Vegetables were purchased from a local supermarket and stored at 4 °C until processing. Each vegetable was prepared in a way it could be easily consumed: carrot in slices, tomato crushed, red pepper in strips, broccoli in florets, spinach in leaves, and green pepper in strips. Sterilisation plastic bags (Sacoliva PA/PP, Castellar del Vallés, Barcelona) were filled with 100 g of each matrix (50 g for spinach) and vacuum sealed before treatments. Three batches of each matrix were acquired, prepared and processed for the different treatments.