High-pressure homogenization has been applied to stabilize several fruit juices both microbiologically and enzimatically without (or with very little) thermal effect. This treatment also helps to preserve vitamin C, carotenoid, and polyphenol content keeping it quite close to the original value in raw juice. These fruit juices better retain the health-related compounds. Antioxidant activity of juices is also well preserved. © 2014 Elsevier Inc. All rights reserved.
|Title of host publication||Processing and Impact on Antioxidants in Beverages|
|Number of pages||8|
|Publication status||Published - 1 Jan 2014|
- Fruit juice
- Ultra-high-pressure homogenization
- Vitamin C