Effects of High-Pressure Processing (HPP) on Antioxidant Vitamins (A, C, and E) and Antioxidant Activity in Fruit and Vegetable Preparations: A Review

This work has reviewed the recently published literature (last 8 years) about the effects caused by HPP on the antioxidant properties (A, C, and E vitamins and antioxidant activity) of F&V (fruits and vegetables) preparations in comparison to thermal treatments (TP). The methodology of this revision was performed mainly by using keywords related to HPP, F&V, and antioxidant compounds in the Scopus database. High-pressure technology was briefly described, considering its principles and historical milestones, and justifying that it can be applied as a green and sustainable preservation method (with pros and cons). It is also relevant for the present food market due to their growing tendency in F&V derivatives (especially juices). The main effects on vitamins and antioxidant compounds point to it as an emerging preservation method to maintain and avoid vitamin and bioactive substances loss in comparison with pasteurization by heat. Maximum efficiency, cost-effectiveness, and quality improvement are aspects to be improved in the future by HPP technologies.