The stability of anthocyanins in fruit juices processed by US has
been reported by Tiwari, O’Donnell and Cullen (2009). These workers
found that 10 min sonication (20 kHz and 24.4 lm) resulted in
>98% retention of anthocyanins in blackberry and strawberry juice.
The effect of PEF variables on anthocyanins content in strawberry
juice was studied by Odriozola-Serrano, Soliva-Fortuny, and
Martín-Belloso (2009) who found that higher retentions were obtained
when high frequencies and low pulse widths were applied.
No previous study has reported the effect of combined non-thermal
technologies on anthocyanin stability. The present work
revealed that the most successful combination in retaining monomeric
anthocyanins in apple and cranberry juice was HILP followed
by PEF (Table 2). The anthocyanin content was significantly lower