The Effect of High Hydrostatic Pressure on the Strawberry Anthocyanins

• Published in: Journal of agricultural and food chemistry 2000-07, Vol.48 (7), p.2749-2754
• Main Authors: Zabetakis, Ioannis, Leclerc, Delphine, Kajda, Paul
• Format: Article
• Language: English
• Subjects: Anthocyanins - analysis; Biological and medical sciences; Flavonoids - analysis; Food industries; Freezing; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hydrostatic Pressure; Reproducibility of Results
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf9911085

Color stability of fruit juice made from strawberries (Fragaria × ananassa, cv. Elsanta) that were subjected to high hydrostatic pressure was studied by measuring the anthocyanin content. High hysrostatic pressure is a method of preservation of food alternative to heat treatment. It is therefore essential to assess the impact of high pressure on color molecules. Samples were pressurized under 200, 400, 600, and 800 MPa for 15 min at a temperature controlled between 18 and 22 °C. After application of pressure, the anthocyanin content of the strawberry juice was analyzed by HPLC−UV using a novel isocratic elution system. The high-pressure treated samples were kept at refrigerator temperature (4 °C), room temperature (20 °C), and 30 °C. Two pigments were identified and quantified:  pelargonidin 3-glucoside and pelargonidin 3-rutinoside. The highest stability of the anthocyanins was found when strawberries were stored at a temperature of 4 °C. High-pressure treatment at 800 MPa led to the lowest losses, at 4 °C. Keywords: Strawberry; high pressure; anthocyanins; color