Cherries are an important source of anthocyanins, but processing can significantly reduce their presence in the final product.
A study conducted in collaboration between Hebei University and the Academies of Agricultural Sciences of Beijing and Sichuan (China) investigated how different cherry species respond to processing, focusing in particular on puree production and the preservation of anthocyanins in the final product.
The study compared four species within the Prunus genus: Prunus avium, Prunus cerasus, Prunus pseudocerasus, and Prunus tomentosa, aiming to evaluate differences in phenolic composition and pigment stability during thermal processing.
One of the main findings is the strong variability in anthocyanin composition among the species examined. In three of them (P. avium, P. cerasus, and P. pseudocerasus), the dominant compounds are cyanidin derivatives, which are among the most common anthocyanidins in fruits.
In contrast, P. tomentosa shows a completely different profile, being almost entirely dominated by pelargonidin-3-O-rutinoside, which accounts for about 98% of total anthocyanins. This compositional difference is crucial for pigment behavior during processing.
During puree production, the species show markedly different capacities to retain anthocyanins. P. tomentosa retains about 80% of its initial content, whereas the other species experience much greater losses, with retention levels below 20%.
This result highlights that anthocyanin stability depends not only on initial concentration but also, and more importantly, on molecular structure. In particular, pelargonidin-3-O-rutinoside proves to be more stable than cyanidin-based derivatives, being less susceptible to degradation under thermal and mechanical processing conditions.
In addition to anthocyanins, the study also evaluated other phenolic compounds such as phenolic acids and flavonols.
Again, P. tomentosa showed superior retention rates across these compound classes, suggesting that its overall chemical profile makes it particularly suitable for industrial processing, not only for maintaining color but also for preserving nutritional quality.
A key aspect of the study concerns the identification of critical processing steps responsible for pigment loss. The results show that the most damaging stage is not thermal treatment itself, but the pulping process used to obtain the puree.
This step leads to the greatest anthocyanin degradation, likely due to increased oxygen exposure and structural disruption of the fruit matrix. This finding is particularly important because it indicates that even non-thermal operations, if not properly controlled, can significantly affect product quality.
Consequently, the authors emphasize the importance of optimizing processing conditions, especially during non-thermal stages, to reduce pigment loss and preserve color. Improvements in pulping techniques and oxygen management could therefore have a significant impact on the final quality of cherry-based purees.
Overall, Prunus tomentosa, due to its unique composition and higher anthocyanin stability, emerges as a particularly promising raw material for processing.
These findings provide useful guidance both for cultivar selection and for process optimization, with the goal of improving the visual and nutritional quality of processed cherry products.
Source: Yaqin Wang, Wen Pan, Ranran Xu, Guangmin Liu, Hongwen Li, Xuwei Duan, Xiaoming Zhang, Shanshan Zhao, Jiahua Zhou, Baogang Wang, Anthocyanin retention in four cherry species with distinct phenolic profiles during puree processing, Journal of Food Composition and Analysis, Volume 151 2026, 108960, ISSN 0889-1575, https://doi.org/10.1016/j.jfca.2026.108960
Image source: Mr Malt
Melissa Venturi
Ph.D. in Agricultural, Environmental, and Food Sciences and Technologies – Fruit Tree Physiology and Cultivation - Bologna, Italy
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