Composition et mécanismes de formation des troubles physico-chimiques dans les produits cidricoles

Abstract : Physico-chemical haze appearance during storage of clarified apple-based beverages is a concern for producers. These hazes are caused by interactions between several constituents of the beverage that lead to the formation of visible aggregates. This work had two main goals: analyze the composition of hazes in order to determine which families of compounds are responsible for their formation, and understand which mechanisms are involved. First, the composition of the haze gathered from three apple-based beverages (cider, apple juice and pommeau) was analyzed. The results revealed the implication of phenolic compounds and led to the hypothesis that their oxidation was probably one of the main factors responsible for haze formation. Proteins were found in quite large quantities in some apple juice hazes, which suggests their involvement in haze formation in this beverage.These two hypotheses have been verified using two model approaches: in a model pommeau and in a model apple juice. This work evidenced that different kinds of hazes exist in apple-based beverages. On the one hand, haze in pommeaux and ciders is mainly explained by procyanidin oligomers self-aggregation induced by their oxidation, with possible interactions with other beverage constituents. On the other hand, haze in some apple juices, which probably contain low polyphenol and high protein levels, is triggered by “Pathogenesis-Related Proteins” denaturation that lead to their self-aggregation, in interaction with oligomeric procyanidins.
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Mélanie Millet. Composition et mécanismes de formation des troubles physico-chimiques dans les produits cidricoles. Alimentation et Nutrition. Agrocampus Ouest, 2018. Français. ⟨NNT : 2018NSARB311⟩. ⟨tel-02303240⟩

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