Table 4 Effect of HPH processing on different characteristics of apple juice

Microbial content

100–200 MPa

Inactivation of Escherichia coli K-12.

Induced significant microbial inactivation

(Kumar et al. 2009)

Homogenization and cloud stability

10–50 MPa

Better cloud stability, lower cloud value and more uniform particle size was found in apple juice.

Improved cloud stability of juice and decreased pulp sedimentation

(Zhu et al. 2019)

Phytochemical Composition

100–300 MPa

Antioxidant capacity, polyphenol and vitamin content of clear apple juice was better preserved at 300 MPa than thermal pasteurization

Retention of bioactive is better preserved in HPH than thermal pasteurization.

(Suárez-Jacobo et al. 2011)

Browning index and microbial content.

Homogenization pressures from 100 to 300 MPa and inlet temperatures of 4 °C or 20 °C

Microbial count was less than < 1 log cfu/ml and stable for 2 months. Browning index and Hydroxymethylfurfural content were higher in thermally treated juice than HPH

Microbial inactivation and better retention of colour and less formation of Hydroxymethylfurfural compound in HPH treated juice.

(Saldo et al. 2009)