical fruits and superfruit berries in juices, nectars and cocktails, to meet a broader demographic user. Cloud and clear juices from dessert and cider apples, juices and nectars from anthocyanin-rich berries (e.g. cranberry, blueberry, black currant and strawberry), juices from many citrus fruit species and cultivars, grapes, as well as exotic fruit juices such as pomegranates and passion fruit have shown significant in vitro SET and HAT antioxidant activities.