Impact of high-hydrostatic pressure and thermal processing on the antioxidant profiles and capacity of tomato juice during storage

While high-hydrostatic pressure(HHP)has successfully been applied to the pasteurization of fruit and vegetable juice beverages,their qualitystable shelf life during storage has not been fully elucidated.Therefore,we investigated the effect of HHP(550 MPa/10 min)treatment on polyphenols,carotenoids,ascorbic acids,and antioxidant capacity in tomato juice and their changes during 4-week refrigerated storage.Hightemperature short-time(HTST,110°C/8.6 s)treatment was used as a control.The results revealed a significantly greater presence of polyphenols,carotenoids,ascorbic acid content,and antioxidant capacity in tomato juice after HHP processing than after HTST processing.However,the total carotenoids and total phenolic content in HHP-treated tomato juice decreased dramatically and approached that in the HTST-treated tomato juice after 1 week of storage.Therefore,HHP’s advantage in maintaining antioxidant compounds and capacity was only evident during the first week of storage in tomato juice.Nevertheless,the post-storage caffeic acid,quercetin,ferulic acid,and p-coumaric acid concentrations were 8.31,4.77,1.86,and 6.84μg/g higher in the HHP-treated than in HTST-treated tomato juice,respectively.This study provides a new perspective for predicting HHP products'quality-stable shelf life.