Abstract
Hyperbaric storage is an innovative preservation method that consists of storing food under pressure, either at room or at low temperature, for time periods of days, weeks, or months. Recent scientific literature shows that hyperbaric storage at room temperature (HS-RT) could be an efficient method for fruit juice preservation. Depending on the level applied, pressure can inhibit and even inactivate the endogenous microflora of the fresh juice, while properly preserving other organoleptic and quality indicators. Even though the method has not yet been implemented in the food industry, its industrial viability has been evaluated from different points of view (product quality, consumer acceptation, vessel design, economic, or environmental, among others). The results reveal that HS-RT is effective in extending the shelf-life of both acidic and low-acidic fruit juices. Moreover, the energetic costs and the carbon footprint of HS-RT are considerably lower than those of refrigeration, therefore, HS-RT could be a reliable and environmentally friendly alternative to conventional cold storage. However, before industrial implementation, much more research is needed to clarify the effects of the storage conditions on the agents that cause fruit juice deterioration.
Highlights
The global fruit juice market reached a volume of 45.4 billion liters in 2018 and almost a quarter of this total volume was consumed in the EU [1]
Recent scientific literature shows that hyperbaric storage at room temperature (HS-RT) could be an efficient method for fruit juice preservation
The results reveal that HS-RT is effective in extending the shelf-life of both acidic and low-acidic fruit juices
Summary
The global fruit juice market reached a volume of 45.4 billion liters in 2018 and almost a quarter of this total volume was consumed in the EU [1]. As food is preserved at room temperature, the only energy consumption is produced at the beginning of storage, during compression, because no additional energy is required to maintain the product under pressure for long times This system can involve considerable energy savings when compared with other food storage methods such as freezing or refrigeration. Data from the existing literature have been gathered to critically evaluate the viability of the method from a multiple points of view, covering as many aspects as possible from juice safety and quality to consumer acceptability, equipment design, economic, and environmental issues In this way, this review contributes to offering sustainable solutions to the food industry for fruit juice preservation
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