Influence of High-Pressure and Ultra-High-Pressure Homogenization on Antioxidants in Fruit Juice

Abstract:

High-pressure homogenization has been applied to stabilize several fruit juices both microbiologically and enzimatically without (or with very little) thermal effect. This treatment also helps to preserve vitamin C, carotenoid, and polyphenol content keeping it quite close to the original value in raw juice. These fruit juices better retain the health-related compounds. Antioxidant activity of juices is also well preserved. © 2014 Elsevier Inc. All rights reserved.

Año de publicación:

2014

Keywords:

• Vitamin C
• Fruit juice
• Ultra-high-pressure homogenization
• Antioxidants
• carotenoids
• Polyphenols

Fuente:

scopus