Fruit Juice Authentication: Destructive and Non-Destructive Analysis

Fruit juices have gained widespread global consumption, driven by their perceived health benefits. Due to their constantly increasing demand and high value, they 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 juices adulteration to guarantee their quality and safety. 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 work 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.