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Presilska N
Presilska N
Food Flavouring and Colouring Industry,
Sydney
Publications
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Review Article
Effects of Extraction, Conventional Processing and Storage on Natural Anthocyanins
Author(s): Presilski S, Presilska N and Tomovska DPresilski S, Presilska N and Tomovska D
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 solut.. View More»
DOI: 10.4172/2157-7110.1000551