Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers.

Once again, as was discussed earlier for the pH response variable, although the statistics indicated a significant effect of temperature, and the interaction between pressure and temperature on the TSS of the SC–CO 2 -treated functional araticum beverage, these effects were only marginally significant ( p -value = 0.041, which is very close to 0.05) and, therefore, they can be neglected.

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