1 research outputs found
Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions
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