and colour parameters) of tomato juice was evaluated and compared, having the untreated juice as a reference. Processing enhanced some carotenoids (lycopene, b-carotene and phytofluene) and the red colour of juices, whereas no significant changes in phenolic compounds, pH and soluble solids were observed between treated and untreated juices. A slight decrease in overall health-related compounds was observed over time, with the exception of some carotenoids (b-carotene and phytoene) and caffeic acid. However, HIPEF-processed tomato juices maintained higher content of carotenoids (lycopene, neurosporene and c-carotene) and quercetin through the storage time than thermally and untreated juices. Hence, the application of HIPEF may be appropriate to achieve not only safe but also nutritious and fresh like tomato juice.