Effects of high-pressure processing and thermal pasteurization on quality and microbiological safety of jabuticaba () juice during cold storage.

The aims of this study were to investigate the effects of high-pressure processing (HPP) on jabuticaba juice characteristics including microbial levels, phenolic compounds, antioxidant activity, and physicochemical properties during 28 days of storage at 4 °C and to perform a sensory evaluation. Juice samples were pressurized at 200, 400, or 600 MPa for 5 min. During thermal processing, juice was treated in a water bath at 90 °C for 60 s.