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July 12, 2026Food Science and Technology International

Comparison of heat treatment and high hydrostatic pressure on quality attributes of fruit beverages with coconut water

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Authors

AAAdriana AnicetoILIsabela da Mota Leal LemosARAmauri Rosenthal

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Overview

Randomized trial evaluated heat treatment and high hydrostatic pressure on beverages' quality and safety, suggesting HHP as a promising alternative.

Key Points

  • This study aimed to compare the effects of heat treatment and high hydrostatic pressure on the quality attributes of coconut water-enriched fruit beverages.
  • Evaluated guava-coconut and watermelon-coconut beverages under two heat treatment conditions (124–126 °C/17 s and 104–109 °C/17 s) and two high hydrostatic pressure conditions (200 MPa/4 min and 400 MPa/12 min).
  • Performed microbiological safety checks, assessed physicochemical properties, color, phenolic compounds, antioxidant capacity, and carotenoid content for each treatment.
  • Used independent control samples for statistical comparisons within each technology.
  • All treatments ensured microbiological safety with minor changes in basic physicochemical parameters noted.
  • HT caused more color changes; HHP preserved color closer to controls.
  • HT increased total phenolics in guava beverages but reduced them in watermelon beverages, while HHP maintained phenolic levels.

Cite This Study

Aniceto et al. (2026) studied this question.

synapsesocial.com/papers/6a5334194f7abc118adee2c9https://doi.org/10.1177/10820132261467334
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