Abstract: High hydrostatic pressure (HHP), a typical non-thermal technology, has great potential in the processing of fruit and vegetable products with high quality, because it can maintain nutrients and thermo-sensitive bioactive compounds, such as vitamins and polyphenols in foods, as well as maintain the functional activities of bioactive ingredients in fruits and vegetables. Polyphenols are among the most ubiquitous groups of secondary metabolites in fruits and vegetables, which have many pharmacological characteristics. A large number of studies have confirmed that increasing intake of polyphenols can reduce the incidence of chronic diseases. Therefore, polyphenols are increasingly becoming a research hotspot in the field of natural ingredients. In this article, we review the effects of HHP on the contents, composition, and antioxidant and anti-inflammatory activities of polyphenols in fruits and vegetables in order to provide a basis for the application of HHP in the processing of fruits and vegetables.

Key words: high hydrostatic pressure, fruits and vegetables, polyphenols, bioactive activity