Sangsrichan and Wanson, 2008).
There is an increasing demand from consumers
for minimally processed foods which contain the
flavor, color and composition similar to the fresh
raw materials. Therefore, processing methods
incorporating gentle preservation is required. High
hydrostatic pressure (HHP) is an alternative processing
which helps to maintain color, flavor, phytochemical
components and nutritional values, while also
inactivating various strains of pathogenic and spoiling
microorganisms in fruit and vegetable juices (Landl et
al., 2010; Chaikham and Apichartsrangkoon, 2012).