Bio-Cold Pasteurization developed at ESB

Researchers at the Catholic University of Porto and the University of Aveiro have developed a technology that can produce healthier and fresher products

A technology to preserve food without using heat treatment or chemical substances was developed by researchers from Porto, in order to generate safer products. The purpose of this technology is "to produce fresh, healthier foods that are both beneficial to health and environment". The researcher responsible for the project Norton Komora of the Catholic University in Porto, Faculty of Biotechnology (ESB) told Lusa.

Responding to "new biological trends and increasingly conscious consumer profile worldwide," is another of the goals stated Norton Komora. According to the researcher, many of the processed foods are subjected to treatments with high temperatures (some above 70 degrees Celsius), such as pasteurization, in order to reduce or eliminate potentially harmful microbial load for the health of consumers and food safety.

The technology, developed under the Bio-Cold Pasteurization project, promotes microbial inactivation through the synergistic use of natural antimicrobial agents and high pressure, at a maximum temperature of 20 degrees Celsius.