Abstract
Anthocyanin is an antioxidant that is common in subtropical fruits like grapes, plums and blackthorn. These anthocyanins can be efficiently extracted utilizing several non-thermal processing techniques like high hydrostatic pressure, pulse electric field, ultrasound, E-beam irradiation and microwave-assisted extraction. These techniques can significantly enhance the content of anthocyanin; this can be ascribed to the use of low temperatures that protect anthocyanins from thermal degradation, compared to the conventional heat method of extraction. In this chapter non-thermal processing techniques for the extraction of anthocyanins from subtropical fruits are described.
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