Studies demonstrated that its stability is influenced by the intrinsic properties of the product and the process characteristics check details causing these differences to occur. Brownmiller, Howard, and Prior (2008), Lee et al. (2002), and Skrede et al. (2000) carried out experiments to determinate the anthocyanin degradation levels in blueberries using time/temperature conditions similar to those used in this study, and they found lower levels of degradation

than those obtained in this work. In contrast, Volden et al. (2008) found a considerably higher level of anthocyanin degradation of 59% in red cabbage after 3 min of processing at 95 °C. Moreover, in studies in which anthocyanins were exposed to high temperatures for longer periods of time, the level of degradation reached 55% (Queiroz et al., 2009). According to Patras et al. (2010), given the currently available data, it is not possible to predict the exact effect of thermal treatment on anthocyanin retention, and it is necessary to evaluate each case individually until a consensus is reached. In this work, anthocyanin degradation showed a significant relation to the applied heating voltage. Although a direct comparison is not possible due

to lack of work evaluating anthocyanin degradation in the presence of an electric field, some studies evaluated the influence of ohmic heating on ascorbic acid and/or

vitamin C degradation and compared conventional and ohmic techniques. A recently published studies performed AZD6244 mw in our laboratory using the same ohmic heating equipment evaluated the effects of voltage and solids content on vitamin C and ascorbic acid degradation in acerola pulp. The results obtained by Mercali, Jaeschke, Tessaro, and Marczak (2012) were similar to the results obtained for anthocyanins in Quinapyramine this work: higher voltages caused higher degradation levels, being an indicative of the similarity of the chemical reactions undergone by these compounds. The research of Lima, Heskitt, Burianek, Nokes, and Sastry (1999) determined whether the presence of an electric field altered the rate of degradation of ascorbic acid. They compared ohmic and conventional heating and found very similar kinetic parameters for both treatments. Their study also evaluated the effect of electrolysis on ascorbic acid degradation, and they observed gas production when stainless electrodes were used but not with titanium-coated electrodes. In both cases, electrolysis did not affect the ascorbic acid concentration. Nevertheless, a different study (Assiry, Sastry, & Samaranayake, 2003) yielded results similar to those obtained in this work. The authors found a higher level of degradation of vitamin C during ohmic heating using high voltages relative to conventional heating.