Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

► Processing type and storage on enzyme activity and antioxidant stability of smoothies was evaluated. ► Lower HHP treatments (450) better retained antioxidants than higher treatments (600). ► Higher HHP treatments more effective in reducing enzyme activity. ► Thermal processing decreased colour and bioactives. ► HHP processing may offer alternative to thermal processing for short shelf-life products.