Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

• Published in: Trends in food science & technology Vol. 21; no. 1; pp. 3 - 11
• Main Authors: Patras, Ankit, Brunton, Nigel. P., O'Donnell, Colm, Tiwari, B.K.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 2010; Elsevier
• Subjects: Anthocyanins; Biological and medical sciences; Color; Colour; cyanin; Degradation; Flavonoids; Food industries; food nutrient losses; food processing; Foods; Fruits; fruits (food); Fundamental and applied biological sciences. Psychology; heat treatment; nutrient content; nutritive value; oxidative stability; plant pigments; plant-based foods; polyphenols; quantitative analysis; Vegetables; Anthocyanin; Degradation; Polyphenol; Pigments; Kinetics; Flavonoid; Mechanism; Thermal stability; Food
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2009.07.004

Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for the red, blue and purple colours of fruits, vegetables and their products. Anthocyanin pigments readily degrade during thermal processing which can have a dramatic impact on colour quality and may also affect nutritional properties. This review attempts to summarize some important aspects of anthocyanin degradation during thermal processing. Conclusions regarding the mechanisms and kinetics of anthocyanin degradation during heat treatment are postulated based on current findings.