Influence of High-Pressure and Ultra-High-Pressure Homogenization on Antioxidants in Fruit Juice

Ángela Suárez Jacobo, Jordi Saldo, Ramón Gervilla

Research output: Chapter in BookChapterResearchpeer-review

3 Citations (Scopus)

Abstract

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.
Original languageEnglish
Title of host publicationProcessing and Impact on Antioxidants in Beverages
Pages185-193
Number of pages8
DOIs
Publication statusPublished - 1 Jan 2014

Keywords

  • Antioxidants
  • Carotenoids
  • Fruit juice
  • Polyphenols
  • Ultra-high-pressure homogenization
  • Vitamin C

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