Journal of Chemistry and Chemical Research

High hydrostatic pressure (HHP) processing technology has been widely applied in fruit juice production, demonstrating significant effects in nutrient retention and microbial inactivation. Research indicates that HHP treatment can effectively reduce microbial content in fruit juices while maximizing the preservation of nutrients such as vitamins and antioxidants. Compared to conventional thermal processing methods, HHP not only extends the shelf life of fruit juices but also minimizes nutrient loss caused by high temperatures. The selection of processing parameters, such as pressure level and treatment duration, directly influences the taste and nutrient preservation of the juice. This paper focuses on analyzing the dual effects of high hydrostatic pressure processing on nutrient retention and microbial inactivation in fruit juices, providing theoretical support for the application of HHP in juice processing.

High hydrostatic pressure processing; Fruit juice nutrients; Microbial inactivation; Nutrient retention; Food safety