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http://hdl.handle.net/10773/37697
Título: | Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature |
Autor: | Lemos, Álvaro T. Ribeiro, Ana C. Delgadillo, Ivonne Saraiva, Jorge A. |
Palavras-chave: | Hyperbaric storage Refrigeration Room temperature Shelf-life extension |
Data: | Jan-2020 |
Editora: | Elsevier |
Resumo: | Raw watermelon juice previously studied for 21 days by hyperbaric storage (HS) at 75 MPa and uncontrolled/naturally variable room temperature (RT ≈ 25 °C), was kept further under 75 MPa/≈25 °C for one year. The results revealed that compared to the results previously reported (21 days), HS up to one year caused an additional reduction of initial loads (total aerobic mesophiles/psychrophiles), by at least ~1.0 log CFU/mL (to below the detection limit), while Enterobacteriacae/yeasts and moulds were kept below the detection limit (1 log CFU/mL). The microbial shelf-life was so increased up to at least one year, whilst with refrigeration the juice reached unaccepted levels just in 7 days (previously reported). Total soluble solids and pH under HS were close to the initial values, while cloudiness and colour presented only slight variations. Nevertheless, a visual colour evolution was observed. These results indicate hyperbaric storage at room temperature as a clearly more efficient preservation comparatively with refrigeration, showing a good potential to considerably increase the shelf-life of highly perishable foods, while reduce the energy consumption and the environmental impact. |
Peer review: | yes |
URI: | http://hdl.handle.net/10773/37697 |
DOI: | 10.1016/j.lwt.2019.108695 |
ISSN: | 0023-6438 |
Aparece nas coleções: | DQ - Artigos QOPNA - Artigos REQUIMTE - Artigos |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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Preservation of raw watermelon juice up to one year by hyperbaric .pdf | 715.74 kB | Adobe PDF | Ver/Abrir |
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