High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents

• HPHP, TT, milk matrix did not improve even reduced AJ’s phenolic bioaccessibility.
• Phenolic bioaccessibility of GJ, OJ raised by TT, milk matrix but unvaried by HPHP.
• No difference in the enhancing effect of T80, T90 on TP bioaccessibility of GJ, OJ.
• Skimmed milk raised OJ’s TP bioaccessibility more effectively than soy, whole milk.
• Skimmed, whole milk had the similar enhancing effect on GJ’s TP bioaccessibility.

The effects of high pressure homogenization processing (HPHP), thermal treatment (TT) and milk matrix (soy, skimmed and whole milk) on the phenolic bioaccessibility and the ABTS scavenging activity of apple, grape and orange juice (AJ, GJ and OJ) were investigated. HPHP and soy milk diminished AJ’s total phenolic bioaccessibility 29.3%, 26.3%, respectively, whereas TT and bovine milk hardly affected it. HPHP had little effect on GJ’s and OJ’s total phenolic bioaccessibility, while TT enhanced them 27.3–33.9%, 19.0–29.2%, respectively, and milk matrix increased them 26.6–31.1%, 13.3–43.4%, respectively. Furthermore, TT (80 °C/30 min) and TT (90 °C/30 s) presented the similar influences on GJ’s and OJ’s phenolic bioaccessibility. Skimmed milk showed a better enhancing effect on OJ’s total phenolic bioaccessibility than soy and whole milk, but had a similar effect on GJ’s as whole milk. These results contribute to promoting the health benefits of fruit juices by optimizing the processing and formulas in the food industry.