Summary
This review, published in Food Research International in 2014, examines the impact of high-pressure processing on antioxidant compounds in foods. It likely synthesises evidence from multiple studies to assess whether HPP preserves or alters phenolic compounds, vitamins, and antioxidant capacity compared with conventional thermal treatments. The paper contributes to understanding HPP as a non-thermal preservation technology with potential advantages for retaining nutritionally relevant bioactives.
UK applicability
HPP is used by food manufacturers in the UK and across Europe as an alternative to thermal pasteurisation, particularly for juices, ready-to-eat products, and smoothies; findings from this review are broadly applicable to UK food processing industry decisions regarding nutrient retention and product quality claims.
Key measures
Antioxidant activity (e.g. DPPH, FRAP, ABTS assays); total phenolic content; ascorbic acid concentration; bioactive compound retention (%)
Outcomes reported
The study examined how high-pressure processing (HPP) affects antioxidant compounds in food, likely assessing retention or degradation of phenolics, vitamins, and other bioactive constituents relative to conventional thermal processing. It probably reported comparative antioxidant activity measurements across processing conditions.
Topic tags
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