Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition

► Viscoelastic characterisation indicated that longan juice with 0.15% xanthan was an optimal viscous solution. ► Colour appearance of pressurised juices at 500 MPa/25 °C/20 min was better than those in fresh and other processed juices. ► Pressurisation retained high polyphenol oxidase activity in the products. ► Ascorbic acid was less stable than other bioactive compounds, such as gallic and ellagic acids. ► Total phenols and DPPH radical-scavenging activity were higher in pressure processed juice than pasteurised juice.