Hiperbaric and the University of Burgos, Spain conducted a study assessing the effects of HPP (6000 bar, 3 min) on inoculated pathogens and the quality of cold brew coffee.
HPP achieved over 6-log reduction in inoculated pathogens (E. coli, L. monocytogenes, S. enterica), ensuring safety over 90 days of refrigerated storage. Without HPP, pathogens persisted for at least 60 days.
HPP preserved quality attributes like color, overall freshness, physicochemical parameters (pH, acidity, TDS) and bioactive compounds over the 90 day storage.
