date:Dec 22, 2015
lecular-weight compounds remain unaffected by the pressure. Thus, one of the major advantages of using HPP in fruit beverage processing is that the pressure-treated products mimic the sensory properties of fresh produce (Oey et al., 2008). The studies regarding the antioxidant capacity of the high pressure treated fruit beverages revealed that HPP had least effect on this property except at higher temperatures as summarised in Table 1.
Butz et al. (2003) studied the influence of HPP (600-800 M