Comparison of heat treatment and high hydrostatic pressure on quality attributes of fruit beverages with coconut water

Abstract

Fruit-based beverages enriched with coconut water have attracted increasing interest due to their nutritional and functional properties. Conventional heat treatment (HT), while effective for microbial inactivation, may compromise sensory attributes and bioactive compounds, leading to interest in non-thermal alternatives such as high hydrostatic pressure (HHP). This study evaluated the effects of HT and HHP on microbiological safety, physicochemical properties, color, phenolic compounds, antioxidant capacity, and carotenoid content in guava–coconut and watermelon—coconut water beverages. Beverages were processed under two HT conditions (124–126 °C/17 s and 104–109 °C/17 s) and two HHP conditions (200 MPa/4 min and 400 MPa/12 min). HT and HHP treatments were carried out on different days due to equipment availability; consequently, independent control samples were used for each technology, and statistical comparisons were performed within technology only. All treatments ensured microbiological safety, and only minor changes in basic physicochemical parameters were observed within each technology. HT induced more pronounced color changes, whereas HHP generally preserved color parameters closer to those of the respective controls. HT increased total phenolics in guava beverages but reduced them in watermelon beverages, while HHP tended to maintain phenolic levels. Antioxidant capacity was retained across all treatments. In contrast, carotenoids, particularly lycopene, were significantly reduced after HT, whereas HHP treatments exhibited better carotenoid retention in a matrix- and condition-dependent manner. Overall, HHP appears to be a promising alternative technology for fruit-based beverages, although direct cross-technology comparisons should be interpreted with caution given the experimental design.