Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays

Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays

The health benefits of fruit juices have been associated with their high content of antioxidant compounds. Commercial juice has been traditionally heat-processed to destroy microorganisms and enzymes. However, high temperatures induce undesirable changes in the nutritional value of the juice. High-i...

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Bibliographic Details
Main Authors: Isabel Odriozola-Serrano, Gemma Bellí, Judit Puigpinós, Enric Herrero, Olga Martín-Belloso
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Beverages
Subjects:
fruit juices
antioxidant activity
health-related compounds
high intensity pulsed electric fields
thermal treatment
oxidative stress
Online Access:https://www.mdpi.com/2306-5710/8/2/36

Internet

https://www.mdpi.com/2306-5710/8/2/36

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