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Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

Analytical Chemistry and Food Science Department AA1 Research Group, Campus of Ourense, University of Vigo, E-32004 Ourense, Spain
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Agriculture 2017, 7(9), 72; https://doi.org/10.3390/agriculture7090072
Received: 5 July 2017 / Revised: 14 August 2017 / Accepted: 17 August 2017 / Published: 30 August 2017
(This article belongs to the Special Issue Emerging Processing Technologies for Agricultural Products)
The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some other vegetable-based beverages (mainly juices and smoothies). The main inactivation processes and mechanisms on microorganisms are reviewed. Studies have revealed that HPP treatment is capable of destroying most microorganisms, depending on the application conditions (amplitude of the pressure, duration time, temperature, and the mode of application), the properties of the fresh and processed fruit/vegetables (pH, nutrient composition, water activity, maturity stage), and the type of microorganisms or viruses. View Full-Text
Keywords: High Pressure Processing (HPP); fruit preparations; vegetable based beverages; food safety; microbial inactivation High Pressure Processing (HPP); fruit preparations; vegetable based beverages; food safety; microbial inactivation
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Daher, D.; Le Gourrierec, S.; Pérez-Lamela, C. Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages. Agriculture 2017, 7, 72.

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