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Impact of HPP on antioxidant capacity of fruit beverages
date:Dec 22, 2015
orange juice. HPP treatment did not modify the antioxidant activity of the sample because the contribution of phenols to the antioxidant activity in sample was low. HPP at low temperature of 40C led to a relative increase in the case of hesperetin but not in naringenin content despite an increase in flavone content was obtained in the treated sample when compared with fresh juice.

In another study conducted by Plaza et al. (2006), freshly squeezed orange juice was processed by HPP at 400 MPa/36

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