The objective of the present study was to compare the effec-tiveness of HHP processing (450 MPa/1, 3, or 5 min/20 C) on
fruit smoothies with a desired storage life of 30 days at 4 C.
Storage duration was chosen on the basis of comparisons with
equivalent products currently available at retail and are in
agreement with the literature ( 17). The effect of HHP was
evaluated on physicochemical (color, sensory, and rheological
parameters) and nutritional quality parameters (individual poly-phenols by HPLC) and compared to fresh controls and a mild
conventional pasteurization treatment (P70 g 10 min) as a
function of treatment and storage time (30 days/4 C).