The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and
500 MPa/1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application and after 60 days of storage. Proximal analysis, color, phenolic acids content and
antioxidant capacity were determined. When analyzing the immediate effect of different treatments, a
clear influence of HHP was observed in all the components of the proximal analysis. Regarding color,
none of the three chromatic parameters showed significant differences with control leading to a minimumDEat 300 MPa/3 min. Changes in bound and free phenolic acids were evidenced after treatments.
The maximum levels of TPC as well as antioxidant capacity were observed at 500 MPa/5 min. By the end
of storage, all treated samples discolored leading toDE¼14.9 at 500 MPa/5 min. The profile of free and
bound phenolic acids presented differences compared to Day 0. The antioxidant capacity by means of
ORAC increased for treatments above 300 MPa/5 min indicating the effectiveness of these treatments for
the production of functional products based on gooseberry pulp. For treatments above 400 MPa/3 min,
molds and yeasts were not detected