Although extensive investigation into the affects of HHP on
single-fruit purees have been undertaken (2 , 6 , 12-16), only a
small number have assessed HHP effects on mixtures. In addi-tion, the small number of studies that have been undertaken have
reported observations contrary to those expected. For example, a
recent study reported that the application of HHP can affect the
bioactive content of fruits, with vitamin C levels of apple purees
(cv. Granny Smith) decreasing by 21.5% after pressurization (600
MPa/5 min/20C) (12). Therefore, a more comprehensive study
of the effects of HHP on the individual polyphenolic makeup of
processed fruit products would be of benefit.