Thermal Strategies for Bioactive‐Rich Juice Stability: Metabolomic and Sensory Insights Into HTST and MTST Pasteurization

ABSTRACT This study evaluated the effect of two types of pasteurization, high‐temperature short‐time (HTST, 95°C/8 s) and mild‐temperature short‐time (MTST, 76°C/19 s), on bioactive composition, sensory attributes, rheological behavior, in vitro antioxidant capacity, and physicochemical properties of a blended juice composed of apple, orange, kale, lemon, ora‐pro‐nobis zebrine, basil, stevia leaves, and cinnamon powder. Targeted metabolomic analysis by LC‐DAD‐MS/MS was used to evaluate the main bioactive compounds present in the juice. Principal Component Analysis (PCA) showed a good separation between the thermally treated samples and the control (fresh juice). HTST‐treated samples showed an increase in some phenolic compounds and carotenoids, thereby enhancing in vitro antioxidant capacity compared to the fresh juice. On the contrary, thermally sensitive compounds, such as neoxanthin and chlorophylls, suffered degradation after heating, resulting in color changes in the treated juice. Sensory evaluation indicated that alterations in color had a negative influence on the consumer acceptance of the juices, while flavor and aroma were not affected. Neither pasteurization method affected the moisture content, pH, total soluble solids, titratable acidity, or apparent viscosity of the mixed juices. Overall, the HTST method proved to be an alternative for juice processing, maintaining its key characteristics and potentially improving its functional properties. These findings underscore HTST pasteurization as a viable option for enhancing the stability and quality of juice in the food industry.