Application of Crystallization with Additives to Cloudy and Clear Apple Juice
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...
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| Veröffentlicht in: | Food analytical methods 2017, Vol.10 (1), p.247-255 |
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| creator | Kahl, Johannes Busscher, Nicolaas Doesburg, Paul Mergardt, Gaby Will, Frank Schulzova, Vera Hajslova, Jana Ploeger, Angelika |
| description | 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. |
| doi_str_mv | 10.1007/s12161-016-0575-6 |
| format | Article |
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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. 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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.</description><subject>Additives</subject><subject>Analytical Chemistry</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Copper chloride</subject><subject>Crystallization</subject><subject>Food safety</subject><subject>Food Science</subject><subject>Juices</subject><subject>Microbiology</subject><subject>Milk</subject><subject>Pectin</subject><subject>Structural analysis</subject><issn>1936-9751</issn><issn>1936-976X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNp1kEtLxDAUhYMoOI7-AHcB19GkaR6zHIpPRtwouAtNk2iG2tQkVcZfb0tF3Li6h8s5514-AE4JPicYi4tECsIJwoQjzARDfA8syIpytBL8ef9XM3IIjlLaYsxxSYoFuF_3feubOvvQweBgFXcp123rv-bVp8-vcG2Mz_7DJpgDrNowmB2sOzNKW0c4NVh4N_jGHoMDV7fJnvzMJXi6unysbtDm4fq2Wm9QQwnPiBphqDbOGqZLWmDLKNWllkI7xq2m1haFcJKaUkg2Pq1XxAhbS-eElo5yugRnc28fw_tgU1bbMMRuPKmIlFhiXmA2usjsamJIKVqn-ujf6rhTBKuJmpqpqZGamqipqbmYM2n0di82_mn-N_QNvwRvqQ</recordid><startdate>2017</startdate><enddate>2017</enddate><creator>Kahl, Johannes</creator><creator>Busscher, Nicolaas</creator><creator>Doesburg, Paul</creator><creator>Mergardt, Gaby</creator><creator>Will, Frank</creator><creator>Schulzova, Vera</creator><creator>Hajslova, Jana</creator><creator>Ploeger, Angelika</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>2017</creationdate><title>Application of Crystallization with Additives to Cloudy and Clear Apple Juice</title><author>Kahl, Johannes ; Busscher, Nicolaas ; Doesburg, Paul ; Mergardt, Gaby ; Will, Frank ; Schulzova, Vera ; Hajslova, Jana ; Ploeger, Angelika</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-3d7d3bdfed5b4320e533b4b87bf56eb3ee227f83d4785975b91d7ea8ff7b8f363</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Additives</topic><topic>Analytical Chemistry</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Copper chloride</topic><topic>Crystallization</topic><topic>Food safety</topic><topic>Food Science</topic><topic>Juices</topic><topic>Microbiology</topic><topic>Milk</topic><topic>Pectin</topic><topic>Structural analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kahl, Johannes</creatorcontrib><creatorcontrib>Busscher, Nicolaas</creatorcontrib><creatorcontrib>Doesburg, Paul</creatorcontrib><creatorcontrib>Mergardt, Gaby</creatorcontrib><creatorcontrib>Will, Frank</creatorcontrib><creatorcontrib>Schulzova, Vera</creatorcontrib><creatorcontrib>Hajslova, Jana</creatorcontrib><creatorcontrib>Ploeger, Angelika</creatorcontrib><collection>CrossRef</collection><jtitle>Food analytical methods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kahl, Johannes</au><au>Busscher, Nicolaas</au><au>Doesburg, Paul</au><au>Mergardt, Gaby</au><au>Will, Frank</au><au>Schulzova, Vera</au><au>Hajslova, Jana</au><au>Ploeger, Angelika</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of Crystallization with Additives to Cloudy and Clear Apple Juice</atitle><jtitle>Food analytical methods</jtitle><stitle>Food Anal. 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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.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s12161-016-0575-6</doi><tpages>9</tpages></addata></record> |
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| subjects | Additives Analytical Chemistry Chemistry Chemistry and Materials Science Chemistry/Food Science Copper chloride Crystallization Food safety Food Science Juices Microbiology Milk Pectin Structural analysis |
| title | Application of Crystallization with Additives to Cloudy and Clear Apple Juice |
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