At What Temperature Do Anthocyanins Degrade? The Science of Color Stability
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4 min read
Scientific studies show that while anthocyanins possess a degree of thermostability, significant thermal degradation accelerates at temperatures above 100°C. This degradation process causes color loss and can impact the antioxidant properties of these beneficial compounds. Understanding the specific temperatures and conditions that cause anthocyanins to degrade is crucial for food manufacturers and home cooks alike who wish to preserve the vibrant hues and nutritional value of pigmented fruits and vegetables.
