Stability of anthocyanins in high pressure homogenisation

► Stability of anthocyanin-rich bilberry extract solutions during emulsification. ► Temperature-time-load main parameter for anthocyanin degradation. ► Reduction of thermal loading times in emulsification processes essential. ► Anthocyanins stable against mechanical stresses during high pressure homogenisation. ► Encapsulation of anthocyanin-rich extracts in multiple emulsions possible.