Exploring Natural Pigments

This research investigates how various drying techniques and temperatures impact the preservation of anthocyanins and polyphenols within berry press residues. By comparing ten different species, the study determines that freeze drying offers the best protection for these health-promoting compounds, followed closely by vacuum drying at moderate temperatures. Scientists discovered a significant degradation threshold above 75 °C, where extreme heat and oxygen exposure cause rapid loss of antioxidants across all varieties. Furthermore, the analysis highlights that molecular structure dictates stability, as rutinoside-type anthocyanins withstand thermal stress much better than other forms. These findings provide a framework for the industrial upcycling of berry waste into high-value functional food ingredients. Ultimately, optimizing these processes supports environmental sustainability by transforming juice production by-products into shelf-stable, nutrient-rich resources.