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RESEARCH PRODUCT

Hyperbaric Storage of Fruit Juice and Impact on Composition

subject

description

International audience; One of the main parameters affecting fruit juice preservation is the temperature over storage. Spoilage is further delayed by reducing the temperature, which although valuable, leads to high energy costs. Recently, hyperbaric storage has appeared as an alternative preservation methodology by a microbial growth inhibition similarly to refrigeration storage, showing great potential for energy savings, as well as carbon footprint reduction, as it could be applied at room temperature. Recent publications revealed the possibility to preserve fruit juice under pressure at variable/uncontrolled room temperature, meaning that energy is only required in the compression/decompression phases. Results revealed that hyperbaric storage at room temperature could inhibit the microbial growth, and in some conditions even reduce the microbial load. Covering the so-far published studies of fruit juice stored under pressure, this chapter aims to gather information and provide a brief state-of-the-art of hyperbaric storage, showing its historical background and the results obtained as a new food preservation methodology.