How to boost antioxidants in preserved fruit by using “Pascalization”

Pascalizationis a method of keep food where it ’s submitted to acute pressure , deactivate barm , mildew , and bacteria but leaving the fruit untouched . The produce is submitted to 40,000 - 80,000 hammering of pressure per square inch for about 15 minutes , applied equally from all side . While the method acting is n’t much used today due to the high monetary value tie in with yield , it turns out there might be a surprise benefit to save produce this way — it massively boosts the antioxidant count in fruits .

enquiry gift at a group meeting of the American Chemical Societyshows that fruit subjected to in high spirits hydrostatic pressure ( the official name of Pascalization ) saw an growth in extractable carotenoids of up to 500 % . They tested mango , aguacate and papaya , and while the latter two saw significant increases , the Mangifera indica remain oddly unswayed .

The researchers are n’t certain why there are more antioxidants after preserving , but they think the fruit may be develop more as a defense chemical mechanism after the emphasis of all that pressure .

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