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Experience of business community on how to detect and stop market distribution of juices not conforming to legal requirements
Abstract
Since 2010 The Russian Union of Juice Producers (RUJP) have been examining quality of juices that are sold on the Russian market. The basic goal here is to prevent manufacture and distribution of products that don't conform to legal requirements; to build up and maintain trust of consumers into juice products manufactured in the country; to create better conditions for fair competition. Since then, a control system has been built; is covers most juice manufacturers that work on the Russian market, procedures for research and results processing have been worked out and tested, and there is tight interaction between manufacturers, retailers and wholesalers, and state authorities responsible for control (surveillance). Quality monitoring system (QMS) is a structure created by the Russian Union of Juice Producers for accomplishing quality monitoring. QMS of the RUJP is similar to European systems for control over juices quality, such as EQCS (European Quality Control System for Juice and Nectars for Fruit and Vegetables), and SGF (Sure-Global-Fair). Annually the RUJP experts plan examinations (tests) of juices and decide on types of products that should be examined, a number of samples to be examined, and sampling criteria. Products to be examined are usually bought in retail outlets and they can be either manufactured by companies that are RUJP members or by side organizations. Products are purchased taking into account risk criteria worked out by the RUJP. There is an Expert Council that operates within the RUJP; its basic functions are to draw up examinations (tests) programs as per quality and safety criteria, assessment of marking and organoleptic properties of a product, as well as results of physical and chemical research. If any examination reveal a product that doesn't conform to legal requirements, the RUJP take action to stop its manufacturing and distribution on the market.
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Total fruit intake in the United States is ~1 cup equivalent per day, or one-half of the 2010 Dietary Guidelines for Americans recommendation for adults. Two-thirds of the fruit consumed is whole fruit and one-third is 100% juice. The nutritional value of whole fruit, with the exception of fiber and vitamin C, may be retained with appropriate juice production methods and storage conditions. One-hundred percent fruit juice consumption is associated with a number of health benefits, such as improved cardiovascular health and decreased obesity, although some of these and other potential benefits are controversial. Comprehensive analyses of the evidence by the Academy of Nutrition and Dietetics in 2014, the US Dietary Guidelines Advisory Committee in 2010, and the Australian Dietary Guidelines of 2013 concluded that 100% fruit juice is not related to adiposity in children when consumed in appropriate amounts for age and energy needs. However, some reports suggest the consumption of fruit juice contributes to unhealthful outcomes, particularly among children. A dietary modeling study on the best ways to meet the fruit intake shortfall showed that a combination of whole fruit and 100% juice improved dietary density of potassium and vitamin C without significantly increasing total calories. Notably, 100% juice intake was capped at amounts consistent with the 2001 American Pediatric Association guidance. The preponderance of evidence supports the position that 100% fruit juice delivers essential nutrients and phytonutrients, provides year-round access to a variety of fruits, and is a cost-effective way to help people meet fruit recommendations.
© 2015 American Society for Nutrition.
Russia is one of the main producers of sour cherry, along with Turkey and Poland, and juice products from sour cherry are widely represented in the trade network. Sour cherry, contains practically no sucrose, has a high content of organic acids, is rich in mineral and polyphenolic compounds, in particular, in anthocyanins, which give it a bright color. Sour cherry is close to many berries by its composition. At the same time, the literature data on the content of various natural substances in sour cherry juice are not numerous and need to be clarified, especially with reference to the industrially produced juice products. Organic acids of sour cherry juice are represented mainly by L-malic acid (1.2-2.7 g/100 ml). The most significant substances of sour cherry juice are polyphenolic compounds - flavonoids, mainly represented by anthocyanins (about 70% of them is cyanidin-3-O-glucosylrutinoside); phenolic acids - hydroxycinnamic acids, mainly represented by chlorogenic acids and 3-coumaroylquinic acid, as well as mineral substances - potassium, magnesium, copper and manganese. Sour cherry juice has a high acidity and is usually consumed in the form of nectars. Flavonoids content in a portion of sour cherry nectar is about 15% of adequate daily intake, anthocyanins - 20%, and the content of hydroxycinnamic acids - exceeds it. One portion of nectar contains on the average 10% of the daily requirement of the human body in copper and manganese, 6% in potassium and 3% in magnesium.
Everyjuice contains a unique set of nutritive and biologically active substances, exhibiting the properties of the named fruit or vegetable. To characterize the nutritional profile of tomato juice, the literature data (including official reference books) and the results of studies of domestic industrially produced tomato juices conducted by the Russian Juice Producers Union (RSPS) and its members have been analyzed and summarized. From the point of view of providing a man with micronutrients and minor biologically active substances, tomato juice is a significant source of antioxidants-carotenoids and Vitamin E, as well as several minerals and trace elements. The amount of lycopene in a glass of tomato juice (200-250 ml) completely satisfies or exceeds the recommended daily intake of this carotenoid; the level of β-carotene in the same volume ofjuice provides about 20% of the recommended daily intake of Vitamin A; potassium and copper-12-15%, magnesium, iron, manganese and phosphorus-about 5%. Tomato juice is a source of dietary fiber, including soluble dietary fiber (pectin). A glass of tomato juice contains about 12% of the recommended daily intake of pectins and about 8% of dietary fiber. Wherein the calorie content of tomato juice is low-an average of 19 kcal/100 ml. The article continues a series of publications on juices nutrient profiles.
Fruits and vegetables are an important component of proper nutrition, but its consumption in Russia is below the recommended levels, and fruit and vegetable juices can partially fill the lack of fruits and vegetables in the diet. Russian Union of Juice Producers (RSPS) has been accumulating data on nutritive and biologically active substances of juices during five years to assess the contribution of juices to the diet. RSPS has organized research in accredited laboratories of more than 500 samples of reconstituted and direct juices available on the shelves of Russian stores since 2010 with the aim to specify and supplement the data listed in the various reference books. Analysis of literature data on the content of nutritive and biologically active substances is performed in the article together with the results of studies of various samples of apple juice of domestic industrial production. The nutrient profile of apple juice is given on this basis and contains 30 nutritive and biologically active substances. The most significant from the point of view of providing human body with micronutrients and minor biologically active substances for apple juice of industrial production are Potassium, Chromium and hydroxycinnamic (mostly chlorogenic) acids. A glass of apple juice (250 ml) contains, on average, about 8% of the daily requirement for potassium, 12.5% for chromium and about 150% of adequate daily intake of hydroxycinnamic acids. Additionally apple juices (except clarified ones) contain pectins-in a glass (250 ml) ofjuice on average there is 15% of daily requirement in pectins, and the total content of soluble and insoluble dietary fiber in apple juices with pulp on averages make 5% of daily human requirement in a dietary fiber.
The analysis of food products is important for the assessment of food quality and authenticity, the control of a technological process, the determination of nutritional values, and the detection of compounds which could exert beneficial or toxic effects on human health. Techniques which are usually chosen for these purposes must provide accurate and reliable results, being relatively simple and inexpensive to perform. The aim of this paper is to give a brief overview of the thin-layer chromatography methods for the analysis of different compounds (polyphenols, dyes, carboxylic acids, biogenic amines, and vitamin C), used for quality assessment and authentication of non-fermented or fermented beverages derived from fruits, namely fruit juices and wines.
Scope:
Orange juice contains flavanones including hesperidin and narirutin, albeit at lower concentrations as compared to orange fruit. Therefore, we compared bioavailability and colonic catabolism of flavanones from orange juice to a 2.4-fold higher dose from fresh oranges.
Methods and results:
Following a randomized two-way cross-over design, 12 healthy subjects consumed a test meal comprising either fresh oranges or pasteurized orange juice, delivering 1774 and 751 μmol of total Citrus flavanones, respectively. Deglucuronidated and desulfated hesperetin, naringenin, and the flavanone catabolites 3-(3'-hydroxy-4'-methoxyphenyl)propionic acid, 3-(3'-hydroxyphenyl)hydracrylic acid, 4-hydroxyhippuric acid, and hippuric acid were quantitated in 24 h-urine by UHPLC-MS/MS. Differences in urinary hesperetin excretion were found to be insignificant (P = 0.5209) both after consumption of orange fruit (21.6±8.0 μmol) and juice (18.3±7.2 μmol). By analogy, postprandial flavanone catabolite excretions were highly similar between treatments. Excretion of 3-(3'-hydroxy-4'-methoxyphenyl)propionic acid was inversely related to that of hesperetin, illustrating the catabolite/precursor relationship.
Conclusion:
Despite 2.4-fold higher doses, excretion of flavanones from ingested fresh orange fruit did not differ from that following orange juice consumption, possibly due to a saturation of absorption or their entrapment in the fiber-rich matrix of the fruit. This article is protected by copyright. All rights reserved.
Fruit juice is a nutritious beverage that is currently included as an option within the finit servings of the Australian Guide to Healthy Eating. Nutrient comparisons of commonly consumed fruit juices and whole fruit counterparts support the retention of fruit juice as a fruit serve option in the soon to be revised Australian Guide to Healthy Eating. Analysis of the National Nutrition Survey showed that fruit juice provided 33% of the vitamin C in children's diets, a larger contribution than whole fruit and 25% of adult vitamin C intake. Fruit juice provided 2% of energy to 2-18 year olds and 1% of adult energy intake. Studies of fruit juice and bodyweight have mixed findings. Some recent studies indicate no link between 100% fruit juice and overweight in US children as well as Australian adolescents. The available evidence supports general intake advice of 1-2 moderate serves of fruit juice as part of a varied diet in conjunction with an active lifestyle.
Introduction: The effect of replacing 100% fruit juice (FJ) with whole fruit (WF) on nutrient intake and adequacy in children’s diets is unclear. The objective of this study was to model the effect of replacing FJ with WF in children’s diets. Methods: Data from children 2−18 years of age (n=6,090) participating in the National Health and Nutrition Examination Survey 2007−2010 were examined. Usual intake (UI) of nutrients was determined from the two 24−hour dietary recalls using the National Cancer Institute method. The percent of the population above the Adequate Intake (AI) or below the Estimated Average Requirement (EAR) were determined by two FJ replacement models: 1) FJ was replaced with a composite of the 20 most commonly consumed WF and 2) individual FJs were replaced by the same WF; both models were replaced with cup equivalents. The models were compared to no FJ replacement. Values with non−overlapping 95th confidence limits between no FJ replacement and each of the models were used to assess differences. Results: Model 1 resulted in decreased UI of total sugars (−5.7 grams/day) and vitamin C (−19.8 mg/day), and a higher percentage with intakes below the EAR for vitamin C (+7.7% units). Model 2 resulted in lower UI for vitamin C (−8.4 mg/day), higher UI for dietary fiber (+1.0 grams/day), and a higher percentage with UI above AI for dietary fiber (+1.6 % units). Conclusions: Replacing FJ with WF had only a limited impact on nutrient intake, with a “trade−off” for fiber with vitamin C and total sugars.
Orange fruits and products thereof represent important dietary sources of carotenoids, particularly β-cryptoxanthin. Since previous studies reported a positive effect of vegetable processing on carotenoid absorption, our objective was to compare the bioavailability of β-cryptoxanthin from either fresh navel oranges (Citrus sinensis L. Osbeck) or pasteurized orange juice.
The study was designed as a randomized 2-way cross-over study. Twelve volunteers consumed two meals delivering 744 μg of β-cryptoxanthin from either fresh navel oranges or pasteurized orange juice. Eight blood samples were collected over 9.5 h after test meal consumption and analyzed using HPLC-DAD. Additionally, carotenoid bioaccessibility was assessed after in vitro digestion of the same test foods. β-cryptoxanthin bioavailability from pasteurized orange juice was 1.8-fold higher than from fresh oranges (P = 0.011). Similarly, mean absorption of the non-dose adjusted carotenoids lutein (P = 0.301), zeaxanthin (P = 0.216), and zeinoxanthin (P = 0.090) were slightly higher from orange juice, although not reaching statistical significance. The in vitro digestion revealed a 5.3-fold higher bioaccessibility of β-cryptoxanthin from orange juice. Dietary fiber contents in the test foods were inversely associated with carotenoid bioavailability.
Orange juice represents a more bioavailable source of β-cryptoxanthin than fresh oranges. This article is protected by copyright. All rights reserved.
This article is protected by copyright. All rights reserved.
Objective: This study examined the impact of various levels of 100% fruit juice (FJ) consumption on intake of nutrients, diet quality, and weight in children using the more recent national data. Methods: This was a cross-sectional study examining the data from children 2-18 years of age (n=6,090). Intake of nutrients and diet quality were assessed using the 24-hr dietary recall and Healthy Eating Index-2010, respectively. Various consumption levels of 100% FJ were determined. Covariate adjusted linear regression means, and standard errors were determined (p<0.01). Results: Average per capita consumption of 100% FJ consumed was 3.6 fl oz (50 kilocalories; 2.9% energy intake); 30% of children 2-6 years exceeded the recommendation for 100% FJ. Among 100% FJ consumers, the mean amount of 100% FJ consumed was 10.6 fl oz (147 kilocalories; 8.4% energy intake). Intakes of vitamin C, magnesium, and potassium and overall diet quality were higher with more 100% FJ consumed; no difference was found in total fiber intake. No trends were seen in weight with increased amounts of 100% FJ consumed. Conclusions: Consumption of 100% FJ should be recommended as a component of a healthy diet.
Verification of the authenticity of natural and agricultural foods has become a potential application of spectroscopic methods such as ultraviolet (UV), visible (VIS), near infrared (NIR), and mid-infrared (MIR). Adulteration can take many forms, including the addition of sugars, acids, volatile oils, overdilution of concentrate, addition of juices of other fruits, use of concentrate in a fresh product, and use of low-quality product recovered from what are normally waste products of manufacture. Food adulteration has been practiced since ancient times but has become more sophisticated in the recent past. Foods or ingredients most likely to be targets for adulteration include those that are of high value or subject to the vagaries of weather during their growth or harvest. The practice of adulteration commonly arises for two main reasons: firstly, it can be profitable, and secondly, adulterants can be easily mixed and are subsequently difficult to detect. To counter this problem, manufacturers subject their raw material and by-products to a series of quality controls, including high-performance liquid chromatography (HPLC), thin-layer chromatography (TLC), enzymatic tests, and physical tests. This mini-review highlights recent applications on the use of NIR and MIR spectroscopy to trace and authenticate natural and agricultural products.
To investigate the associations between 4 categories of daily 100% juice consumption (0 fl oz, > 0 to < or = 6 fl oz; > 6 to < 12 fl oz; and > or = 12 fl oz) and nutrient and food group intake and weight in children.
Cross-sectional study.
Secondary analysis of the 1999-2002 National Health and Nutrition Examination Survey data.
Children 2 to 11 years of age (N = 3618).
Juice consumption.
The association between juice consumption, nutrient intake, food group consumption, and weight status was determined as was the likelihood of overweight with juice consumption.
Mean daily juice consumption was 4.1 fl oz, which contributed a mean intake of 58 kcal (3.3% of total energy intake). Compared with nonconsumers, the overall nutritional profile of those consuming 100% juice had significantly higher intakes of energy, carbohydrates, vitamins C and B(6), potassium, riboflavin, magnesium, iron, and folate and significantly lower intakes of total fat, saturated fatty acids, discretionary fat, and added sugar. Children consuming 100% juice also consumed significantly more servings of total whole fruit than nonconsumers. No significant differences were found in weight status and the amounts of 100% juice consumed. There was no difference in the likelihood of being overweight between juice consumers and nonconsumers.
On average, children consumed less than the maximum amounts of 100% juice recommended by the American Academy of Pediatrics. One hundred percent juice consumption was associated with better nutrient intake than in the nonconsumption group and was not associated with weight status or the likelihood of being overweight in children 2 to 11 years of age.
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Experience of business community on how to detect and stop market distribution of juices not conforming to legal requirements
- N N Ivanova
- L М Khomich
Ivanova N.N., Khomich L.М. Experience of business community on how to detect and stop market distribution of juices
not conforming to legal requirements. Health Risk Analysis, 2018, no. 4, pp. 128-133. DOI: 10.21668/health.risk/2018.4.15.eng
Получена: 16.10.2018
Принята: 14.12.2018
Опубликована: 30.12.2018