date:Dec 22, 2015
active components in a litchi juice-coconut water-based mixed beverage. An increase in phenolic content (312%) and total antioxidant capacity (119%) was obtained in the treated beverage samples at 500 and 600 MPa. More than 95% of ascorbic acid has been retained at 30 C; and it decreased at higher temperature like 60-70 C.
The increase in antioxidant activity value detected during juice and beverage processing could be due to the extraction of some of the hydrolysable tannins, present in the fr