Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products

Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products

Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through...

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Bibliographic Details
Main Authors: Francesco Cairone, Stefania Cesa, Irene Arpante, Simonetta Cristina Di Simone, Alejandro Han Mendez, Claudio Ferrante, Luigi Menghini, Antonello Filippi, Caterina Fraschetti, Gokhan Zengin, Simone Carradori, Marialucia Gallorini, Luisa Mannina, Mattia Spano
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
pomegranate juice
nutritional value
HPLC-DAD
<sup>1</sup>H-NMR
vitamin C
antioxidant
Online Access:https://www.mdpi.com/2304-8158/14/2/315
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