High-Pressure Processing for fruit juices: a non-thermal treatment alternative to improve the quality of red berry juices with a focus on the role of oxidative enzymes

Red berries juices like strawberries, sour cherries, and red grapes offer both flavor and health benefits but are prone to spoilage and enzymatic degradation. Traditional thermal processing contribute to mantain the products safety but compromises their quality. High-Pressure Processing (HPP) emerges as a non-thermal alternative, preserving juices while retaining nutrients and flavors. This study assesses HPP's effectiveness in microbial control and enzymatic inactivation in addition to biomolecule's stability, optimizing parameters for red berry juices. Packaging's role in shelf stability is also explored. Results aim to improve red berry juice quality, meeting consumer demands for minimally processed, nutritious products.