Synergistic potentials of fruit nectar blends after processing were investigated.
Synergism was observed for ascorbic acid and antioxidant capacity after UHT.
Synergism occurred for β-cryptoxanthin and antioxidant capacity after irradiation.
β-Carotene experienced antagonism and additive relationships after both techniques.
Lycopene was best retained after UHT with synergism occurring in the 25P:75S blend.