Effects Of Ultra-high Pressure Homogenization Research Articles

Effect of ultra-high pressure homogenization on the antirotaviral activity of bovine milk whey

In the present study, ultra-high pressure homogenization (UHPH, 100–250 MPa) was applied on bovine whey. The ability of UHPH-treated whey to neutralize the bovine rotavirus strain WC3 was evaluated in vitro using a model of human intestinal epithelium. Results showed that whey homogenized at 100 and 200 MPa inhibited the rotavirus infection in a dose-response way, exhibiting >95% neutralization at 1.5 mg mL−1 protein concentration. However, after homogenization of whey treated at 250 MPa, a clear neutralization pattern could not be observed. This could be attributed to aggregation and/or denaturation of some bioactive proteins, as it has been evidenced in the electrophoretic profile of that sample. Interestingly, the fat fraction obtained from all UHPH-treated wheys, showed almost complete neutralization at 1 mg mL−1 protein concentration. Therefore, whey fractions could be used as functional ingredients in novel non-thermal processed products for the control of viral infections. Industrial relevanceThis study provides useful information to increase the commercial value of sweet, skimmed whey as a functional ingredient and its recognition as a natural source of antivirals. The use of emerging processing technologies, such as UHPH, could favor the preservation of certain bioactivity within the dairy by-product.

Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins

The impact of ultra-high pressure homogenization (UHPH) (175 and 300 MPa, 1 and 4 passes) on the structure of egg yolk granule was evaluated to improve the techno-functional properties of the proteins. The UHPH treatment destabilized and modified the structure of egg yolk granule proteins, which was validated by protein profiles from gel electrophoresis. A decrease of free thiol and an increase of disulfide bond content was correlated with a decrease of the surface hydrophobicity, specifically at 300 MPa with 4 passes. The structural modifications induced by UHPH, mainly at 300 MPa (1 and 4 passes), improved the water and oil binding capacities of egg yolk granules with values ranging from 1.30 to 1.55 gwater/ggranule and 3.34 to 3.73 goil/ggranule, respectively as well as their stability index. However, egg yolk granule solubility was not impacted by the application of UHPH. These new insights are key to supporting the development of new egg yolk granule-based ingredients for the food industry.

Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage.

Tiger nut beverages are non-alcoholic products that are characterized by their pale color and soft flavor. Conventional heat treatments are widely used in the food industry, although heated products are often damaging to their overall quality. Ultra-high pressure homogenization UHPH) is an emerging technology that extends the shelf-life of foods while maintaining most of their fresh characteristics. The present work deals with the comparison of the effect of conventional thermal homogenization-pasteurization (H-P, 18 + 4 MPa at 65 °C, 80 °C for 15 s.) and UHPH (at 200 and 300 MPa, and inlet temperature of 40 °C), on the volatile composition of tiger nut beverage. Headspace-solid phase microextraction (HS-SPME) was used for detecting volatile compounds of beverages, which were then identified by gas chromatography-mass spectrometry (GC-MS). A total of 37 different volatile substances were identified in tiger nut beverages, which were primarily grouped into the aromatic hydrocarbons, alcohols, aldehydes and terpenes chemical families. Stabilizing treatments increased the total amount of volatile compounds (H-P > UHPH > R-P). H-P was the treatment that produced the most changes in the volatile composition of RP, while treatment at 200 MPa had a minor impact. At the end of their storage, these products were also characterized by the same chemical families. This study evidenced the UHPH technology as an alternative processing of tiger nut beverages production that minimally modifies their volatile composition.

Effect of ultra-high pressure homogenization on microorganism and quality of composite pear juice.

In this study, composite pear juice was processed by ultra‐high pressure homogenization (UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six different temperatures (4, 20, 30, 40, 60, and 80°C), then microorganism and physicochemical and nutritional properties of the samples were investigated. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y&M) were reduced by 0.89–4.72 log10 CFU/ml and 0.40–3.03 log10 CFU/ml after processing, respectively. There was no significant change on total soluble solid and color, but significant decreases of pH and particle size value were observed, and the antioxidant activity, total phenolic content, viscosity, and suspension stability significantly increased in treated samples. Compared to the untreated samples, polyphenol oxidase (PPO) and peroxidase (POD) activity of UHPH‐treated samples varied between 97%–126% and 81%–165%, respectively, indicating that the PPO and POD activities could be inactivated or activated by UHPH. This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.

Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice

This work addresses the physicochemical, enzymatic and sensory changes in cloudy apple juice treated by ultra-high pressure homogenization (UHPH) and short-wave ultraviolet radiation (UV–C) applied at 20 °C. Those technologies were applied in single and combined treatments at different UHPH pressures (200–300 MPa) and UV-C doses (14.3–27.8 J/mL). UV-C treatments could not effectively inactivate enzymes, but treatments at 300-MPa UHPH reduced pectin methylesterase activity to a 24.6%, and polyphenol oxidase activity was not detected. Those samples presented a higher antioxidant capacity (283% measured by FRAP, and 286.4% by DPPH) than in non-treated juice, and after a combination with 28.7 J/mL of UV-C the polyphenols content augmented to 277.6%. Sensory evaluation revealed that UHPH at 300 MPa and UV-C at 21.5 J/mL significantly changed perceptible odour and overall flavour of cloudy apple juice, while treatments at 200 MPa didn't produce any significant changes in the different parameters. The results obtained in this study give a promising perspective of what a combination of both technologies can bring about in terms of obtaining stabilized fruit juices with improved antioxidant activity and polyphenol availability.

Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk

The aim of this work was to study the combined effect of ultra-high pressure homogenization (UHPH) and β-cyclodextrin (β-CD) on cholesterol removal from bovine raw milk. Whole raw milk (3.87% ± 0.49% fat) was submitted to UHPH (0, 100, 200, and 300 MPa) and the addition of β-CD (0%, 0.1%, 0.3%, and 0.6%). Cholesterol removal increased with β-CD concentration and pressure applied. For 0.6% β-CD and 100 MPa, cholesterol removal was 65%; the highest cholesterol removal was obtained for 0.6% β-CD and 200–300 MPa reaching 87%–89%. Aggregation phenomena caused by UHPH (300 MPa) did not affect complex formation, whereas β-CD binding increased above 0.3%. UHPH increased L* and reduced b* color parameters. UHPH reduced 3 log cfu/ml of total aerobic counts. Cholesterol reduced milk produced under selected conditions (200 MPa, 0.6% β-CD) was comparable in terms of consumer acceptance to commercial pasteurized or UHT milks. Practical applications This work obtained cholesterol-reduced milk using UHPH and the addition of β-CD. This combination of technologies achieves a decrease in the particle size of whole fat milk and a reduction in cholesterol of 87%–89% using low amounts of β-CD. Cholesterol free milk can be used in traditional, innovative, and functional dairy products to potentially contributing to manage the risk of cardiovascular diseases.

Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses

The objective of the present study was to evaluate the effect of the incorporation of cream treated by ultra-high pressure homogenisation (UHPH) on the physicochemical and sensorial characteristics of fat-reduced fresh cheeses. Light creams treated by UHPH at 300 MPa with or without addition of 1.5 g/100 g sodium caseinate were compared to conventionally treated creams (batch pasteurisation at 65 °C for 30 min or homogenisation at 15 MPa followed by pasteurisation). Reduced-fat cheeses were obtained mixing treated creams with skim milk until 1.5 g/100 g fat, while milk at 3.2 g/100 g were used to made full-fat cheeses. The reduction of fat content of pasteurised cheese-making milk decreased cheese yield by 23%. These cheeses presented greater hardness, elasticity, cohesiveness, gumminess and chewability than full-fat cheeses. However, homogenisation of cream increased cheese yield by 5 and 13% with conventional treatment and UHPH, respectively. The addition of sodium caseinate before UHPH treatment increased cheese yield by 22%, as a consequence of their water retention capacity, obtaining similar values as for full-fat cheeses. These cheeses, which were the most valued on the scale of preference and described as more watery by panellists, were less hard, elastic, cohesive, gummy and chewy than their fat-reduced counterparts, with values similar to full-fat cheeses.

Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics

The ultra-high pressure homogenization (UHPH) effect on microbial and physicochemical shelf life of cream during storage at 4 °C were studied and compared with a conventional homogenization-pasteurization treatment. Cream samples were processed using UHPH at 300 MPa with an inlet temperature of 40 °C. Furthermore, a sample was also submitted to UHPH after the addition of 1.5% (w/v) of sodium caseinate. Ultra-high pressure homogenized samples were compared with homogenized-pasteurized (15 MPa, 55 °C; 65 °C, 30 min) cream sample and an untreated sample, which was used as a control.UHPH was efficient in reducing the total bacteria, reaching reductions of 6 log cfu/mL compared to raw samples. Enterobacteriaceae were completely eliminated in creams treated by UHPH and conventional homogenization-pasteurization. Microbial results suggest a shelf life between 29 and 36 days for UHPH-treated creams. Furthermore, no creaming was observed in cream samples treated by UHPH with caseinate throughout 29 days of storage, being a very stable cream over time.

Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension

Tiger nuts’ milk beverages are highly perishable products. For this reason, the interest of food industry for their commercialization makes necessary the application of preservation treatments to prolong their shelf-life. In the current study, the effect of ultra-high pressure homogenization (UHPH) on the microbiological and sensory qualities of tiger nuts’ milk beverage was evaluated. Characteristics of UHPH-treated products (at 200 and 300 MPa, with inlet temperature of 40 °C) were compared with those of raw (RP) and conventionally homogenized-pasteurized (H-P) beverages, after treatment and during cold storage at 4 °C. Microbiological quality of beverages was studied by enumerating total counts, psychrotrophic bacteria, lactobacilli, enterobacteria, molds and yeasts, and mesophilic spores. Evolution of color and sensory characteristics of beverages were also determined. Microbiological shelf-life of the tiger nuts’ milk beverages was extended from 3 to 25, 30 and 57 days by applying H-P and UHPH treatments at 200 and 300 MPa, respectively. Color of beverages was the only attribute that differentiated UHPH samples from the others, with greater luminosity and whiteness. Hence, UHPH treatments showed to be an alternative to the conventional H-P for obtaining tiger nuts’ milk beverages with an improved microbiological shelf-life and good sensorial characteristics.

Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation

The effect of ultra high-pressure homogenisation (UHPH) of goat milk (200 MPa, 30 °C) on the proteolytic profiles of cheese was studied and compared to cheeses made with homogenised-pasteurised (18 + 2 MPa, 72 °C for 15 s) and pasteurised (72 °C, 15 s) milk. Cheeses produced by UHPH-treated milk presented higher hydrolysis of αs2-, β- and para-κ-casein than those made with pasteurised milk; however, cheeses made by homogenised-pasteurised milk exhibited the highest hydrolysis of αs1-and para-κ-caseins. The increase in proteolysis by the homogenisation process could be attributed to the increase in the exposure of substrates to proteolytic enzymes. The UHPH-treatment of milk significantly increased the levels of whey soluble nitrogen and hydrophobic and hydrophilic peptides, however, levels of free amino acids were reduced during the first days of ripening as a consequence of the decrease in the aminopeptidase activity. No significant differences were detected in free amino acid profiles of the different cheeses by the principal component analysis.

Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

The effect of Ultra-High Pressure Homogenization (UHPH, 100–300MPa) on the physicochemical properties of oil-in-water emulsions prepared with 4.0% (w/v) of soy protein isolate (SPI) and soybean oil (10 and 20%, v/v) was studied and compared to emulsions treated by conventional homogenization (CH, 15MPa). CH emulsions were prepared with non-heated and heated (95°C for 15min) SPI dispersions. Emulsions were characterized by particle size determination with laser diffraction, rheological properties using a rotational rheometer by applying measurements of flow curve and by transmission electron microscopy. The variation on particle size and creaming was assessed by Turbiscan® analysis, and visual observation of the emulsions was also carried out. UHPH emulsions showed much smaller d3.2 values and greater physical stability than CH emulsions. The thermal treatment of SPI prior CH process did not improve physical stability properties. In addition, emulsions containing 20% of oil exhibited greater physical stability compared to emulsions containing 10% of oil. Particularly, UHPH emulsions treated at 100 and 200MPa with 20% of oil were the most stable due to low particle size values (d3.2 and Span), greater viscosity and partial protein denaturation. These results address the physical stability improvement of protein isolate-stabilized emulsions by using the emerging UHPH technology.

Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins

The Ultra High-Pressure Homogenization (UHPH) process has proved to be an adequate technology to produce milk with similar microbial, sensory and physicochemical characteristics to the heat-treated milk. However, no information has been published regarding the effect of this technology on the vitamin content of milk. For this reason, the aim of this work was to evaluate the effect of the UHPH process on milk vitamins, comparing the results with those obtained by applying heat treatments. The UHPH conditions evaluated were those in which the microbial and physicochemical characteristics obtained in milk were similar to the characteristics of pasteurized (PA) and UHT milks, consisting these treatments in the application of 300MPa at different inlet temperatures (Ti) of 45, 55, 65, 75 and 85°C; the heat treatments applied were 90°C for 15s and 138°C for 4s in PA and UHT milks, respectively. The hydrosoluble vitamins analyzed were nicotinamide, thiamine, pyridoxal, pyridoxamine, folic acid, cyanocobalamin, riboflavin and vitamin C (total vitamin C), and retinol and α-tocopherol in the liposoluble vitamin group. The results showed an important reduction in the destruction of nicotinamide, thiamine, riboflavin and vitamin C in the UHPH-treated milks compared to those heat-treated. Further, the UHPH treatments tested were able to retain most of the vitamin content presented in raw milk. In this sense, the sample treated at 300MPa with Ti=45°C presented the closest vitamin content to that of raw fresh milk. In addition, the increase of the Ti in the UHPH treatments applied produced a significant increment (P<0.05) on the vitamin destruction, especially in nicotinamide, thiamine, riboflavin and vitamin C in milk, with a maximum of destruction of 19.97, 33.46, 13.46 and 22.56%, respectively at 300MPa with Ti=85°C. On the contrary, an important destruction of nicotinamide, thiamine, riboflavin and vitamin C (27.31, 33.46, 17.30 and 61.28%, respectively) was observed in the UHT milk. Additionally, the content of liposoluble vitamins in milk was almost not affected by both heat and UHPH treatments applied. These results show the possibility of employing the UHPH technology in milk to reduce the vitamin destruction, obtaining a milk with higher nutritional properties than a heat-treated milk.

Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

Donkey milk has functional properties of great interest to human nutrition. The effects of ultra-high pressure homogenization (UHPH) at 100 MPa, 200 MPa and 300 MPa in comparison with different pasteurization treatments of 70 °C for 1 min and 85 °C for 1 min on the physicochemical quality and shelf-life of treated and raw (untreated) donkey milk were studied. Gross composition and pH, total mesophilic counts, lysozyme activity and physical stability were studied during storage at 4 °C for 28 days. The compositional profile showed resemblance to that of human milk characterized by high lactose, low fat and low protein content and was least affected by the treatments. UHPH treatments at 200 MPa, 300 MPa and 85 °C were able to maintain steady pH during storage whereas the low intensity treatments showed a significant decrease. The observed lysozyme activity in the samples was generally high and appeared to have been enhanced by the applied UHPH and pasteurization treatments with no significant change during storage. Although the raw milk showed good initial microbial quality, extensive growth of mesophilic microorganisms occurred after 7 days of storage, unlike the treated samples which were able to maintain significantly low counts throughout the storage period. The physical stability of milk was negatively influenced by the higher UHPH treatments of 200 MPa and 300 MPa which exhibited sedimentation phenomenon, while creaming was insignificant.

Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

Donkey milk has functional properties of great interest to human nutrition. The effects of ultra-high pressure homogenization (UHPH) at 100 MPa, 200 MPa and 300 MPa in comparison with different pasteurization treatments of 70 °C for 1 min and 85 °C for 1 min on the physicochemical quality and shelf-life of treated and raw (untreated) donkey milk were studied. Gross composition and pH, total mesophilic counts, lysozyme activity and physical stability were studied during storage at 4 °C for 28 days. The compositional profile showed resemblance to that of human milk characterized by high lactose, low fat and low protein content and was least affected by the treatments. UHPH treatments at 200 MPa, 300 MPa and 85 °C were able to maintain steady pH during storage whereas the low intensity treatments showed a significant decrease. The observed lysozyme activity in the samples was generally high and appeared to have been enhanced by the applied UHPH and pasteurization treatments with no significant change during storage. Although the raw milk showed good initial microbial quality, extensive growth of mesophilic microorganisms occurred after 7 days of storage, unlike the treated samples which were able to maintain significantly low counts throughout the storage period. The physical stability of milk was negatively influenced by the higher UHPH treatments of 200 MPa and 300 MPa which exhibited sedimentation phenomenon, while creaming was insignificant.

Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization

The effect of ultra high-pressure homogenization of goat milk (200 MPa, 30 °C) on the lipolytic profile of cheese was studied and compared to cheeses made from homogenized–pasteurized (18 + 2 MPa, 72 °C for 15 s) and pasteurized (72 °C, 15 s) milk. Cheeses produced from ultra high-pressure homogenized milk presented similar levels of lipolysis to those made from pasteurized milk; however, the former showed higher contents of short-chain fatty acids at early stages of ripening. Cheeses made from homogenized–pasteurized milk exhibited the highest levels of lipolysis, presenting twice the levels of total free fatty acids at 30 and 60 days of ripening. Differences in the lipolysis level between the two homogenization technologies could be caused by different changes produced on milk fat globules, making easier or more difficult the fat accessibility for the lipolytic enzymes present in cheese.

Effect of ultra-high pressure homogenization on the interaction between bovine casein micelles and ritonavir.

The aim of this work was to develop a milk-based powder formulation appropriate for pediatric delivery of ritonavir (RIT). Ultra-high pressure homogenization (UHPH) at 0.1, 300 and 500 MPa was used to process a dispersion of pasteurized skim milk (SM) and ritonavir. Loading efficiency was determined by RP-HPLC-UV; characterization of RIT:SM systems was carried out by apparent average hydrodynamic diameter and rheological measurements as well as different analytical techniques including Trp fluorescence, UV spectroscopy, DSC, FTIR and SEM; and delivery capacity of casein micelles was determined by in vitro experiments promoting ritonavir release. Ritonavir interacted efficiently with milk proteins, especially, casein micelles, regardless of the processing pressure; however, results suggest that, at 0.1 MPa, ritonavir interacts with caseins at the micellar surface, whilst, at 300 and 500 MPa, ritonavir is integrated to the protein matrix during UHPH treatment. Likewise, in vitro experiments showed that ritonavir release from micellar casein systems is pH dependent; with a high retention of ritonavir during simulated gastric digestion and a rapid delivery under conditions simulating the small intestine environment. Skim milk powder, especially, casein micelles are potentially suitable and efficient carrier systems to develop novel milk-based and low-ethanol powder formulations of ritonavir appropriate for pediatric applications.

Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk

Ultra high pressure homogenization (UHPH) is a useful novel technology to obtain safe and high-quality liquid foods. The effect of UHPH at 200 and 300MPa in combination with different inlet temperatures (Tin) (55, 65 and 75°C) on the bioactive compounds of soya milk was studied. Total phytosterols increased with the higher combination of pressure and temperature. The main phytosterol was β-sitosterol, followed by stigmasterol and campesterol. Total tocopherols in UHPH-treated soya milks decreased as the temperature and pressure increased. UHPH treatment also affected the different chemical forms of tocopherols. No biogenic amines were detected in any of the analyzed soya milks. Meanwhile, the polyamines SPD and SPM were found in all soya milks, being stable to the UHPH treatment. Total isoflavones increased with the higher combination of pressure and temperature. No differences in the isoflavone profile were found, with β-glucoside conjugates being the predominant form.

Effect of ultra-high pressure homogenisation of milk on the texture and water-typology of a starter-free fresh cheese

Fresh starter-free cheeses were made from ultra-high pressure homogenised (300 MPa and inlet temperature of 30 °C), pasteurised (80 °C for 15 s) or homogenised–pasteurised (15 + 3 MPa at 60 °C, 80 °C for 15 s) milks to compare their textural, microstructural, colour and water-related characteristics by means of uniaxial compression and dynamic oscillatory tests, confocal laser scanning microscopy, spectrocolorimetry, and thermogravimetry, respectively. Sensory analysis was performed by a sensory panel. Major differences among treatments were revealed by both instrumental and sensorial methods. Cheeses from homogenised milks were firmer, less deformable, grainier, pastier, whiter, and had higher water-holding capacity but lower water-mouth feeling than cheeses from pasteurised milk. The effect of ultra-high pressure homogenisation (UHPH) was greater than that of conventional homogenisation. Differences on the composition, i.e. water typology and protein content, and the microstructure could explain the sensory characteristics of the cheeses. UHPH treatment of milk is being studied as an alternative to conventional heat-treatment since it reduces microbial load and inactivates enzymes. Moreover, UHPH has been proven to affect protein interactions resulting in an increase of curd-firming rate and gel firmness during coagulation. Thus structural changes intrinsically related to the arrangement of cheese components, such as texture, syneresis and colour, are expected in fresh cheeses produced from UHPH-treated milk.

Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage

In this study, dairy base consisting of raw skim milk and reconstituted whey powder were pressurized. The process used ultra-high pressure homogenization (UHPH) at levels of 150, 200 and 250 MPa and inlet temperatures of 15, 20 and 25 °C, following experimental design. Dairy base was inoculated with probiotic lactic culture, incubated, and allowed to ferment. Pineapple juice, previously sweetened with sugar or aspartame, was added, following an experimental design, resulting in dairy beverages. Appropriate formulation, considering the sensory attributes, was identified by Quantitative Descriptive Analysis (QDA) and used for studying rheological parameters. Results disclosed that formulations with higher whey levels had higher average scores for characteristic sensory attributes of products. The aim was to evaluate rheological properties (viscosity and shear stress) of fermented dairy beverages according to inlet temperature and pressure, comparing them to thermally processed samples (90 °C/60s). This evaluation showed that pressurized beverages at 150 MPa/15 °C were similar to controls. These preliminary results obtained in this study suggest that UHPH has the potential to be used to modeling some rheological characteristics of fermented dairy beverages, for example, to favorably modify their consistency. All samples exhibited viscoelastic and thixotropic behaviors.

Effect of UHPH on indigenous microbiota of apple juice: A preliminary study of microbial shelf-life

The effect of ultra high pressure homogenisation (UHPH) at 100, 200 and 300 MPa on apple juice at two different inlet temperatures (4 and 20 °C) was studied. Raw and conventional heat treated (PA) apple juice was compared with UHPH treated juice after treatment and during 60 days of storage at 4 °C. The microbial quality was studied by enumerating aerobic mesophilic counts (AM), psychrotrophs (PS), moulds and yeasts (MY), lactobacilli (LB), enterobacteriaceae (EB), and faecal coliforms (FC). PA samples were below detection level (≤−2 log cfu/mL) for all groups, the same as UHPH treated juices at 200 MPa and above but for around 1 log cfu/mL for AM. Those AM counts did not change during 60 days storage at 4 °C and proved to be spores. Juices treated at 100 MPa shown little reductions in microbial counts, and surviving microorganisms significantly increased their numbers during storage. This research work showed that non-thermal methods such a UHPH technology may give new opportunities to develop “fresh like” apple juice with a shelf-life equivalent to PA in terms of microbiological characteristics without affecting the product quality.