Affiliation:
1. Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
2. Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh 700000, Vietnam
3. Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh 700000, Vietnam
4. Industrial University of Ho Chi Minh City, Ho Chi Minh 700000, Vietnam
Abstract
Fruit juice and wine are important beverages that are consumed all over the world. Due to their constantly increasing demand and high value, fruit juice and wine are one of the most frequent targets of adulteration. Since adulterated foods are proven to have harmful effects on health, several approaches have been utilized for the detection of fruit juice and wine adulteration. Based on the requirement for sample destruction, analytical techniques to assess food authenticity can be classified into 2 main categories, i.e., destructive and non-destructive techniques. This paper provides an overview on the principle of adulteration detection, its application and performance, and the advantages and limitations of various analytical techniques. Destructive approaches, such as physicochemical methods, isotope analysis, elemental analysis, chromatographic techniques, and DNA-based techniques, are reviewed. Furthermore, non-destructive approaches, including spectroscopic-based techniques, nuclear magnetic resonance spectroscopic technique, electronic techniques, and imaging-based techniques, are discussed.
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