Table 3.

Effect of thermal processing on the anthocyanins stability.

Source	Anthocyanin Studied	Processing Conditions	Effect	Reference
Pure anthocyanin	cyanidin-3-glucoside	70 °C for up to 6 h	5% loss after 30 min, 25% loss after 6 h	[106]
Strawberry pulp	cyanidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-rutinoside	70 °C, 2 min	20% loss of total anthocyanins	[65]
Strawberries	cyanidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-rutinoside	88 °C, 2 min	22%–25% loss of total anthocyanins	[64]
Strawberry and raspberry pastes and juices	cyanidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-arabinoside	80–140 °C, 20 min	Significant degradation of all monomer, at 140 °C almost total degradation of anthocyanins	[105]
Strawberry paste	cyanidin-3-glucoside	95–130 °C, up to 50 min	Increasing the temperature from 95 to 130 °C increased Cy-3-Glc degradation 15×	[7]
Strawberry puree	cyanidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-rutinoside	90 °C, 15 min	43% losses	[13]