ResumoO presente estudo teve como objetivo caracterizar a termorresistência dos fungos mais termorresistentes, isolados de néctares de maracujá e abacaxi comerciais pasteurizados, bem como verificar a produção de patulina por esses fungos, quando inoculados em tais néctares. Os fungos mais termorresistentes isolados foram o Byssochlamys fulva em néctar de maracujá e o Byssochlamys nivea em néctar de abacaxi. O B. nivea, em néctar de abacaxi, mostrou-se mais termorresistente, com base nos valores de D 98°C e Z, os quais resultaram em 27 min e 5,4 °C, respectivamente, em comparação com 13,6 min e 5,5 °C encontrados para B. fulva, em néctar de maracujá. A pasteurização comumente aplicada pela indústria não se mostrou suficiente para inativação dos fungos isolados. Não

High-pressure homogenization (HPH) is a non-thermal technology widely studied to replace, partially or in total, the conventional thermal preservation processes used in the food industry, thus minimizing undesirable changes in the nutritional and sensory characteristics of liquid products. The main effect of HPH is the size reduction of dispersed particles thus affecting physical stability of the products, despite also inactivating microorganisms, preserving bioactive compounds, and maintaining sensory characteristics. During the process, the fluid is driven under high-pressure through a micrometric gap inside the valve. Phenomena including cavitation, shear and turbulence are responsible for the changes in the fluid. From this perspective, the present paper reviews the effects of HPH on the inactivation of microorganisms and preservation of bioactive compounds of fruit juices treated with this technology. The juice matrices reported were apple, apricot, banana, blackberry, carrot, kiwifruit, mandarin, mango, orange, peach, pomegranate, rosehip, strawberry and tomato. The paper elucidates the potential application of HPH to fruit juice processing aiming at producing safe products with high nutritional and sensory quality.

The original version of this article inadvertently contained a mistake for the author named BAntonio Anchieta de Câmara Jr.^.