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.
Highlights
Consumption of fruit and vegetable products containing numerous bioactive compounds can significantly reduce the risk of various degenerative diseases
High Pressure Processing (HPP) preservation has a limited effect on anthocyanins degradation compared to thermal processing
Stability of anthocyanins in extracts of Hibiscus sabdariffa preserved by High Pressure Carbon Dioxide (HPCD) was comparable with non-treated samples; 14 weeks of storage caused less than a 10% decrease of the amount of pigments [111]
Summary
Consumption of fruit and vegetable products containing numerous bioactive compounds can significantly reduce the risk of various degenerative diseases. HPCD is a method of cold pasteurization that inactivates food microorganisms and tissue enzymes through the combined effect of high pressure, mild heat and the ability of carbon dioxide to penetrate food samples This technology is already over 50 years old, so far it has not been implemented in large-scale food industry processes. HPH is a new technology developed as a result of food producers’ need to obtain new quality products with increased or well preserved pro-healthy compounds, such as vitamins and polyphenols [21,22,23,24,25,26] It is based on the same principle as traditional homogenization but employs 10–15 times higher pressures within a range from 100 up to 400 MPa. The process carried out at upper pressure range ≥200 MPa is called an ultra-high pressure homogenization (UHPH) [25,26,27]. Some authors have found a first order inactivation kinetics as a function of the number of passes [45,46]
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