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Abstract
Benefits of application of high hydrostatic pressure for liquid foods processing are relevant as it preserves several food qualities. In this study, effects of high pressure treatment on the antioxidant capacity of apple juice and apple puree have been examined. For this purpose, two tests have been performed, with a linoleic acid emulsion and β-carotene as marker, and with 2,2'-azino-bis-(ethylbenzothiazoline-6-sulfonic acid) di-ammonium salt radicals. When freshly squeezed apple juice was tested, high pressure treatments were more deleterious than high temperatures, although more than 75% of the total capacity was preserved after extreme conditions (600 MPa, 60°C, 30 min). After 1 month storage at 4°C, antioxidant potential of apple juice remained comparable to the one of fresh apple juice stored for 1 month at 4°C. Anaerobic conditions reduced extremely initial losses in antioxidant capacity of apple puree. High pressure treatments were not able to completely stop complex enzymatic reactions in the matrix, but also have not caused any larger losses in antioxidant potential.
