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Water activity effect on microbial behavior during hyperbaric storage at room temperature of watermelon juice as a case study

2026-02-17Artigo de investigação Acesso aberto
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datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg13:Ação Climática
dc.contributor.authorLima, Vasco
dc.contributor.authorPinto, Carlos A.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2026-03-12T09:19:16Z
dc.date.available2026-03-12T09:19:16Z
dc.date.issued2026-02-17
dc.description.abstractHyperbaric storage (HS) is a novel technology for storing foods under mild pressures that, when used at room temperature (RT), offers much lower energy costs and greenhouse gas emissions than conventional refrigeration (RF). Watermelon juice (WJ), with interesting associated health benefits, is highly perishable due to its pH (5.20–6.70) and water activity (aW, 0.97–0.99). This work investigated aW’s impact on WJ’s preservation by HS/RT, studying the behavior of Escherichia coli, Listeria monocytogenes, and Saccharomyces cerevisiae inoculated in WJ at aW 0.930–0.971 stored at 25–75 MPa for up to 28 days, along with RT and RF atmospheric pressure controls. The results showed that HS could control microbial growth, and, during storage, inactivation was also observed, and that HS’s impact depended on the aW level, microorganism, and storage pressure. Inactivation was often increased at 50–75 MPa and at aW 0.930–0.950, while growth mostly occurred at aW 0.971. The inactivation curves were mathematically described by the first-order and Weibull kinetic models, with the Weibull model frequently obtaining better fits. These findings support HS’s potential for food preservation, showing better overall WJ growth control and inactivation effects than RF, without temperature control, making HS environmentally friendlier.eng
dc.identifier.citationLima, V., Pinto, C. A., & Saraiva, J. A. (2026). Water activity effect on microbial behavior during hyperbaric storage at room temperature of watermelon juice as a case study. Foods, 15(4), Article 741. https://doi.org/10.3390/foods15040741
dc.identifier.doi10.3390/foods15040741
dc.identifier.eid105031312934
dc.identifier.issn2304-8158
dc.identifier.other0330321f-0aa5-4590-93be-42aba5857929
dc.identifier.pmcPMC12939255
dc.identifier.pmid41750933
dc.identifier.urihttp://hdl.handle.net/10400.14/57337
dc.identifier.wos001701201400001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectHyperbaric storage
dc.subjectMicrobial growth control
dc.subjectMicrobial inactivation
dc.subjectWater activity
dc.subjectWatermelon juice
dc.subjectWeibull modelling
dc.titleWater activity effect on microbial behavior during hyperbaric storage at room temperature of watermelon juice as a case studyeng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue4
oaire.citation.titleFoods
oaire.citation.volume15
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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