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

Ángela Suárez Jacobo; Jordi Saldo; Ramón Gervilla

doi:10.1016/B978-0-12-404738-9.00019-2

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

Ángela Suárez Jacobo, Jordi Saldo, Ramón Gervilla

Department of Animal and Food Science

Research output: Chapter in Book › Chapter › Research › peer-review

7 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.

Original language	English
Title of host publication	Processing and Impact on Antioxidants in Beverages
Pages	185-193
Number of pages	9
DOIs	https://doi.org/10.1016/B978-0-12-404738-9.00019-2
Publication status	Published - Jun 2014

Keywords

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

Access to Document

10.1016/B978-0-12-404738-9.00019-2

Cite this

@inbook{22183b8dc33d49b98aaf090e25221c2d,

title = "Influence of High-Pressure and Ultra-High-Pressure Homogenization on Antioxidants in Fruit Juice",

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.",

keywords = "Antioxidants, Carotenoids, Fruit juice, Polyphenols, Ultra-high-pressure homogenization, Vitamin C",

author = "Jacobo, {{\'A}ngela Su{\'a}rez} and Jordi Saldo and Ram{\'o}n Gervilla",

year = "2014",

month = jun,

doi = "10.1016/B978-0-12-404738-9.00019-2",

language = "English",

isbn = "9780124047389",

pages = "185--193",

booktitle = "Processing and Impact on Antioxidants in Beverages",

}

TY - CHAP

T1 - Influence of High-Pressure and Ultra-High-Pressure Homogenization on Antioxidants in Fruit Juice

AU - Jacobo, Ángela Suárez

AU - Saldo, Jordi

AU - Gervilla, Ramón

PY - 2014/6

Y1 - 2014/6

N2 - 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.

AB - 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.

KW - Antioxidants

KW - Carotenoids

KW - Fruit juice

KW - Polyphenols

KW - Ultra-high-pressure homogenization

KW - Vitamin C

UR - http://www.scopus.com/inward/record.url?scp=84902217587&partnerID=8YFLogxK

U2 - 10.1016/B978-0-12-404738-9.00019-2

DO - 10.1016/B978-0-12-404738-9.00019-2

M3 - Chapter

AN - SCOPUS:84902217587

SN - 9780124047389

SP - 185

EP - 193

BT - Processing and Impact on Antioxidants in Beverages

ER -

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

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this