Table 3.

Influence of HPCD on food nutrition (1) and (2)

Nutrition	Food species	HPCD condition	Additional technique	Result	Reference
(1)
Residual Ca2+	Orange juice	10 MPa, (21, 40 °C), 20 min	No	91%, 96%	[88]
Residual Ca2+	Orange juice	(10, 30 MPa), 40 °C, 20 min	No	96%, 93%	[88]
Residual Ca2+	Orange juice	10 MPa, 40 °C, (20, 40 min)	No	96%, 90%	[88]
Protein content	Bovine milk	20 MPa, (20 ~ 50 °C), (20 ~ 70 min)	No	Slight loss	[89]
Lactose content	Bovine milk	20 MPa, (20 ~ 50 °C), (20 ~ 70 min)	No	Slight loss	[89]
Total sugars	Strawberry juice	45 °C, 30 min (30, 60 MPa)	No	6.6%, 7.7% increase	[47]
Total sugars	Inulin-enriched apple juice	(10, 15, 20 MPa), 35 °C, 10 min	No	No big influence (all)	[90]
Vitamin C	Mixture of plant extracts	(38, 50 °C), 10 MPa, 75 min	No	11% inhibition	[52]
Vitamin C	Pineapple juice	10 MPa, 31 °C, 3.06 min	Ultrasound	1.97% inhibition	[45]
Vitamin C	Strawberry juice	(30, 60 MPa), 45 °C, 30 min	No	30%, 33% inhibition	[47]
Organic acids present	Inulin-enriched apple juice	(10, 15, 20 MPa), 35 °C, 10 min	No	No big influence (all)	[90]
(2)
Total phenolic compounds	Apple juice	20 MPa, 20 min, (25, 65 °C)	No	5.9%, 11.5% decreased	[79]
Total phenolic compounds	Inulin-enriched apple juice	(10, 15, 20 MPa), 35 °C, 10 min	No	No big influence (all)	[90]
Polyphenols	Beetroot juice	60 MPa, 55 °C, 30 min	No	30.7% degraded	[91]
Anthocyanins	Strawberry juice	(30, 60 MPa), 45 °C, 30 min	No	0%, 3% inactivated	[47]
Betaxanthins	Beetroot juice	60 MPa, (31, 39, 55 °C), 30 min	No	11.5%, 19.5%, 32.1% degraded	[91]
Betaxanthins	Beetroot juice	(10, 30, 60 MPa), 39 °C, 30 min	No	15.2%, 18.9%, 19.5% degraded	[91]
Betacyanins	Beetroot juice	60 MPa, (31, 39, 55 °C), 30 min	No	23.6%, 43.8%, 58.6% degraded	[91]
Betacyanins	Beetroot juice	(10, 30, 60 MPa), 39 °C, 30 min	No	38.7%, 39.9%, 43.8% degraded	[91]