New process aims to squeeze out more juice and hold in nutrients

26-Jun-2011 - Last updated on 29-Jun-2011 at 07:55 GMT

A new extraction process that works by disrupting the cell membrane is being targeted at the juice industry with the promise of higher yields and better retention of nutrients.

Green Cell Technologies (GCT), a South African company, claimed that its patented Dynamic Cellular Disruption process can deliver significant improvements in both yield and nutritional value.

Regarding yield, it said DCD can produce enough concentrate for seven litres of finished product from 1 kilo of oranges whereas some traditional methods may only squeeze out 700ml. And on the subject of nutrition, the company said that its process can protect active ingredients like limonoids and enhance their bioavailability.

GCT said these improvements are down to the system itself, which involves 18-24 steps depending on whether a powder or juice concentrate is sought, and the fact that it processes the whole fruit, including skin and pips.

Explaining how the DCD process works, Kaz Henderson, head of marketing at GCT, said it accelerates the cells to a point where the protective membrane surrounding the cell disintegrates, leaving the active molecules that make up the cell free for extraction.

GCT claimed these active molecules are more effective because they are not contaminated or harmed. It added that they are almost 100 per cent bio-available.

Looking for manufacturing partners

Henderson told BeverageDaily.com that the company is currently seeking partners in the juice manufacturing industry.

“We are looking for partners to set up juice manufacturing plants with – either existing or new – the machinery is easily transportable so will pose no problem for global manufacturers.

“In South Africa, we are in serious discussion with two major retailers who have committed interest in seeing these products on their shelves – what we need is a manufacturing partner, to get it to them.”

Since first launching the DCD process in 2010 after four years of development work, GCT has already used it in other areas of the food and nutrition business, including hoodia and olive leaf extraction. In the beverage sector, the company has worked to turn Rooibos tea into a powder with a higher antioxidant content.

Henderson said: “With ordinary Rooibos tea, you would need to drink around 42 cups of rooibos tea per day to consume enough to be worthwhile. However, Green Cell Technologies has managed to reduce rooibos to a water soluble powder with a 9,000 H-Orac per gram. For the first time ever rooibos is higher in H-Orac than Green tea.”