Comparative evaluation of high-pressure processing and enzyme maceration as innovative nonthermal pre-treatments in jaboticaba juice production

Jaboticaba (Myrciaria jaboticaba) is a polyphenol-rich fruit, particularly abundant in anthocyanins concentrated within its thick peel, which exhibits potent antioxidant activity. Owing to the thermal sensitivity of these compounds, nonthermal processing techniques, such as high-pressure processing...

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Main Authors:	Zaman, Nor Azwan Haniff Kamarol, Ijod, Giroon, Nawawi, Nur Izzati Mohamed, Rosli, Nur Addina Mohamad, Hean, Chong Gun, Adzahan, Noranizan Mohd, Azman, Ezzat Mohamad
Format:	Article
Language:	en
Published:	Codon Publications 2026
Subjects:	Food Science
Online Access:	http://psasir.upm.edu.my/id/eprint/124865/1/124865.pdf http://psasir.upm.edu.my/id/eprint/124865/ https://itjfs.com/index.php/ijfs/article/view/3433
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