Many people like to drink fruit juice, but they are worried about the loss of nutrients during the process. In fact, even if you drink the juice immediately after juicing, a considerable amount of nutrients will be lost. For example, vitamin C must not come into contact with various oxidases, or they will react with each other. However, when juicing, the high-speed rotating blades completely destroy the cells, mixing everything together. In this way, vitamin C encounters various oxidases, and naturally, its nutritional value is reduced. However, blanching the fruit before juicing can reduce nutrient loss.
Many people don't know that in commercial production of fruit and vegetable juices, it is often necessary to blanch the produce. This means that the fruits and vegetables are briefly scalded in boiling water to "kill" the oxidases and slightly soften the tissue before juicing. This way, not only is the loss of vitamins reduced, but the juice yield increases, and the color of the juice becomes more vibrant and less prone to discoloration. Especially for vegetables without a sour taste, such as carrots, green vegetables, celery, and sweet corn, they must be blanched before juicing.