This research aimed to evaluate differences in the stability of physicochemical and color parameters, phenolic compounds, flavonoids, carotenoids and antioxidant capacity in fresh and pasteurized juice of orange passion fruit, respectively cold stored (8 °C) during 0–4 or during 0–15 days. The results showed that in the physicochemical analysis, no significant differences were observed comparing pasteurized and fresh juice during storage. The pasteurized juice showed higher concentrations of color parameters, phenolic compounds (15% more of retention for days 0 and 4), epigallocatechin gallate (40% in day 0 and 27% in day 4), lycopene (142% for day 0 and 39% for day 4), total carotenoids (114% in day 0 and 8% in day 4) and antioxidant capacity (12% in day 0 and 7% in day 4).; already fresh juice retained more values of quercetin (79% in day 0 and 245% in day 4), α-carotene (57% in day 4), β-carotene and provitamin A (80% of retention in day 4). Therefore, the pasteurization processing was positive in orange passion fruit juice and improved the accessibility of most bioactive compounds.

这项研究旨在评估橙色百香果的新鲜和巴氏杀菌果汁在0–4或0–0期间冷藏（8°C）时的理化和颜色参数，酚类化合物，类黄酮，类胡萝卜素和抗氧化能力的稳定性差异。 15天。结果表明，在理化分析中，在储存过程中比较巴氏杀菌和新鲜果汁没有发现显着差异。巴氏杀菌的果汁显示出较高的颜色参数浓度，酚类化合物（第0天和第4天保留量增加15％），表没食子儿茶素没食子酸酯（第0天为40％和第4天为27％），番茄红素（第0天和第39天为142％）第4天为％），总类胡萝卜素（第0天为114％，第4天为8％）和抗氧化剂容量（第0天为12％，第4天为7％）。新鲜果汁已经保留了更多的槲皮素值（第0天为79％，第4天为245％），α-胡萝卜素（第4天为57％），β-胡萝卜素和维生素原A（第4天为保留率80％）。因此，巴氏杀菌处理对橙西番莲果汁是积极的，并改善了大多数生物活性化合物的可及性。