Fruit content of fruit juice and apple juice content of cider using DNA methodology - Literature review Example

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Fruit content of fruit juice and apple juice content of cider using DNA methodology

For instance, orange (Citrus sinensis) juice is more in demand and thus have a higher value than mandarin (C. reticulata) juice though both belong to the Citrus species. Fruit varieties are qualitatively graded using characters such as composition and quality of syrup and this too makes a vast difference in prices. Therefore, especially in mass-scale fruit juice production, the producers may be tempted to adulterate highly-priced products with a less expensive alternative to increase the product volume and thereby gain better profits. Such adulteration may be in the form of diluting with water, sugars, high fructose corn syrup, spent process water and addition of juices from less expensive fruit varieties (as with orange juice dilution with mandarin). Authentication is an important issue in food industry and it is essential to provide the consumer with correct information about the contents of a product. Food labeling and traceability are regulated by EU directive 2000/13/EC and its amendments and by EU regulative 178/2002 respectively (Commission Regulation (EC) No 13/2000 and Commission Regulation (EC) No 178/2002). ...Show more

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Literature review: Fruit content of fruit juice and apple juice content in cider using DNA methodology 1. Background information Fruit juice production is a high-value trade involving international beverage companies. This industry is concerned in producing juices for soft drinks (orange juice, apple juice, grape juice etc.), alcoholic drinks (wine, cider, perry etc.) and other fruit-based products such as jams, jellies, ice creams and yoghurt…
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