Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion
This study underscores the potential of high-pressure homogenization (HPH) as a non-thermal processing technique to improve the bioavailability and health benefits of phenolic compounds in peach juice. Following HPH treatment at 300 MPa, the retention of total phenolic and flavonoid content after ga...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001105 |
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