Hyperbaric storage at room temperature: Effect of pressure level and storage time on the natural microbiota of strawberry juice

Hyperbaric storage at room temperature (HS-RT) involves very low energy consumption and, therefore, it can provide an interesting opportunity to reduce energy costs during food storage in comparison with other preservation methods such as freezing or refrigeration. HS-RT could be employed in a wide variety of scenarios: food industry, ship or truck transport for long distances, school or hospital kitchens, restaurants, or even at home. Moreover, its application in developing countries, in which the continuous supply of electric energy is difficult, would be especially noteworthy. However, before industrial implementation, much more research is needed to clarify the effects of the storage conditions on the agents that cause food deterioration (mainly microorganisms and enzymes). The current study contributes to increasing this knowledge.