ArticleFood science & nutrition2024
High-Pressure Homogenization of Pomegranate Juice: Impact on Physicochemical, Antioxidant, Antimicrobial, and In Vitro Bioaccessibility Properties.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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
3 citing papers in PubMed.
- Fruit Juice Processing Technologies and Their Impact on the Content of Bioactive Compounds-A Review of Current Approaches.Food science & nutrition · 2026Review
- Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects.Foods (Basel, Switzerland) · 2025Review
- Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC)Food chemistry: X · 2025Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pomegranate is one of the most popular fruits worldwide, and it is important to maintain the overall quality and bioaccessibility of freshly squeezed pomegranate juices (PJS). The adverse effects of heat treatment on sensory properties and phytochemicals encourage the use of non-thermal processes in the juice industry. Hereby, the effects of high-pressure homogenization (HPH) (50, 100, and 150 MPa) on the physicochemical properties, antimicrobial activity, in vitro bioaccessibility, and antioxidant capacity of freshly-squeezed PJS from different genotypes were investigated. Instrumental color values (
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