Progress in Authentication Technologies for Berry Juice

doi:10.7506/spkx1002-6630-201613044

Abstract

Abstract:

Berry, mainly represented by blueberry and raspberry, has the reputation of golden fruit. Adulteration,
counterfeiting and mislabeling of berry have led to endless disputes on food quality and safety, which poses a great challenge
for identification technologies for berry juice authenticity. Nowadays, conventional physicochemical methods and traditional
molecular biology methods are commonly used to detect the authenticity of berries, all of which have their advantages and
disadvantages. The physicochemical methods are advantageous mainly in quality control and quality evaluation, which,
however, are easy to be influenced by individual growth, processing conditions and other external factors involved in the
recognition of plant-derived ingredients in products. In addition, the molecular biology methods based on DNA are more
commonly used to identify plant-derived ingredients in juice, which complement the physicochemical methods. In this paper,
recent progress in the commonly used technologies for quality control and authentication of berry fruits and juices, mainly
sensory evaluation, physicochemical technologies and molecular biology technologies, is reviewed.

Key words: berry juice, authenticity, sensory evaluation, physicochemical technology, molecular biology technology

CLC Number:

TS255.44

LI Meige, WU Yajun, YANG Yange, XU Xinglian, CHEN Ying. Progress in Authentication Technologies for Berry Juice[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613044.

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