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Nutritional, physicochemical, and endogenous enzyme assessment of raw milk preserved under hyperbaric storage at variable room temperature

2022-06-17Journal article Open access
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dc.contributor.authorDuarte, Ricardo V.
dc.contributor.authorCasal, Susana
dc.contributor.authorSilva, José A. Lopes da
dc.contributor.authorGomes, Ana
dc.contributor.authorDelgadillo, Ivonne
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2024-08-06T15:01:05Z
dc.date.available2024-08-06T15:01:05Z
dc.date.issued2022-06-17
dc.description.abstractRaw 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 variations in the parameters studied indicating milk degradation. Differently, even after 60 days (the maximum period studied) under 75-100/RT, a slower milk degradation was achieved, keeping most of the parameters similar to those of milk prior to storage, including pH, titratable acidity, total solid content, density, color, viscosity, and volatile organic and fatty acid profiles, but with higher free amino acid content, signs of an overall better preservation. These results indicate an improved preservation and enhanced shelf life of raw milk by HS/RT versus RF, showing HS potential for milk and highly perishable food preservation in general.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1021/acsfoodscitech.2c00027pt_PT
dc.identifier.eid85132354270
dc.identifier.issn2692-1944
dc.identifier.pmcPMC9778117
dc.identifier.pmid36570727
dc.identifier.urihttp://hdl.handle.net/10400.14/46082
dc.identifier.wos000911815300003
dc.identifier.wos000920838400001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFatty acid profilept_PT
dc.subjectFree amino acidspt_PT
dc.subjectHyperbaric storagept_PT
dc.subjectRaw milkpt_PT
dc.subjectViscositypt_PT
dc.subjectVolatile compoundspt_PT
dc.titleNutritional, physicochemical, and endogenous enzyme assessment of raw milk preserved under hyperbaric storage at variable room temperaturept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage974pt_PT
oaire.citation.startPage961pt_PT
oaire.citation.titleACS Food Science and Technologypt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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