Extension of raw watermelon juice shelf-life up to 58 days by hyperbaric storage

Hyperbaric Storage at Room Temperature for Fruit Juice Preservation

“…Some attributes such as the product composition, water activity, or pH can strongly impact on the effects observed after hyperbaric storage. For example, unlike in strawberry juice (pH = 3.3), HS-RT at 25 MPa did not slow down the growth of the natural microbiota in melon (pH = 5.7) and watermelon (pH = 5.8) juices [28,29], and pressures of 50 MPa and 75 MPa were needed to either reduce or completely stop microbial growth in these products [18,19,28,29]. The greater sensitivity to pressure observed in strawberry juice compared with melon and watermelon juices could be related to the low pH of this product.…”

“…In general, the longer the storage time, the greater the microbial damage produced [18,19,25,26]. Thus, Lemos, Ribeiro, Fidalgo, Delgadillo, and Saraiva [18] stored watermelon juices at 75 MPa and room temperature and, after three and 21 days of storage, they observed reductions close to 1 and 2 log 10 units, respectively, in both the total aerobic mesophiles and total aerobic psychrophiles. However, it is important to note that at low storage pressures, microbial growth can occur after certain lag phase under pressure as previously mentioned.…”

“…Hyperbaric storage at room temperature has been found to be more effective than conventional refrigeration in preserving some physicochemical attributes of fruit juices. Thus, Lemos, Ribeiro, Fidalgo, Delgadillo, and Saraiva [18] observed that the initial pH of watermelon juice was maintained for at least 21 days at 75 MPa and room temperature, while it significantly decreased after seven days at atmospheric pressure and 4 • C. HS-RT at 50-100 MPa was also effective in reducing the significant increase of the titratable acidity observed in watermelon juice after 7-10 days of conventional cold storage [19]. Data in the literature also show that HS-RT can preserve the aroma of fruit juices better than refrigeration.…”

“…Many papers in the literature have revealed that HS-RT is an effective method to extend the microbiological shelf-life of fruit juices over that achieved by conventional refrigeration [9,[18][19][20]. For example, Lemos, Ribeiro, Fidalgo, Delgadillo, and Saraiva [18] reported that HS-RT at 75 MPa allowed for the shelf-life of watermelon juices to be extended for at least 21 days, while in conventional refrigeration, the product was completely spoilt after seven days. The effectiveness of HS-RT in hampering the cell-proliferating ability of microorganisms depends on several factors such as the storage pressure and time, the product characteristics, or the specific microorganisms present in the juice microbiota, among others.…”

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

“…Since 2012, an increasing number of studies regarding hyperbaric storage (HS) as a new food preservation methodology have been published (Bermejo‐Prada et al , ). Among them, fruit juices (Bermejo‐Prada & Otero, ; Lemos et al , ), ready‐to‐eat meals (Moreira et al , ), whey cheese (Duarte et al , ), sliced cooked ham (Fernandes et al , ), raw bovine meat (Freitas et al , ), raw pork meat (Fernandes et al , ), hake loins (Otero et al , ) were successfully stored under pressure at different storage conditions (pressure level/temperature) over different periods of time.…”