🍊

Cold Pressed Juice

Why cold pressing preserves more nutrients than regular juicing

What is cold pressed juice and how is it different from regular juice?

Cold pressed juice is made using a hydraulic press that extracts juice from fruits and vegetables without generating heat or friction. Unlike centrifugal juicers that spin at high speeds (generating heat and oxidation), cold pressing preserves significantly more vitamins, enzymes, and antioxidants. Research shows that high-pressure processing — the commercial equivalent — retains more vitamin C, polyphenols, and overall antioxidant capacity.

📄 Supporting Research

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

Oey, I., Lille, M., Van Loey, A., & Hendrickx, M.Trends in Food Science & Technology (2008)

Key Finding: High-pressure processing better preserves color, flavor, and nutritional value (vitamins, antioxidants) compared to thermal treatments.

Does cold pressed juice actually have more nutrients than regular juice?

Yes, studies confirm that cold processing methods retain significantly higher levels of vitamin C, polyphenols, and antioxidant capacity compared to heat pasteurization. The absence of heat during extraction prevents the degradation of heat-sensitive nutrients like vitamin C and certain B vitamins. However, the exact benefit varies by fruit and vegetable type.

📄 Supporting Research

Effects of high-pressure processing and thermal pasteurization on immunoreactivity and quality of green smoothie

Hsu, H.Y., et al.Journal of Food Science (2008)

Key Finding: High-pressure processing retained significantly more vitamin C, polyphenols, and antioxidant capacity compared to thermal pasteurization.

How long does cold pressed juice stay fresh?

Fresh cold pressed juice without preservatives is best consumed within 24-72 hours when kept refrigerated at 4°C or below. Since there is no pasteurization, the juice retains live enzymes and nutrients but also has a shorter shelf life than processed alternatives. Research published in the Journal of the American Dietetic Association found that vitamin C in juice degrades at approximately 2% per day even under refrigeration. After 4 weeks of storage, vitamin C content in orange juice dropped from 86mg to just 39-46mg per cup — a loss of nearly 50%. Another study found that oxidized vitamin C in stored juice actually led to elevated lipid peroxides (oxidative stress markers) in consumers, meaning old juice can be counterproductive. This is exactly why iBites prepares juices fresh daily and delivers within 24 minutes of preparation — we eliminate storage degradation entirely so you receive juice at peak nutritional potency.

📄 Supporting Research

Stability of ascorbic acid in commercially available orange juices

Johnston, C.S. & Bowling, D.L.Journal of the American Dietetic Association (2002)

Key Finding: Vitamin C degrades ~2% per day in stored juice. After 4 weeks, levels dropped from 86mg to 39-46mg per cup — a loss of nearly 50%.

Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides

Johnston, C.S. & Hale, J.C.Journal of the American Dietetic Association (2005)

Key Finding: Oxidized vitamin C in stored juice led to reduced plasma vitamin C and elevated lipid peroxides in consumers.

Try iBites Wellness Shots

Fresh cold pressed, delivered in 24 minutes, starting at ₹25.

Order Now