Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

► Flavonoids are sensitive to processing and formulation. ► The flavonoids sensitivity to heat depends on the intensity of the treatment and on their structure. ► The formulation and the process affect antioxidant activity. ► Interactions between flavonoids and other compounds must be taken into account. ► Constant rates and activation energy of flavonoid degradation can be modelled by Arrhenius law.