date:Dec 22, 2015
re had minimal effect on the covalent bonds which are the backbone of nutrient compounds in the fruit beverages like phenolic compounds, ascorbic acid, anthocyanin, carotenoids and flavonoids. These are mainly responsible for showing antioxidant capacity of the product. The reason is high pressure more likely affects the non- covalent bonds like hydrogen bond, and hydrophobic interactions, where compaction in volume can take place. Meanwhile, covalent bonds which are the backbone of these low-mo