12 Jun 2018 --- Deep-freezing orange juice increases the overall bioaccessibility of healthy compounds such as carotenoids, a study has found. Conducted by Researchers at the Laboratory of Food Color and Quality at the University of Seville, the study concluded that although fresh juice has the highest concentration of carotenoids, juice that has undergone deep freezing has an increased number of carotenoids that are eventually absorbed into the blood.
