title: Thermal degradation of cloudy apple juice phenolic constituents.
abstract: Although conventional thermal processing is still the most commonly used preservation technique in cloudy apple juice production, detailed knowledge on phenolic compound degradation during thermal treatment is still limited. To evaluate the extent of thermal degradation as a function of time and temperature, apple juice samples were isothermally treated during 7,200s over a temperature range of 80-145 °C. An untargeted metabolomics approach based on liquid chromatography-high resolution mass spectrometry was developed and applied with the aim to find out the most heat labile phenolic constituents in cloudy apple juice. By the use of a high resolution mass spectrometer, the high degree of in-source fragmentation, the quality of deconvolution and the employed custom-made database, it was possible to achieve a high degree of structural elucidation for the thermolabile phenolic constituents. Procyanidin subclass representatives were discovered as the most heat labile phenolic compounds of cloudy apple juice.
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit (T&V), Food Pilot, Brusselsesteenweg 370, 9090 Melle, Belgium; Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Sciences Unit (T&V), Product Quality and Innovation (PI), Burgemeester Van Gansberghelaan 115/1, 9820 Merelbeke, Belgium; Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium. Electronic address: domien.depaepe@ilvo.vlaanderen.be.
authors.forename: D
authors.initials: D
authors.lastname: De Paepe
authors.affiliation: Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium; Interuniversity Institute for Biostatistics and Statistical Bioinformatics, Hasselt University, Agoralaan 1, 3590 Diepenbeek, Belgium.
authors.forename: D
authors.initials: D
authors.lastname: Valkenborg
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit (T&V), Food Pilot, Brusselsesteenweg 370, 9090 Melle, Belgium.
authors.forename: K
authors.initials: K
authors.lastname: Coudijzer
authors.affiliation: Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium.
authors.forename: B
authors.initials: B
authors.lastname: Noten
authors.affiliation: Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium.
authors.forename: K
authors.initials: K
authors.lastname: Servaes
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Sciences Unit (T&V), Product Quality and Innovation (PI), Burgemeester Van Gansberghelaan 115/1, 9820 Merelbeke, Belgium.
authors.forename: M
authors.initials: M
authors.lastname: De Loose
authors.affiliation: Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium.
authors.forename: S
authors.initials: S
authors.lastname: Voorspoels
authors.affiliation: Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Boeretang 200, 2400 Mol, Belgium.
authors.forename: L
authors.initials: L
authors.lastname: Diels
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Sciences Unit (T&V), Product Quality and Innovation (PI), Burgemeester Van Gansberghelaan 115/1, 9820 Merelbeke, Belgium.
authors.forename: B
authors.initials: B
authors.lastname: Van Droogenbroeck
mesh_terms: D001628:Beverages / Q000032:analysis*; D027845:Malus / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*
chemical_list: D010636:Phenols
keywords: Cloudy apple juice; Pasteurization; Phenolics; Thermostability