Recently, cloudy pomegranate juice (PJ) becomes popular due to its rich in phenolics and health-promoting effects. The present work aimed to evaluate the application of high hydrostatic pressure processing (HPP), pasteurization (PT) and high-temperature short-time sterilization (HTST) on physicochemical properties (color, ow behaviour, turbidity, sugars, organic acids, aroma and sensory evaluation) and in vitro bioaccessibility of total phenols content (TPC), entire avonoids content (TFC) and phenolics of cloudy PJ.Compared to HPP, thermal sterilization signi cantly increased the L*, a*, ΔE and turbidity and decreased the TPC, and TFC. HPP better maintained the volatile pro le of cloudy PJ, while thermal sterilization signi cantly changed it by reducing alcohols by 23.8%-32.7% and increasing acids by 33.6%-182.8%. The bioaccessibility of avonoids, phenolic acids, and tannins in control cloudy PJ after in vitro oral-gastricintestinal digestion was 1.5%, 4.9%, and 9.0%, respectively, which were not signi cantly changed by different treatments. These results contributed to promoting the color quality and health bene ts of cloudy PJ rich in phenolics by optimizing the processing conditions in the food industry.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.