alexa Effects of Extraction, Conventional Processing and Stor
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Review Article

Effects of Extraction, Conventional Processing and Storage on Natural Anthocyanins

Presilski S1, Presilska N2*, Tomovska D1
1Faculty of Biotechnical Sciences, Bitola, R. Macedonia
2Metarom Australia, Food Flavouring and Colouring Industry, Sydney, Australia
Corresponding Author : Presilska N
Metarom Australia, Food Flavouring and Colouring Industry
Sydney, Australia
Tel: +61-2-9317-5002
Email: [email protected]
Received: December 17, 2015 Accepted: December 28, 2015 Published: January 07, 2016
Citation: Presilski S, Presilska N and Tomovska D (2016) Effects of Extraction, Conventional Processing and Storage on Natural Anthocyanins. J Food Process Technol 7:551. doi:10.4172/2157-7110.1000551
Copyright: © 2016 Presilski S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Related article at Pubmed, Scholar Google
 

Abstract

The effects of extraction, conventional processing and storage on Natural Anthocyanins colorants in foods were reviewed in this project. The general knowledge available in the relevant literature is broad, yet quite not complete, especially with regards to the anthocyanins derived from food. Current knowledge does not clearly indicate if the extraction process does affect anthocyanin’s properties. However, there is an indication that different extracting techniques can give different results in the quantities extracted but also in the qualitative characteristics of the extracts obtained. The conventional processing methods have deleterious effects on anthocyanins. Anthocyanin’s extracts are generally not stabile under high light intensities, at high temperatures, in presence of: oxygen, metal ions, enzymes, sugars, proteins and in aqueous solutions. It would be beneficial to the industry and the consumers if a selection of techniques is made on a case basis to better suit anthocyanin preservation in manufactured products. A re-evaluation of the existing processing methods applied in processing anthocyanin containing products is recommended.

Keywords

Share This Page

Additional Info

Loading
Loading Please wait..
 
Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

 
© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords