Skin Deep...?

Red grapes are used to make champagne. The pigment is found only in the skin to make the fruit attractive for eating. However, many fruits contain large quantities of these pigments, which belong to the family of polyphenols which include anthocyanins and lycopenes which are now recognised as having significant health benefits. Anthocyanins can change colour quite dramatically dependant upon external conditions such as pH, presence of oxygen or high temperatures. In order to prevent colour changes we keep all red fruit juice at -18°C thus keeping the colour bright by preventing oxidation and polymerisation.

Anthocyanins - change colour with pH

Anthocyanins are part of a large family of colours which are naturally found in food. This family goes by the name of polyphenols.

Polyphenols In Our Food

Lycopenes

Lycopenes are found in many fruits such as grapefruit, watermelon and goji berry and often give an orange tint to the juice.

Flavonoids

The term flavonoids encompasses a large number of compounds within the fruit which gives each type its own particular flavour, texture or colour. For example, naringin is a flavonoid found at high levels in grapefruit, which gives it its special bitter taste, whilst acting as an important antioxidant. Flavonoids are of especial importance in citrus fruits.

Prevention is better than cure. Proanthocyanidins and fructose which are found in cranberry juice have been clinically demonstrated to prevent cystitis. Evidence is growing that anthocyanins, lycopenes and other flavonoids in red fruits, citrus fruits and red wine promote a healthy heart and circulatory system because of their antioxidant properties.