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acessibilidade
http://hdl.handle.net/20.500.12207/5610
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DC Field | Value | Language |
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dc.contributor.author | Pinto, Carlos | - |
dc.contributor.author | Moreira, Sílvia A | - |
dc.contributor.author | Fidalgo, Liliana G | - |
dc.contributor.author | Santos, Mauro D | - |
dc.contributor.author | Vidal, Mafalda | - |
dc.contributor.author | Delgadillo, Ivonne | - |
dc.contributor.author | Saraiva, Jorge A | - |
dc.date.accessioned | 2022-10-17T13:58:26Z | - |
dc.date.available | 2022-10-17T13:58:26Z | - |
dc.date.issued | 2017 | - |
dc.identifier.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. https://doi.org/10.1016/j.foodres.2017.05.010 | por |
dc.identifier.issn | 0963-9969 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.12207/5610 | - |
dc.description.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. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | por |
dc.subject | Hyperbaric storage | por |
dc.subject | Refrigeration | por |
dc.subject | Watermelon juice | por |
dc.subject | Shelf-life | por |
dc.subject | Enzymes | por |
dc.title | Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.journals.elsevier.com/food-research-international/ | por |
degois.publication.firstPage | 123 | por |
degois.publication.lastPage | 132 | por |
degois.publication.title | Food Research International | por |
degois.publication.volume | 99(1) | por |
dc.identifier.doi | https://doi.org/10.1016/j.foodres.2017.05.010 | por |
Appears in Collections: | D-TCA - Artigos em revistas indexadas à WoS/Scopus |
Files in This Item:
File | Description | Size | Format | |
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Impact of different hyperbaric_pdfA_Liliana Fidalgo_PDFA.pdf | 1.19 MB | Adobe PDF | View/Open |
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