The pigments responsible for the yellow-orange coloration of apple juices have remained largely unknown up to now. Four French cider apple juices were produced in conditions similar to those used in the cider-making industry. The oxidized juices, characterized using the CIE L a b parameters, displayed various colors depending on the apple variety and native phenolic composition. HPLC-DAD-MS revealed contrasting pigment profiles related to oxidized tanning and nontanning molecules. The latter were divided into two groups according to their polarity and their visible spectra. With regard to phenolic classes, flavanol monomers and hydroxycinnamic acids played an essential role in the formation of oxidation products. Interestingly, dihydrochalcones appeared to include precursors of some yellow compounds. Indeed, the yellow pigment phloretin xyloglucoside oxidation product (PXGOPj), derived from phloretin xyloglucoside, was clearly identified in apple juices as a xyloglucose analogue of the yellow pigment phloridzin oxidation product (POPj), previously characterized in a model solution by Le Guernevé et al. (Tetrahedron Lett. 2004, 45 (35), 6673-6677).
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Article Synopsis
- The study successfully developed antimicrobial peptides (AMPs) from quinoa using mixed-bacteria fermentation, which showed high antibacterial activity and stability.
- Among the 9 peptide fractions analyzed, F1 was identified as the most effective in inhibiting bacterial growth in apple juice, particularly against Escherichia coli and Staphylococcus aureus.
- The specific peptide AGAAPE demonstrated significant stability and resistance under various conditions, and its antimicrobial action was attributed to damaging bacterial membranes, making it a potential solution for preserving fresh juice.
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