Ultra-high-pressure homogenization (UHPH) is an emerging technology based on the dynamic application of high pressure to obtain safe and high-quality liquid foods. The effect of six UHPH treatments at 200 and 300 MPa with different inlet temperatures (T(in)) (55, 65, and 75 °C) on the content of tocopherols, polyamines, and phytosterols of almond beverage was studied in comparison with the base product. Total tocopherol contents decreased about 80-90% as temperature and pressure increased, and whereas both parameters affected the tocopherol content, especially the effect of temperature was noticeable. α-Tocopherol was the most predominant type of tocopherol present and was also the most affected by UHPH treatments. Spermidine was the only polyamine found not to be affected by UHPH treatments. UHPH treatments resulted in an increase of 20-40% in the total phytosterol extractability. The highest extractability was obtained at the most severe conditions (300 MPa, 75 °C T(in)).
Keywords: UHPH; almond milk; almonds; antioxidants; bioactive compounds; emerging technologies.