1. COMPOSITION AND QUALITY FACTORS IN JUICES AND NECTARS Dr. María José Frutos Fernández Agro-Food Technology Department Miguel Hernández University Orihuela (Alicante) Spain E-mail: mj.frutos@umh.esmj.frutos@umh.es WORKSHOP ON ESTIMATION OF NATURAL JUICES IN NECTARS Cairo, egypt 10-11 november 2014

2. 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)

3. 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.

4. FROM FRUIT TO JUICES:PROCESSING CHANGES CHANGES IN SENSORY PARAMETERS  Flavour  Aroma  Taste  Colour CHANGES IN NUTRITIONAL PARAMETERS

5.  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

6. 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).

7. 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).

8. 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.

9. 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

10. 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

11. THANK YOU FOR YOUR ATTENTION