Extension of raw watermelon juice shelf-life up to 58 days by hyperbaric storage

卷:231

Lemos, Alvaro T. ; Ribeiro, Ana C. ; Fidalgo, Liliana G. ; Delgadillo, Ivonne ; Saraiva, Jorge A.

Univ Aveiro

关键词: Hyperbaric storage;    Refrigeration;    Pressure;    Temperature;    Shelf-life;   

DOI  :  10.1016/j.foodchem.2017.03.110

学科分类：食品科学和技术

【 摘 要 】

Hyperbaric storage (HS) of raw watermelon juice, at 50, 62.5 and 75 MPa, at temperatures of 10, 15 and approximate to 25 degrees C (room temperature, RT), was studied to evaluate shelf-life comparatively to refrigeration (RF, 4 degrees C). Generally, RF caused an increase of microbial loads to values >= 6.0 log CFU/mL after 7 days of storage. Contrarily, HS at 62.5/75 MPa (15 degrees C) showed a reduction of initial loads, by at least 2.5 log CFU/mL, up to 58 days, while pH and colour values did not changed under these HS conditions. Additionally, the combination of a lower temperature with HS has beneficial effects to control microbial development, particularly for the lower pressure studied (50 MPa/10 degrees C). In conclusion, HS increased watermelon juice shelf-life for at least 58 days, indicating a great potential for future RF replacement. (C) 2017 Elsevier Ltd. All rights reserved.