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The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices
Author(s) -
Altuner Ergin Murat,
Tokuşoğlu Özlem
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12185
Subject(s) - flavonols , berry , chemistry , food science , kaempferol , myricetin , hydrostatic pressure , extraction (chemistry) , anthocyanin , quercetin , botany , chromatography , organic chemistry , antioxidant , biology , thermodynamics , physics
Summary Anthocyanins and flavonols are types of phenolic compounds. Previous researches showed that phenolic compounds are relevant to the quality of plant‐derived foods and beverages. Any food‐processing technologies, which can preserve phenolic compounds after processing, should be taken into account for increasing the food quality. High hydrostatic pressure processing ( HHPP ) is a novel nonthermal process. There are some researches about the effect of HHPP on total phenolic content, total monomeric anthocyanins, kaempferol, myricetin and quercetin contents of berry fruits and berry juices in the literature. These studies showed that HHPP could possibly have a success potential in increasing the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices by preserving phenolic compounds after food processing. The aim of this review is to put forward how high hydrostatic pressure processing affects extraction, retention and stability of anthocyanins and flavonols of berry fruits and juices.