Phenolic stabilized fruit juice and preparation method thereof

Abstract

The present disclosure belongs to the technical field of food processing and provides a phenolic stabilized fruit juice and a preparation method thereof. In the present disclosure, plant RG-I pectin polysaccharide is extracted through an ultra-high pressure technology, and then ultra-high pressure technology is used to promote the interaction of pectin polysaccharides and phenols in fruit juice, improve the stability of phenolic substances in fruit juice, and can improve the bioavailability of phenolic substances in fruit juice. The method of the present disclosure improves the added value of products and solves the problem of low bioavailability of phenolic substances in juice.

Dependencies are inferred from the claim text.