Next Article in Journal
From Belly to Brain: Targeting the Ghrelin Receptor in Appetite and Food Intake Regulation
Next Article in Special Issue
Metabolic Effects of Berries with Structurally Diverse Anthocyanins
Previous Article in Journal
Mrpl10 and Tbp Are Suitable Reference Genes for Peripheral Nerve Crush Injury
Previous Article in Special Issue
Transcriptome Analysis Identifies Key Candidate Genes Mediating Purple Ovary Coloration in Asiatic Hybrid Lilies
Article Menu
Issue 2 (February) cover image

Export Article

Open AccessReview
Int. J. Mol. Sci. 2017, 18(2), 277; doi:10.3390/ijms18020277

The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables

Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Academic Editor: Nuno Mateus
Received: 19 December 2016 / Revised: 17 January 2017 / Accepted: 19 January 2017 / Published: 27 January 2017
(This article belongs to the Special Issue Anthocyanins)
View Full-Text   |   Download PDF [748 KB, uploaded 4 February 2017]   |  

Abstract

Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting properties as well as the sensory quality of the product; however they are prone to degradation by, inter alia, elevated temperature and tissue enzymes. The traditional thermal methods of food preservation cause significant losses of these pigments. Thus, novel non-thermal techniques such as high pressure processing, high pressure carbon dioxide and high pressure homogenization are under consideration. In this review, the authors attempted to summarize the current knowledge of the impact of high pressure techniques on the stability of anthocyanins during processing and storage of fruit and vegetable products. Furthermore, the effect of the activity of enzymes involved in the degradation of these compounds has been described. The conclusions including comparisons of pressure-based methods with high temperature preservation techniques were presented. View Full-Text
Keywords: anthocyanins; stability; degradation; high pressure processing; high pressure carbon dioxide; high pressure homogenization anthocyanins; stability; degradation; high pressure processing; high pressure carbon dioxide; high pressure homogenization
Figures

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Marszałek, K.; Woźniak, Ł.; Kruszewski, B.; Skąpska, S. The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables. Int. J. Mol. Sci. 2017, 18, 277.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top