Table 4.

Effect of HPP on the anthocyanins stability during storage.

Source	Anthocyanin Studied	Processing/Storage Conditions	Effect	Reference
Raspberries	Cy-3-glc Cy-3-Soph	200–800 MPa, 18–22 °C, 15 min, Storage : 4, 20, 30 °C for 9 days	Greater stability at 800 MPa for Cy-3-glc and Cy-3-Soph at 4 °C of storage	[120]
Blackcurrants	Dp-3-rut Cy-3-rut	200–800 MPa, 18–22 °C, 15 min, Storage: 5, 20, 30 °C for 7 days	Greater stability at 600 MPa for Cy-3-rut and 800 MPa for Dp-3-rut at 5 °C of storage	[118]
Muscadine grape juice	Delphinidin-3, 5-diglucoside, Petunidin-3,5-diglucoside, Peonidin-3,5-diglucoside, Malvidin-3,5-diglucoside	400 and 550 MPa for 15 min, Storage: 25 °C for 21 days	28%–34% losses at 25 °C of storage	[122]
Orange juice	Cy-3-glc	400–600 MPa for 15 min at 20 °C, Storage : 4 and 20 °C for 10 days	93% and 89% retention at 600 MPa in juice stored at 4 and 20 °C	[1]
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, Storage: 4 and 25 °C for 72 days	35%–37% of losses for both products	[104]
Strawberries	Cy-3-glc Pg-3-glc Pg-3-rut	600 MPa, 20 °C, 5 min, Storage: 4 °C for 3 months	19%–25% retention after 3 month of storage	[64]
Strawberry cloudy and clear juices	Cy-3-glc Pg-3-glc Pg-3-rut	600 MPa, room temperature, 4 min, Storage: 4 and 25 °C for 6 months	30% and 7% losses in cloudy and clear juices	[123]
Strawberries	Pg-3-glc Pg-3-rut	200–800 MPa, 18–22 °C, 15 min, Storage: 4, 20, 30 °C for 9 days	Greatest stability after processing at 800 MPa; storage at 4 °C	[119]
Strawberry puree	Cy-3-glc Pg-3-glc Pg-3-rut	300–600 MPa, 50 °C, 15 min, Storage: 6 °C for 4 and 28 weeks for 300 and 600 MPa, respectively	fastest degradation after processing at 600 MPa compared to 300 MPa, half-life: 62 and 86 days, respectively for 600 and 300 MPa, the lowest stability of Pg-3-rut	[76]
Strawberry puree	Cy-3-glc Pg-3-glc Pg-3-rut	500 MPa, 50 °C, 15 min, Storage: 6 °C for 12 weeks	73% degradation of TCA, the lowest stability of Pg-3-rut	[124]
Strawberry	Total anthocyanins content	400 MPa, room temperature, 5 min, Storage: 4 and 25 °C for 45 days	33% and 57% degradation in samples stored at 4 and 25 °C	[125]
Bayberry juice	Cy-3-glc	400–600 MPa, room temperature, 10 min, Storage: 4 and 25 °C for 25 days	8% degradation in samples stored at 4 and significantly higher in samples stored at 25 °C	[126]
Pomegranate juice	Total anthocyanins content	300–400 MPa, room temperature, 2.5–25 min, Storage: 4 °C for 90 days	25% degradation	[127]
Aronia juice	-	200–600 MPa, room temperature, 15 min, Storage 4 °C for 80 days	Ca. 40% degradation at 600 MPa	[128]