date:Dec 22, 2015
-40 C/1 min and the stability of vitamin C and antioxidant activity was studied just after treatment and during 40 days of refrigerated storage at 4C. They found that a significant decrease of about 8% in ascorbic acid content after HPP, whereas, the loss in antiradical scavenging capacity immediately after treatment was 5%. At the end of refrigerated storage, HPP treated juice showed similar 14% vitamin C loss with respect to untreated juice; whereas, the antioxidant activity was reduced by 19%