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Impact of Food Processing on Anthocyanins

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Anthocyanins

Abstract

Anthocyanins are thought to be beneficial in human diets and have the potential to reduce the risk of disease. Anthocyanins are easily oxidized and unstable during several processing conditions, including oxygen, light, pH, etc. They are sensitive to heat and to the physicochemical environment; thus, the steps of processing (heating, mechanical and domestic processes) may lead to a degradation of the anthocyanins and an alteration of their antioxidant properties. Stability and color of anthocyanin change due to the different processes. The alteration in consumer preferences and the need to bring safe and high-quality foods are responsible for the evolution of the established food processes or the development of the new ones. In order to understand the effect of food processing on overall quality of anthocyanins, an overview of the most recent thermal (blanching, pasteurization and sterilization, thermal drying, microwave and ohmic heating) and non-thermal food processing/preservation methods (ultrasound, pulsed electric fields, irradiation, ultraviolet irradiation, non-thermal plasma, dense phase carbon dioxide, and membrane processing) was provided in this chapter.

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Authors and Affiliations

  1. College of Food Science, Shenyang Agricultural University, Shenyang, China

    Bin Li & Chi Shu

  2. School of Food Science and National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China

    Li Wang

  3. College of Science and Technology, Jinan University, Guangzhou, China

    Weibin Bai

  4. Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

    Wei Chen

  5. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

    Fang Chen

Authors
  1. Bin Li
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  2. Li Wang
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  3. Weibin Bai
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  4. Wei Chen
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  5. Fang Chen
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  6. Chi Shu
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Li, B., Wang, L., Bai, W., Chen, W., Chen, F., Shu, C. (2021). Impact of Food Processing on Anthocyanins. In: Anthocyanins. Springer, Singapore. https://doi.org/10.1007/978-981-16-7055-8_7

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