The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum)

The stability of two anthocyanins and ascorbic acid present in fruit juices made from blackcurrants that were subjected to high‐pressure processing (HHP) was studied. HHP is a non‐thermal food preservation method and its impact on the nutritionally important anthocyanins, cyanidin‐3‐rutinoside, delphinidin‐3‐rutinoside and also ascorbic acid (vitamin C), in blackcurrants was assessed. Fruit samples were treated at 200, 400, 600 and 800 MPa for 15 min under controlled temperature (20–22.5 °C). After high‐pressure treatment the samples were stored at fridge temperature (5 °C), room temperature (20 °C) and at 30 °C. The analysis of the anthocyanin and ascorbic acid contents were carried out by using high performance liquid chromatography (HPLC). The best stability for cyanidin‐3‐rutinoside pigment was found when blackcurrants were treated at a HP of 600 MPa and were stored at 5 °C. Delphinidin‐3‐rutinoside had the lowest losses when treated at 800 MPa and stored at 5 °C. High pressure at 600 MPa gave the best preservation for all the samples stored at 5 °C and 20 °C. The rates of losses observed for anthocyanins were linked to those observed for the ascorbic acid and these results are discussed.