{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T14:17:10Z","timestamp":1771337830078,"version":"3.50.1"},"reference-count":62,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T00:00:00Z","timestamp":1771286400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"PT national funds","doi-asserted-by":"publisher","award":["UID\/50006\/2025"],"award-info":[{"award-number":["UID\/50006\/2025"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"FCT\/MCTES for financing the PhD grants","doi-asserted-by":"publisher","award":["SFRH\/BD\/146080\/2019"],"award-info":[{"award-number":["SFRH\/BD\/146080\/2019"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"FCT\/MCTES for financing the PhD grants","doi-asserted-by":"publisher","award":["SFRH\/BD\/137036\/2018"],"award-info":[{"award-number":["SFRH\/BD\/137036\/2018"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"FCT\/MCTES for financing the PhD grants","doi-asserted-by":"publisher","award":["COVID\/BD\/153220\/2023"],"award-info":[{"award-number":["COVID\/BD\/153220\/2023"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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\u20136.70) and water activity (aW, 0.97\u20130.99). This work investigated aW\u2019s impact on WJ\u2019s preservation by HS\/RT, studying the behavior of Escherichia coli, Listeria monocytogenes, and Saccharomyces cerevisiae inoculated in WJ at aW 0.930\u20130.971 stored at 25\u201375 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\u2019s impact depended on the aW level, microorganism, and storage pressure. Inactivation was often increased at 50\u201375 MPa and at aW 0.930\u20130.950, 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\u2019s potential for food preservation, showing better overall WJ growth control and inactivation effects than RF, without temperature control, making HS environmentally friendlier.<\/jats:p>","DOI":"10.3390\/foods15040741","type":"journal-article","created":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T13:15:35Z","timestamp":1771334135000},"page":"741","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Water Activity Effect on Microbial Behavior During Hyperbaric Storage at Room Temperature of Watermelon Juice as a Case Study"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6078-4538","authenticated-orcid":false,"given":"Vasco","family":"Lima","sequence":"first","affiliation":[{"name":"Associated Laboratory for Green Chemistry\u2014Clean Technologies and Processes (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5742-706X","authenticated-orcid":false,"given":"Carlos A.","family":"Pinto","sequence":"additional","affiliation":[{"name":"Associated Laboratory for Green Chemistry\u2014Clean Technologies and Processes (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":"Associated Laboratory for Green Chemistry\u2014Clean Technologies and Processes (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1007\/s12393-021-09296-7","article-title":"Hyperbaric Storage of Food: Applications, Challenges, and Perspectives","volume":"14","author":"Basso","year":"2022","journal-title":"Food Eng. 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