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Impact of Noncovalent Interactions between Apple Condensed Tannins and Cell Walls on Their Transfer from Fruit to Juice: Studies in Model Suspensions and Application

Le Bourvellec, C., Le Quere, J.M., Renard, C.M.G.C.
Journal of agricultural and food chemistry 2007 v.55 no.19 pp. 7896-7904
procyanidins, apples, apple juice, cell walls, adsorption, chemical reactions, ionic strength, acidity, pH, model food systems, phenolic acids, catechin, pressing
The adsorption of procyanidins (condensed tannins) on cell-wall material was quantified by bringing into contact solutions of procyanidins and suspensions of cell-wall material. A model was developed on the basis of the Langmuir isotherm formulation and a factorial experimental design. The parameters that influenced the adsorption were the concentration and molecular weight of the procyanidins, the ionic strength of the solution, the temperature, and the apple cell-wall concentration. The model was applied to partitioning of procyanidins from apple between juice and mash. The parameters to be taken into account are the composition of the apples and, specifically, (i) the concentration and molecular weight of the procyanidins, (ii) their acidity and pH as a determinant of the ionic strength, and (iii) their cell-wall content and the temperature at pressing. To estimate the ability of the model to relate procyanidin concentrations in the juice to their concentration in the apple, apples of three varieties of widely different procyanidin compositions were pressed in conditions that prevent oxidation. In these conditions, yields in the juice were >80% for phenolic acids or catechin monomers but <50% for procyanidins, with the lowest rates obtained for the higher polymers in accordance with the model.