{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,30]],"date-time":"2025-10-30T07:15:36Z","timestamp":1761808536655,"version":"build-2065373602"},"reference-count":40,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2022,3,27]],"date-time":"2022-03-27T00:00:00Z","timestamp":1648339200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UIDP\/04035\/2020","UIDB\/50006\/2020","SFRH\/BD\/137036\/2018","SFRH\/BD\/146009\/2019"],"award-info":[{"award-number":["UIDP\/04035\/2020","UIDB\/50006\/2020","SFRH\/BD\/137036\/2018","SFRH\/BD\/146009\/2019"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of this study was to evaluate the impact of high-pressure processing (HPP) on the long-term storage of chocolate fillings at room temperature, compared with conventional storage at lower temperatures. Dark chocolate fillings were treated at different pressure levels, holding times and stored at 20 \u00b0C for 12 months. Unprocessed batches were stored at 4 \u00b0C and at \u221212 \u00b0C. Moisture, water activity (aw), pH, colour, G\u20321Hz and indigenous microflora were measured at 2, 4, 6, 8, 10 and 12 months of storage. Results showed that 600 MPa\/20 min processing was the most effective controlling mesophilic group, presenting 3.8 log cfu\/g after 12 months of storage, and inactivating moulds and yeasts after HPP treatment. Colour was affected by storage, including a reduction in the L* parameter in all conditions to final values between 37.8 and 39.3, while the a* parameter increased during storage time at \u221212 \u00b0C and 4 \u00b0C to final values of around 12, and parameter b* decreased at storage temperature 20 \u00b0C to 5.3. Storage time affected the rheological behaviour of HPP-treated samples, increasing G\u20321Hz from the 2nd to 12th month of storage time to the final values between 1603 kPa and 2139 kPa. Moisture, aw and pH were not affected by HPP treatment nor storage time.<\/jats:p>","DOI":"10.3390\/foods11070970","type":"journal-article","created":{"date-parts":[[2022,3,27]],"date-time":"2022-03-27T21:27:51Z","timestamp":1648416471000},"page":"970","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2712-9969","authenticated-orcid":false,"given":"Ant\u00f3nio","family":"Panda","sequence":"first","affiliation":[{"name":"Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, 2829-516 Monte da Caparica, Portugal"}]},{"given":"Patr\u00edcia","family":"Coelho","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0625-0687","authenticated-orcid":false,"given":"Nuno B.","family":"Alvarenga","sequence":"additional","affiliation":[{"name":"UTI, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria IP, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"GeoBioTec Research Institute, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Monte da Caparica, Portugal"}]},{"given":"Jo\u00e3o Lita da","family":"Silva","sequence":"additional","affiliation":[{"name":"Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, 2829-516 Monte da Caparica, Portugal"},{"name":"GeoBioTec Research Institute, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Monte da Caparica, Portugal"}]},{"given":"C\u00e9lia","family":"Lampreia","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"}]},{"given":"Maria Teresa","family":"Santos","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5742-706X","authenticated-orcid":false,"given":"Carlos A.","family":"Pinto","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5214-2754","authenticated-orcid":false,"given":"Renata A.","family":"Amaral","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5108-0018","authenticated-orcid":false,"given":"Jo\u00e3o","family":"Dias","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"},{"name":"GeoBioTec Research Institute, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Monte da Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.tca.2018.11.005","article-title":"A comparative study of thermal and textural properties of milk, white and dark chocolates","volume":"671","author":"Marzec","year":"2019","journal-title":"Thermochim. 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