INRA UR1268 BIA - Polyphenols, Reactivity, Processes , F-35653 Le Rheu, France.
UMT Nova2Cidre , F-35653 Le Rheu, France.
J Agric Food Chem. 2017 Aug 9;65(31):6404-6414. doi: 10.1021/acs.jafc.6b05819. Epub 2017 Mar 29.
Producers of apple-based beverages are confronted with colloidal instability. Haze is caused by interactions between molecules that lead to the formation of aggregates. Haze composition in three apple-based beverages, namely, French sparkling cider, apple juice, and pommeau, was studied. Phenolic compounds, proteins, polysaccharides, and minerals were analyzed using global and detailed analytical methods. The results explained <75% (w/w) of haze dry mass. Polyphenols, represented mainly by procyanidins, were the main compounds identified and accounted for 10-31% of haze. However, oxidized phenolic compounds were probably underestimated and may represent a high proportion of haze. Proteins were present in all of the samples in proportions of <6% of haze except in two apple juice hazes, where they were the main constituents (18 and 24%). Polysaccharides accounted for 0-30% of haze. Potassium and calcium were the main minerals.
生产苹果基饮料的人面临胶体不稳定性的问题。混浊是由导致聚集形成的分子相互作用引起的。研究了三种苹果基饮料，即法国起泡苹果酒、苹果汁和苹果白兰地的混浊成分。使用全面和详细的分析方法分析了酚类化合物、蛋白质、多糖和矿物质。结果解释了<75%（w/w）的混浊干物质。多酚主要由原花青素组成，是鉴定出的主要化合物，占混浊的 10-31%。然而，氧化酚类化合物可能被低估，可能代表了较高比例的混浊。除了两种苹果汁混浊物（其中蛋白质是主要成分，占 18%和 24%）外，所有样品中的蛋白质均<6%占混浊的比例。多糖占混浊的 0-30%。钾和钙是主要矿物质。
