In heat-treated soft fruits, oxidation and thermolysis can lead to the deglycosylation of anthocyanins and their subsequent breakdown into small molecules.

In this context, the aim of a recent study, carried out by a group of Chinese researchers (Zhang et al., 2025), was to assess the effects of microwave energy transfer on the stabilisation of these compounds in blueberry purées. In particular, during the experiment, comparative tests were carried out using different heating methods: irradiation (microwaves), convection and conduction.

The results show that the release and degradation of anthocyanins in the product occur simultaneously during heating: specifically, the kinetic coefficients of release are higher than those of degradation up to a temperature of 80°C in both microwave and convection treatments.