Storage and preservation of freshly squeezed natural juice.

Drinking juice immediately after it is the most ideal way to consume the juice, but having it done in advance is a great time saver.

The best tactic is to know how to store them to reduce possible nutrient degradation as much as possible:

Store the juices in airtight glass containers.

Store the juices immediately after preparation.

Fill up with juice as much as possible to reduce exposure to oxygen inside the container.

Always store the juices in a dark and cool place.

The juices can be stored in the refrigerator for 24-48 hours and up to 72 hours maximum. After 72 hours in the refrigerator, your nutrient loss in the juice will be high

The juice will also look opaque and darker in colour due to increased nutrient loss and oxidation. The taste will also change and can be quite unpleasant.

There is also a risk of unhealthy bacterial growth in the juice if it is stored in the refrigerator for a prolonged period and can cause stomach upset.

We suggest that when you need to store juice longer, you should freeze it. If frozen, it is advisable not to fill them to the top to leave room for expansion. Leave at least 1 cm at the top. When thawing, it is recommended to thaw in the refrigerator and drink immediately.

The natural juice will keep well in your freezer for two or three months. For a longer shelf life, pasteurization is recommended. Pasteurised juice should be kept well in your freezer for six months or more.

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When buying bottled juice, we suggest you look for HPP juices that have been pressurised to retain nutrients without heat.  High Pressure Processing (HPP) is a non-heat treatment for preserving juice.

The HPP treatment immerses the juices, already packaged, in cold water and applies a pressure of up to 600MPA for 3 to 6 minutes. The high pressure treatment obtains high quality products with a shelf life of 30 to 45 days in refrigeration.

The main advantages of HPP technology are

  • Maintains the taste and colour of fresh juice. This non-thermal processing maintains the original qualities and true flavour of freshly squeezed juice.   
  • The nutritional properties of the juice remain intact. High hydrostatic pressures are the best solution to extend the shelf life of the product and to preserve vitamins, anti-oxidants and thermolabile antimutagenic components.
  • This treatment is suitable for obtaining products with the “natural”, “organic” seal and without preservatives.

Follow our advice for juice storage and you can be sure that you will get the most out of your juices.