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Impact of HPP on antioxidant capacity of fruit beverages
date:Dec 22, 2015
at 200 MPa for all treatment times. The total and monomeric anthocyanins were similar or higher than the value estimated for the fresh juice being the maximum at 400 MPa/15 min (16% increases). Antioxidant capacity values were not statistically different for treatments at 200 MPa for 515 min in comparison with fresh juice, however for 400 MPa/15 min and 600 MPa for all times (816% reduction), the lowest values were observed for total antioxidant capacity determined.

Varela-Santos et al. (2012)

12/22 15:17