Effect Of Pasteurization Research Articles

Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation

Pasteurization of crushed tomato in glass bottles was evaluated using a multiphysics model, aiming to understand the temperature profiles and quality losses during the heating and cooling stages of the process. In order to rigorously simulate the pasteurization process, a finite element model was built using experimentally measured product and heat transfer parameters (thermal conductivity, density, specific heat, and convective heat transfer coefficient) and the kinetics of thermal degradation of the quality parameters (color, lycopene and ascorbic acid). The developed model was successfully validated by considering both the temperature profile (R 2 = 0.99) and quality losses (relative differences <10%). After validation, equivalent thermal processes were simulated at three temperatures (80, 90 and 100 °C). Numerical results revealed that the process at 100 °C provided the best retention of quality compared to the 80 and 90 °C processes. For the three quality parameters evaluated, color ( a* value), lycopene and ascorbic acid, for 100 °C, retention values of 92.25, 74.76 and 83.68% were obtained, while for the 80 °C treatment, the retentions were 65.60, 18.35 and 36.13%, respectively. • A multiphysics model was built to study crushed tomato in glass bottle pasteurization. • The microbial inactivation during cooling was greater than 50% of the total P-value . • Coldest point was located on axial axis at 38.5% of the total height for all cases. • The best retention of quality was provided by the treatment at 100 °C. • The developed model can be used to design and optimize protocols for pasteurization.

Efeito da radiação gama e pasteurização na estabilidade de antocianinas e na capacidade antioxidante da polpa jussara (Euterpe edulis) durante o armazenamento

ABSTRACT: The effects of gamma irradiation and pasteurization on the stability of anthocyanins and antioxidant capacity during storage of jussara pulp were investigated. Jussara pulp was divided into 6 portions: control (no treatment), irradiated pulp (2, 4, 6, 8 kGy) and pasteurized pulp (92 ºC/ 1 minute). Portions were stored at 4ºC for 60 days. The phenolic extract was prepared with a solution of methanol/water/formic acid. The following analyses were performed every 15 days: contents of total phenolic compounds by Folin-Ciocauteau, cyanidin-3-glycoside and cyanidin-3-rutiniside by HPLC and antioxidant capacity (ABTS and DPPH). Total phenolics and anthocyanins decreased with the increasing irradiation dose and storage time. Pasteurization did not affect the phenolic concentration immediately after processing. However, the contents of TPC and cyanidin-3-rutiniside were reduced during storage of the pasteurized pulp. No processed samples presented characteristics similar to the control at the end of storage.

Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple

It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37°C, 5 min), pasteurization (90°C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic content (TPC), and antioxidant activity (DPPH), of pineapple juice from ripe and overripe pineapples were assessed. Color values (L*), ascorbic acid (AA), total phenolic content (TPC), and DPPH radical scavenging activity in all juice samples that were sonicated alone and in combination with pasteurization improved significantly (p and color value (a* and b*) decreased in comparison to the control. Whereas pH and acidity did not change significantly (p , but sonicated samples significantly (p quality parameters and antioxidant activity, notably in ripe juice. Overall, pasteurization degraded these liquids but sonication, either alone or in combination with it, was advantageous for preserving their quality by retaining nutrients.

Effect of Pasteurization on Total Flavonoid Content and Ferric Reducing Antioxidant Power of Tempeh-Based Soy Sauce

Nowadays, tempeh is consumed almost all over the world, but unfortunately, it is highly perishable. Tempeh can be processed into soy sauce lasting up to 3 years to increase its functional value. This study aims to determine the effect of pasteurization on the total flavonoid content and ferric-reducing antioxidant power of tempeh-based soy sauce. Three different tempeh fermentation times (2 days, 3 days, and 4 days) were used in this study, with koji as the control. Total flavonoid content and ferricreducing antioxidant power were measured for 1 month, 2 months of fermentation, and after pasteurization. Results showed a significant increase in total flavonoid content and antioxidant capacity after 1 and 2 months of fermentation. Meanwhile, total flavonoid content decreased after pasteurization, but antioxidant capacity increased. Furthermore, koji has the highest value of total flavonoid content and antioxidant capacity, whereas tempeh-based soy sauce was the lowest with an increase along with the tempeh fermentation time. It can be concluded that the fermentation time of soy sauce and tempeh could increase the total flavonoid content, while pasteurization increases antioxidant capacity but decrease the total flavonoid content.

Effects of Sonication and Thermal Pasteurization on the Nutritional, Antioxidant, and Microbial Properties of Noni Juice.

Sonication is recognized as a potential food processing method to improve the functional properties of fruit juice. This study evaluated the effects of different sonication durations (20, 40, and 60 min) and thermal pasteurization on the nutritional, antioxidant, and microbial properties of noni juice. Fresh noni juice served as the control. The main organic acids detected were malic (57.54-89.31 mg/100 mL) and ascorbic (17.15-31.55 mg/100 mL) acids. Compared with the fresh sample, the concentrations of these compounds were significantly improved (p &lt; 0.05) in the 60 min sonicated sample but reduced (p &lt; 0.05) in the pasteurized sample. Moreover, sonication for 60 min resulted in increments of scopoletin, rutin, and vanillic acid compared to the fresh sample. The antioxidant activity of the juice sample was improved in the sample sonicated for 60 min. Irrespective of juice processing method, the level of microbial counts in noni juice was within the satisfactory level over the 8 weeks of refrigerated (4 °C) storage. This study highlights the feasibility of using ultrasound processing to enhance the quality of noni juice on the industrial scale.

Characterization of D-amino acids in colostral, transitional, and mature preterm human milk.

D-Amino acids are regulatory molecules that affect biological processes. Therefore, being able to accurately detect and quantify these compounds is important for understanding their impact on nutrition and health. There is a paucity of information regarding D-amino acids in human milk. We developed a fast method for simultaneous analysis of amino acid enantiomers in human milk using liquid chromatography with tandem mass spectrometry. The method enables the separation of 41 amino acids without chemical derivatization. Our results revealed that human milk from mothers of preterm infants contains concentrations of D-amino acids that range from 0.5 to 45% that of their L-counterparts and that levels of most D-amino acids decrease as the milk production matures. Moreover, we found that Holder pasteurization of milk does not cause racemization of L-amino acids. To our knowledge, this is the first study to describe percentages of D-amino acid levels in human milk; changes in D-amino acid concentration as the milk matures; and the effect of Holder pasteurization on D- and L-amino acid concentrations in human milk.

The Effects of Sugar, Blanching, and Pasteurization on the Antioxidant Properties of Pineapple Juice

This study aimed to improve the quality of pineapple juice by increasing its durability and antioxidant properties. A factorial design with four test factors, namely, the level of ripeness of pineapple, sugar composition, duration of blanching, and pasteurization was used. The results showed that the use of ripe pineapple as an ingredient of pineapple juice had better responses than raw pineapple. The sugar composition had a negative response to the antioxidant property of pineapple juice, both measured on day 0 and day 7. The duration of blanching was proven to have a positive effect on increasing antioxidant activity both on day 0 and day 14. Pasteurization had a negative response when measured on day 0, and a positive response on day 14. Producing pineapple juice in accordance with the results has been proven to have greater durability and antioxidant properties.&#x0D; Keywords: blanching, pasteurization, pineapple juice, response surface methodology

Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality

Characterization, pasteurization and storage are essential steps in fruit juice processing. Watermelon, pineapple, and mango juices were pasteurized at 80 ± 2 °C and held at different treatment times (1, 2.5, 5, 10, and 15 min). Juice yield, pH, proximate composition, total soluble solids, color, vitamin C, microbial quality, mineral content, enzyme activity (polyphenol oxidase (PPO), and peroxidase (POD)), total phenolic content, and antioxidant capacity were measured during pasteurization and cold storage (4 °C). Results showed that watermelon juice had the highest crude protein, pH, and moisture content, pineapple juice had the highest titratable acidity, vitamin C and mineral content (potassium, calcium, magnesium, manganese, and zinc) and mango juice had the highest juice yield, and total soluble solids. Regardless of the holding time, pasteurization reduced total plate counts and yeast and molds to below detectable limits (1 log CFU/mL). Vitamin C was undetectable in watermelon juice after 10 min of pasteurization compared to mango juice with a 27% reduction. Pasteurization preserved mango juice color, but watermelon juice became less red and more yellow with increasing treatment time. POD was more thermoresistant than PPO and needed a treatment time of at least 5 min to obtain 80% reduction. Storage of more than 9 days negatively affected the watermelon color, total phenolic content and antioxidant capacities of watermelon juice pasteurized at 15 min and vitamin C content of unpasteurized mango juice. Thus, pasteurization and storage affect fruit juice quality depending on the type of fruit and their composition.

Band Steaming for Weed and Disease Control in Leafy Greens and Carrots

Steam injected into the soil, raising soil temperatures to &gt;70 °C for 15 to 20 minutes, will control weed seed and soilborne pathogens. The effect of this reduction in the weed seedbank viability results in weed control in the treated zone that can persist for several weeks or months. The effect of steam pasteurization of soil on weed seeds produces results similar to a preemergence herbicide. In our study, steam was applied to the soil to control weed seed and propagules of Sclerotinia minor and Pythium spp. Replicated field trials in carrot, lettuce, and spinach were conducted using two types of band steam applicators in 2020 and 2021. Data collected were soil temperatures after steam application, weed control, hand weeding times, diseased plant counts, pathogen populations in the soil, and crop yields. Post-steam soil temperature intervals &gt;70 °C in the top 10 cm of the soil ranged from 67 to 176 minutes. Steam reduced weed densities by 64% to 100% and lowered hand weeding times by 23% to 91%. The reduction of S. minor sclerotia propagules after steaming was 69% to 95% compared with the no steam control. The percentage of lettuce plants infected with lettuce drop was reduced by 60% to 70% and the reduction of Pythium spp. propagules in the soil was reduced by 50% to 100% compared with the no steam control, respectively. Lettuce head diameters in steamed soils were 10% to 24% larger compared with the no steam control. Carrots grown in the steam-treated soil had a 10% greater root diameter than the no steam control. Steam increased lettuce yields in two of three trials 22% to 28% compared with the no steam control. Gross revenues for the steam-treated lettuce were $3231/ha higher than in the no steam control. The data suggest that band steam is a viable soil pest control treatment for vegetable crops.

Comparative study of the physico-chemical and microbiological characteristics of raw and pasteurized camel milk

Camel milk is three times richer in vitamin C than cow's milk, it is also rich in niacin, antimicrobial factors prostaglandins and insulin. Pasteurization is an adequate option for camel milk conservation, allowing it to be consumed by people not living in arid environments. However, the obvious problem is that people prefer to consume raw camel milk for its therapeutic virtues, which they think, loses its quality after pasteurization. Therefore, the aim of this research is to study the effect of pasteurization on camel milk nutritional and hygienic quality. This work consists on analyzing four camel milk samples: a sample of raw milk and three samples of this milk , pasteurized at 63°C/30min, 72°C/15sec and at 85°C/2min under laboratory conditions. The data was subjected to Kruskal-wallis using XL-Stat software. These results show stability of the physicochemical composition (PH, acidity, density) and chemical composition (dry matter, lactose, fat, vitamine C, protein) ( p &gt; 0.05) of camel milk pasteurized at 63°C (low pasteurization) and instability ( p &lt; 0.05) following pasteurization high at (85°C) except the fat content which remains intact (p &gt; 0.05). For pasteurization at (72°C) we notice a instability (p ˂ 0.05) in pH, acidity, dry matter, vitamine C and protein, a stability in the density, fat and lactose. Only low pasteurization (63°C for 30 min) can be an alternative for the conservation of&#x0D; camel milk while preserving its nutritional quality. To study its hygienic quality before and after pasteurization, the reductase test was carried out; it shows a good to fair quality for the raw milk sample and good for the pasteurized milk sample. Contaminating and original flora were counted on appropriate culture media. Results obtained shows that the pasteurization caused a total inhibition of the pathogenic flora (Halotolerants, Coliforms and Enterobacteriaceae), and partial destruction of the total aerobic mesophilic flora (TAMF), psychrotrophic and thermophilic lactic acid bacteria. This study confirms that the nutritional quality can be preserved almost intact after pasteurization at 63°C for 30min. In addition, pasteurization has an important role in camel milk sanitation by inhibiting pathogenic flora.

Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice.

Novel pulsed electric field (PEF) process conditions at moderate electric field strength and long pulse duration have recently been established to obtain microbial inactivation. In this study, the effect of these PEF conditions (E = 0.9 and 2.7 kV/cm, with pulse duration 1000 µs) at variable maximum temperatures was evaluated on quality attributes of freshly squeezed orange juice. Results were compared to orange juice that received no treatment or a mild or severe thermal pasteurization treatment. No differences for pH and soluble solids were found after application of any treatment, and only small differences were observed for color and vitamin C content (ascorbic acid and dehydroascorbic acid) after processing, mainly for conditions applied at higher temperature. Variations in the maximum temperatures of the PEF and thermal processes led to differences in flavor compounds and the remaining activity of pectinmethylesterase (PME). At PEF conditions with a maximum temperature of 78 °C or higher, PME activity levels were below a critical value, meaning that the cloud is stable. At this temperature volatiles associated with fresh juice (such as octanal and nonanal) are statistically identical to untreated juice, while they are statistically distinguishable from thermal treated. This papers demonstrates the potential of using moderate intensity PEF as an adequate alternative to thermal pasteurization of orange juice with a better retention of the fresh flavor.

The influence of pulsed electric fields on the dynamics of milk fermentation

Developing and producing competitive milk and milk-containing products with high nutritional, biological value, and long shelf life are promising directions for the innovative development of the dairy industry. Pasteurized products of the whole milk group are of the most significant interest. One of the strategic areas of milk processors' work is to improve the quality of raw materials and their processing technology. In this regard, the development and improvement of physical and biotechnological methods, which improve the microbiological safety of raw materials and, ultimately, increase the shelf life and quality of the finished product, is of undoubted interest. One of the promising innovative methods is the use of pulsed electric fields (PEF). The main advantages of this technology are the preservation of sensory properties of products, versatility, which allows them to be used in various technological processes, and economy due to the use of a whole complex of high-intensity physical factors. In the Problem Research Laboratory of the National University of Food Technologies, experimental studies were conducted to study the effect of pulsed electric fields on the dynamics of milk fermentation using an experimental setup developed by specialists at Kharkiv Polytechnic Institute. A comparative analysis of the physicochemical indicators of PEF with an electric field intensity of 30 kV/cm during 30 s with pasteurization at a temperature of 85 °С was carried out. Significant changes in the composition and basic Physico-chemical parameters of milk did not occur under all processing modes, and the difference in the obtained values of the experimental parameters was within the margin of error. It was also established that when conducting a test on the effectiveness of heat treatment due to the effect of pulsed electric fields in samples of whole milk at a voltage of 30 kV/cm for 30 seconds, the absence of phosphatase and peroxidase was found. This fact means that the proposed processing method achieves the effect of pasteurization. The influence of PEF on the dynamics of fermentation of processed milk was studied, and it was established that PEF processing does not have a negative effect on the dynamics of milk fermentation since the results show that the processed samples do not slow down the process of lactic acid fermentation, which does not affect the reproduction of lactic acid bacteria to obtain the finished product.

Structural changes induced by pasteurisation and/or high-pressure treatment of skim caprine milk

The effects of pasteurisation, high-pressure (HP), and a combination of pasteurisation and high-pressure (PHP) on the physicochemical properties and protein structure of caprine skim milk was investigated. Samples treated by PHP generally had a higher pH, whey protein denaturation, surface hydrophobicity, and intrinsic fluorescence than those treated only with heat or pressure. In contrast, the size of skim milk casein micelles decreased significantly with an increase in pressure level and time; however, the effect was less marked when heat and pressure treatments were combined. For the PHP and HP samples, as the level and time of pressure increased, the α-helix and β-turn content reduced, whereas β-sheet and random coil were induced. Thus, PHP treatment could be used as a good alternative technology in the dairy industry to promote the functional properties of skim caprine milk.

Effects of pasteurization and high-pressure processing on the fatty acids, triacylglycerol profile, Dornic acidity, and macronutrients in mature human milk

The effects of high-pressure processing (HPP; 300, 400, 500 and 600 MPa for 5 min) compared to Holder pasteurization treatments on the macronutrients, acidity in Dornic, total coliforms, fatty acids (FA) composition, and the triacylglycerols (TAG) profile of mature human milk (HM) were evaluated. The results showed that both processes eliminated the microorganisms present, and the concentration of macronutrients and Dornic acidity did not show significant differences in processes. A total of 34 FAs were identified by gas chromatography with flame ionization detector, with palmitic and oleic acids having the highest concentrations. Regarding the TAG profile determined by direct infusion by electrospray ionization mass spectrometry, TAG PLO (P: palmitic acid; L: linoleic acid; and O: oleic acid) was the one with the highest estimated concentration (6.52–7.27%). The evaluation of hierarchical clustering analysis results suggests that processing with lower pressures was more beneficial for HM due to the similarity between the intensities of the TAGs identified in each sample and the control HM sample. Besides, the results obtained on the evaluated components suggested that HPP could be a promising alternative to HoP applied in human milk banks since it maintained the characteristics of HM and is faster than HoP.

Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure

The aim of this study was to comprehensively investigate the effect of Holder pasteurization (HoP) compared with that of hydrostatic high-pressure (HHP) processing on human milk proteins, including milk fat globule membrane (MFGM) proteins, whey proteins and caseins. Milk fat globules in milk processed by high-pressure were similar to those in raw milk in terms of their size distribution and microstructure, while the globules in milk processed by HoP were aggregated. The protein profiles of milk subjected to HHP processing more closely resembled those of raw milk than HoP milk. Proteins in milk whey were less affected by HoP or HHP than MFGM and casein proteins. The findings indicated a better preservation of the protein profile for HHP compared to HoP of human milk.

Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage.

High hydrostatic pressure (HHP, 600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) processing of milk were comparatively evaluated by examining their effects on microorganisms and quality during 30 days of storage at 4 °C. The counts of total aerobic bacteria in HHP-treated milk were less than 2.22 lgCFU/mL during storage, while they exceeded 5.00 lgCFU/mL in other treated milk. Although HHP changed the color, it had more advantages in maintaining the nutrient (fat, calcium and β-lactoglobulin) properties of milk during storage. Moreover, the viscosity and particle size of HHP-treated milk were more similar to the untreated milk during storage. However, consumer habits towards heat-treated milk have led to poor acceptance of HHP-treated milk, resulting in a low sensory score. In sum, compared with pasteurization- and pasteurization-HHP-treated milk, HHP-treated milk showed longer shelf life and better nutritional quality, but lower sensory acceptance.

Changes in cytomegalovirus load in the breast milk of very/extremely premature infants and the effect of pasteurization and freeze-thawing on reducing viral load.

ObjectiveThis study aimed to clarify the change in Cytomegalovirus (CMV) loads in breast milk (BM) of very/extremely premature infants (VPI/EPI) with birth weight < 1,500 g after birth, and to compare the effectiveness of pasteurization and freeze–thawing methods in reducing the CMV load of BM.MethodsBreast milk samples were collected and tested every 2 weeks by fluorescence quantitative polymerase chain reaction (FQ-PCR). We determined CMV load in BM before and after pasteurizing, and freeze-thawing.ResultsCytomegalovirus DNA can already be detected in colostrum. The viral load gradually increased in the first 4 weeks, peaked in the 4th to 6th weeks, and gradually decreased thereafter. The viral load gradually returned to the initial level approximately 10–12 weeks postpartum. During the peak period of the CMV load in BM, the viral load was higher in the EPI than the VPI (P < 0.05). The average CMV load (logarithmic [LG]) in the pasteurization group was significantly lower than that in the raw BM group. The average CMV load in the freeze-thawed BM group was significantly lower than that in the raw BM group. The mean CMV load in the pasteurized BM group was lower than that in the freeze–thawed BM group, but the difference was not statistically significant. The CMV-DNA clearance rate in pasteurized was higher than in freeze–thawed (P < 0.05).ConclusionThe CMV detoxification rate in BM is high and the peak load period is mainly between 4 and 6 weeks. The CMV load values detected are higher than the threshold values (7 × 103 copy number/mL) of CMV infection that are reported in the literature as a concern. Both the freeze-thaw and pasteurization techniques can effectively reduce the CMV load.

Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties

The consumption of functional beverages is rapidly increasing. The improvement in the functional properties of whey after the application of ultrasound is due to the release of bioactive peptides that have antioxidant properties, among others. Bioactive peptides with antioxidant activity have also been found in oats, stimulating the study of whey beverages formulated with oats to obtain functional products. The aim of this study was to determine the influence of ultrasound (24 kHz) at 20 °C for 15 min at 23 W and 154 W on the quality and functional properties of whey–oat (50:50 v/v) beverages and compare it with pasteurization at 65 °C for 30 min (LTLT). Non-significant effect (p &gt; 0.05) of ultrasound intensity (23 W and 154 W) was observed on the physicochemical characteristics and the proximal composition of the whey–oat beverages. The sonicated beverages showed a greater tendency to green and yellow color (p &lt; 0.05), higher fat content (p &lt; 0.05), and less ash and carbohydrates (p &lt; 0.05) than the pasteurized beverage. The antioxidant activity of the mM Trolox equivalent/mL of the sonicated beverages was higher (p &lt; 0.05) (4.24 and 4.27 for 23 W and 54 W, respectively) compared to that of the pasteurized beverage (4.12). It is concluded that ultrasound is superior to pasteurization in improving the antioxidant activity of whey–oat beverages without having a detrimental impact on the proximal composition and physicochemical quality. Future studies should evaluate more functional parameters and determine the shelf life of sonicated whey–oat beverages.

Effect of pasteurization on coagulation properties of bovine milk and the role of major composition traits and protein fractions

Milk coagulation properties (MCP) worsens after heat treatment, however the specific mechanisms responsible have been scarcely explored. In this study, 100 milk samples were available to i) identify the raw milk characteristics responsible for unfavorable changes in MCP after pasteurization and ii) develop infrared prediction models for pasteurized milk MCP using spectra of raw samples. The loss in coagulation ability due to pasteurization was lower when raw milk had optimal MCP, higher acidity, greater protein content and lower β-lactoglobulin content. For the four MCP, the trait measured before pasteurization (raw milk) was the most important variable influencing the corresponding trait after heating. For example, rennet coagulation time (RCT), κ-casein, protein, lactose and pH of raw milk significantly affected pasteurized milk RCT (P < 0.001). For curd firmness, each unit (mm) corresponded to 58.65 g/100 g κ-casein. In general, raw milk β-lactoglobulin unfavorably affected pasteurized milk MCP (e.g., the estimate of curd firming time was 81.39 g/100 g). Results suggested that only the prediction model of RCT (pasteurized milk) achieved an exploitable coefficient of determination in cross-validation (0.66). Our outcomes are relevant for dairy plants manufacturing cheese from pasteurized standardized milk and could support producers’ decision-making.

Comparative effects of high hydrostatic pressure, pasteurization and nisin processing treatments on the quality of pickled radish

The quality of pickled vegetables is essentially safeguarded through various processing techniques. In this study the effects of high hydrostatic pressure processing (HPP), pasteurization (Pt), nisin, HPP + nisin and Pt + nisin on fermented radishes (Raphanus sativus L.) were compared. The effects of the different treatments on firmness were not immediately apparent, however, the HPP-treated pickles maintained their hardness best during storage. Compared with Pt, the non-thermal treatments were found to have moderate effects on the colors, both immediately after treatment and during storage. Both HPP and Pt reduced microbes, while HPP + nisin completely inactivated bacteria. The activities of polyphenol oxidase (PPO), peroxidase (POD) and pectin methylesterase (PME) were most inactivated via Pt, followed the action of HPP and then by that of the nisin. The sensory evaluation suggested that non-thermal pickled radish might be better accepted by consumers. Moreover, Pt had the strongest ability to reduce oxalic acid and sulfur-containing compounds, while the effects of HPP were relatively moderate, and HPP not only effectively reduced sulfur-containing compounds, but also helped to retain the favorable factors in the pickles. The findings of this study, thus, indicate that HPP could be a promising alternative to traditional pasteurization in the processing and storage of fermented vegetables.