Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions.

Foods · 2020 · PMC7554961 · PMID 32927745

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an increasing trendno p-value reported

The caftaric acid levels in the control concentrate generally showed an increasing trend during accelerated aging, suggesting that enzymatic oxidation by polyphenol oxidase did not play a role in brown color formation, as previously reported [ 52 ], due to heat inactivation of oxidative enzymes [ 53 ].

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