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Factors Affecting the Recovery of Juice and Anthocyanin from Cranberries1


Factors affecting anthocyanin recovery in juice from pressed cranberries (Vaccinium macrocarpon Ait.) were investigated under laboratory conditions. Anthocyanin recovery was unaffected by cultivar, total anthocyanin content, or juice yield. Variability in anthocyanin recovery was attributed to the heterogeneity of berry samples analyzed for total and juice anthocyanin and to differences in the efficiency of pigment extraction by juice liberated during pressing. Freeze-thaw treatment of cranberries increased juice yield by as much as 50% and juice anthocyanin content by as much as 15-fold. Microscopic observation of changes at the cellular level resulting from freeze-thaw treatment supported the juice yield and pigment recovery data. Anthocyanin recovery could be increased by double pressing and by tissue homogenization.