ongoing challenges of fruit juice authentication & economic adulteration dana a krueger
TRANSCRIPT
Fruit Juice Economic Adulteration•Fruit juice can be diluted with less
expensive sugars: $1.00 + per pound fruit solids vs. $0.20 for
sugar and HFCS
•Premium juice types can be extended with less costly types
• Juices can be “enhanced” with improper additives such as colors or acids
Adulteration with Sugars
•Sugar and Invert Sugar
•High Fructose Corn Sweetener
•Specialty Sweeteners such as Inulin Syrups and Rice Syrup
Substitution of Cheaper Juices
•Apple, White Grape and Pear Juices
•Deionized Grape, Pear and Pineapple Sugars
•By-products such as pomace extract or peel juice
•Almost anything in high priced specialties like berry juices and pomegranate
Undeclared Enhancement withFood Additives
•Acidulants – Malic Acid, Citric Acid etc.
•Artificial Colors
•Artificial Flavors
•Vitamin C and other Nutrients
The Sad History of Adulteration
Major Adulteration Scandals:
•Apple Juice in late 1970’s
•Orange Juice – U.S. Midwest in late 1980’s, Canada, UK, Australia in early 1990’s
•Cranberry Juice in 1995-6
•Apple Juice again in the mid 1990’s
•Pomegranate Juice in 2006-2007
Approaches to Analysis
•Determine levels of natural or components minerals, acids, sugars
•Determine markers of particular adulterants Trace oligosaccharides – invert sugar Sorbitol – apple and pear juice
•Characteristic ratios Carbon Isotope Ratio – cane and corn Anthocyanin and Phenolic Fingerprints
Current Issues: Pomegranate Juice
0
0.1
0.2
0.3
0.4
0.5
0.6
0 500 1000 1500 2000 2500 3000 3500
Potassium (mg/L)
Ma
nn
itol (
g/1
00
mL
)
Current Issues: Pomegranate Juice
0
0.1
0.2
0.3
0.4
0.5
0.6
0 0.1 0.2 0.3 0.4 0.5
Malic Acid (g/100 mL)
So
rbit
ol (
g/1
00
mL
)
Current Issues: Lemon Juice
0
200
400
600
800
1000
1200
1400
-30 -25 -20 -15 -10
Citrate Carbon Isotope Ratio (o/oo)
Cit
ric
/Iso
cit
ric
Ra
tio
Current Issues: Lemon Juice
0
200
400
600
800
1000
1200
1400
1600
1800
2000
0 0.5 1 1.5 2 2.5
Formol Value (meg/100mL)
Po
tass
ium
(mg
/L)
Current Issues: Coconut Water
0
1
2
3
4
5
6
7
8
-30 -25 -20 -15 -10
Carbon Stable Isotope Ratio (o/oo)
Su
cro
se
(g
/10
0 m
L)
Current Issues: Coconut Water
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
1.8
-30 -25 -20 -15 -10
Carbon Stable Isotope Ratio (o/oo)
So
rbit
ol (
g/1
00
mL
)
Current Issues: Coconut Water
0
500
1000
1500
2000
2500
3000
3500
4000
-30 -25 -20 -15 -10
Carbon Stable Isotope Ratio (o/oo)
Po
tas
siu
m (
mg
/L)
• Provide Clear Specifications
• Make Plant Visits and Audits
• Require Traceability of Supplies
• Periodic Qualification Analyses
Know Your Suppliers
Attend Scientific and Trade Association Meetings
•Participate in Technical Committees
•Have a drink in the bar with your industry colleagues
•This is where some of the best information about what is really happening can be obtained
AIJN Code of Practice
•The AIJN Code of Practice Committee has Compiled Compositional and Quality Data Ranges and Guide Values for more than 20 Fruit Juices
•The Code of Practice also Contains Texts of EU Regulations and Identity Standards
•WWW.AIJN.ORG
IFU Analyses
•Compendium of Fruit Juice Analytical Methods Compiled by the IFU Commission on Methods of Analysis
•Contains 80 Validated Test Methods and 10 Method Reccomendations
•http://www.ifu-fruitjuice.com/ifu-methods