Effects of High Hydrostatic Pressure Treatment on Antioxidants in Mulberry Juice

摘要

Processing foods using high hydrostatic pressure (HHP) has a deadly impact on microorganisms and inactivates enzymes, among many effects. Complementarily, the popularity of this process has risen due to the preservation of the sensory characteristics of the processed product, unlike the older thermal processing treatment. However, detailed effects of this pressure treatment on various compounds found in fruits and vegetables are not fully known.