date:Dec 22, 2015
age. HPP-treated juice showed a small loss of antioxidants (below 10%) during storage.
Barba et al. (2013) investigated the impact of HPP at different pressure (200, 400 and 600 MPa) and treatment times (5, 9 and 15 min) on ascorbic acid, total phenolics, anthocyanin stability and total antioxidant capacity of blueberry juice. HPP treatments resulted in more than 92% vitamin C retention at all treatment intensities. Meanwhile, total phenolic content in the juice was increased, mainly after HPP