Quality and authenticity control of apricot and peach based fruit products

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The objective of this work is to establish reliable methods for determining the authenticity and fruit content of products, specifically focusing on apricots, peaches, and strawberries due to their significance in sweet fruit preparations. The study emphasizes novel approaches that have not been adequately explored. The goal is to create methods that can be easily implemented by both fruit processing companies and food inspection boards, ensuring ease of use, reliability, and reproducibility. The research will assess the applicability of a previously reported isolation method for authenticity control of cherry, strawberry, and apple preparations to the complex matrices of processed apricot and peach products. Additionally, it will differentiate between apricot and peach by characterizing their neutral sugar profiles in specific cell wall fractions. The study will also investigate pumpkins, which may serve as potential fraudulent additives due to their coloring properties. Finally, the suitability of the hemicellulose fraction for calculating the fruit content in apricot and peach preparations, jams, and spreads will be examined, paralleling earlier studies on strawberry and cherry products.