Polyphenolic reactivity in the cider fruit juice model

Compared with work already carried out, we wish to explore the complexity of oxidation model environments because polyphenol molecules (hydroxycinnamic acids, procyanidins, catechins, dihydrochalcones) interact in natural environments. Within a collaborative framework, we will also be studying the specific properties and functionalities of these new oxidised polyphenolic molecules, which may turn out to be very different from those of the native polyphenols from which they are derived.

We are focusing on gustatory properties (astringency, bitterness), visual properties (colour) and nutritional properties. For example, processes involving moderate oxidation can reduce astringency by eliminating the most reactive compounds.

Understanding the reactivity of phenolic compounds (particularly during oxidation) and the properties of the resulting new structures can thus help to better manage the variability of the raw material. For example, starting with cider apple varieties rich in polyphenols, it is possible to produce fruit juices that combine an original taste, nutritional quality (rich in polyphenols) and good organoleptic quality.