Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies
Fruit smoothie samples were thermally treated (P70≥ 10min) or high hydrostatic pressure
(HHP) processed (450MPa) with holding time of 1, 3 or 5min and antioxidant activity,
phenolic content and colour values (L*, a* and colour intensity) were determined. Significant
reductions in antioxidant activity (p< 0.001) and phenolic content (p< 0.001) were observed
at the applied pressure and a maximum treatment time of 5min. Mean values for redness
(a*) showed an increase (p< 0.001) in HHP processed smoothies compared to fresh. As …
(HHP) processed (450MPa) with holding time of 1, 3 or 5min and antioxidant activity,
phenolic content and colour values (L*, a* and colour intensity) were determined. Significant
reductions in antioxidant activity (p< 0.001) and phenolic content (p< 0.001) were observed
at the applied pressure and a maximum treatment time of 5min. Mean values for redness
(a*) showed an increase (p< 0.001) in HHP processed smoothies compared to fresh. As …
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