 This study investigated the antioxidant capacity of blackberry jam produced using hydrothermal cavitation, HTD, a new food processing technique. Results showed that the amount of phenols and antioxidants present in the jam increased with increasing temperature, but only up to a certain point. Therefore, it is important to assess the actual effects of this technology before implementing it in commercial settings. Additionally, the study found that HTD could reduce production costs by up to 50%. This article was authored by Jenny Marcella Rodriguez-Bernal, Jenny Mayerly-Harrar-Ardila, Mary Luz Oliveris Tenorio, and others.