Food Analytical Methods

, Volume 10, Issue 1, pp 247–255 | Cite as

Application of Crystallization with Additives to Cloudy and Clear Apple Juice

  • Johannes Kahl
  • Nicolaas Busscher
  • Paul Doesburg
  • Gaby Mergardt
  • Frank Will
  • Vera Schulzova
  • Jana Hajslova
  • Angelika Ploeger
Article

Abstract

The present study describes the effects of applying the new method crystallization with additives on cloudy and clear apple juice samples in two independent laboratories. The method has been successfully applied to grain and milk samples before. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The most evident difference between the two juices is the pectin concentration. Different amounts of sample and cupric chloride change the resulting patterns. The frequency of branching is clearly different between the patterns of the two samples. Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice. There is a significant difference between the treatments performed by both laboratories, independent of chamber and day and taking the different repetitions into account. The method principle is based on self-organization processes and not on single compound detection. Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods.

Keywords

Crystallization with additives Fruit juice 

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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Johannes Kahl
    • 1
    • 2
  • Nicolaas Busscher
    • 1
  • Paul Doesburg
    • 3
  • Gaby Mergardt
    • 1
  • Frank Will
    • 4
  • Vera Schulzova
    • 5
  • Jana Hajslova
    • 5
  • Angelika Ploeger
    • 1
  1. 1.University of KasselWitzenhausenGermany
  2. 2.Department of Nutrition, Exercise and SportsFrederiksbergDenmark
  3. 3.Crystal LabOttersumThe Netherlands
  4. 4.Institute of Wine Analysis and Beverage TechnologyHochschule Geisenheim UniversityGeisenheimGermany
  5. 5.Department of Food Analysis and NutritionInstitute of Chemical TechnologyPragueCzech Republic

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