2.2.2. Thermal degradation
Heat degradation was carried out in a beaker immersed in a water bath. Purees were stirred all along the experiments by a propeller stirrer of 55 mm diameter turning at 600 rpm (VOS 16, VWR, Fontenay sous bois, France). Time courses were performed in two independent batches for three temperatures: 45, 65 and 85 °C. Purees were heated and kinetics started when they were at the desired temperature. 10 ml of puree were sampled at different points for 4 h and directly put at −80 °C.