This study evaluated changes in the enzyme activity, color, carotenoids, sugar profile, individual phenolic compounds, and antioxidant capacity of supercritical carbon dioxide (SCCD)-treated carrot cubes of different sizes (1 cm and 2 cm). Results demonstrated that SCCD reduced the activities of polyphenol oxidase (PPO) and peroxidase (POD) more in 1 cm carrot cubes than in 2 cm carrot cubes. Nevertheless, the a* , b* , and Delta E values of 1 cm SCCD-treated were enhanced compared to 2 cm SCCD-treated samples. The carotenoids, phenolic compounds, and antioxidant capacity of 1 cm SCCD-treated ...
