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      The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables

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          Abstract

          Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting properties as well as the sensory quality of the product; however they are prone to degradation by, inter alia, elevated temperature and tissue enzymes. The traditional thermal methods of food preservation cause significant losses of these pigments. Thus, novel non-thermal techniques such as high pressure processing, high pressure carbon dioxide and high pressure homogenization are under consideration. In this review, the authors attempted to summarize the current knowledge of the impact of high pressure techniques on the stability of anthocyanins during processing and storage of fruit and vegetable products. Furthermore, the effect of the activity of enzymes involved in the degradation of these compounds has been described. The conclusions including comparisons of pressure-based methods with high temperature preservation techniques were presented.

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          Most cited references124

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          Tracking color and pigment changes in anthocyanin products

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            Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

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              Stability-increasing effects of anthocyanin glycosyl acylation.

              This review comprehensively summarizes the existing knowledge regarding the chemical implications of anthocyanin glycosyl acylation, the effects of acylation on the stability of acylated anthocyanins and the corresponding mechanisms. Anthocyanin glycosyl acylation commonly refers to the phenomenon in which the hydroxyl groups of anthocyanin glycosyls are esterified by aliphatic or aromatic acids, which is synthetically represented by the acylation sites as well as the types and numbers of acyl groups. Generally, glycosyl acylation increases the in vitro and in vivo chemical stability of acylated anthocyanins, and the mechanisms primarily involve physicochemical, stereochemical, photochemical, biochemical or environmental aspects under specific conditions. Additionally, the acylation sites as well as the types and numbers of acyl groups influence the stability of acylated anthocyanins to different degrees. This review could provide insight into the optimization of the stability of anthocyanins as well as the application of suitable anthocyanins in food, pharmaceutical and cosmetic industries.
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                Author and article information

                Contributors
                Role: Academic Editor
                Journal
                Int J Mol Sci
                Int J Mol Sci
                ijms
                International Journal of Molecular Sciences
                MDPI
                1422-0067
                27 January 2017
                February 2017
                : 18
                : 2
                : 277
                Affiliations
                Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland; lukasz.wozniak@ 123456ibprs.pl (Ł.W.); bartosz.kruszewski@ 123456ibprs.pl (B.K.); sylwia.skapska@ 123456ibprs.pl (S.S.)
                Author notes
                [* ]Correspondence: krystian.marszalek@ 123456ibprs.pl ; Tel.: +48-22-606-3603
                Article
                ijms-18-00277
                10.3390/ijms18020277
                5343813
                28134807
                1e5d1f32-9af3-43cd-b002-267ea3e733d5
                © 2017 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 19 December 2016
                : 19 January 2017
                Categories
                Review

                Molecular biology
                anthocyanins,stability,degradation,high pressure processing,high pressure carbon dioxide,high pressure homogenization

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