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Title: Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice
Authors: Pinto, Carlos
Moreira, Sílvia A
Fidalgo, Liliana G
Santos, Mauro D
Vidal, Mafalda
Delgadillo, Ivonne
Saraiva, Jorge A
Keywords: Hyperbaric storage
Watermelon juice
Issue Date: 2017
Publisher: Elsevier
Citation: Pinto, C., Moreira, S., Fidalgo, L., Santos, M., Vidal, M., Delgadillo, I. & Saraiva, J. (2017). Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice. Food Research International, 99(1), 123-132.
Abstract: Hyperbaric storage (HS) of raw watermelon juice, up to 10days at 50, 75, and 100MPa at variable/uncontrolled room temperature (18-23°C, RT) was studied and compared with storage at atmospheric pressure (AP) under refrigeration (4°C, RF) and RT, being evaluated microbiological (endogenous and inoculated), physicochemical parameters, and enzymatic activities. Ten days of storage at 50MPa resulted in a microbial growth evolution similar to RF, while at 75/100MPa were observed microbial load reductions on endogenous and inoculated microorganisms (Escherichia coli and Listeria innocua, whose counts were reduced to below the detection limit of 1.00 log CFU/mL), resulting in a shelf-life extension compared to RF. The physicochemical parameters remained stable at 75MPa when compared to the initial raw juice, except for browning degree that increased 1.72-fold, whilst at 100MPa were observed higher colour variations, attributed to a lycopene content decrease (25%), as well as reductions on peroxidase residual activity (16.8%) after 10days, while both polyphenol oxidase and pectin methylesterase residual activities were similar to RF. These outcomes hint HS as a reliable alternative to RF as a new food preservation methodology, allowing energy savings and shelf-life extension of food products. This is the first paper studying the effect of HS on inoculated microorganisms and on a broad number of physicochemical parameters and on endogenous enzymatic activities, for a preservation length surpassing the shelf-life by RF.
Peer reviewed: yes
ISSN: 0963-9969
Publisher version:
Appears in Collections:D-TCA - Artigos em revistas indexadas à WoS/Scopus

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