High-pressure technologies are among those with increased interest in the sustainable production of quality-enhanced food products. In this work, Ortanique mandarin juices have been submitted to traditional pasteurization conditions (time/temperature of 65 °C/15 s, 85 °C/15 s and 92 °C/30 s) and energy-saving high-pressure homogenization (HPH, 150 MPa) treatments to compare the effects on the physicochemical composition and in vitro bioaccessibility of carotenoids and flavonoids. In general, physicochemical attributes of the homogenized sample were similar to those found in fresh juice, with similar ascorbic acid content and cloudiness but with significant colour differences in all cases. The bioaccessibility of total carotenoids was similar in fresh and pasteurized juices in contrast to the HPH sample that exhibited a five-fold increase, which suggests a positive effect of particle size reduction to favour the action of digestive enzymes. A clear increase in the levels of epoxycarotenoids was detected in the micellar fractions of digested HPH juices, although such carotenoids are not detected in human fluids or tissues. Regarding the bioaccessibility of flavonoids, no significant differences were found in the samples studied. Results obtained can help the implementation of HPH processing to obtain natural beverages with enhanced nutritional properties.

高压技术是人们对可持续生产优质食品的兴趣日益浓厚的技术之一。在这项工作中，Ortanique柑桔汁已在传统巴氏灭菌条件下（时间/温度为65°C / 15 s，85°C / 15 s和92°C / 30 s）和节能高压均质化（HPH） （150 MPa）处理，以比较其对理化成分和体外的影响类胡萝卜素和类黄酮的生物可及性。通常，均质样品的理化特性与新鲜果汁相似，抗坏血酸含量和浊度相似，但在所有情况下均具有明显的色差。在新鲜果汁和巴氏杀菌果汁中，总类胡萝卜素的生物可及性与HPH样品的生物可及性相似，后者显示出五倍的增加，这表明粒径减小有利于消化酶的作用。在消化的HPH汁的胶束级分中检测到环氧类胡萝卜素的含量明显增加，尽管在人的体液或组织中未检测到此类类胡萝卜素。关于类黄酮的生物可及性，在所研究的样品中未发现显着差异。