Kahl J, Busscher N, Mergardt G, Andersen JO, Doesburg P, Meelursarn A, Ploeger A (2014a) Food Anal Methods. Kahl J, Busscher N, Doesburg P, Mergardt G, Huber M, Ploeger A (2009) Eur Food Res Technol 229:175 Gallinet JP, Gauthier-Manuel B (1991) J Colloid Interface Sci 148:155 Therefore, the results from crystallization with additives may complement the other measurement data for a wide range of different foods.īarth SW, Fähndrich C, Bub A, Dietrich H, Watzl B, Will F, Briviba K, Rechkemmer G (2005) Carcinogenesis 26:1414īarth SW, Faehndrich C, Bub A, Watzl B, Will F, Dietrich H, Rechkemmer G, Briviba K (2007) J Agric Food Chem 55:1181īusscher N, Kahl J, Andersen J-O, Huber M, Mergardt G, Doesburg P, Paulsen M, Ploeger A (2010a) Biol Agric Hortic 27:1īusscher N, Kahl J, Doesburg P, Mergardt G, Ploeger A (2010b) J Colloid Interface Sci 344:556īusscher N, Kahl J, Ploeger A (2014) J Sci Food Agric 94:2578Ĭandrawinata VI, Blades BL, Golding JB, Stathopoulos CE, Roach PD (2012) Int Food Res J 19:1055ĭoesburg P, Nierop AFM (2013) Comput Electron Agric 90:63 The method principle is based on self-organization processes and not on single compound detection. 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 region of interest (ROI) has a stronger impact on the structure variables for cloudy than for clear apple juice.

Based on structure analysis of the patterns, the two apple juice samples can be differentiated. The frequency of branching is clearly different between the patterns of the two samples. Different amounts of sample and cupric chloride change the resulting patterns. The most evident difference between the two juices is the pectin concentration. The samples presented here are characterized by means of standard analysis of apple juices and a metabolomic approach (DART-MS). The method has been successfully applied to grain and milk samples before.

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.

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