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The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment

The aim of the study was to investigate the effect of high-pressure processing (HPP) and thermal processing (TP) on the bioaccessibility of vitamin C and anthocyanins as well as changes in the antioxidant capacity (AC) using ABTS+• and DPPH• tests on blackcurrant (<i>Ribes nigrum</i> L.) puree durin...

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Main Authors: Urszula Trych, Magdalena Buniowska, Sylwia Skąpska, Szymon Starzonek, Krystian Marszałek
Format: Artigo
Language:Inglês
Published: MDPI AG 2020-08-01
Series:Molecules
Subjects:
bioaccessibility
high hydrostatic pressure
black currant
vitamin C
anthocyanins
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/25/15/3544
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