RT Journal Article
T1 Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins
A1 Morata, Antonio
A1 Escott, Carlos
A1 Loira, Iris
A1 López, Carmen
A1 Palomero, Felipe
A1 González, Carmen
AB Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.
PB MDPI
YR 2021
FD 2021
LK https://hdl.handle.net/20.500.14352/109734
UL https://hdl.handle.net/20.500.14352/109734
LA eng
NO Morata A, Escott C, Loira I, López C, Palomero F, González C. Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins. Antioxidants (Basel). 2021 Nov 23;10(12):1863. doi: 10.3390/antiox10121863. PMID: 34942965; PMCID: PMC8698441.
NO Ministerio de Ciencia, Innovación y Universidades (España)
DS Docta Complutense
RD 19 abr 2025