Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

2011 ◽  
Vol 127 (2) ◽  
pp. 447-454 ◽  
Author(s):  
Ángela Suárez-Jacobo ◽  
Corinna E. Rüfer ◽  
Ramón Gervilla ◽  
Buenaventura Guamis ◽  
Artur X. Roig-Sagués ◽  
...  
Keyword(s):  
High Pressure ◽  
Antioxidant Capacity ◽  
Apple Juice ◽  
Ultra High Pressure ◽  
Vitamin Content

scholarly journals Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110286
Author(s):  
J.N. Sauceda-Gálvez ◽  
I. Codina-Torrella ◽  
M. Martinez-Garcia ◽  
M.M. Hernández-Herrero ◽  
R. Gervilla ◽  
...  
Keyword(s):  
High Pressure ◽  
Ultraviolet Radiation ◽  
Apple Juice ◽  
Short Wave ◽  
High Pressure Homogenization ◽  
Combined Effects ◽  
Ultra High Pressure

Use of ultra-high-pressure homogenization to preserve apple juice without heat damage

2009 ◽  
Vol 29 (1) ◽  
pp. 52-56 ◽  
Author(s):  
J. Saldo ◽  
Á. Suárez-Jacobo ◽  
R. Gervilla ◽  
B. Guamis ◽  
A. X. Roig-Sagués
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Homogenization ◽  
Heat Damage ◽  
Ultra High Pressure

scholarly journals Emerging Non-thermal Technologies for the Extraction of Grape Anthocyanins

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1863
Author(s):  
Antonio Morata ◽  
Carlos Escott ◽  
Iris Loira ◽  
Carmen López ◽  
Felipe Palomero ◽  
...  
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
Electric Fields ◽  
High Hydrostatic Pressure ◽  
Positive Impact ◽  
High Pressure Homogenization ◽  
Food Technology ◽  
Ultra High Pressure ◽  
Thermal Techniques

Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.

Microbial inactivation by ultra high-pressure homogenisation on fresh apple juice

2009 ◽  
Vol 29 (1) ◽  
pp. 46-51 ◽  
Author(s):  
Á. Suárez-Jacobo ◽  
R. Gervilla ◽  
B. Guamis ◽  
A. X. Roig-Sagués ◽  
J. Saldo
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Microbial Inactivation ◽  
Ultra High Pressure

Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice

2020 ◽  
Vol 60 ◽  
pp. 102299 ◽  
Author(s):  
J.N. Sauceda-Gálvez ◽  
M. Tió-Coma ◽  
M. Martinez-Garcia ◽  
M.M. Hernández-Herrero ◽  
R. Gervilla ◽  
...  
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Alicyclobacillus Acidoterrestris ◽  
Ultra High Pressure ◽  
Uv C

Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice

2014 ◽  
Vol 153 ◽  
pp. 114-120 ◽  
Author(s):  
Yuanshan Yu ◽  
Yujuan Xu ◽  
Jijun Wu ◽  
Gengsheng Xiao ◽  
Mangqin Fu ◽  
...  
Keyword(s):  
High Pressure ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Ultra High Pressure ◽  
Mulberry Juice
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