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.

In Vitro Bioaccessibility of Tart Cherry Anthocyanins in a Health Supplement Mix Containing Mineral Clay

“…Anthocyanins are distinctive flavonoids that have in common a C6–C3–C6 structure consisting of two aromatic rings linked through an oxygenated heterocycle (Figure ). Major anthocyanins found in fruits are based on the cyanidin aglycon (Marszałek, Woźniak, Kruszewski, & Skąpska, ) and have been shown to exhibit both antioxidant and anti‐inflammatory properties for use as possible chemotherapeutics in natural health products (Elisa & Kitts, ; Kirakosyan et al., ). Due to the increasing interest in establishing the bioactive function of anthocyanins, there is demand for including them in formulations that are specialized for natural health products.…”

Inactivation of membrane‐bound and soluble polyphenol oxidases in apple (Malus domestica Borkh) by radio frequency processing for improved juice quality

“…Phenolic substrates can be oxidized to dark o-quinones by PPO and reduces the sensory and nutritional qualities of fruit and vegetable products (Malec et al, 2014). Besides, enzymes such as β-glucosidase (β-GLC) and peroxidase (POD) might also have strong synergistic effect with PPO in relation to phenolic substrates oxidation (Marszałek et al, 2018;Marszałek, Woźniak, Kruszewski, & Skąpska, 2017b). Therefore, it is necessary to inactivate these endogenous enzymes to inhibit enzymatic browning in fruits and vegetables processing.…”

“…In the food industry, squeezed apple juice is heated rapidly to inactivate PPO; however, mPPO is released into the juice and then activated to sPPO (Mayer, 2006). Catalytic oxidation of browning occurs, negatively affecting the flavor and nutritional properties of preserved fruit and vegetable products (Christiane, Marialuciamendes, Eliane, & Veralucia, 2008;Marszałek, Woźniak, et al, 2017b;Marszałek, Woźniak, & Skąpska, 2016a).…”

Biological and antioxidant activity of Gunnera tinctoria (Nalca)

“…Numerous studies have established that a high consumption of fruits and vegetables leads to an important intake of bioactive compounds (Torres et al, 2011); which are strongly associated with the reduction in the incidence of cardiovascular diseases (Pounis et al, 2013), various types of cancer (Zamora-Ros et al, 2013), type II diabetes (Anhê et al, 2013), immune disorders and neurodegenerative disorders (Marszalek et al, 2017), at the gastrointestinal level (Ozdal et al, 2016), and in general in all diseases in which oxidative stress has an important role (Quiles et al, 2006). Among importance bioactive compounds are p-coumaric acid, which has hepatoprotective (Calil Brondani et al, 2017) and UV-protection qualities (Aguilar-Hernández et al, 2017).…”