COMPOSITION AND

QUALITY FACTORS IN
JUICES AND NECTARS
Dr. María José Frutos Fernández
WORKSHOP ON ESTIMATION OF NATURAL JUICES IN NECTARS
Agro-Food Technology Department
Cairo, egypt 10-11 november 2014
Miguel Hernández University
Orihuela (Alicante) Spain
E-mail: mj.frutos@umh.es
 ESSENTIAL COMPOSITION AND QUALITY
FACTORS ( CODEX STAN 247-2005)
CODEX GENERAL STANDARD FOR FRUIT JUICES AND NECTARS
PRODUCT DEFINITION
Fruit juice: unfermented but fermentable liquid obtained from edible part of sound, appropiately
mature and fresh fruit or of fruit maintained in sound condition by suitable means including post
harvest surface treatments applied in accordance with the applicable provision of the Codex
Alimentarius Commission (Fruit juice by mechanical extraction processes or Fruit juice from
concentrate)
Concentrated Fruit Juice: Is the fruit juice, except water has been physically removed in an amount
sufficient to increase the Brix level to a value at least 50% greater than the Brix value established
for reconstituted juice from the same fruit. (indicated in Annex)
 PRODUCT DEFINITIONS
Water extracted Fruit Juice: obtained by diffusion with water of
- Pulpy whole fruit whose juice cannot be extracted by physical means
- Dehydrated whole fruit
May be concentrated and reconstituted
Fruit puree for use in the manufacture of Fruit juices and Nectars: Obtained from edible part of whole or
peeled fruit (sieving, grinding, milling) without removing the juice.
Concentrated fruit purée for use in the manufacture of Fruit Juices and Nectars: obtained by physical
removal in water in sufficient amount to a value at least 50% greater than the Brix value for the
reconstituted juice of the same fruit.
Fruit Nectar: Unfermented but fermentable product obtained by adding water with or without the addition
of sugars, honey and or syrups and/or food additive sweeteners as listed in the GSFA to the products defined
previously or a mixture of them. A mixed fruit nectar is obtained from two or more different kinds of fruit.
FROM FRUIT TO JUICES:PROCESSING
CHANGES
CHANGES IN SENSORY PARAMETERS
Flavour
Aroma
Taste
Colour
CHANGES IN NUTRITIONAL PARAMETERS
SUITABLE PROCESSES ( physical , chemical, organoleptical and
nutritional characteristics)
CLOUDY OR CLEAR
INTRODUCTION OF AROMAS AND FLAVOURS ALLOWED TO
RESTORE TO NORMAL LEVEL IN FRUIT
PULP AND CELLS OBTAINED BY PHYSICAL MEANS FROM THE
SAME KIND OF FRUIT COULD BE ADDED
LABELLING SPECIFIC PROVISIONS AND
ADDITIONAL REQUIREMENTS
- Where one or more optional sugar or syrup ingredients added, the product shall include
statement “ sugar(s) added” after the juice name
-When food additive sweeteners are employed as substitutes for sugars in fruit nectars and
mixed fruit nectars the statement “with sweeteners” shal be included close to the product
name.
-Appropiate directions in the label for the reconstitution of concentrated juices or purees on a
volume/volume basis with water to the applicable Brix value (specified in annex for
reconstituted juice).
QUALITY CRITERIA AND AUTHENTICITY
OF FRUIT JUICES AND NECTARS
QUALITY CRITERIA
- Characteristic colour, aroma and flavour of
juice from the same kind of fruit from which it
is made.
- The fruit shall retain no more water from
washing, steaming or other preparatory
operatins than technologically unavoidable.
Authenticity
Maintenance of the product’s essential
physical, chemical, organoleptical, and
nutritional characteristics of the fruit from
which it comes.
VERIFICATION OF COMPOSITION, QUALITY
AND AUTHENTICITY
Fruit Juices and Nectars should be subject to
testing for authenticity, composition and
quality. Analytical methods are stated in
section 9 of food Codex Stan
Verification: of a sample quality /authenticity
can be assessed by comparison of data from
the sample (with adequate methods) with
that produced for fruit of the same type and
from the same region (allowing for natural
variations, seasonal changes and for variations
occurring due to processing).
 AUTHENTICITY AND QUALITY
PARAMETERS
◦ LEVELS OF CONTAMINANTS IN FRUIT JUICES . Commission Regulation (EC) No.
1881/2006
◦ ACEPTABILITY PARAMETERS FOR ORANGE JUICE (AJIN reference Guideline for
Orange juice)
◦ A. Parameters that characterize the absolute quality requirements (mandatory for
all juices in EU)
◦ B. Criteria relevant to evaluation of identity and authenticity. Also some less critical
quality criteria
◦ A valid conclusion regarding the authenticity of a particular sample, can only be
reached providing the whole analytical picture has been subject to expert
interpretation.
◦ If some parameters do not fall within the values quoted in section B, this does not
mean, automatically, that the sample is adultered.
A. Absolute quality requirements
1. INDUSTRIALLY AGREED UPON REQUIREMENTS
◦ DIRECT JUICE ( Rel. Dens. 20/20 of 1,04 and corresponding Brix of min. 10)
◦ JUICE FROM CONCENTRATE ( Rel. Dens. of 1,045 and corresponding Brix of min. 11.2)
2. HYGIENE REQUIREMENTS
◦ Volatile acids as acetic acid
◦ Ethanol
◦ D/L lactic acid
3. ENVIRONMENTAL REQUIREMENTS
Arsenic and heavy metals (As, Pb, Hg, Cd, Sn)
4. COMPOSITIONAL REQUIREMENTS
◦ L-ascorbic acid
◦ Volatile oils
◦ Hydroxymetyl furfural
B. Further criteria for evaluation of
identity and authenticity
These are not a set of standards. A balanced interpretation is needed.
EXAMPLES:
CRITERIA FOR ORANGE JUICE
It is understood that orange juice is made from Citrus sinensis, L. Osbeck and includes blood orange
Fruit flesh (floating cells, coarse pulp) may be re-added to juice
For the fruit juice industry mainly juice is processed. Therefore the indicated values refer to litres
Only the treatments and processes regulated by the Fruit Juice Directive are permitted
For the reconstitution of concntrated fruit juices potable water should be used.
The use of additives is regulated by horizontal EU legislation.
CRITERIA FOR PINEAPPLE
THANK YOU FOR YOUR ATTENTION