Abstract
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.
Highlights
Non-significant differences have been found in the anthocyanin content of wines made from Pulsed Light (PL)-processed grapes compared to controls [98]
The use of emerging non-thermal technologies is a successful tool for the extraction of anthocyanins from grapes, increasing the yield, accelerating the process and preserving the antioxidant capacity
Many of these techniques can be applied in continuous flow (UHPH, Pulsed Electric Fields (PEFs), US, Irradiation and PL), which is suitable for industrial processing
Summary
Anthocyanins are flavonoid pigments responsible for the color of many fruits, flowers and vegetable tissues Extensive details on their properties and features can be found in the literature [1,2,3,4,5,6,7,8,9]. Cryomacerations (cold soak) by heat exchanger cooling or dry ice can be used to preferentially extract anthocyanins and aroma compounds in the absence of fermentation [19] This is advantageous because it reduces the extraction of tannins whose solubility is lower in the absence of alcohol and better reduces astringency in young wines and juices. This review is focused on the features of emerging non-thermal technologies that make them suitable for the extraction of anthocyanins from grape skins while protecting their natural coloring and antioxidant properties
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