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Molecules 2019, 24(6), 1014;

Quality and Authenticity Control of Fruit Juices-A Review

Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece
Author to whom correspondence should be addressed.
Academic Editors: Jacek Namieśnik and Justyna Płotka-Wasylka
Received: 15 February 2019 / Revised: 8 March 2019 / Accepted: 9 March 2019 / Published: 13 March 2019
(This article belongs to the Special Issue Recent Advances in Studies of Food and Beverages)
Full-Text   |   PDF [331 KB, uploaded 13 March 2019]   |  


Food fraud, being the act of intentional adulteration of food for financial advantage, has vexed the consumers and the food industry throughout history. According to the European Committee on the Environment, Public Health and Food Safety, fruit juices are included in the top 10 food products that are most at risk of food fraud. Therefore, reliable, efficient, sensitive and cost-effective analytical methodologies need to be developed continuously to guarantee fruit juice quality and safety. This review covers the latest advances in the past ten years concerning the targeted and non-targeted methodologies that have been developed to assure fruit juice authenticity and to preclude adulteration. Emphasis is placed on the use of hyphenated techniques and on the constantly-growing role of MS-based metabolomics in fruit juice quality control area. View Full-Text
Keywords: fruit juice; authenticity; quality; analytical techniques fruit juice; authenticity; quality; analytical techniques

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Dasenaki, M.E.; Thomaidis, N.S. Quality and Authenticity Control of Fruit Juices-A Review. Molecules 2019, 24, 1014.

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