A highly contrasting composition of polyphenols and oxidation products in apple juices

Juices made from table apples are nutritionally poor, being rich in sugars and low in antioxidants. However, in France, some juices are produced from local varieties whose cultivation has continued with cider production. So the cider orchard offers a real opportunity to produce products rich in polyphenols, provided the impact on organoleptic qualities can be controlled.

To achieve this, enzymatic oxidation is a lever for eliminating the most astringent polyphenols while allowing the polyphenols of interest to pass into the juice. This oxidation also generates new polyphenolic molecules that have never been quantified in apple juice.

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Modification date: 28 October 2024 | Publication date: 17 August 2024 | By: MW

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