Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage

► Ten phenolic and nine carotenoid compounds were identified in the FJ-SM beverage. ► Initial total phenolic content increased after HIPEF and thermal treatments. ► Initial carotenoid content significantly decreased regardless of the process applied. ► During storage, phenolic composition of untreated and treated beverages was stable and carotenoids tended to decrease. ► HIPEF process enables FJ-SM beverages with a similar phenolic or carotenoid profile than fresh beverages.