RT info:eu-repo/semantics/article
T1 High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage
A1 Polanco-Estibález, Berta
A1 García-Santa-Cruz, Rodrigo
A1 Queirós, Rui P.
A1 Serment-Moreno, Vinicio
A1 González Angulo, Mario
A1 Tonello Samson, Carole
A1 Rivero Pérez, Maria Dolores
K1 High-pressure processing
K1 Cold brew coffee
K1 Escherichia coli O157:H7
K1 Listeria monocytogenes
K1 Salmonella enterica
K1 Tecnología de los alimentos
K1 Industria alimentaria-Salubridad
K1 Food industry and trade-Sanitation
AB 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.
PB MDPI
SN 2304-8158
YR 2023
FD 2023-12
LK https://hdl.handle.net/10259/11286
UL https://hdl.handle.net/10259/11286
LA eng
NO 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.
DS Repositorio Institucional de la Universidad de Burgos
RD 28-abr-2026