Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice.
Acácio Antonio Ferreira ZielinskiDanianni M ZardoAline AlbertiDébora G BortoliniLaís BenvenuttiIvo M DemiateAlessandro NogueiraPublished in: Journal of the science of food and agriculture (2018)
The increase in antioxidant activity may have been attributed to the increase in the phenolic compounds in the apple juices because of the cryoconcentration process. Therefore, this could be an excellent natural product to supplement and enrich blends, juices, ciders, smoothies, and jams in order to improve the sensorial, nutritional and antioxidant properties. © 2018 Society of Chemical Industry.
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