Effects of Extraction, Conventional Processing and Storage on Natural Anthocyanins
- *Corresponding Author:
- Presilska N
Metarom Australia, Food Flavouring and Colouring Industry
Email: [email protected]
Received Date: December 17, 2015 Accepted Date: December 28, 2015 Published Date: 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.
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.