In line with their d esire for healthy products, suc h as
smoo thies, consumers a re demanding c onvenient food s with
fresh-like flavo r, taste, and a ppe aran ce. Therefore, many
research ers h ave in ve st igated alternatives to the rmal proces-
s i n g o f fruit drinks to counteract the possible negative impact that
thermal processing may have, resulting in minimally processed
fresh-like products without compromising storage life ( 7 ). The
application of high hydrostatic pressure (HHP) (up to 700 MPa;
however, the upper limit for industrial equipment is typically 600
M P a ) c an r es ul t i n e nz ym e i na ct iv at io n a nd a m il d p as te ur iz at io n
of foods at ambient temperatures (8 , 9 ). In this regard, it may
result in foods with more fresh-like characteristics by overcoming
deleterious reactions more commonly associated with traditional
thermal pasteurization, such as undesirable changes in organo-
leptic, textural, and nutritional properties (10). Adoption of the