Advances in Food Science and Technology

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 073–078

DOI: 10.46882/2026/AFST/000252

Article Type: Original Research Paper

Title: Degradation Profiles of Anthocyanins in Strawberry Purees Using High-Intensity Pulsed Light Processing

Names of Authors: Aleksei Ivanov¹, Chidi Okoro²

Authors’ Affiliations: ¹Power Systems Computing Lab, Saint Petersburg Tech University, Saint Petersburg, Russia; ²Department of Food Technology, University of Ibadan, Ibadan, Nigeria

Abstract: Abstract: Thermal pasteurization preserves fruit derivatives but triggers thermal degradation pathways that diminish vital nutritional pigments and color markers. This research evaluated the impact of non-thermal High-Intensity Pulsed Light (IPL) processing arrays on the safety indices and anthocyanin preservation profiles of strawberry purees. Liquid food layers were subjected to multi-flash IPL fluences ranging from 2.0 to 10.0 J/cm² over changing exposition durations up to 3 min. Quantitative evaluation via high-performance liquid chromatography confirmed that a 6.0 J/cm² IPL treatment achieved a 5.2 log reduction in baseline yeast and mold colony forming units. Crucially, the processed purees preserved 94.5% of native cyanidin-3-glucoside parameters, outperforming traditional thermal pasteurization profiles by 22.3%. Total color modification indices remained stable (Delta E < 1.5), preserving the natural aesthetic profile of raw fruit batches. We conclude that IPL processing offers a rapid engineering method to scale cold pasteurization lines while protecting sensitive bioactive compounds.

Keywords: Pulsed Light Processing, Non-Thermal Pasteurization, Anthocyanin Degradation, Strawberry Puree, Bioactive Retention, Color Analysis

Manuscript Timeline: Received: April 22, 2026; Revised: June 28, 2026; Accepted: August 02, 2026; Published: August 12, 2026

Citation: Ivanov, A., & Okoro, C. (2026). Degradation Profiles of Anthocyanins in Strawberry Purees Using High-Intensity Pulsed Light Processing. Advances in Food Science and Technology, 14(8), 073–078. DOI: 10.46882/2026/AFST/000252

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