Science & Research Archive - FRUIT PROCESSING magazine

Pomegranate juice – chemical composition and potential adulteration

admin_fruitp — Mon, 15 Jun 2020 13:38:14 +0000

Originating from Southwest Asia, the pomegranate has an outstanding, long tradition as a crop plant. In Israel, e.g., it has been known for some 5000 years. And a pomegranate picture found in a grave near Tell El Amarna (Egypt) dates back to the time of Amenhoteps IV (1375-1358 b.c.) [Franke et al. 1989]. In many cultures, the pomegranate flower and fruit still symbolize prosperity and fertility.

10 pages
Authors: Dr M. Fischer-Zorn, Dr V. Ara
Published in FRUIT PROCESSING 4/2007

Der Beitrag Pomegranate juice – chemical composition and potential adulteration erschien zuerst auf FRUIT PROCESSING magazine.

Sugars and starch in kiwifruit products

ChrisF — Wed, 09 Aug 2017 15:12:32 +0000

In Italy the cultivation of kiwifruit (Actinidia deliciosa) is undoubtedly an important economic resource within the domestic fruit production. With its 430 thousand tons of annual production, Italy ranks amongst the top world producers of kiwifruit. In kiwifruit, glucose and fructose account for 98 % of total sugar; sucrose and maltose are present in low concentrations or trace levels, while starch is contained in moderate amounts, especially in the early stages of kiwi ripening. As reported in the literature, for fresh fruit and purées a glucose/fructose ratio below 1 is an index of authenticity.

8 pages
Authors: E. Cocconi, A. Trifiró, A. Zanotti, C. Zoni, R. Fragni, M. Müller
Published in FRUIT PROCESSING 4/2013

Der Beitrag Sugars and starch in kiwifruit products erschien zuerst auf FRUIT PROCESSING magazine.

Economic adulteration of fruit beverages

ChrisF — Mon, 07 Aug 2017 13:20:58 +0000

The adulteration of fruit juices and fruit juice - based beverages has, for many years, been an economic problem endured by the consumer and by the international food industry. The fruit juice industry is market driven and must maintain the confidence of the consumer as to the purity of its product. Lass of confidence, as by publicized adulteration issues, results in millions of dollars of lost revenue and/or may result in the complete collapse of a specific company.

7 pages
Author: S. Nagy
Published in FRUIT PROCESSING 4/1997

Der Beitrag Economic adulteration of fruit beverages erschien zuerst auf FRUIT PROCESSING magazine.

Malpighia glabra L. – evolution of the chromatic and antioxidant parameters in three differente stages of Acerola ripening

ChrisF — Thu, 03 Aug 2017 10:11:14 +0000

The so called ‘Superfruits’ are linked to small red fruit berries growing in tropical climates which have high levels of phenolic compounds, vitamins which have beneficial health effects. This study aimed to assess the evolution of chromatic parameters and associate them to the antioxidant parameters in three stages of ripening of Acerola fruits. As ripening increased, a decrease in the levels of phytochemical compounds was observed - the unripe fruits showed the highest levels of total phenols and antioxidant activity. The highest levels of total monomeric anthocyanin content were found in semi-ripe fruit. In terms of fruit juice, the same trend was observed as for fruit, only differing in the levels of anthocyanin, where the juice of ripe fruits presented the highest levels.

6 pages
Authors: S. Avila, A.A.F. Zielinski, C. Goltz, A. Nogueira, G. Wosiacki
Published in FRUIT PROCESSING 6/2013

Der Beitrag Malpighia glabra L. – evolution of the chromatic and antioxidant parameters in three differente stages of Acerola ripening erschien zuerst auf FRUIT PROCESSING magazine.

Authenticity analysis of lemon juices concerning the adulteration with lime

ChrisF — Thu, 03 Aug 2017 09:44:44 +0000

Adulterations of fruit juices with foreign fruits are always in the public focus, therefore the proof of fruit juices’ authenticity is unavoidable. The intention of manipulation is mainly to compensate shortages of raw material or to simulate a higher quality. Due to recent past, the following article deals with the adulteration of lemon juices and concentrates with lime. Since lemon juice and concentrate are currently much more expensive on the world market than lime juice and concentrate, a high price for a non-authentic product can be easily achieved by the addition of quite low amount of lime juice. Therefore, it is up to the chemical laboratories to provide methods which evaluate the authenticity of lemon juices and even support with a statement about the amount of added lime.

7 pages
Authors: Dr N. Lehnert, Dr V. Ara
Published in FRUIT PROCESSING 6/2014

Der Beitrag Authenticity analysis of lemon juices concerning the adulteration with lime erschien zuerst auf FRUIT PROCESSING magazine.

Detection of apple juice adulteration

ChrisF — Thu, 03 Aug 2017 09:08:14 +0000

The matrix method is what we have chosen to call our approach to detecting adulterated juices. We first got into this back in 1979 when I was with Kroger and the state chemist of Tennessee called to question us about our apple juice, which they thought was adulterated. I told them the way they were testing the product, they could be faked out by the addition of K+ and NH4+ salts. They challenged us to come up with a better way and the matrix was born.

8 pages
Author: A. Brause
Published in FRUIT PROCESSING 7/1998

Der Beitrag Detection of apple juice adulteration erschien zuerst auf FRUIT PROCESSING magazine.