**Laura Otero**

MALTA Consolider Team, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) c/José Antonio Novais, 10, 28040 Madrid, Spain; l.otero@ictan.csic.es; Tel.: +34-91-544-5607

Received: 20 May 2019; Accepted: 4 July 2019; Published: 2 August 2019

**Abstract:** Hyperbaric storage is an innovative preservation method that consists of storing food under pressure, either at room or at low temperature, for time periods of days, weeks, or months. Recent scientific literature shows that hyperbaric storage at room temperature (HS-RT) could be an efficient method for fruit juice preservation. Depending on the level applied, pressure can inhibit and even inactivate the endogenous microflora of the fresh juice, while properly preserving other organoleptic and quality indicators. Even though the method has not ye<sup>t</sup> been implemented in the food industry, its industrial viability has been evaluated from di fferent points of view (product quality, consumer acceptation, vessel design, economic, or environmental, among others). The results reveal that HS-RT is e ffective in extending the shelf-life of both acidic and low-acidic fruit juices. Moreover, the energetic costs and the carbon footprint of HS-RT are considerably lower than those of refrigeration, therefore, HS-RT could be a reliable and environmentally friendly alternative to conventional cold storage. However, before industrial implementation, much more research is needed to clarify the e ffects of the storage conditions on the agents that cause fruit juice deterioration.

**Keywords:** hyperbaric storage; high pressure; food preservation; fruit juice
