What Researchers Did
Researchers investigated the impact of hyperbaric storage at 50, 75, and 100 MPa on the microbial, physicochemical, and enzymatic properties of raw watermelon juice over 10 days, comparing it to conventional refrigeration.
What They Found
Storage at 75 and 100 MPa significantly reduced microbial loads, including *Escherichia coli* and *Listeria innocua* to below detection limits (1.00 log CFU/mL), extending shelf-life. While 75 MPa maintained most physicochemical parameters, browning increased 1.72-fold. Storage at 100 MPa led to a 25% decrease in lycopene content and a 16.8% reduction in peroxidase activity.
Canadian Relevance
This study has no direct Canadian connection or specific relevance to Canadian policies or populations.
Study Limitations
The study was conducted on a single food product (watermelon juice) under specific laboratory conditions, and the hyperbaric storage at room temperature involved a variable temperature range.