Effect of the Storage Conditions on the Microbiological Quality and Selected Bioactive Compound Content in Fruit Mousses for Infants and Young Children  
[PERSON]  
1 Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury, Place Cieszynski 1, 10-726 Olsztyn, Poland; [EMAIL_ADDRESS] (A.P. ); [EMAIL_ADDRESS] (R.P.-F)  
2 Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Place Cieszynski 1, 10-726 Olsztyn, Poland  
2 Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Place Cieszynski 1, 10-726 Olsztyn, Poland; [EMAIL_ADDRESS]  
3 Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Place Cieszynski 1, 10-726 Olsztyn, Poland; [EMAIL_ADDRESS]  
4 Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey; [EMAIL_ADDRESS]  
5 Correspondence: [EMAIL_ADDRESS]  
[PERSON], [PERSON]; [PERSON] [PERSON] Effect of the Storage Conditions on the Microbiological Quality and Selected Bioactive Compound Content in Fruit Mousses for Infants and Young Children. _Appl. Sci._**2024**, _14_, 11347. [[https://doi.org/10.3390/app142311347](https://doi.org/10.3390/app142311347)]([https://doi.org/10.3390/app142311347](https://doi.org/10.3390/app142311347)) Academic Editors: [PERSON] and [PERSON] Received: 8 November 20  
usually based on mild, naturally sweet fruits and vegetables (apple, pear, apricot, banana, and carrot). Spinach and broccoli are much less common as components of mouses due to their lower consumer acceptability. The production process for fruit mousses involves the use of fresh, frozen, or stored fruits, which are subjected to grinding and grating to remove inedible parts such as seeds and cores [2]. Due to their composition, based on fruits and vegetables that are a source of numerous antioxidants, vitamins, and minerals as well as a clean label composition with no added sugar or food additives, selected fruit and vegetable mousses are dedicated to infants as young as 4 months of age [3,4]. Their immune system is not fully mature; therefore, the products they consume must come from a reliable source, and the technology of their production is more restrictive than in the case of conventional products. These products, most often preserved by the pasteurization process, are of high quality and safe to eat, but it is important to store them properly after opening [5]. Due to the lack of added artificial food additives, fruit and vegetable mousses are more susceptible to external factors such as access to oxygen, temperature differences, or light [6]. To maintain their sensory, nutritional, and microbiological qualities, it is crucial to adhere to storage guidelines provided by manufacturers--typically, unopened mousses should be stored in a dry place at room temperature, while open containers should be refrigerated and consumed within 48 h. The consequence of improper storage of fruits, vegetables, and their preserves is the loss of antioxidants, including phenolic compounds or carotenoids, and antioxidant vitamins C and E. The reasons for the loss of antioxidants are enzymatic and microbial processes, high temperatures, as well as exposure to oxygen and light [7, 8, 9]. Advancements in research on the storage of fruit-based products provide critical insights into preserving their sensory and nutritional qualities. The storage of processed fruit products, such as mousses or pures, is associated with several physicochemical changes, including non-enzymatic browning, vitamin loss, and alterations in texture and flavor. For instance, in fruit pureses, non-enzymatic browning primarily results from vitamin C degradation, and the use of specific sugars like sucrose and maltose can help minimize this process, preserving sensory quality [3].