Abstract
Abstract Fruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach.
Highlights
The growth in consumption of fruit-based beverages is a reality driven by an increasing concern with consumer health, motivating a search for drinks with nutritional characteristics (Miaw et al, 2018)
Packaged juice nectars consist of fruit juice, water, carbohydrates, a small amount of protein, minerals, vitamin A and C, and may contain a small amount of fibre coming from the fruit
The vitamin concentrations depend on the temperature at which the packaged juice is stored, and higher levels of vitamin C, as well as many other fruit juice constituents could be maintained if the fruit juice was processed at low temperatures (Batra et al, 2018)
Summary
The growth in consumption of fruit-based beverages is a reality driven by an increasing concern with consumer health, motivating a search for drinks with nutritional characteristics (Miaw et al, 2018). On the other hand, according to Batra et al (2018), globalization has increased the production and use of fruit juices, but it is very important to check the quality of packaged juice before consumption. The consumption of fruit juices processed under hygienic conditions could play an important role in consumer health. The vitamin concentrations depend on the temperature at which the packaged juice is stored, and higher levels of vitamin C, as well as many other fruit juice constituents could be maintained if the fruit juice was processed at low temperatures (Batra et al, 2018)
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