(2006) showed that HPP of tomato puree showed the highest vitamin A value (39% ↑) among the samples. (2005) showed that HPP led to an increased vitamin A value (38.74%). These increases in α-tocopherol are supposed to result from an increased disruption of the chloroplasts where α-tocopherol is confined. (2012) reported an increase of total tocopherol content (7%–28%) in orange juice-milk blend treated with HPP, mainly due to an increase in α-tocopherol content. Similar to other non-thermal food processing operations, high-pressure processing (HPP) has a profound effect on the stability of vitamins in foods. Merve Tomas, Seid Mahdi Jafari, in Encyclopedia of Food Chemistry, 2019 High-pressure Processing
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