Water Activity Effect on Microbial Behavior During Hyperbaric Storage at Room Temperature of Watermelon Juice as a Case Study Vasco Lima, Carlos A. Pinto, Jorge A. Saraiva Foods, 2026 Hyperbaric storage (HS) is a novel technology for storing foods under mild pressures that, when used at room temperature (RT), offers much lower energy costs and greenhouse gas emissions than conventional refrigeration (RF). Watermelon juice (WJ), with interesting associated health benefits, is highly perishable due to its pH (5.20–6.70) and water activity (aW, 0.97–0.99). This work investigated aW’s impact on WJ’s preservation by HS/RT, studying the behavior of Escherichia coli, Listeria monocytogenes, and Saccharomyces cerevisiae inoculated in WJ at aW 0.930–0.971 stored at 25–75 MPa for up to 28 days, along with RT and RF atmospheric pressure controls. The results showed that HS could control microbial growth, and, during storage, inactivation was also observed, and that HS’s impact depended on the aW level, microorganism, and storage pressure. Inactivation was often increased at 50–75 MPa and at aW 0.930–0.950, while growth mostly occurred at aW 0.971. The inactivation curves were mathematically described by the first-order and Weibull kinetic models, with the Weibull model frequently obtaining better fits. These findings support HS’s potential for food preservation, showing better overall WJ growth control and inactivation effects than RF, without temperature control, making HS environmentally friendlier.
Recent advances of emergent extraction technologies to enhance bioactive compounds extraction of microalgae—An overview towards application in cosmetics Alireza Mousakhani Ganjeh, Lucília da P. da Silva, Carlos A. Pinto, Rosário Martins, Alexandra P. Marques, et al. International Journal of Cosmetic Science, 2026 Microalgae have attracted significant interest in numerous sectors, particularly in the cosmetic industries, owing to their rich composition of bioactive compounds. This paper aims to provide an overview of the recent progress in the extraction of bioactive compounds from microalgae for use in cosmetic industries. Firstly, the extraction methods currently used to extract such compounds will be presented and discussed, followed by the analysis of the bioactivities of the microalgae extracts in the context of cosmetics. Then, the use of emerging extraction technologies such as pressure‐based techniques, electro‐based methods, and acoustic‐based extraction aiming to enhance the extraction yield and efficiency of bioactive compounds from microalgae are used for various purposes, but with the perspective of their application in value‐added sectors like cosmetics. This overview underscores the crucial role of optimized extraction techniques in enhancing the large‐scale utilization of microalgae and maximizing its potential as a sustainable source of bioactive compounds.
Development of innovative high-pressure processed olive pâtés containing pasteurized olive pomace paste: a study focusing on chemical and sensory properties Diana Melo Ferreira, Maria Manuela Sousa, Susana Machado, Carla Barbosa, Carlos Pinto, et al. Frontiers in Nutrition, 2026 Introduction Pasteurized olive pomace paste (PastOPP) is a sustainable ingredient characterized by low fat content and high levels of dietary fiber and hydroxytyrosol. This study explores the potential of incorporating PastOPP into olive pâté formulations to enhance their nutritional profile. Methods Laboratory-produced formulations containing different percentages of PastOPP (0, 20, and 25%: P0, P20, and P25, respectively) were compared to a commercial olive pâté (CP) regarding macronutrients, vitamin E (HPLC-DAD-FLD), fatty acids (GC-FID), total phenolics, and hydroxytyrosol (HPLC-DAD-FLD) contents, as well as antioxidant activity. High-pressure processing (HPP) was applied to lab-produced formulations, yielding P0*, P20*, and P25*. Sensory evaluation of the final products included a check-all-that-apply test. Results HPP preserved all the tested parameters without significant changes ( p > 0.05). CP showed lower moisture, protein, carbohydrate, salt, polyunsaturated fatty acids (PUFA), total phenolics, and antioxidant activity levels than the lab-prepared pâtés, while exhibiting higher fat, monounsaturated fatty acids (MUFA), and MUFA/PUFA ratios ( p < 0.05). Hydroxytyrosol was undetectable in CP but present in significant amounts in P20* and P25*, which also featured higher fiber, vitamin E, and antioxidant activity levels. Sensory tests revealed that P20* and P25* were preferred over CP, with higher acceptability and purchase intention scores, but P20* was preferred over P25*. Conclusion P20* and P25* represent innovative and sustainable alternatives to traditional olive pâtés, offering enhanced nutritional benefits and alignment with consumer demand for plant-based, functional, and eco-friendly food options. By valorizing an agricultural by-product, these formulations also contribute to circular economy practices.
Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments Miriam Sánchez-Ordóñez, Jorge A. Saraiva, Carlos A. Pinto, Jonathan Delgado-Adámez, M. Rosario Ramírez-Bernabé Foods, 2025 This study investigates the production of stable ingredients with high bioactive compound content from agri-food wastes. For the valorization process, high-pressure thermal treatment (HPTT) at different temperatures (65, 75, and 85 °C) at 600 MPa for 5 min was applied to three by-products. These HPTTs were compared with conventional thermal treatments (TTs) carried out at the same temperatures and durations. The by-products studied were red pepper (RP) (Capsicum annuum), red wine pomace (RWP) from Tempranillo, and white wine pomace (WWP) from Cayetana, Pardina, and Montúa. Winemaking by-products presented higher fiber content compared to RP (RP 1.94%, RWP 38.14%, and WWP 34.46%). In RP, the color parameters such as lightness (L*) and redness (a*) were not significantly affected by HPTT or TT, and the total phenolic content (TPC), total carotenoid content (TCC), and antioxidant activity (ABTS) remained stable with the HPTT. The RWP and WWP were more sensitive to the HPTT, producing important color changes and reducing the bioactive compounds. Color (especially redness) showed positive correlations with TPC and ABTS, which could serve as a predictive indicator. Our study shows that HPTT can significantly improve the valorization of RP and winemaking by-products like pomace, leading to the production of a stable food ingredient characterized by high bioactive compound content.
