NDLI: Linkage assay by digital droplet PCR to assess the freshness of orange juice

Content Provider	Springer Nature Link
Author	Köppel, René Velsen, Franziska Ganeshan, Arthika
Copyright Year	2016
Abstract	Fresh squeezed juice should not be treated and stored until consummation. However, only few methods are known to be able to analyze juices for their freshness. Here we report a method based on the fragmentation of DNA during processing and storage of orange juices. The method exploits the ability of linkage assays when using digital PCR. To rate the freshness of different orange juice, olfactory and taste testing was performed in parallel. In addition, heat treatment of fresh orange juice was performed to investigate the fragmentation of the DNA. The results show correlation of DNA fragmentation with olfactory and taste rating of market products and suggest that freshness may be measured using a linkage assay by digital droplet PCR.
Starting Page	1065
Ending Page	1071
Page Count	7
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	243
Issue Number	6
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-11-18
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Digital droplet PCR Orange juice Freshness Linking assay Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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Linkage assay by digital droplet PCR to assess the freshness of orange juice