date:Dec 22, 2015
greater ascorbic acid losses were observed at 400 MPa (84%) than at 550 MPa (18%). In stored samples, higher anthocyanin content (2-fold) and antioxidant capacity (1.5-fold) was observed for copigmented treatments when compared to control juices.
Barba et al. (2012) investigated the effect of HPP (100-400 MPa/20-25 C/2-9 min) on ascorbic acid, total phenolics, anthocyanin stability and total antioxidant capacity of orange juicemilk beverage. Ascorbic acid retention in the beverage was higher t