63 documents found, page 1 of 7
High-pressure processing effects on microbiological stability, physicochemical ...
Lopes, Ana C.; Queirós, Rui P.; Pinto, Carlos A.; Casal, Susana; Delgadillo, Ivonne; Saraiva, Jorge A.; Inácio, Rita S.Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon j...
A chemical study of yoghurt produced under isostatic pressure during storage
Vieira, Patrícia; Pinto, Carlos A.; James Goodfellow, Brian; Gomes, Ana M.; Sousa, Sérgio; Machado, Manuela; Delgadillo, Ivonne; Saraiva, Jorge A.Yoghurt fermented under sub-lethal high pressure (10, 20, 30 and 40 MPa at 43 °C), and afterward placed under refrigeration (4 °C for 23 days) was studied and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). For a deeper analysis, a metabolite fingerprinting by nuclear magnetic resonance (NMR), sugars and organic acids assessment by high performance liquid chromatography (HPLC), total fatty ac...
Nutritional and quality evaluation of hyperbaric stored fresh cheeses
Duarte, Ricardo V.; Casal, Susana; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A.Cow's and goat's fresh cheese (FC), two highly perishable dairy products, were stored under hyperbaric storage at room temperature (HS/RT, 50–100 MPa) and compared with refrigeration (RF, 4 °C), for 60 days. Under HS/RT (≥75 MPa), FCs presented a more stable volatile organic and fatty acid profiles, and reduced lipid oxidation rate, particularly for cow's FC, resembling more to FC prior storage, contrarily to r...
A chemical study of yoghurt produced under isostatic pressure during storage
Vieira, Patrícia; Pinto, Carlos A.; Goodfellow, Brian James; Gomes, Ana M.; Sousa, Sérgio; Machado, Manuela; Delgadillo, Ivonne; Saraiva, Jorge A.Yoghurt fermented under sub-lethal high pressure (10, 20, 30 and 40 MPa at 43 °C), and afterward placed under refrigeration (4 °C for 23 days) was studied and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). For a deeper analysis, metabolite fingerprinting by nuclear magnetic resonance (NMR), sugars and organic acids assessment by high performance liquid chromatography (HPLC), total fatty acid...
NMR metabolic composition profiling of high pressure pasteurized milk preserved...
Lemos, Álvaro T.; Goodfellow, Brian J.; Delgadillo, Ivonne; Saraiva, Jorge A.1H NMR spectroscopy was used to study the effect of hyperbaric storage (HS) on the chemical composition of high pressure pasteurized milk (HPP milk). A subsequent multivariate analysis (MVA) was applied to distinguish samples stored under different conditions. Three different pressure levels (50/75/100 MPa), at naturally variable uncontrolled room temperature (≈ 20 ◦C), and up to 40 days of storage were compare...
Hyperbaric storage at room temperature with several short intermittent interrup...
Duarte, Ricardo V.; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A.In order to study the possible effect of several compressions and decompressions (C/D) cycles performed during hyperbaric storage (HS) in microbial behaviour, raw milk was stored under 75 MPa at room temperature (RT) for 31 days, under three different total C/D cycles conditions, 5, 31 and 93. The different C/D cycles achieved similar microbiological counts reduction for the same sampling period, independently ...
Nutritional, physicochemical, and endogenous enzyme assessment of raw milk pres...
Duarte, Ricardo V.; Casal, Susana; Silva, José A. Lopes da; Gomes, Ana; Delgadillo, Ivonne; Saraiva, Jorge A.Raw milk (a highly perishable food) was preserved at variable room temperature (RT) under hyperbaric storage (HS) (50-100 MPa) for 60 days and compared with refrigeration (RF) under atmospheric pressure (AP) on quality, nutritional, and endogenous enzyme activity parameters. Overall, a comparable raw milk preservation outcome was observed between storage under AP/RF and 50/RT after 14 days, with similar variati...
A microbiological perspective of raw milk preserved at room temperature using h...
Duarte, Ricardo V.; Pinto, Carlos A.; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A.The effects of hyperbaric storage (HS, 50–100 MPa) at room temperature (RT) on endogenous and inoculated pathogenic surrogate vegetative bacteria (Escherichia coli, Listeria innocua), pathogenic Salmonella enterica and bacterial spores (Bacillus subtilis) were assessed and compared with conventional refrigeration at atmospheric pressure for 60 days. Milk stored at atmospheric pressure and refrigeration quickly ...
Hyperbaric storage at room like temperatures as a possible alternative to refri...
Santos, Mauro D.; Pinto, Carlos A.; Duarte, Ricardo V.; Lemos, Álvaro T.; Delgadillo, Ivonne; Saraiva, Jorge A.; Fidalgo, LilianaFrom 2012, the preservation of food products under pressure has been increasingly studied and the knowledge acquired has enlarged since several food products have been studied at different storage conditions. This new food preservation methodology concept called Hyperbaric Storage (HS) has gain relevance due to its potential as a replacement or an improvement to the conventional cold storage processes, such as ...
Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar...
Fidalgo, Liliana G.; Delgadillo, Ivonne; Saraiva, Jorge A.he effect of hyperbaric storage (HS, 50–75 MPa at 10–37 °C) on proteolytic enzymes and muscle proteins of Atlantic salmon (Salmo salar) was assessed and compared to atmospheric pressure (AP, 0.1 MPa) at the same storage temperature and refrigeration (AP, 5 °C). Generally, activities of acid phosphatase, cathepsin B and D, and calpains decreased when compared to fresh salmon, with a more’ pronounced effect of st...