LAUSR

ABSTRACT Anthocyanins, abundant flavonoid pigments in fruits and vegetables, have gained considerable attention for their attractive colors and potential health-promoting effects. However, the instability of anthocyanins during food processing, especially thermal processing, has greatly hampered their practical application. As heat-sensitive compounds, conventional thermal processing is responsible for the degradation of anthocyanins and an alteration of their stability and antioxidant properties, thus lowering the health benefits of anthocyanin-rich foods. Fortunately, novel thermal (ohmic heating and microwave) and non-thermal processing techniques (ultrasound, pulsed electric field, irradiation, ultraviolet, high pressure, supercritical carbon dioxide, cold plasma, ozone, membrane processing) have emerged as promising alternatives to maximize the retention of anthocyanins during food processing, while minimizing the negative impact of conventional thermal treatments on food nutrition and quality. This paper reviews the negative effects of conventional thermal processing on anthocyanins and the benefits of novel techniques on maintaining anthocyanins and bioactive abilities. Importantly, booming novel processing techniques are specially focused on exploring their application to retaining anthocyanins, providing potential stabilization strategies for the future processing of anthocyanin-rich foods.