Research Progress on the Effect of Non-Thermal Processing Technologies on Anthocyanin Content in Fruit Juice

Abstract

Abstract: Anthocyanins are an important class of nutrients present in fruit juice which has a vital impact on the quality of fruit juice and human health. Non-thermal processing is uniquely characterized by retaining nutrients in fruit juice and therefore has received extensive attention. This paper reviews the effects of four non-thermal processing including high hydrostatic pressure, pulsed electric field, ultrasonic treatment and irradiation on the stability of anthocyanins in fruit juice. In addition, the mechanism underlying the degradation of anthocyanins during non-thermal processing and its influencing factors are explored for the purpose of providing useful supports for stability control of anthocyanins in fruit juice.

Key words: non-thermal processing technology, fruit juice, anthocyanins

CLC Number:

TS255.1

Jie XIAO DONG Quan. Research Progress on the Effect of Non-Thermal Processing Technologies on Anthocyanin Content in Fruit Juice[J]. FOOD SCIENCE, 2012, 33(21): 363-367.

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