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- Sensory Properties (taste, odour, aroma and colour) determined by trained panels.
-pH ~3.2 (potentiometer)
-Total acidity, quinic acid for cranberry juice (semi-automatic titrator)
-Antioxidant capacity (Ferric reducing antioxidant power assay)
-colour parameters (spectrophotometer,  colorimeter)
- Microbial analysis (Total plate count)

____________________________________
- Jambrak, A. R., Šimunek, M., Petrović, M., Bedić, H., Herceg, Z., & Juretić, H. (2017). Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar. Ultrasonics Sonochemistry, 38, 783-793. https://doi.org/10.1016/j.ultsonch.2016.11.027
- Bermúdez-Aguirre, D., & Barbosa-Cánovas, G. V. (2012). Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments. Journal of Food Engineering, 108(3), 383-392.

- Gunathilake, K. D. P. P., Yu, L. J., & Rupasinghe, H. V. (2014). Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages. Food chemistry, 148, 335-341.

- Sen Gupta, B., Masterson, F., & Magee, T. R. A. (2005). Inactivation of E. coli in cranberry juice by a high voltage pulsed electric field. Engineering in Life Sciences, 5(2), 148-151.

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Critical Quality Parameters for Apple juice

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Critical Quality Parameters for Apple juice

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-TSS: Digital pocket refractometer (ºBrix).
-pH: pH meter.
- TA: Titrator.
-Color: Colorimeter ( Oxidation during mash processing increase the golden (yellow to orange) color of the apple juices)

-Ascorbic Acid: HPLC (Vitamin C contributes to the antioxidant capacity)
-Phenolic compounds: measured by spectrophotometer (Apple phenolics in the fruit include flavonoids).

References

Massini, L., Rico, D., & Martin-Diana, A. B. (2018). Quality Attributes of Apple Juice. Fruit Juices, 45–57. https://doi.org/10.1016/b978-0-12-802230-6.00004-7

Stander, J. H., Muller, M., Joubert, E., Labuschagné, I. F., & de Beer, D. (2021b). Potential of low-chill requiring and pink-fleshed apple cultivars for cloudy juice production. Journal of Food Composition and Analysis, 103, 104089. https://doi.org/10.1016/j.jfca.2021.104089

Tikekar, R. V., Anantheswaran, R. C., & LaBorde, L. F. (2011). Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing and Storage. Journal of Food Science, 76(2), H62–H71. https://doi.org/10.1111/j.1750-3841.2010.02015.x

Zielinski, A. A., Zardo, D. M., Alberti, A., Bortolini, D. G., Benvenutti, L., Demiate, I. M., & Nogueira, A. (2018). Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice. Journal of the Science of Food and Agriculture, 99(6), 2786–2792. https://doi.org/10.1002/jsfa.9486

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The Grower's Harvest Apple Juice quality parameter

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The Grower's Harvest Apple Juice quality parameter

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Physicochemical parameter:

- pH (pH meter);

- Titrable acidity (titrimetry);

- Total soluble solids (indirect by refractometry)

Safety parameter:

- Microbial analysis (microorganism detected by total plate count)

Sensorial parameter:

- Color (Hunter Lab colorimeter)

- Cloud (UV–Vis spectrophotometer)

- Sensory (evaluated by Trained Panels)

Specific parameter for apple juice:

- Ascorbic acid, e.g. Vitamin C (HPLC)

- Browning index (UV–Vis spectrophotometer)

- Polyphenoloxidase (PPO) activity (UV–Vis spectrophotometer)

- Pectinmethylesterase (PME) activity (Rouse and Atkins (1955) method in automatic titrator)

Reference:
Codex Alimentarius Commission. (2005). Codex General Standard for Fruit Juices and Nectars. Codex Stand 247, 1–19.

FARCAS, A., MURESAN, C., TOFANA, M., & MIRCA, S. (2017). Development and Analysis of Quality Parameters of an Innovative Juice. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, ⁷⁴(1), 31. https://doi.org/10.15835/buasvmcn-fst:12630

Suárez-Jacobo, Á., Saldo, J., Rüfer, C. E., Guamis, B., Roig-Sagués, A. X., & Gervilla, R. (2012). Aseptically packaged UHPH-Treated apple juice: Safety and quality parameters during storage. Journal of Food Engineering, ¹⁰⁹(2), 291–300. https://doi.org/10.1016/j.jfoodeng.2011.09.007

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Orange juice critical quality parameters

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Orange juice critical quality parameters

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Total Soluble Solids (°Brix) - Density-hydrometer or Light refraction-refractometer

Acid content - titration (g of citric acid/L of juice)

pH - pHmeter

Ratio of  °Brix to acid -  Ratio=°Brix/%(w/w) citric acid

Colour - Colourimeter (L*, a*, b*)

Non-Enzymatic Browning (NEB) - UV-Vis spectrophotometer

Cloud - UV-Vis spectrophotometer (centrifuged samples)

Ascorbic acid - HPLC

Flavour (and volatiles, which are tested by flavour and aroma) - Sensory analysis

References

Orange Book. 2021. Orange juice quality and categories. [online] Available at: <https://orangebook.tetrapak.com/chapter/orange-juice-quality-and-categories> [Accessed 30 September 2021].

Tiwari, B., O’ Donnell, C., Muthukumarappan, K. and Cullen, P., 2009. Effect of sonication on orange juice quality parameters during storage. International Journal of Food Science & Technology, 44(3), pp.586-595.

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Critical Quality parameters - Tropical juice

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Critical Quality parameters - Tropical juice

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General parameters:
1. pH- measure of free acidity (pHmeter-<4.6)

2. Microbial analysis- (total viable count or specific tests)

3. Color- Colorimeter (L*, a*, b* values)

4.Total soluble solids- refractometer

Specific parameters:
-Determination of sugars and organic acids (ascorbic acid)- HPLC(high performance liquid chromatography), enzymatic techniques)

References:

-Microbial Analysis of some fruit juices available in the markets of Kashmir valley, India.

January 2014

Asian Journal of Microbiology, Biotechnology and Environmental Sciences15(04):733-837

-TawheedAmin-FruitJuiceResearch.PDF
-https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13237?saml_referrer
(https://doi.org/10.1111/jfpp.13237)

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Critical Quality Parameters for Apple Juice

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Critical Quality Parameters for Apple Juice

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The general quality parameters that are taken into consideration are:

Physico-Chemical Parameters

1. pH
The pH value of apple juice is around 3.5 to 4. The pH can be calculated using potentiometry.

2. Colour
A spectrophotometer or a hunter lab instrument can be used to measure the colour of apple juice.
<https://www.foodengineeringmag.com/articles/99317-measuring-the-color-of-drinks-juices-and-other-liquids) (https://colourmeasure.com/learn/2015-07-16-how-to-measure-the-colour-of-fruit-juice> [Accessed 30 September 2021].

3. TSS
This can be calculated using refractometry or NIR.
(Aip.scitation.org. 2021. [online] Available at: <https://aip.scitation.org/doi/pdf/10.1063/1.5115678> [Accessed 30 September 2021].)

Specific parameters:

1. Ethanol can be measured using a gas chromatograph.

2. Caramel colouring was measured using UV-VIS spectrophotometry.
(https://aip.scitation.org/doi/pdf/10.1063/1.5115678)

For any product microbiological analysis has to be done and the product must qualify the set regulations for the product.

(http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B247-2005%252FCXS_247e.pdf)

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Prune Juice- Critical Quality Parameters

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Prune Juice- Critical Quality Parameters

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General Quality Parameters-

1. pH

2. Color

3. Microbiological Activity

4. Enzyme Activity

Parameters for Prune Juice -

1. Phenolic Compounds: HPLC-PDA-MS (high performance liquid chromatography- photo diode array- mass spectrometry)

2. Antioxidant Activity : HPLC or ABTS method (2,2-azino-di-(3-ethylbenzothialozine-sulfonic acid)

3. Drying (if done) prior to production also contributes to the chemical and physical attributes of the juice.

Articles :-
1. Luciana Cinquanta, Marisa Di Matteo, Marco Esti
Part2. Effect on the quality characteristics of different prune cultivators Food Chemistry 2002, 79(2002) 233-228
https://www.sciencedirect.com/science/article/pii/S0308814602001383?casa_token=q7R9dT7aCeIAAAAA:mmNubVVfW6kMrP4vFqpCz_roGVxCUuE1g3Xq60dXDO8XX87CpsnRMSAMgndvmMl_Y9v7ZyiGCrYX_A

2.  Jennifer L. Donovan, Anne S. Meyer, and Andrew L.
Phenolic Composition and Antioxidant Activity of Prunes and Prune Juice (Prunus domestica) Waterhouse Journal of Agricultural and Food Chemistry 1998 46 (4), 1247-1252DOI: 10.1021/jf970831x

https://pubs.acs.org/doi/full/10.1021/jf970831x

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pH: pH meter

Color, clarity  and  non-enzymatic browning index (NEBI) : colorimeter

Total soluble solids: digital refractometer

Titratable acidity: titration with 0.1N sodium hydroxide

Total carotenoid content: UV/Visible spectrophotometry

Ascorbic acid content: 2,6-dichlorophen ol-indophenol (DCPIP) visual titration

Antioxidant activity: Folin–Ciocalteu assay & DPPH radical scavenging assay

Other sensory properties (sweetness, sourness, etc): sensory analysis

References:

Santhirasegaram V, Razali Z, Somasundram C. Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice[J]. Ultrasonics sonochemistry, 2013, 20(5): 1276-1282.

Wang J, Liu Q, Xie B, et al. Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice[J]. Ultrasonics sonochemistry, 2020, 64: 105000.

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pH: pH meter

Soluble solids: Leica Mark II Plus Abbe Refractometer

Tithable acidity: titration with NaOH (AOAC 2000)

activity  of  Pectinmethylesterase (PME) - titration of carboxylic groups

Activity of Polygalacturonase (PG) - spectrophotometer

Color -Hunterlab  Colorflex  colorimeter

viscosity  - rotary  viscometer

Consistency = Bostwick consistometer

Ascorbic acid content: HPLC

Antioxidant activity: FRAP assay

Other parameters such as Textural properties

Sofia Boulekou, Constantinos Mallidis, Petros S. Taoukis, Nikolaos G. Stoforos,

Quality evaluation of slightly concentrated tomato juice produced under high pressure conditions,

Procedia Food Science, Volume 1, 2011, Pages 800-804, ISSN 2211-601X,

https://doi.org/10.1016/j.profoo.2011.09.121.

KAUR, C., GEORGE, B., DEEPA, N., JAGGI, S. and KAPOOR, H. (2007),

VISCOSITY AND QUALITY OF TOMATO JUICE AS AFFECTED BY PROCESSING METHODS.

Journal of Food Quality, 30: 864-877. https://doi.org/10.1111/j.1745-4557.2007.00166.x

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Pre-Processing Parameters

Quality of Pineapples

(area, crop, season, storage conditions (volatile compounds that produce the characteristic aroma of pineapple vary on the pineapple variety ~ measured organoleptically )
Processing

Preservation method ( heating time and temperature) - measured in-line sensors and design, phospotase test

Physicochemical parameters [measurement]

pH [pH-meter]

TA [titration with NaOH]

TSS [ refractometer ]

L*, a*, and b* [colorimeter].

Microbiological parameters :

Psychrotrophic bacteria (log CFU/mL)

Enterobacteria (log CFU/mL)

Yeasts and molds (log CFU/mL)

measure by microbiological plating and counting

Packaging

Expiry date, allergen information other regulatory compliance  ~inspection

References

1. Mohamed, Soumanou & Hounhouigan, Menouwesso & Linnemann, Anita & Boekel, Martinus. (2014). Effect of Processing on the Quality of Pineapple Juice. Food Reviews International. 30. 112-133. 10.1080/87559129.2014.883632.

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-Titratable acidity: titrating

-pH: pH meter

-Total soluble solids (oBrix): refractometer

-Color (L*, a*, b*): colorimeter

-Non-enzymatic browning (NEB) value: Unicam UV-VIS (UV2) spectrophotometer

-Cloud value: Unicam UV-VIS (UV2) spectrophotometer

-Pectin Methyl Esterase (PME) activity: determined by titrating the liberated carboxyl group at pH 7.5 (30 °C)

-Vitamin C content: high-performance liquid chromatography (HPLC) system

References
Xu, L., Garner, A.L., Tao, B. et al. Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma. Food Bioprocess Technol 10, 1778–1791 (2017). https://doi.org/10.1007/s11947-017-1947-7

Tiwari, B.K., O’ Donnell, C.P., Muthukumarappan, K. and Cullen, P.J. (2009), Effect of sonication on orange juice quality parameters during storage. International Journal of Food Science & Technology, 44: 586-595. https://doi.org/10.1111/j.1365-2621.2008.01858.x

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-pH. pH-meter

-Sugar content (°Brix). Refractometer

-Organic acids continent: titratable acidity (TA)

-Cloud. Unicam UV–Vis (UV2) spectrophotometer (Enzyme activity: pectin methylesterase and peroxidase).

-Browning index. UV–Vis spectrophotometer or HPLC (furfural and 5-hydroxymethylfurfural (HMF))

-Color. Colorimeter (L*, a*, and b* values)

-Content of vitamin HPLC

-Microbiological analyses. Shelf life study, pathogen detection

Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., & Cullen, P. J. (2008). Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf073503y

Vervoort, L., Van Der Plancken, I., Grauwet, T., Timmermans, R. A. H., Mastwijk, H. C., Matser, A. M., Hendrickx, M. E., & Van Loey, A. (2011). Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters. Innovative Food Science and Emerging Technologies. https://doi.org/10.1016/j.ifset.2011.06.003

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Left: Refrigerated. Right: Shelf stable.

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Cloudy apple juice. Critical quality parameters.

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Cloudy apple juice. Critical quality parameters.

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General criteria:
- pH: pH meter
- Sugar content: refractometer (°Brix).
- Colour: colourimeter or experienced panellists.
- Sensory analyses (odour/flavour): experienced panellists.
- Non-enzymatic browning: absorbance measure via spectrophotometer.
- Particle size distribution: laser diffraction.
- Microbial analyses: total plate count.

Specific criteria:
- Turbidity intensity: measured with special turbidity photometers (nephelometer).
- Sedimentation stability: measured by centrifugation test.
- Colour (cloud colour):  measured by spectral reflexion colourimeters or experienced panellists.
- Polyphenol oxidase activity (Enzymatic browning): spectrophotometry.

References:
-  Zimmer, Edgar. Pecoroni, Stefan. Cloudy Apple Juice Influence of Raw Material, Processing and Storage. SCIENCE & TECHNOLOGY COMMISSION BEST PRACTICE GUIDELINE. 2019.  https://cdn.ymaws.com/ifu-fruitjuice.com/resource/resmgr/best_practice_guidelines/ifu_bpg_cloudy_apple_juice__.pdf

- A.E. Illera, S. Chaple, M.T. Sanz, S.Ng, P.Lu, J. Jones, E. Carey, P. Bourke. Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage. Food Chemistry: X. 2019. https://reader.elsevier.com/reader/sd/pii/S2590157519300513?token=A2648AA6F8C3941344F0C60A26EA78485138F4EBC1CC673840E21AC3FD6721BE5CAC265568FB35BE0CA0EB905EC1B408&originRegion=eu-west-1&originCreation=20210930202239

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Critical Quality Parameters

pH (pH meter and titrimetry)

Colour (Colorimeter)

Sensory: Taste, Odour, Aroma (Sensory Analysis)

Microbial Activity (Microbiological tests for the presence of specific pathogenic Microorganisms)

Enzyme Activity (to check for the activity of pectinolytic enzymes)

other quality parameters such as packaging, rheological properties etc. can also be considered as typical quality parameters.

1. Režek Jambrak, A., Šimunek, M., Djekic, I., 2018. Total quality index of ultrasound-treated blueberry and cranberry juices and nectars. Food Science and Technology International 24, 434–446.. doi:10.1177/1082013218764962

2. Perreault, V., Gouin, N., Bérubé, A., Villeneuve, W., Pouliot, Y., Doyen, A., 2021. Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration. Membranes 11, 55.. doi:10.3390/membranes11010055