Summary
This review, published in Applied Sciences in 2025, synthesises the available peer-reviewed evidence on how high-pressure processing influences the retention of antioxidant vitamins (A, C, and E) and antioxidant activity in fruit and vegetable preparations. The authors, Pérez Lamela and Torrado, assess the degree to which HPP — a non-thermal preservation technology — offers advantages over conventional processing in maintaining micronutrient integrity. The review likely concludes that HPP generally preserves vitamin C and antioxidant activity more effectively than heat-based methods, though outcomes vary with processing conditions and food matrix.
UK applicability
Although the review is international in scope, its findings are directly relevant to UK food manufacturers and retailers adopting HPP technology as part of clean-label and minimal-processing strategies; the conclusions also have bearing on UK food labelling and nutritional quality standards under post-Brexit regulatory frameworks.
Key measures
Vitamin A concentration (µg/100 g or retinol equivalents); vitamin C concentration (mg/100 g); vitamin E concentration (mg/100 g); antioxidant activity (DPPH, FRAP, ABTS assays); HPP treatment parameters (pressure MPa, time, temperature)
Outcomes reported
The review examines how high-pressure processing (HPP) affects the retention or degradation of antioxidant vitamins (A, C, and E) and overall antioxidant activity across a range of fruit and vegetable preparations. It likely synthesises findings from multiple experimental studies to assess whether HPP preserves nutritional quality compared with conventional thermal processing.
Topic tags
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