Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice

•HPP better preserved the ACNs and color quality of cloudy PJ than thermal treatment.•Generation of polymeric ACNs contributed to the browning of juice during thermal treatments.•Degradation rate of delphinidin-glycosides under in vitro gastrointestinal digestion is higher than others.•Total ACNs in different treated samples after digestion showed no significant changes.•The bioaccessibility of antioxidants was higher than ACNs in cloudy PJ.