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Impact of HPP on antioxidant capacity of fruit beverages
date:Dec 22, 2015
sample at 450 MPa and 550 MPa exhibited the strongest antioxidant capacity (1113 mg/mL), followed by the control sample (14 mg/mL) and 350 MPa (1518mg/mL) which showed the weakest activity at day 0.

Pozo-Insfran et al. (2007) evaluated the effect of HPP (450-550 MPa/25 C/15 min) on antioxidant capacity of Muscadine grape juice during the storage of 21 days at 25 C. Higher anthocyanin losses occurred at 400 MPa (70%) than at 550 MPa (46%), which were correlated to antioxidant losses. Similarly,

12/22 11:21