Raspberry (Rubus idaeus L.) juice processing using an innovative spiral filter press.

The present study reports the characterisation of general juice quality attributes, the phytochemical composition, and the sensory evaluation by a consumer panel (n = 53 panellists) of raspberry juices produced using an innovative spiral filter press and a conventional horizontal filter press. More turbid juices with higher centrifugable pulp content, larger particle sizes, and higher viscosity were obtained with the spiral filter press compared to the reference samples. Spiral filter press processing resulted in elevated levels of ascorbic acid, carotenoids, and tocopherols, whereas anthocyanin contents were similar irrespective of the dejuicing technology applied. Spiral filter pressed juice was sensorially highly rated and clearly preferred by 79% of the panellists in consumer acceptance and preference tests, respectively. Overall, spiral filter press processing resulted in raspberry juices with elevated levels of micronutrients and superior sensory quality.