title: The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables.
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.
authors.affiliation: Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland. krystian.marszalek@ibprs.pl.
authors.forename: Krystian
authors.initials: K
authors.lastname: Marszałek
authors.affiliation: Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland.
authors.forename: Łukasz
authors.initials: Ł
authors.lastname: Woźniak
authors.affiliation: Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland. bartosz.kruszewski@ibprs.pl.
authors.forename: Bartosz
authors.initials: B
authors.lastname: Kruszewski
authors.affiliation: Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland. sylwia.skapska@ibprs.pl.
authors.forename: Sylwia
authors.initials: S
authors.lastname: Skąpska
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D004798:Enzymes / Q000378:metabolism; D005638:Fruit / Q000737:chemistry*; D011312:Pressure; D013696:Temperature; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D004798:Enzymes
keywords: anthocyanins; degradation; high pressure carbon dioxide; high pressure homogenization; high pressure processing; stability