Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration

Queirós, Rui P.; Santos, Mauro D.; Fidalgo, Liliana G.; Mota, Maria J.; Lopes, Rita P.; Inácio, Rita S.; Saraiva, Jorge A.

doi:10.1016/j.foodchem.2013.09.124

Cited by 52 publications

(39 citation statements)

References 13 publications

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“…Queirós et al (2014) for melon juice (pH near to 6) obtained a microbial growth inhibition at pressures near 100 MPa at room temperature, reaching microbial inactivation at a high pressure 150 MPa at 30°C for all tested microorganisms, results that are similar to those obtained for HS of whey cheese.…”

Section: Microbial Loadsupporting

confidence: 82%

“…Two groups of authors reported the possibility of preserving foods under pressure in the range of room temperatures, with the potential to substitute refrigeration, but with no need to control the temperature (Fidalgo et al, 2013;Queirós et al, 2014;Segovia-Bravo, Guignon, Bermejo-Prada, Sanz, & Otero, 2012). This novel food preservation methodology is tentatively called hyperbaric storage (HS) to differentiate it from hyperbaric food processing by pasteurization.…”

Section: Introductionmentioning

confidence: 99%

“…It was verified that storage at 100 MPa for 60 hours was capable of reducing the juice's initial microbial counts and avoiding microbial growth, thus yielding better results than refrigeration. Recently, Queirós et al (2014) studied the feasibility of HS at and above room temperature (25°C, 30°C and 37°C) for melon juice,under pressure (25,50,75 and 150 MPa) for up to 8 hours. HS at pressures between 75 and 150 MPa was capable of achieving a better microbial quality (total aerobic mesophiles (TAMs), Enterobacteriaceae (ENT), yeasts and molds (YMs)) for all tested temperatures compared to samples stored under refrigeration.…”

Section: Introductionmentioning

confidence: 99%

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Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Duarte

Moreira

Fernandes

et al. 2014

CyTA - Journal of Food

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(2015) Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration, CyTA -Journal of Food, 13:3, 321-328, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Hyperbaric storage (HS) under mild pressure of requeijão, a traditional Portuguese whey cheese, as a case study of a highly perishable dairy food, was evaluated as a possible energy costless alternative to refrigeration. Whey cheese was stored for 4 and 8 hours, at different pressure levels (0.1, 100 and 150 MPa) and temperatures (25°C, 30°C and 37°C), and the results were compared with refrigeration (4°C). Microbial analyses showed that storage for 4 hours at 100 MPa was able to maintain microbial counts similar to refrigeration and initial load, ≈3 Log 10 CFU/g, at all tested temperatures. By increasing the pressure to 150 MPa and the storage time to 8 hours, microbial loads were reduced to undetectable counts, with the exception for total aerobic mesophiles that were reduced to about ≈1 Log unit. HS in general maintained pH, water activity and lipid oxidation values, at levels similar to that in refrigeration.Keywords: food preservation; high pressure; hyperbaric storage; refrigeration; whey cheeseEl almacenamiento hiperbárico bajo una presión suave del requeijão, un queso de suero típico en Portugal, como caso de estudio de un producto lácteo altamente perecedero, fue evaluado como una alternativa sin ningún coste energético a la refrigeración. El queso de suero fue almacenado durante 4 y 8 horas, a diferentes niveles de presión (0,1; 100; y 150 MPa) y temperaturas (25, 30, y 37°C). Los resultados fueron comparados con la refrigeración (4°C). Los análisis microbianos mostraron que el almacenamiento de 4 horas a 100 MPa era capaz de mantener los recuentos microbianos similares a los de la refrigeración y carga inicial, ≈3 Log 10 CFU/g, para todas las temperaturas examinadas. Mediante el incremento de la presión a 150 MPa y el tiempo de almacenamiento a 8 horas, la carga microbiana fue reducida a recuentos indetectables, excepto el total de aerobios mesófilos que fue reducido alrededor de ≈1 unidad Log. El almacenamiento hiperbárico en general conservó pH, actividad del agua y valores de oxidación lipídica, a niveles similares a la refrigeración.Palabras clave: conservación alimentos; alta presión; almacenamiento hiperbárico; refrigeración; queso de suero

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Section: Microbial Loadsupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Duarte

Moreira

Fernandes

et al. 2014

CyTA - Journal of Food

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“…2014; Queiros et al. 2014). Watermelon juice stored under 100 MPa, with no temperature control, at naturally variable room temperature conditions (18–21°C) showed not only an inhibition effect on microbial growth but also a reduction in the microbial load, when compared to the initial value and refrigeration (Fidalgo et al.…”

Section: Introductionmentioning

confidence: 99%

“…This product was stored under 25–150 MPa at and above room temperatures (25°C, 30°C, and 37°C) for 8 h, having been observed a microbial growth inhibition (only above 25 MPa), while pressures of 100–150 MPa caused a reduction in the initial microbial loads, to values below those verified for refrigeration storage (Queiros et al. 2014). …”

Section: Introductionmentioning

confidence: 99%

A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Moreira

Fernandes

Duarte

et al. 2015

Food Science & Nutrition

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Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready‐to‐eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads and physicochemical parameters. HS resulted in similar (microbial growth inhibition) to better (microbial inactivation) results compared to refrigeration, leading to equal and lower microbial loads, respectively, at the end of storage. Lower/higher pressure (100 vs. 150 MPa) and shorter/longer storage times (4 vs. 8 h) resulted in more pronounced microbial growth inhibition/microbial inactivation. Aerobic mesophiles showed less susceptibility to HS, compared to Enterobacteriaceae and yeast and molds. HS maintained generally the physicochemical parameters at values similar to refrigeration. Thus, HS with no need for temperature control throughout storage and so basically energetically costless, is a potential alternative to refrigeration.

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Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

et al. 2019

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BACKGROUND: This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room-like temperature (75 MPa/25 ∘ C) and HS at cold temperatures (60 MPa/10 ∘ C) for up to 60 days, being both compared to refrigeration (RF, 4 ∘ C). RESULTS: HS conditions showed microbial load reductions over 60 days of storage, leading to a possible shelf-life extension when compared to samples at RF. Moreover, between both HS conditions similar results were found at the 60 th day, reaching in some cases values < 1.00 log CFU g −1 . Overall, pH presented an increase with storage for both HS conditions (e.g. over 30 days, from 5.51 ± 0.02 to 5.70 ± 0.01 and 5.85 ± 0.03, for 60 MPa/10 ∘ C and 75 MPa/25 ∘ C, respectively, on pork meat in pieces, PP) contrary to RF where pH values decreased (from 5.51 ± 0.02 to 5.33 ± 0.03). Regarding moisture content and drip loss, lower and higher values were found, respectively at 75 MPa/25 ∘ C, mainly in bovine minced meat. Overall, colour E* did not present considerable differences for both samples under all storage conditions. Lipid oxidation presented an increase tendency over time, with both HS conditions showing the higher values (1.795 ± 0.217 and 2.169 ± 0.117 for 60 MPa/10 ∘ C and 75 MPa/25 ∘ C, respectively, compared to 0.895 ± 0.084 g MDA g −1 in PP samples at the 30 th day).CONCLUSION: Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. a Not applicable.Different lowercase letters (a-d) and different uppercase letters (A-C) indicate significant differences (P < 0.05) between storage times at each tested storage condition and between storage conditions at each storage time, respectively.J Sci Food Agric 2020; 100: 969-977

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Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration

Cited by 52 publications

References 13 publications

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

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