2026-05-31T21:24:28Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/112862026-01-27T01:05:56Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

Polanco-Estibález, Berta ed590f96-cb34-4eda-b362-6eb867e4f238 500 García-Santa-Cruz, Rodrigo d04932c4-f22c-49fd-9bd1-a2febcf94ae4 500 Queirós, Rui P. 2886c6e0-f9c6-4628-bbe4-7f4a4887fd33 500 Serment-Moreno, Vinicio 9363d8ce-a828-4444-a9de-a45ddbe96cec 500 González Angulo, Mario 0a75d6d7-9cbf-4d6e-b17e-49218db21f0b 600 Tonello Samson, Carole 4df7e9df-f96e-43af-8daa-5af5e79f4f0d 600 Rivero Pérez, Maria Dolores 473 600 0000-0003-0907-4009 2026-01-26T12:35:41Z 2026-01-26T12:35:41Z 2023-12 2304-8158 https://hdl.handle.net/10259/11286 10.3390/foods12234231 2304-8158 Cold brew coffee (CBC) has gained in popularity due to its distinct sensory experience. However, CBC can pose a risk for bacterial pathogens if not stored properly. High-Pressure Processing (HPP) is a nonthermal technology that can improve the safety of CBC while maintaining its quality. In this study, CBC made from ground roasted coffee grains was processed at 600 MPa for 3 min and stored at 4 or 23 °C for 90 days. The microbiological quality indicators remained stable throughout the study period. Physicochemical and quality parameters, such as pH, total dissolved solids, titratable acidity, color, total phenolic compounds and antioxidant activity, were not significantly affected by HPP. Both unprocessed and HPP CBC samples showed changes in pH, titratable acidity and color stability after 60 days at 23 °C. Unprocessed CBC samples spiked with Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica showed decreased counts, but the pathogens were still detectable after 60 days at 4 °C and after 90 days at 23 °C. HPP achieved a >6-log10 reduction in the species tested, with non-detectable levels for at least 90 days at both storage temperatures. These findings suggest that HPP can effectively control vegetative pathogens and spoilage microorganisms in CBC while preserving its quality attributes. This research was funded by Instituto para la Competitividad Empresarial (ICE) of Junta de Castilla y León through the R&D project 10/18/BU/0016, and co-funded by the European Regional Development Fund (ERDF)—A way to make Europe. application/pdf eng MDPI Foods. 2023, V. 12, n. 23, 4231 https://doi.org/10.3390/foods12234231 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess High-pressure processing Cold brew coffee Escherichia coli O157:H7 Listeria monocytogenes Salmonella enterica Tecnología de los alimentos Industria alimentaria-Salubridad Food industry and trade-Sanitation High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Foods 12 23 4231 THUMBNAIL Polanco-foods_2023.pdf.jpg Polanco-foods_2023.pdf.jpg IM Thumbnail image/jpeg 3480 https://riubu.ubu.es/bitstream/10259/11286/4/Polanco-foods_2023.pdf.jpg f5e1e518d59b1bf3d082ae2f9345d5f2 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/11286/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/11286/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Polanco-foods_2023.pdf Polanco-foods_2023.pdf application/pdf 2691497 https://riubu.ubu.es/bitstream/10259/11286/1/Polanco-foods_2023.pdf b09bd339aabaf379b93e6f7dcdb1a39b MD5 1 10259/11286 oai:riubu.ubu.es:10259/11286 2026-01-27 02:05:56.911 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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