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The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices

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dc.contributor.authorAltuner, Ergin Murat
dc.contributor.authorTokuşoğlu, Özlem
dc.date.accessioned2026-01-02T22:58:33Z
dc.date.issued2013-05-22
dc.description.abstractSummaryAnthocyanins and flavonols are types of phenolic compounds. Previous researches showed that phenolic compounds are relevant to the quality of plant‐derived foods and beverages. Any food‐processing technologies, which can preserve phenolic compounds after processing, should be taken into account for increasing the food quality. High hydrostatic pressure processing (HHPP) is a novel nonthermal process. There are some researches about the effect of HHPP on total phenolic content, total monomeric anthocyanins, kaempferol, myricetin and quercetin contents of berry fruits and berry juices in the literature. These studies showed that HHPP could possibly have a success potential in increasing the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices by preserving phenolic compounds after food processing. The aim of this review is to put forward how high hydrostatic pressure processing affects extraction, retention and stability of anthocyanins and flavonols of berry fruits and juices.
dc.description.urihttps://doi.org/10.1111/ijfs.12185
dc.description.urihttps://dx.doi.org/10.1111/ijfs.12185
dc.identifier.doi10.1111/ijfs.12185
dc.identifier.eissn1365-2621
dc.identifier.endpage1997
dc.identifier.issn0950-5423
dc.identifier.openairedoi_dedup___::9edcda2938620f3202876dce3c586f07
dc.identifier.orcid0000-0001-5351-8071
dc.identifier.scopus2-s2.0-84884206441
dc.identifier.startpage1991
dc.identifier.urihttps://hdl.handle.net/20.500.12597/35701
dc.identifier.volume48
dc.identifier.wos000324380300001
dc.language.isoeng
dc.publisherOxford University Press (OUP)
dc.relation.ispartofInternational Journal of Food Science & Technology
dc.rightsCLOSED
dc.subject.sdg2. Zero hunger
dc.titleThe effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices
dc.typeArticle
dspace.entity.typePublication
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