USE OF PHYSICOCHEMICAL METHODS IN THE ANALYSIS OF QUALITY PARAMETERS IN NATURAL JUICES

Abstract

Sugars are found in many industrialized products such as juices and soft drinks. Soft drinks and industrialized juices have low nutritional content and are foods rich in sugar, dyes, acidulants and sodium, which, at the age of development of children and adolescents, brings a series of damages to their health, considering that they are in full cognitive development. The present study aimed to search the literature for the methodologies applied to quantitative analysis of sugars in natural juices. The articles selected for this review identified several studies that used quantitative analysis methods to determine quality parameters in juices. The results showed significant differences between the methods employed and the instrumentation used, however, certain similarities were observed in these researches regarding the pre-processing steps, the analysis techniques, and the sensorial perception of these beverages. The use of classical and modern methods of physical-chemical analysis are effective in determining the quality parameters of whole fruit juices, although there are advantages when compared to other analytical methods, in relation to differences in detection limits, relative standard deviation and analytical precision.