title: Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions.
abstract: 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.
authors.affiliation: INRA UR1268 BIA - Polyphenols, Reactivity, Processes , F-35653 Le Rheu, France.|UMT Nova2Cidre , F-35653 Le Rheu, France.
authors.forename: Melanie
authors.initials: M
authors.lastname: Millet
authors.affiliation: IFPC (French Institute for Cider Production) , F-35653 Le Rheu, France.|UMT Nova2Cidre , F-35653 Le Rheu, France.
authors.forename: Pascal
authors.initials: P
authors.lastname: Poupard
authors.affiliation: INRA UR1268 BIA - Polyphenols, Reactivity, Processes , F-35653 Le Rheu, France.|UMT Nova2Cidre , F-35653 Le Rheu, France.
authors.forename: Jean-Michel
authors.initials: JM
authors.lastname: Le Quéré
authors.affiliation: IFPC (French Institute for Cider Production) , F-35653 Le Rheu, France.|UMT Nova2Cidre , F-35653 Le Rheu, France.
authors.forename: Remi
authors.initials: R
authors.lastname: Bauduin
authors.affiliation: INRA UR1268 BIA - Polyphenols, Reactivity, Processes , F-35653 Le Rheu, France.|UMT Nova2Cidre , F-35653 Le Rheu, France.
authors.forename: Sylvain
authors.identifier: http://orcid.org/0000-0002-9367-3196
authors.initials: S
authors.lastname: Guyot
mesh_terms: D001628:Beverages / Q000032:analysis*; D005638:Fruit / Q000737:chemistry; D027845:Malus / Q000737:chemistry*; D008903:Minerals / Q000737:chemistry*; D010084:Oxidation-Reduction; D059808:Polyphenols / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*; D013535:Suspensions / Q000737:chemistry*
chemical_list: D008903:Minerals; D059808:Polyphenols; D011134:Polysaccharides; D011506:Proteins; D013535:Suspensions
keywords: aggregation; apple juice; cider; colloidal instability; oxidation; polyphenol; pommeau; precipitate