Table 2.
Effect of HPP on the anthocyanins stability.
| Source | Anthocyanin Studied | Processing Conditions | Effect | Reference |
|---|---|---|---|---|
| Orange juice | Cy-3-glc | 400–600 MPa for 15 min at 20 °C | 99% retention of Cy-3-glc at 600 MPa | [1] |
| Pure anthocyanin | Cy-3-glc | 200, 600 MPa at 25 °C and 70 °C for up to 6 h | Insignificant changes at 200 MPa and 70 °C, 25% loss of Cy-3-glc after 30 min at 600 MPa and 70 °C, 53% loss after 6 h at the same parameters | [106] |
| Blueberries | Total anthocyanins content | 200–600 MPa, 5–15 min, 25 °C | Insignificant changes | [107] |
| Pomegranate juice | Total anthocyanins content | 400–600 MPa, 25–50 °C, 5–10 min | Slight decrease progressing with increasing the pressure and temperature | [108] |
| Strawberry and wild berry mousses, pomegranate juice | Total anthocyanins content | 500 MPa, 50 °C, 10 min for mousses, 400 MPa, 25 °C, 5 min for juice | 90% retention in strawberry and wild berry mousses and 37% of losses in pomegranate juice | [104] |
| Strawberry pulps | Cy-3-glc Pg-3-glc Pg-3-rut | 400–600 MPa, 5–25 min, room temperature | Insignificant changes of Cy-3-glc and Pg-3-glc, 6% loss of Pg-3-rut at 400 MPa, 10 min | [65] |
| Strawberries 3 cultivars | Cy-3-glc Pg-3-glc Pg-3-rut | 600 MPa, 20 °C, 5 min | 20%–28% losses depending on the strawberry cultivar | [64] |
| Strawberry and raspberry pastes and juices | Cy-3-glc Pg-3-glc Pg-3-ara Cy-3-soph Cy-3-rut | 400–700 MPa, 20–110 °C, 20 min | Up to 23% changes at temperature below 80 °C and ca. 80% losses at temperature over 80 °C | [105] |
| Strawberry paste | Cy-3-rut | 200–700 MPa, 80–110 °C, up to 50 min | Increasing the pressure accelerated degradation from 1.7 to 2.4 times (depending on the temperature), increasing the temperature accelerated degradation from 5.0 to 6.0 times (depending on the pressure) | [7] |
| Strawberries | Total anthocyanins content | 300–600 MPa, 20–60 °C, 2–10 min | Insignificant changes | [62] |
| Strawberry puree | 14 different anthocyanins compounds and their condensed pigments | 100–400 MPa, 20–50 °C, 15 min | Insignificant changes | [109] |
| Strawberry puree | Cy-3-glc Pg-3-glc Pg-3-rut | 300–500 MPa, 0–50 °C, 5–15 min | 8% losses at 0 °C and 15% at 50 °C, insignificant influence of pressure and time | [13] |
| Strawberry puree | Cy-3-glc Pg-3-glc Pg-3-rut | 300–600 MPa, 50 °C, 15 min | Up to 20% losses at 600 MPa | [76] |