Work

Effects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend

Year: 2025

Type: article

Abstract: digestion, the highest total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) values were detected in the PEF treated samples. Moreover, the bioactive content of the non-thermal-treated samples was found to be protected as that of thermal-treated sample during storage, except for individual anthocyanin and vitamin C contents in HPP-treated samples.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103000

Authors: Gulay Ozkan, Manolya Eser Oner, Annik Fischer, Andreas Juadjur, Kemal Aganovic, Gerald Dräger, Esra Capanoglu, Tuba Esatbeyoglu

Institutions: Istanbul Technical University, Leibniz University Hannover, Alanya Alaaddin Keykubat Üniversitesi, German Institute of Food Technologies, University of Veterinary Medicine Hannover, Foundation

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,330

Funders: Deutscher Akademischer Austauschdienst, Gottfried Wilhelm Leibniz Universität Hannover, Leibniz-Gemeinschaft

Award: G4163888492

OpenAlex ID: W4414147014

FWCI: 2.258

Cites: 54

Cited by: 6

Related to: 10