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Trace elements are crucial for human nutrition, requiring their precise analysis in fruit juices to ensure product quality and assess contamination risks. Atomic spectroscopy techniques including inductively coupled plasma mass spectrometry (ICP-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), graphite furnace atomic absorption spectrometry (GFAAS), flame atomic absorption spectrometry (FAAS), atomic fluorescence spectrometry (AFS), X-ray fluorescence spectrometry (XRF), and glow discharge optical emission spectrometry (GD-OES) are sensitive, selective and versatile tools for trace element analysis of various solid and solution samples. Matrix modifiers, sample introduction and sample preparation methods are pivotal for improving the accuracy and mitigating matrix interferences. Further advancements in instrumentation are essential. This review provides a comprehensive overview of these techniques, highlighting their principles, advantages, limitations and future research directions in fruit juice analysis. Its global applications, focusing on As, Cd, Co, and Pb, along with sample preparation methods, element concentrations, detection limits, and recovery values, have been explored.

Recently, the development of functional foods enriched with plant phenolic compounds attracted the attention of researchers due to their favorable health properties. Naringin (NAR) and hesperidin (HES) are two main bioflavonoids available in high concentrations in citrus (CTS) fruits, including juice processing by-products like peel, membranes, and seeds. In general, NAR and HES offer potential health benefits in various diseases including diabetes mellitus, certain types of cancer, and obesity. However, to take advantage of the benefits of flavonoids in CTS, researchers must consider various factors since the development of enriched food is valueless if the bioactive compounds are not stable in the food matrix or are not absorbed appropriately throughout the digestive system. This study presents the sensory, physicochemical, and organoleptic properties of CTS-enriched dairy products produced by different technologies. This paper also includes the extraction methods, encapsulation technologies, and beneficial effects of NAR and HES. Overall, results supported that incorporating HES and NAR improves the antioxidant properties and, in some cases, the consumer acceptance of dairy products. In the future, the application of encapsulation technologies will probably come to the fore in the functional food industry, since encapsulation is used to mask unpleasant feelings during eating, such as the bitter taste of CTS flavonoids.