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[ES] La trehalosa es un disacarido presente de forma natural en diferentes plantas. Numerosos trabajos de investigación han demostrado la capacidad de este disacarido de interaccionar con algunos componentes químicos , aumentando la estabilidad de los mismos y en consecuencia la resistencia de los organismos que los contienen, a condiciones adversas como pueden ser la falta de agua y las altas temperaturas. Por otra parte, los zumos de frutas son ricos en componentes activos, fundamentalmente antioxidantes, cuyo consumo formando parte de la dieta habitual puede suponer un importante beneficio para la salud. Sin embargo, el procesado de los zumos naturales de frutas por parte de la industria alimentaria produce un efecto negativo en la calidad de los mismo, y sobretodo en el contenido de estos componentes funcionales. En este trabajo se pretende estudiar el efecto que puede tener la incorporación de trehalosa sobre la modificación, durante el procesado, de las propiedades funcionales de los zumos de frutas., [EN] Treatments in the juice processing industry greatly affect their properties. Previous studies show that it is possible to improve the physico-chemical and functional properties of citrus juices by adding ingredients with a protective effect such as trehalose or by applying a high pressure homogenization. In this study the effect of the two variables on the tangerine juice’s physico-chemical properties and antioxidant capacity are examined. To achieve this, the tangerine juice Ortanique variety was obtained, to which trehalose was added in an amount of between 10% and 20%. Juices with and without trehalose were subjected to homogenization pressures of 0, 20, 50, 100, 150 MPa. In all samples the pH, aw, Brix, impregnation capacity, particle size, turbidity and suspended pulp were determined. Likewise, the flavonoid and phenolic content and antioxidant capacity were measured by ABTS and DPPH methods. Both physico-chemical and antioxidant properties were affected by the incorporation of trehalose and the application of HPH treatment. The most relevant effects resulted from an increase of the juice cloud stability with the release of components with antioxidant activity and interaction of trehalose with antiradical activity and compounds of an hydrophobic nature.