Under the Cider Apple Tree: Valorising Polyphenol Oxidation and Their Macromolecular Interactions to Produce Innovative and High-Quality Apple Juices

Key Points

• High-quality apple juices result from optimized polyphenol oxidation processes, enhancing flavor and color.
• Macromolecular interactions significantly influence the sensory attributes and stability of apple juice.
• Observational analysis assesses the effects of different oxidation conditions on the juice quality across multiple samples.
• Findings suggest that understanding these processes can lead to innovative methods for juice production.