Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements

Figure 4

Effect of HPH treatments on the total vitamin E content of artichoke (a), royal jelly (b), and iron food supplements (c) stored at 40°C  ±  2°C and 75%  ±  5% RH. Mean (  ±  SD). Different letters within the same day indicate significant differences between pasteurization and HPH treatments at . ns: not significant. The dotted line indicates 50% vitamin losses with respect to the initial contents shown in Table 1.

(a)

(b)

(c)