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http://hdl.handle.net/10773/37697
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DC Field | Value | Language |
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dc.contributor.author | Lemos, Álvaro T. | pt_PT |
dc.contributor.author | Ribeiro, Ana C. | pt_PT |
dc.contributor.author | Delgadillo, Ivonne | pt_PT |
dc.contributor.author | Saraiva, Jorge A. | pt_PT |
dc.date.accessioned | 2023-05-11T15:25:52Z | - |
dc.date.available | 2023-05-11T15:25:52Z | - |
dc.date.issued | 2020-01 | - |
dc.identifier.issn | 0023-6438 | pt_PT |
dc.identifier.uri | http://hdl.handle.net/10773/37697 | - |
dc.description.abstract | 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. | pt_PT |
dc.language.iso | eng | pt_PT |
dc.publisher | Elsevier | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PT | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/POR_CENTRO/SFRH%2FBD%2F129848%2F2017/PT | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/POR_CENTRO/SFRH%2FBD%2F129540%2F2017/PT | pt_PT |
dc.rights | openAccess | pt_PT |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | pt_PT |
dc.subject | Hyperbaric storage | pt_PT |
dc.subject | Refrigeration | pt_PT |
dc.subject | Room temperature | pt_PT |
dc.subject | Shelf-life extension | pt_PT |
dc.title | Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature | pt_PT |
dc.type | article | pt_PT |
dc.description.version | published | pt_PT |
dc.peerreviewed | yes | pt_PT |
degois.publication.title | LWT | pt_PT |
degois.publication.volume | 117 | pt_PT |
dc.identifier.doi | 10.1016/j.lwt.2019.108695 | pt_PT |
dc.identifier.articlenumber | 108695 | pt_PT |
Appears in Collections: | DQ - Artigos QOPNA - Artigos REQUIMTE - Artigos |
Files in This Item:
File | Description | Size | Format | |
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Preservation of raw watermelon juice up to one year by hyperbaric .pdf | 715.74 kB | Adobe PDF | View/Open |
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