Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration – Effect on natural microbiota and physicochemical properties by Álvaro T. Lemos, José A. Lopes-da-Silva, Ivonne Delgadillo, Jorge A. Saraiva

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Combined Effect of Phage phT4A and Pressure-Based Strategies in the Inhibition of <i>Escherichia coli</i> by Carla Pereira, João F. Marques, Sílvia Reis, Pedro Costa, Ana P. Martins, Carlos A. Pinto, Jorge A. Saraiva, Adelaide Almeida

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Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies by Jéssica Tavares, Ana Martins, Liliana G. Fidalgo, Vasco Lima, Renata A. Amaral, Carlos A. Pinto, Ana M. Silva, Jorge A. Saraiva

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A quasi-energetically costless novel food preservation methodology: Moderate pressure pasteurisation followed by hyperbaric storage, both at room temperature by Álvaro T. Lemos, Ana P. Martins, Ivonne Delgadillo, Jorge A. Saraiva

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Nutritional and quality evaluation of hyperbaric stored fresh cheeses by Ricardo V. Duarte, Susana Casal, Ana M. Gomes, Ivonne Delgadillo, Jorge A. Saraiva

“…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 refrigerated cheeses. …”
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Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree by Enrique Pino-Hernández, Marco Alves, Nicole Moreira, Vasco Lima, Carlos A. Pinto, Jorge A. Saraiva

“…All treatments ensured indigenous microbial stability (below 1 log CFU/g) for at least 30 days under refrigeration. Principal component analysis showed that the HPP samples increased their similarity to the untreated fresh AP during storage based on the pH, total soluble content and water activity, retaining its fresh-like qualities. …”
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Heat Treatment and Wounding as Abiotic Stresses to Enhance the Bioactive Composition of Pineapple By-Products by Diana I. Santos, Diana L. Faria, Sofia C. Lourenço, Vitor D. Alves, Jorge A. Saraiva, António A. Vicente, Margarida Moldão-Martins

“…Whole and wounded pineapple shell and core were dipped in a hot water bath at 30 ± 1 °C or 40 ± 1 °C for 10 min and stored under refrigeration conditions (4 ± 1 °C) for 24 h or 48 h. …”
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Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut by Diana I. Santos, Maria João Fraqueza, Hugo Pissarra, Jorge A. Saraiva, António A. Vicente, Margarida Moldão-Martins

“…Marinades (12–24 h) and bromelain concentration (10–20 mg tyrosine.100 g⁻¹ meat) reduced pH and hardness, increased marination yield, and resulted in a lighter color. Although refrigeration was not an optimal temperature for bromelain activity, meat hardness decreased (41%). …”
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Development Control and Inactivation of <i>Byssochlamys nivea</i> Ascospores by Hyperbaric Storage at Room Temperature by Carlos A. Pinto, Diogo Galante, Edelman Espinoza-Suarez, Vítor M. Gaspar, João F. Mano, Francisco J. Barba, Jorge A. Saraiva

“…Control samples were also placed in atmospheric pressure (AP) conditions at RT and were refrigerated (4 °C). The results showed that HS/RT, in samples without a pasteurization step and those pasteurized at 70 °C/30 s, was able to inhibit ascospore development, contrarily to samples at AP/RT and refrigeration. …”
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Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review by Renata A. Amaral, Carlos A. Pinto, Vasco Lima, Jéssica Tavares, Ana P. Martins, Liliana G. Fidalgo, Ana M. Silva, Maria M. Gil, Paula Teixeira, Joana Barbosa, Francisco J. Barba, Jorge A. Saraiva

“…Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). …”
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Evolution of Qualitative and Quantitative Lipid Profiles of High-Pressure-Processed <i>Serra da Estrela</i> Cheese throughout Storage by Rita S. Inácio, Luís M. Rodríguez-Alcalá, Lígia L. Pimentel, Jorge A. Saraiva, Ana M. P. Gomes

“…The aim of this work was to assess HPP’s effect (600 MPa/6 min and 450 MPa/6 and 9 min) on the qualitative and quantitative lipid profiles of <i>Serra da Estrela</i> cheese during 15 months of refrigerated storage. Total triglycerides content (65–66 g TG/100 g) was similarly determined for HPP-treated (450 MPa/6 min) and control cheeses. …”
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Comparison of Thermal and High-Pressure Pasteurization on Immunoglobulins, Lysozyme and Microbial Quality of Donkey Colostrum by Mafalda S. Gonçalves, Liliana G. Fidalgo, Silvia G. Sousa, Rui P. Queirós, Sónia M. Castro, Carlos A. Pinto, Jorge A. Saraiva

“…Furthermore, both total aerobic mesophiles and Enterobacteriaceae remained below detection limits after 40 days of refrigerated storage for both TP and HPP. So, HPP can be considered a potential alternative to the conventional TP to preserve donkey colostrum, with overall equal to better retention, particularly for IgG and lysozyme activity. …”
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High Pressure and Pasteurization Effects on Dairy Cream by Fernanda Machado, Ricardo V. Duarte, Carlos A. Pinto, Susana Casal, José A. Lopes-da-Silva, Jorge A. Saraiva

“…This study assessed the impact of HPP (450 and 600 MPa for 5 and 15 min at 7 °C) and thermal pasteurization (75 °C for 15 s) on the microbiological and physicochemical attributes of dairy cream immediately after processing and throughout refrigerated storage (4 °C). HPP-treated samples remained microbiologically acceptable even on the 51st day of storage, unlike thermally pasteurized samples. …”
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