Article ID Journal Published Year Pages File Type
2099357 Trends in Food Science & Technology 2009 9 Pages PDF
Abstract

Consumer demand for safe and nutritious fruit juices has led to the development of a number of non thermal food preservation techniques. Recent research has highlighted the importance of anthocyanins in human health and nutrition. In this paper the effects of non thermal preservation technologies including high hydrostatic pressure, pulsed electric field, ultrasound, irradiation and ozone on the stability of anthocyanins are reviewed. The proposed mechanisms for degradation of anthocyanins during non thermal processing are also discussed along with potential factors to enhance their stability during processing and storage.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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