Content of health-beneficial compounds and sensory properties of organic apple juice as affected by processing technology

Quality of cloudy organic apple juice processed by rack-and-frame press (RFP), water press (WP) or belt press (BP) was evaluated in terms of sensory properties and instrumentally measured colour, content of ascorbic acid (AsA), total soluble solids (TSS), titratable acidity (TA), polyphenols and total antioxidant capacity (TAC).