{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T09:52:48Z","timestamp":1784713968543,"version":"3.55.0"},"reference-count":63,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2022,8,30]],"date-time":"2022-08-30T00:00:00Z","timestamp":1661817600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100018531","name":"Major Science and Technology Projects in Yunnan Province","doi-asserted-by":"publisher","award":["No.202204BP090025\u20102"],"award-info":[{"award-number":["No.202204BP090025\u20102"]}],"id":[{"id":"10.13039\/501100018531","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100018531","name":"Major Science and Technology Projects in Yunnan Province","doi-asserted-by":"publisher","award":["No.202102AE090050"],"award-info":[{"award-number":["No.202102AE090050"]}],"id":[{"id":"10.13039\/501100018531","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100018531","name":"Major Science and Technology Projects in Yunnan Province","doi-asserted-by":"publisher","award":["202202AG050009"],"award-info":[{"award-number":["202202AG050009"]}],"id":[{"id":"10.13039\/501100018531","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Recently, cloudy pomegranate juice (PJ) has become popular due to its rich phenolic and health\u2010promoting effects. The aim of the present work was to evaluate the application of high hydrostatic pressure processing (HPP), pasteurization (PT) and high\u2010temperature short\u2010time sterilization (HTST) on physicochemical properties (color, flow behavior, turbidity, sugars, organic acids, aroma and sensory evaluation) and <jats:italic>in vitro<\/jats:italic> bioaccessibility of total phenolics content (TPC), total flavonoids content (TFC) and phenolics of cloudy PJ.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Compared to HPP, thermal sterilization significantly increased the brightness (<jats:italic>L<\/jats:italic>*), redness (<jats:italic>a<\/jats:italic>*), total color difference (\u0394<jats:italic>E<\/jats:italic>) and turbidity, and decreased the TPC and TFC. HPP maintained the volatile profile of cloudy PJ better, while thermal sterilization significantly changed the profile by decreasing alcohols 23.8\u201332.7% and increasing acids by 33.6%\u2013182.8%. The bioaccessibility of flavonoids, phenolic acids and tannins in the control cloudy PJ after <jats:italic>in vitro<\/jats:italic> oral\u2010gastric\u2010intestinal digestion were 1.5%, 4.9%, and 9.0%, respectively, which were not significantly changed by different treatments.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>These results contributed to promoting the color quality and health benefits of cloudy PJ rich in phenolics by optimizing the processing conditions in the food industry. \u00a9 2022 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12178","type":"journal-article","created":{"date-parts":[[2022,8,20]],"date-time":"2022-08-20T00:15:03Z","timestamp":1660954503000},"page":"666-679","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Characterization of the flavor, sensory quality and <i>in vitro<\/i> bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing"],"prefix":"10.1002","volume":"103","author":[{"given":"Jun","family":"Tian","sequence":"first","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fengyun","family":"Cheng","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yurou","family":"Yun","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junjie","family":"Yi","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology  Kunming 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