RT info:eu-repo/semantics/article
T1 Enhancing the safety and shelf life of beef and plant-based burgers by combining High Hydrostatic Pressure (HHP) with nisin or a blueberry-derived product
A1 Giannoulis, Nikolaos
A1 Tsagkaropoulou, Theocharia
A1 Bocigas, Carolina
A1 Ortega Heras, Miriam
A1 González Angulo, Mario
A1 Melero Gil, Beatriz
A1 Karatzas, Kimon Andreas G.
K1 High Pressure Processing (HPP)
K1 Plant-based
K1 Ground beef
K1 Natural antimicrobials
K1 Listeria monocytogenes
K1 Synergistic effect
K1 Hurdle technology
K1 Industria alimentaria
K1 Food industry and trade
K1 Aditivos alimentarios
K1 Food additives
K1 Alimentos-Composición
K1 Food-Composition
AB The growing demand for sustainable and healthy dietary options has led to significant interest in plant-based meat alternatives though traditional meats, such as beef, remain dominant in the protein market. High Hydrostatic Pressure (HHP) stands out as a promising technology improving food safety and extending shelf life, while combining HHP with clean-label additives offers potential for process optimization. This study investigates the synergistic effect of HHP combined with nisin (500 IU/g) or blueberry-derived product (4 %) in beef and plant-based burgers to control L. monocytogenes and extend shelf life under slight temperature abuse. In plant-based burgers, HHP (600 MPa, 3 min) combined with additives, effectively delayed L. monocytogenes growth for 104 days during storage, outperforming HHP alone. At lower pressures (300–500 MPa), HHP combined with nisin or blueberry product significantly enhanced pathogen reduction in both matrices, achieving a synergistic effect of up to 1.4 log reduction. HHP (600 MPa), with or without the additives, also extended the storage period of non-inoculated plant-based burgers, maintaining the natural microflora below 3 log CFU/g for 83 days. The blueberry product notably influenced the physicochemical properties (e.g. pH, color) of both matrices, while HHP significantly affected the color of beef burgers. This study provides novel insights into the potential applications of HHP combined with natural antimicrobials, highlighting its effectiveness in plant-based meat alternatives and the significant role of the matrix in the synergistic effect. Future research should focus on sensory analysis and consumer acceptance to align these advancements with market demands.
PB Elsevier
SN 1466-8564
YR 2026
FD 2026-10
LK https://hdl.handle.net/10259/11201
UL https://hdl.handle.net/10259/11201
LA eng
NO This project has received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No. 955431. It is also part of the project PID2021-125400OB-I00 supported by the Spanish Ministry of Science and Innovation.
DS Repositorio Institucional de la Universidad de Burgos
RD 28-abr-2026