Non-thermal Processing Technique Research Articles

Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production

The pulsed electric field (PEF) technology is a non-thermal processing technique usually used for microbial inactivation in food industries. The application of this technology at sub-lethal levels prior to or during the fermentation processes enhances the mass transfer and cell permeability. It could also cause changes in the genetic, metabolic, and physiological responses of microbial strains leading to an improvement in the fermentation process. Several studies reported the benefits of PEF on microorganisms including growth stimulation, an increase in the fermentation rates and product yields, and improvement in the metabolite extraction. All of these modifications could improve the organoleptic and nutritional properties of fermented food products. The purpose of this review is to summarise and discuss the main findings reported in the literature to date about the effect of PEFs applied at sub-lethal levels on microorganisms in the context of food processing.

Impact of nonthermal food processing techniques on mycotoxins and their producing fungi

AbstractMycotoxins are a significant threat to food safety and quality. Over the years, mycotoxins have been detected in almost all food and feed crops without any regional barrier. Conventional techniques for decontamination of mycotoxin involve physical, chemical, and biological methods, but these technologies often impact the quality of food in terms of changes in nutritional and sensory attributes. We examined the effects of nonthermal techniques on mycotoxins and their producing fungi to remove or reduce mycotoxin levels in food products without compromising food quality. Nonthermal technologies employ different lethal agents (including ozone, cold plasma, light, pressure, radiation, ultrasound, electric field, and magnetic field) to degrade mycotoxins while minimising product thermal exposure. However, the degradation pathway and toxicology of treated products need further research for a better understanding. With such food process development and optimisation efforts, food processors can employ various nonthermal technologies as tools for delivering consumer‐desired mycotoxin‐free food products with intact nutritional and sensory quality.

Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design.

Pulsed light (PL) is a polychromatic radiation-based technology, among many other non-thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5-log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high-quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non-thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.

A comparative study on physicochemical properties and in vitro bioaccessibility of bioactive compounds in rosehip (Rosa caninaL.) infusions treated by non‐thermal and thermal treatments

The present study aimed to compare the effects of non-thermal techniques with thermal treatment on physicochemical properties, bioaccessibility, and antioxidant capacity of bioactives in rosehip (Rosa canina) infusions. High pressure processing (HPP) at 200, 400, or 600 MPa for 5 and 15 min; pulsed electric field (PEF) with 5, 10, and 15 kJ/kg specific energy intakes at 1 and 3 kV/cm electric field strength; and thermal treatment (TT) at 85°C/10 min were applied. According to the results, processing method had varying effects on the contents of phenolic compounds, antioxidant capacity, and bioaccessibility in rosehip infusions. The highest retention of total phenolics (TPC) and flavonoids (TFC) were achieved by the TT (2278 mg gallic acid equivalents (GAE)/100 g dry weight (dw) and 3728 rutin equivalents (RE)/100 g dw, respectively) and HPP treatment at a pressure of 600 MPa for 15 min (2268 mg GAE/100 g dw and 3695 mg RE/100 g dw, respectively). These findings are in line with the results of antioxidant capacities of the samples. Besides, TT, HPP treatment at 600 MPa/5 min, and PEF treatment at 5 and 15 kJ/kg energy intakes (PEF1 and PEF3) resulted with a higher recovery of TPC, TFC, and antioxidant capacity after gastrointestinal digestion. It can be concluded that HPP and PEF treatments at specific conditions could be used in the processing of infusions and beverages. However, it should be considered that appropriate processing parameters should be selected and optimized for each sample individually, to assure the best nutritional value and quality characteristics. Novelty impact statement Better retention of bioactive compounds after high pressure processing (HPP) treatment at a pressure of 600 MPa for 15 min. A noticeable improvement in the recovery of bioactive content and antioxidant capacity after HPP and pulsed electric field processing. Potential of non-thermal food processing techniques as alternative to conventional thermal treatments in the production of functional foods with enhanced nutritional value.

Ultrasound based modification and structural-functional analysis of corn and cassava starch

In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch’s versatility, low cost, and comfort of use after processing with altered physicochemical properties.

Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure

AbstractBackground and objectivesMung bean has high nutritional value for consumers, but its native form with poor physicochemical properties limited uses for food production. Mung bean flour (MBF) contains starch and nonstarch components including proteins, lipids, and fibers. Nonstarch components possibly cause the physicochemical properties of MBF to be different from those of mung bean starch (MBS). Thus, effect of high‐hydrostatic pressure (HHP) (300, 450, and 600 MPa) processing on the structural, thermal, pasting, and rheological properties of MBF and MBS was investigated.FindingsResults showed that MBF and MBS exhibited various properties under the same HHP treatment. With increasing pressure, the Maltese cross and relative crystallinity of MBS disappeared more significantly than MBF, indicating more severe gelatinization. Furthermore, MBF was seen to have more short‐range ordered structure than MBS. The peak viscosity (PV), trough viscosity (TV), and breakdown viscosity (BV) of MBF were lower than just the MBS only. MBF contained protein, lipid, and fiber, which could compete with starch to absorb water in the food gel systems, thus hindered the swelling and gelatinization of starches. And amylose–lipid complexes were formed in HHP‐treated MBF which could enhance the gel network cross‐linking, with lower tan δ (loss modulus/storage modulus).ConclusionsNonstarch polymers in MBF might protect starch granules from gelatinization under HHP, obvious differences were observed in the thermal, pasting, and rheological properties between HHP‐treated MBS and MBF, and physicochemical properties were greatly related to structural properties of them.Significance and noveltyOverall, HHP as a nonthermal processing technique has potential to modify legume flour with a range of properties into diverse food products.

Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques

Researchers are continuously discovering varied technologies for microbial control to ensure worldwide food safety from farm-to-fork. The microbial load and virulence of spoilage causing microorganisms, including bacteria, fungi, yeasts, virus, and protozoa, determines the extent of microbial contamination in a food product. Certain pathogenic microbes can cause food poisoning and foodborne diseases, and adversely affect consumers' health. To erade such food safety-related problems, various traditional and novel food processing methods have been adopted for decades. However, some decontamination techniques bring undesirable changes in food products by affecting their organoleptic and nutritional properties. Combining various thermal and non-thermal food processing methods is an effective way to impart a synergistic effect against food spoilage microorganisms and can be used as an alternative way to combat certain limitations of food processing technologies. The combination of different techniques as hurdles put the microorganisms in a hostile environment and disturbs the homeostasis of microorganisms in food temporarily or permanently. Optimization and globalization of these hurdle combinations is an emerging field in the food processing sector. This review gives an overview of recent inventions in hurdle technology for bacterial decontamination, combining different thermal and non-thermal processing techniques in various food products.

Emerging non-thermal processing techniques for preservation of tender coconut water

Tender coconut water (TCW) possesses appreciable nutritional and health-promoting benefits. The high nutritional potential of the drink had raised the overall demand globally among the consumers. Nevertheless, the processing and appropriate shelf-life extension is significant hurdles in tapping the nutritional potential of TCW. Besides, the possible chance of enzymatic browning and the associated biochemical reactions impart unfavorable effects to the TCW quality parameters. Although thermal processing techniques are being widely explored, their inherent limitation and the generation of off-flavor and discoloration urge to explore alternative non-thermal techniques. The major mechanism of non-thermal techniques behind enzyme inactivation and antimicrobial effect is the conformational change of protein structure and cell destruction, respectively. In this review, the application of non-thermal techniques viz. ozone technology, high-pressure processing, filtration, ultrasound, ultraviolet, cold plasma, pulsed light, and electric field treatments are explored and compared.

Impact of ozone treatment on the physico-chemical properties, bioactive compounds, pectin methylesterase activity and microbiological properties of watermelon juice.

The increasing consumer demand for higher quality fruit juices has encouraged the use of non-thermal processing to extend the shelf life of perishable juice, watermelon juice. Ozone with its high oxidizing effect serve as an effective non-thermal processing treatment. The aim of this study was to investigate the impact of ozone treatment on the physico-chemical, bioactive compounds, pectin methylesterase (PME) activity and microbiological properties of unclarified and clarified watermelon juice. The ozone gas was pumped into watermelon juice for up to 25min in a closed chamber. The microorganism inactivation in unclarified and clarified watermelon juices improved across the increasing processing time. Among these juices, the microorganism inactivation efficiency of ozone was found higher on clarified juice (3.466 log) than unclarified juice (3.150 log). It was found that °Brix value and PME activity were not altered by ozone treatment. The other physico-chemical properties (titratable acidity, pH, total colour difference, non-enzymatic browning, cloudiness) and bioactive compounds reduced across processing time. This study demonstrated that ozone treatment is an effective non-thermal processing technique to reduce the microorganism in watermelon juice. Further study is required to optimise the processing parameters of ozone treatment to maintain the overall quality of the watermelon juice.

Occurrence of Bioactive Health Promoting Compounds in Commercial Products of Mango, Pineapple and Wood Apple in Sri Lanka

Bioactive health promoting compounds are present in foods that provide health benefits beyond their nutritional value. Processing of fruits into products can have significant consequences on the nutritional composition. This research was conducted to determine the compositional variation of vitamin C, total phenolic content (TPC), antioxidant activity (DPPH Radical Scavenging assay), β-carotene, total soluble solids (⁰Bx value) and acidity in nectar, cordial and jam processed using ripe mango, pineapple and wood apple. Vitamin C content in unfortified cordials was 6.8±0.6 and 8.5±1.2 mg/100g FW for pineapple and wood apple respectively. However, vitamin C content in fortified cordials was comparatively higher in mango (56.7-67.6 mg/100g FW), pineapple (44.5-54.6 mg/100g FW) and wood apple (49.9 mg/100g FW) respectively. TPC in nectars ranged from 1.0-4.0 mg tannic acid equivalent (TAE)/100g FW (mango), 2.4-3.8 mg (TAE)/100g FW (pineapple) and 0.7-2.3 mgTAE/100g FW (wood apple) respectively whereas it was 3.3- 4.9 mgTAE/100g FW (mango), 2.4-5.3 mgTAE/100g FW (pineapple) and 1.3-4.7 mgTAE/100g FW (wood apple) in cordials. TPC in jam was higher than nectar and cordial products due to incorporation of 40% fruit pulp in jams. The antioxidant activity in nectar was within the range of 0.23-0.40 (mango), 0.29-0.38 (pineapple) and 0.21-0.38 (wood apple) μmolTrolox g^-1 FW. The antioxidant activity was not correlated with vitamin C or TPC while total soluble solids vs dry weight was highly correlated (R² = 0.98). A substantial amount of β-carotene was measured in mango and pineapple products while β-carotene was not detected in wood apple products. The ways of minimizing the potential influential factors along the supply chain is yet to be investigated in broader perspective. It is recommended to promote cultivation of new fruit varieties rich in nutrients, designing new industrial fruit processing technologies including non-thermal processing techniques to minimize the loss of bioactive phytochemicals.

Current status of non-thermal processing of probiotic foods: A review

Probiotic foods containing beneficial microorganisms have been in demand due to improved digestion and gut environment upon consumption. Since thermal sterilization might affect the viability of probiotic strains, numerous researchers focused on the non-thermal processing of probiotic foods. Non-thermal technologies including high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma, offer promising alternatives to thermal treatments by providing sterilization effect at low temperature. A comprehensive summary of non-thermal processing techniques in the manufacturing of probiotic foods has been discussed. Its impact on treatment parameters on the strain viability during processing, intake, and final delivery in the gut are explained in detail. Factors such as selecting probiotic strains, selective inactivation, storage stability, sensory attributes, quality retention, and principal mechanism of non-thermal techniques have also been analyzed. Some crucial achievements using non-thermal techniques in probiotic foods include improved texture, enhanced sensory attributes, improved acid tolerance, and promoted growth of probiotic microorganisms. Besides dairy-based probiotic foods, other products, including fruit, beverages and dried foods, were also developed using non-thermal techniques. Future strategies should focus on widening their application, process optimization, stability, and delivery enhancement. The extended application and improved benefits prove the excellence of using a non-thermal technique in probiotic food processing.

Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices

The high demand of fresh-like products to meet the fruits and vegetables serving encouraged the implementation of non-thermal food processing techniques, such as high pressure processing (HPP) and pulsed electric fields (PEF), with low impact on nutritional components. The aim of the present work is to evaluate the application of HPP and PEF techniques as useful decontamination tool for aflatoxins (AFs) reduction in grape juice. Spiked grape juice samples with AFs treated by PEF or HPP were extracted using dispersive liquid-liquid microextraction (DLLME) and determined by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS-IT). Reduction percentages of 14–29% have been obtained with both HPP and PEF treatments even higher reductions were obtained for AFB2 and AFG1 under PEF treatment, reaching reduction of 72 and 84% respectively. Results obtained in grape juice samples differed slightly from those obtained in water controls highlighting the matrix effect. Both HPP and PEF techniques showed measurable impact on AFs levels. Furthermore, an AFB2 degradation product obtained after PEF has been identified by quadrupole time of flight mass spectrometry detector (qTOF-MS) and its toxicological endpoints predicted by Pro Tox-II web server.

Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products

Milk is a nutritious perishable product having a short shelf-life owing to the occurrence of spoilage bacteria in it. This has led to an increasing demand for ensuring safety through milk processing. Conventional techniques (such as heat treatment) increase shelf-life but damage the nutritional and sensory qualities of milk. Hence, there is a need to develop innovative, nonthermal processing techniques that increase the shelf-life while preserving its nutritional quality. This review focuses on the recent advances in assuring microbial safety of milk by using nonthermal techniques such as high-pressure processing, pulsed electric fields, ultrasound, ultraviolet irradiation and membrane microfiltration.

Sonication and Microwave Processing of Phalsa Drink: A Synergistic Approach

ABSTRACT Non-thermal processing techniques not only prevent the nutritional losses but also improve the food quality and security. In recent years, consumers demand healthy, safe, and nutritious food. Ultrasound is one of the emerging techniques, which is being studied extensively on various food products. On the other hand, in microwave treatment heat transfer is rapid, so sensory characteristics, nutrients, vitamin content, flavor and color of food are well preserved. A study was conducted on combined effect of sonication and microwave processing on phalsa drink and stored for 120 days. The juice was filled in plastic bottles, sealed and after microwave treatment immediately chilled in ice cold water at 4 ± 1°C. It was observed that synergistic approach of sonication and microwave had shown positive impact on nutritional quality of phalsa drink as it increased (p ≤ 0.05) the total phenolic, flavonoids, reducing power and antioxidant properties of phalsa drink and reduced the microbial load with increase in sonication time from 2 to 8 min. It was concluded that combination of sonication and microwave can be employed without chemical preservatives for treatment of phalsa drink with better retention of nutritional attributes.

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts.

The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.

Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp

Shrimp is a common seafood with high nutritional value and delicious flavor. However, many individuals are allergic to shrimp, but no therapies have been provided until now. The aim of this study was to evaluate the impacts of the high-intensity ultrasound processing (0, 5, 10, 15, 20 min, at room temperature) on the physiochemical and allergenic properties of shrimp samples. The results indicated allergenicity decreased with increasing treatment time, and the best hypoallergenic effect showed at 20 min with a 76% reduction of tropomyosin. At 20 min, the total soluble protein content decreased by 28.26%, while the in vitro digestibility, peptide content, total antioxidant capacity strengthened by 7.53%, 0.81%, and 71.29%, respectively. β-Sheets and α-helices increased with processing time, accompanied by the reduction of turns and unordered conformations determining by Fourier-transform infrared spectroscopy. More fragments, strips, and holes were observed after 20 min, which indicated the physical essence of ultrasound treatment in improving the extraction of bioactive molecules. Industrial relevanceThe high-intensity ultrasound as a novel non-thermal processing technique exhibits great potential in reducing the allergenicity of food products. In comparison to thermal processing techniques, it consumes less energy and has a higher mass transfer rate without altering the fundamental properties of foods. Shrimp allergens can be efficiently modified or even eliminated after the optimal condition of ultrasound treatment. The sensory and nutritional properties of shrimp can be retained to meet the marketing requirements for consumers. Therefore, the manufacture of hypoallergenic shrimps with high quality will be one of the most popular products in the future. The findings in this study provide a better understanding of ultrasound application in both lowering allergenicity and retaining the nutritional characteristics of shrimp.

Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein

To provide a basis for the reasonable choice of new non-thermal processing techniques in milk processing, especially high-pressure homogenization and ultrasound. In this paper, we investigated the structural changes of the casein that was treated independently by the above two technologies, using multiple spectroscopic techniques. Furthermore, the casein's functional characteristics were detected such as solubility, foaming, emulsifying, finally comparing the discrepancies in protein allergenicity. Research consequences are as follow: the secondary and tertiary structure of high-pressure homogenized casein changed; more hydrophilic amino acid residues were exposed, the surface hydrophobicity became worse, while the solubility remarkably ameliorated. In contrast, the content of anti-parallel structure of ultrasonic casein grew, the stability was relatively improved; more non-polar groups and hydrophobic side chains appeared leading to hydrophobic interaction reinforced. No matter what kind of processing methods, it can improve foaming and emulsifying properties to a certain degree. It is worth mentioning that the allergenicity of casein was crippled.

Applications of Light-Emitting Diodes (LEDs) in Food Processing and Water Treatment

Light-emitting diode (LED) technology is an emerging nonthermal food processing technique that utilizes light energy with wavelengths ranging from 200 to 780 nm. Inactivation of bacteria, viruses, and fungi in water by LED treatment has been studied extensively. LED technology has also shown antimicrobial efficacy in food systems. This review provides an overview of recent studies of LED decontamination of water and food. LEDs produce an antibacterial effect by photodynamic inactivation due to photosensitization of light absorbing compounds in the presence of oxygen and DNA damage; however, such inactivation is dependent on the wavelength of light energy used. Commercial applications of LED treatment include air ventilation systems in office spaces, curing, medical applications, water treatment, and algaculture. As low penetration depth and high-intensity usage can challenge optimal LED treatment, optimization studies are required to select the right light wavelength for the application and to standardize measurements of light energy dosage.

Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines

The application of innovative techniques like high hydrostatic pressure (HHP) and high power ultrasound (HPU) for food processing and preservation is one of the current topics in food science. In the enological field, these techniques have been identified as alternative methods for wine microbial stabilization and acceleration of wine aging process. Due to lack of available information about their influence on physicochemical characteristics, the aim of this work was to study the effect of HHP and HPU on sulfur dioxide and dissolved oxygen concentrations in red and white wines. The effect was evaluated immediately after the treatment and after 3, 6 and 12 months of aging in bottles. Moreover, the synergistic effect of mentioned techniques along with antioxidants additions (glutathione and SO2) was also evaluated. The results showed that the concentrations of free and total SO2 did not change immediately after HHP treatments, while after HPU processing there was no clear trend in analyzed parameters. As expected, results showed that both, free and total SO2 decreased during storage period of red and white wines. Regarding both applied techniques, slightly higher concentrations of free SO2 were observed in samples treated by HHP after 12 months of storage. Oxygen concentration slightly increased immediately after the treatments, with the highest concentration determined after HPU processing. During aging, its concentrations decreased and were similar or slightly higher than of those determined in untreated samples. Regarding the antioxidants additions, better protective effect was obtained by addition of higher concentration of SO2 than glutathione, since these samples were characterized by lower concentrations of dissolved oxygen.

Design and Optimization of a Microchip Operating at Low-Voltage Pulsed Electric Field for Juice Sterilization

Microchip has been widely used in the biochemical field, but it is rarely applied in the food area. In this paper, an optimal microelectrode model was obtained via the improved evolutionary structural optimization (ESO) method, the effect of topological parameters on the sterilization efficiency was clarified, and the optimized microchip was applied to the sterilization of blueberry juice to verify its feasibility. The analysis of finite element method (FEM) results showed that planar comb teeth (PCT) form, quadrilateral electrode structure with 100-μm electrode spacing, was the ideal model for the microchip. On the basis of the optimal electrode model, a continuous low-voltage pulsed electric field (LPEF) experimental platform was built. Under 400 V and 0.2-ms conditions, LPEF processing better preserved vitamin C, anthocyanin, total phenolics content, and color parameters while reducing microbial counts in blueberry juice significantly. During 30 days of storage at 4 °C, LPEF-treated juices had more vitamin C, anthocyanin content, and brighter color under the premise of ensuring microbiological safety, compared with high temperature short time (HTST) and pulsed electric field (PEF)-treated juices. This study provides theoretical and technological support for the widespread use of LPEF technology in the application of a non-thermal processing technique for food.