ReviewMolecules (Basel, Switzerland)2021
Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
22 citing papers in PubMed.
- Effect of High-Pressure Processing on Storage Quality, Bioactive Compounds, and Flavor Profile of Selenium-Sand Melon Juice.Foods (Basel, Switzerland) · 2026Article
- Effects of Electrolyzed Functional Water Combined with Modified Atmosphere Storage on Postharvest Quality of Arrow Bamboo Shoots.Foods (Basel, Switzerland) · 2026Article
- Processing effects on metabolites and volatiles in turnip (Food chemistry: X · 2026Article
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Fruit Juice Processing Technologies and Their Impact on the Content of Bioactive Compounds-A Review of Current Approaches.Food science & nutrition · 2026Review
- Synergistic effects of Ultrasound-Assisted Ultra-High pressure on quality attributes and flavor profile of lactic acid Bacteria-Fermented fresh jujube juice.Ultrasonics sonochemistry · 2026Article
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Synergistic enhancement of matcha tea with strawberry (Qassim region) aqueous extracts: influence of extraction temperature on phytochemicals, vitamin C, and bioactivities.Frontiers in nutrition · 2026Article
- Integrated effects of pre-harvest high blue light and postharvest sodium nitroprusside on volatile oil composition and quality of cold-stored holy basil.Food chemistry: X · 2026Article
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Effects of high hydrostatic pressure on aging acceleration and quality improvement of kiwifruit wine.Food chemistry: X · 2025Article
- The Quality of the Herbal Product Obtained in the Pressure Agglomeration Process.Materials (Basel, Switzerland) · 2025Article
- High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad.Foods (Basel, Switzerland) · 2024Article
- Evaluation of Ultra-High-Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of 'Xinli No. 7' (Foods (Basel, Switzerland) · 2023Article
- Evaluation of Selected Antioxidant Parameters in Ready-to-Eat Food for Infants and Young Children.Nutrients · 2023Article
- Association of sweetened beverages consumption with all-cause mortality risk among Dutch adults: the Lifelines Cohort Study (the SWEET project).European journal of nutrition · 2023Article
- Inversion Theory Leveling as a New Methodological Approach to Antioxidant Thermodynamics: A Case Study on Phenol.Antioxidants (Basel, Switzerland) · 2023Article
- Transformation of Seafood Side-Streams and Residuals into Valuable Products.Foods (Basel, Switzerland) · 2023Review
- Impact of Thermal Processing on the Selected Biological Activities of Ginger Rhizome-A Review.Molecules (Basel, Switzerland) · 2023Review
- Impact of Non-Thermal Technologies on the Quality of Nuts: A Review.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.