High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity

Abstract Bioactive compounds: lycopene, α-, β- and e-carotenes, ascorbic acid, chlorogenic, p-coumaric, caffeic, hesperidin, narirutin, genistein, daidzin, daidzein, catechin and epicatechin were quantified in order to provide new information on high pressure (HP) processing (550 and 650 MPa/3 min/20 °C) compared to pasteurization (80 °C/3 min) in a multifruit-soymilk smoothie. Antioxidant activity (FRAP and DPPH), colour differences and storage effects (45 days/4 °C) were also investigated. HP maintained better original colour (ΔE

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