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Related Experiment Video

Updated: May 31, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Anthocyanins remain stable during commercial blackcurrant juice processing.

Gary M Woodward¹, Danielle McCarthy, Danh Pham-Thanh

¹School of Medicine, Univ. of East Anglia, Norwich NR4 7TJ, UK.

Journal of Food Science

|July 7, 2011

Summary

Blackcurrant anthocyanins are stable during juice processing, with sodium bisulphite increasing their yield. No phenolic degradation products were detected, ensuring bioactive compound integrity in processed foods.

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Published on: July 5, 2017

Area of Science:

Food Chemistry
Plant Biochemistry
Nutraceutical Science

Background:

Anthocyanins are bioactive compounds in foods, but their stability during processing is crucial.
Maintaining anthocyanin bioactivity in processed foods requires understanding their behavior during commercial production.

Purpose of the Study:

To assess anthocyanin recovery and phenolic acid degradation during blackcurrant juice concentrate processing.
To establish a bench-scale model for optimizing commercial processing parameters for anthocyanin yield.

Main Methods:

Commercial blackcurrant juice processing steps were monitored for anthocyanin content.
A bench-scale model with Design of Experiments was used to analyze processing parameters.
Ultra-performance liquid chromatography with diode-array detection (UPLC-DAD) analyzed phenolic compounds.

Main Results:

No significant anthocyanin loss occurred during most commercial processing steps (milling, hydrolysis, bisulphite addition, pressing, pasteurization, decantation, filtration, concentration).
Pasteurization caused a significant anthocyanin loss (22%) in the bench-scale model.
Increased sodium bisulphite concentration significantly enhanced final anthocyanin concentration (23%–27%).
No degradation products of anthocyanins (protocatechuic acid, gallic acid) were detected.

Conclusions:

Commercial processing of blackcurrants generally preserves anthocyanin content.
Sodium bisulphite concentration is a key factor for improving anthocyanin yield in juice processing.
The study provides data for optimizing commercial juice production to maximize anthocyanin stability and health benefits.