Mitigating anthocyanins and color degradation in pasteurized cranberry juice fortified with vitamin C

"The overall goal of this study was to preserve endogenous ACY [anthocyanins] in cranberry juice with a feasible solution for the food industry. This study included two specific aims: 1) to evaluate the effectiveness of different antioxidants on ACY retention in cranberry juice and assess the effect on vitamin C retention, color intensity, and browning index (BI) during storage; and 2) to estimate the kinetic parameters and model predictive equations for color and ACY retention in cranberry juice during storage."--from abstract.