Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices

Se-enriched kiwifruit juice is a promising Se-enriched beverage product which has high nutrition and economic value. The results obtained underline the different effects of HHP and HTST on quality and storage stability of Se retention, microorganisms, color, total phenols, chlorophyll and other quality-related aspects. This study may provide technical support for the application of HHP or HTST in the Se-enriched kiwifruit juice industry. Furthermore, a non-thermal technique which can improve functional juice properties to meet the demand of consumers for healthier products is provided in this study.