causes a decrease of the polyphenol content with respect to the natural content of the fresh juice.
Moreover, as observed in a previous paper, the total polyphenol content in pomegranate juice depends on
the treatment time, in relation to room temperature and the pressure level, thus decreasing the value of
this parameter [1]. Therefore, the optimized process cycle was set-up to minimize the effect of the
processing conditions on the functional compounds of the pomegranate juices. Similar results are reported
for other juices rich in polyphenols and nutraceutical compounds. For example, the measured
concentration of the total polyphenols in Annurca apple juice reached 40-60% of the initial content
following HHP treatments at either room or a mild temperature and a fixed processing time (5 min)
causes a decrease of the polyphenol content with respect to the natural content of the fresh juice.
Moreover, as observed in a previous paper, the total polyphenol content in pomegranate juice depends on
the treatment time, in relation to room temperature and the pressure level, thus decreasing the value of
this parameter [1]. Therefore, the optimized process cycle was set-up to minimize the effect of the
processing conditions on the functional compounds of the pomegranate juices. Similar results are reported
for other juices rich in polyphenols and nutraceutical compounds. For example, the measured
concentration of the total polyphenols in Annurca apple juice reached 40-60% of the initial content
following HHP treatments at either room or a mild temperature and a fixed processing time (5 min)
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