Fruit juices are non-alcoholic, yet fermentable liquids extracted from the edible parts of sound fruits [1] - [3] . They are valued for their nutritional richness, particularly in essential minerals and vitamins and retain the key physical, chemical, organoleptic, and nutritional characteristics of the source fruit [2] [3] . Owing to their associated health benefits, fruit juices have gained prominence in contemporary diets worldwide [4] - [8] . In Côte d’Ivoire, the rising popularity of fruit juices has fostered a dynamic and diversified market, with numerous brands offering a broad spectrum of flavors. Upholding the quality of these products in accordance with Codex Alimentarius standards is imperative, as non-compliant juices may pose risks to public health. Despite this, there remains a notable gap in the literature concerning the physicochemical evaluation of commercially available fruit juices in the region [9] . This study assessed the physicochemical quality of juice brands available in Côte d’Ivoire, in order to rapidly evaluate their compliance with Codex Alimentarius standards.

The physicochemical analysis of various fruit juices and nectars revealed several deviations from the standards established by Codex stan 450 [1] [12] .

The pure grape and orange juices showed titratable acidity values lower than the standard established by Codex Alimentarius. The formol index of the pure orange juice, however, was higher than the standard ( Table 1 ). All five analyzed fruit juices exhibited titratable acidity and formol index values lower than those specified by Codex Alimentarius ( Table 2 ) [13] .

The tropical fruit juice presented a pH value lower than the limit set by the standard. Both the pasteurized and non-pasteurized cocktails had formol index values below the Codex Alimentarius threshold. Additionally, the titratable acidity values of the Tropical juice and the non-pasteurized cocktail were also below the standard ( Table 3 ). The nectars of guava, apple, pineapple, and mango showed titratable acidity values below the limit defined by Codex Alimentarius. The nectars of guava, mango, and apple had formol index values below the standard as well ( Table 4 ). The orange and pineapple nectars exhibited pH values lower than the Codex Alimentarius limit. Overall, the titratable acidity, protein content, and formol index of all nectars were below the limits established by Codex Alimentarius [12] [13] ( Tables 5-7 ).

The physicochemical assessment of a selection of commercially available fruit juices revealed substantial variability in key quality parameters, with several samples failing to meet the Codex Alimentarius standards [1] [12] - [14] . While all juices exhibited densities approximating that of water (1.00 g/cm³ at 25˚C), indicating appropriate dilution levels, notable deviations were detected in pH, titratable acidity, and formalin index values.

Specifically, products such as Mini Orange, Mini Pineapple, and PET Tropical displayed pH levels below 3, reflecting excessive acidity. This heightened acidity may adversely affect sensory attributes and compromise microbiological stability. Variations in pH could result from fruit maturity at harvest, agro-climatic conditions, or acidification during manufacturing.

Titratable acidity and formalin index were the most frequent non-compliant indicators. Elevated formalin index values in juices like 100% Orange and Grape Juice suggest a high concentration of naturally occurring amino acids. Conversely, low formalin index values observed in blended and pasteurized nectars may indicate amino acid degradation or dilution, likely due to water addition or thermal overprocessing.

Electrical conductivity measurements revealed greater ionic concentrations in pure juices and orange nectar, suggesting higher mineral content. However, conductivity alone is insufficient to determine overall juice quality without supporting parameters.

Dry matter content, which impacts both texture and nutritional value, varied considerably, with the highest in Grape Juice and Apple Nectar, and lowest in non-pasteurized Guava and Mango Nectars. These low values raise concerns about actual fruit concentration and potential adulteration.

Protein content across all samples remained minimal, consistent with reports that most fruit juice proteins are either insoluble or denatured during processing. While not directly harmful, the low protein levels underscore the limited nutritional contribution of fruit juices in terms of amino acids.

Importantly, all juices complied with international Brix standards, affirming the absence of added sugars, an essential consideration for consumer health and regulatory adherence. Nevertheless, the identification of at least one non-compliant physicochemical parameter in every sample underscores deficiencies in production control. These findings advocate for stricter monitoring of manufacturing practices, enhanced transparency in ingredient sourcing, and improved preservation techniques to ensure both compliance and nutritional integrity.

This study evaluated the physicochemical characteristics of twenty-one fruit juice varieties produced by a single brand and marketed in Côte d’Ivoire. The analytical findings revealed that seventeen of these samples did not conform to international standards defined by the Codex Alimentarius, notably regarding titratable acidity and the formal index. These non-compliances suggest potential deficiencies, which could compromise both the nutritional quality and safety of the products. Given these findings, the immediate withdrawal of the non-compliant juices from circulation is advised. Moreover, to better protect consumer health and uphold food safety standards, it is important to broaden the analysis to include microbiological parameters and to establish routine, comprehensive quality control across all fruit juice products on the Ivorian market.