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Combined Application of Processing Techniques

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Anthocyanins

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Abstract

Anthocyanins are a subgroup of water-soluble flavonoids which occur naturally in the plant kingdom, which is limited due to their relatively low stability to several food processing. Drying is the most common processing method used to extend shelf life of fruits. The effect of combined ultrasound, ultrahigh pressure, pulsed electric field and vacuum freeze-drying, and microwave-hot-air-drying techniques on anthocyanin stability is introduced in this chapter. Furthermore, the combination of microwave and steam cooking is also displayed. Consumer demand for safe and nutritious fruit juices has led to the development of a number of non-thermal food preservation techniques. Therefore, the effect of pulsed electric field (PEF)-assisted osmotic dehydration (OD) and PEF-assisted ultrasound on anthocyanins is discussed. Additionally, the co-pigmentation and encapsulation and high pressure combined with temperature on anthocyanin stability and bioavailability are revealed in this chapter.

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Authors and Affiliations

  1. College of Food Science, Shenyang Agricultural University, Shenyang, China

    Bin Li & Chi Shu

  2. School of Food Science and National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China

    Li Wang

  3. College of Science and Technology, Jinan University, Guangzhou, China

    Weibin Bai

  4. Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

    Wei Chen

  5. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

    Fang Chen

Authors
  1. Bin Li
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  2. Li Wang
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  3. Weibin Bai
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  4. Wei Chen
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  5. Fang Chen
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  6. Chi Shu
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Li, B., Wang, L., Bai, W., Chen, W., Chen, F., Shu, C. (2021). Combined Application of Processing Techniques. In: Anthocyanins. Springer, Singapore. https://doi.org/10.1007/978-981-16-7055-8_11

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