Shelf-life Values Research Articles

An Evaluation of Amoxicillin/Clavulanate Stability in Aqueous Systems, Including Its Suitability for Outpatient Parenteral Antimicrobial Therapy (OPAT).

Amoxicillin/clavulanate antibiotic combination is suitable for treating a range of infections, including some suited for Outpatient Parenteral Antimicrobial Therapy (OPAT). The aim of the study was to evaluate shelf-life values of amoxicillin at clinical concentrations in the presence of clavulanate for use in OPAT. A stability-indicating HPLC assay was developed and validated. Kinetic studies were performed at 1 mg/mL and 15 mg/mL amoxicillin at 40-60 °C. Studies in elastomeric infusers included the pH lowered from 8.73 to 6.52 for 1 mg/mL; 8.85 to 7.69 for 7.5 mg/mL and 8.68 to 8.40 for 15 mg/mL amoxicillin plus clavulanate and stored at 2.9 °C. Amoxicillin and clavulanate eluted at 5.2 and 3.0 minutes, respectively, with linear concentration relationships. Forced degradation retained base-line separation of each component in the presence of degradation products. Amoxicillin 1 mg/mL had a shelf-life of 4.85 hours at pH 6.53 and 40 °C which on extrapolation to 25 °C was 22.8 h. Clavulanate was 1.38 h at 40 °C and 4.0 h at 25 °C. Amoxicillin 15 mg/mL at pH 8.34 gave a shelf-life of 0.11 h at 40 °C and clavulanate 0.41 h. In elastomeric infusers, amoxicillin 1 mg/mL, with lowering pH from 8.73 to 6.52, improved the shelf-life at 2.9 °C from 72 to >263.8 h and similarly for clavulanate. At 7.5 mg/mL amoxicillin, lowering pH from 8.85 to 7.69 improved the shelf-life from 4.2 to 51.8 h and clavulanate from 4.2 to 48.0 h. At 15 mg/mL amoxicillin, the shelf-life values at pH 8.68 or 8.40 were 3.8 h and 1.6 h and similarly for clavulanate. Amoxicillin and clavulanate showed adequate stability at 2.9 °C for OPAT storage at 1 mg/mL and possibly 7.5 mg/mL, but not 15 mg/mL. Low shelf-life values at 25 °C also limit administration times.

Stability testing of iomeprol and iopamidol formulations subjected to X-ray radiation

IntroductionExposure of iodinated contrast media (ICM) to X-rays is not uncommon, as contrast media are often stored in close proximity to radiological equipment. However, the interaction between X-rays and ICM is not widely investigated in literature. The present study aims to investigate the chemical stability of iomeprol and iopamidol, two commercial iodinated ICM commonly used in diagnostic imaging, under X-rays exposure. MethodsDifferent formulations of iopamidol and iomeprol (iodine concentration 9 to 400 mgI/mL, volume 50–500 mL) were exposed to three different conditions of X-ray irradiation: i) 1 month storage in CT room (≈5–15 mGy); (ii) low-dose protocol (≈10 mGy); (ii) stressed protocol (≈100 mGy). Unexposed and exposed solutions were characterized by high-performance liquid chromatography in terms of concentration of active pharmaceutical ingredient (API), iodine species and by products. In addition, appearance and colour of the solutions were inspected and pH measured. ResultsAPI concentrations, appearance, colour and pH of the exposed formulations remained unaffected by X-rays. Measured concentrations of iodine species and by products were observed well within the acceptability criteria, i.e. values turned out to be lower than specifications limits established by the manufacturer, considering both release and shelf-life values. ConclusionsUp to 100 mGy X-ray exposure did not induce any alteration of iomeprol and iopamidol formulation, nor a detectable increase in the concentration of iodine species or by-products. Implications for practiceOur study strengthens the hypothesis that ICM are stable under X-rays exposure up to 100 mGy.

Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta.

A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0-6% (w/w) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (10% w/w). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough. To verify the synergic effects, among these by-products, on tagliatelle shelf life, microbiological quality based on the main spoilage groups, sensory properties, appearance of visible molds, pH and moisture content were monitored in all the packaged samples stored at 4 °C. In addition to fortified pasta samples, control tagliatelle was also investigated. A mathematical approach was used to fit experimental data and calculate pasta shelf life. In addition, a mathematical model was also proposed to describe the dependence of the shelf life from each by-product percentage added to the formulation. Results showed that while the control fresh pasta lasted about 3 days for the undesired proliferation of yeasts and coliforms, all fortified samples maintained acceptable quality for at least one week. Depending on the by-product combination, shelf-life values could reach more than 13 days. The best combination of by-products calculated based on the mathematical model, that reached the highest shelf life (13.30 days), corresponded to 10% broccoli by-products combined with 6% olive oil by-products and 6% pomegranate peels.

Talc concentration effect on shelf life of acetaminophen tablets

Excipients in pharmaceutical formulations are inactive ingredient from the biological point of view, but they have a key role in the preparation, and they can alter the stability of the active principle. In this work, we prepared acetaminophen tablets with different amounts of talc as excipient and the thermal stability was deeply investigated by thermogravimetric studies. Isoconversional analysis by Kissinger–Akahira–Sunose method and “Master plot” analysis have been successfully employed to describe the kinetics of degradation under inert atmosphere, and the shelf lives have been calculated as a function of the talc content. The shelf-life values as well as the activation energy, which is the dominant factor, evidenced that the inorganic filler enhances the drug degradation to a certain extend and that the composition dependence has a peculiar trend reflecting the particle cluster formation at a critical concentration value. An effort of physico-chemical explanation for this behaviour is put forward by a simple geometrical model from the microparticle-size analysis to predict the critical talc concentration.

Application of accelerated shelf-life test (ASLT) procedure for the estimation of the shelf-life of extra virgin olive oils: A validation study

The shelf‐life (SL) estimation of extra virgin olive oil is a timely concern for food producers not only to comply with EU regulations throughout the whole product life cycle, but also to maintain consumer trust in the producers. The application of accelerated shelf-life testing (ASLT) procedures could allow to speed up the process. In this study, three fresh made extra virgin olive oils having increased total polyphenol content (156, 273 and 507 mg/kg) were stored at increasing temperatures (25, 40, 50 and 60 °C) in the dark in glass containers under reduced oxygen content to simulate market storage. The changes of K270 and % of pyropheophytin a (PPP) were found to be the best indicators to monitor product behaviour during storage. The rate constants of the changes of K270 and %PPP over time showed a temperature dependence that can be described with the Arrhenius model with activation energies (Ea) in the range of 49–65 kJ/mol and 115–122 kJ/mol for K270 and %PPP, respectively. These values confirmed the significant higher susceptibility of the parameter %PPP to temperature changes during storage, as also demonstrated by the estimated shelf-life values and relevant confidence intervals. Interestingly, the initial quality characteristics of the oils and especially the polyphenols content did not affect the temperature dependence of the rate constants of these indexes. It was concluded that %PPP could be used as a “rapid alert” indicator of product performances on the market and K270 as indicator to compute the compulsory value of “best before” date.

Effect of harvest maturity stage and ripening remediation agents on the shelf life and biochemical quality attributes of tomato (Solanum lycopersicon) fruits

Tomato fruit is highly perishable because of the characteristic high rate of ethylene production and respiration during ripening. Delayed ripening could be achieved through the use of ripening remediation agents (RRa) that either absorb or block ethylene binding to the fruit receptor. The effects of ripening remediation agents on shelf life and biochemical quality attributes were evaluated on tomato fruits harvested at three maturity stages (breaker, turning and full-ripe). In 2018 and 2019, harvested fruits were stored under seven ripening remediation treatments: 0.1 µL/L 1-MCP, 0.3 µL/L 1-MCP, 0.5 µL/L 1-MCP, 5% KMnO4, 10% KMnO4, 10 g of Zeolite and 20 g of Zeolite and an open shelf condition as the control. At the end of the storage period, fruits were assessed for shelf life as well as total soluble solids (TSS), titratable acids (TA), ascorbic acid, and lycopene contents. There was significant (p≤0.05/0.01) influence of ripening remediation treatments on fruits for all the measured parameters. Fruits stored with RRAs consistently out-performed those stored in the open shelf. RRAs 0.3 µL/L1-MCP, 0.5 µL/L1-MCP and 5% KMnO4 solution media had longer shelf life and higher values of total soluble solids, titratable acidity, lycopene and ascorbic acid contents. The use of 1-MCP and 5% KMnO4 is recommended as effective scavenger of ethylene for extending the shelf-life and maintaining some quality attributes of stored tomato fruits.

Biochemical and nutritional properties of wheat bulgur: A review

Bulgur has long been regarded as the first processed food and one of the most popular conventional durum wheat products. It is made through parboiling followed by drying and grinding. Its production and consumption are increasing owing to its long shelf life, low cost, easy preparation, taste, high nutritional, and economic values. It is a nutrient-dense food product that is a rich source of vitamins, minerals, protein, and fibers. Owing to its nutritional and medicinal properties, it is commonly regarded as a healthy food. Its nutritional and therapeutic properties have been demonstrated in various studies, that is, anti-carcinogenic, anti-microbial, anti-diabetic, and anti-oxidative properties. Moreover, bulgur lowers the risk of chronic illness, promotes weight loss, and increases digestion and gut health. Bulgur is a healthy food product that can be utilized for the production of value-added and economic cereal-based food products at the industrial level. Bulgur's history, production technology, nutritional, and medicinal properties are also in the limelight of the current review. Practical applications Bulgur is a rich source of macro, micronutrients, and important phytochemicals. Value-added and economical cereal-based food product. Beneficial for both industry and consumer from an economic and health perspective, respectively.

Stability Modelling of mRNA Vaccine Quality Based on Temperature Monitoring throughout the Distribution Chain.

The vaccine distribution chains in several low- and middle-income countries are not adequate to facilitate the rapid delivery of high volumes of thermosensitive COVID-19 mRNA vaccines at the required low and ultra-low temperatures. COVID-19 mRNA vaccines are currently distributed along with temperature monitoring devices to track and identify deviations from predefined conditions throughout the distribution chain. These temperature readings can feed into computational models to quantify mRNA vaccine critical quality attributes (CQAs) and the remaining vaccine shelf life more accurately. Here, a kinetic modelling approach is proposed to quantify the stability-related CQAs and the remaining shelf life of mRNA vaccines. The CQA and shelf-life values can be computed based on the conditions under which the vaccines have been distributed from the manufacturing facilities via the distribution network to the vaccination centres. This approach helps to quantify the degree to which temperature excursions impact vaccine quality and can also reduce vaccine wastage. In addition, vaccine stock management can be improved due to the information obtained on the remaining shelf life of mRNA vaccines. This model-based quantification of mRNA vaccine quality and remaining shelf life can improve the deployment of COVID-19 mRNA vaccines to low- and middle-income countries.

Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah

We estimated the shelf life of pasteurized Passiflora setacea pulp, by accelerated tests based on microbiological, nutritional, functional, and sensory variables. The pulp was pasteurized using the binomial of 82 °C/20 s and stored at 25, 35, and 45 °C. The quality of the pulp was evaluated at the beginning of storage and every two days, up to 12 days. Vitamin C, flavonoids, ORAC and FRAP antioxidant activity, sensory and microbiological evaluations were carried out. On the last day of the accelerated tests, pasteurized pulp had counts of <1.0 CFU/g, 6.70 CFU/g, and 6.30 CFU/g of molds and yeasts, for temperatures of 25 °C, 35 °C, and 45 °C, respectively. The estimated shelf-life values at 5 and -15 °C ranged from 13.4 to 18.3 days for vitexin, to 60.5 and 184 days, for acceptance.

A Practical Discussion on Estimating Shelf Life Through Tolerance Intervals.

This paper is a companion article to the research originally presented in "Estimating Shelf Life through Tolerance Intervals" (Schwenke et al., 21:290, 2020) published in AAPS PharmSciTech where tolerance intervals are introduced as an alternative methodology for estimating pharmaceutical shelf life. An industry stability shelf life example data set was used to demonstrate the proposed methods. Although using industry data does give relevance to examples demonstrating shelf life estimation, measures of how well the proposed methods accurately and effectively estimate shelf life cannot be obtained because the true shelf life values are not known for example data sets. In this current paper, the results of a computer simulation are reported where the tolerance interval estimates of shelf life are compared to theoretically known true shelf life values. Various factors that affect a tolerance interval estimate of pharmaceutical shelf life are investigated. A critical decision factor is the choice of the proportion of the stability distribution allowed out of specification at expiry to define the pharmaceutical risk. The number of stability batches available for shelf life estimation and the storage time at which the estimate is made are also considered in this simulation study. The industry example data are again used as the basis for the simulation study to give relevance to this research.

Non-isothermal thermogravimetry as an accelerated tool for the shelf-life prediction of paracetamol formulations

In this work, non-isothermal thermogravimetric studies have been carried out on several paracetamol formulations with the aim to predict their shelf-lives under variable storage conditions. Specifically, paracetamol tablets of different brands have been investigated allowing to estimate their pharmaceutical quality by considering the specific drug stability. The proposed protocol is based on the kinetic study of thermogravimetric data by the combination of isoconversional procedures (Friedman and Kissinger-Akahira-Sunose (KAS) methods) and “Master plot” analysis. Accordingly, the kinetics of the paracetamol degradation is totally explored in terms of activation energy, pre-exponential factor and reaction mechanism of the drug decomposition. The obtained insights drive to simulate the decay time functions of paracetamol amount for the several pharmaceutical formulations. Interestingly, these simulations can be easily adapted to variable isothermal conditions providing the shelf-lives of the paracetamol tablets at different temperatures. The kinetic characteristics of the paracetamol degradation as well as the corresponding shelf-life values evidenced that the expiration date of the pharmaceutical products are significantly affected by the composition of the excipients. In conclusion, this work demonstrates that non-isothermal thermogravimetric analysis can be used as efficient and sensitive tool for the prediction of the shelf-lives of paracetamol formulations.

Microbiological Changes, Shelf-Life and Nutritional Value of Ice-Stored Thicklip Grey Mullet (Chelon labrosus)

ABSTRACT The aim of this study was to monitor quality changes and estimate the shelf-life of the thicklip grey mullet (Chelon labrosus), a candidate species for the diversification of the world aquaculture production, during ice storage. Differences in shelf-life, microbial populations and TVB-N values were observed for fish caught in different months, but proximate composition did not differ between months. Based on sensory attributes, the shelf-life was 7 and 8 days for fish caught in October and December, respectively, when the APC was ca. 7.5–8.0 logs and Pseudomonas and/or H2S producing bacteria was 7.0–7.5 logs. TVB-N did not exceed 22 mg per 100 g throughout the storage. The moisture ranged from 73.7% to 78.3%, the protein content from 20.5% to 24.9%, the lipid content from 0.29% to 1.42% and the gross energy from 4.86 to 5.91 kJ g−1 of wet weight. Overall, this study provides stakeholders useful information for the quality of this fish species, contributing to food and nutritional security.

Impact of ultrasound combined with ultrahigh pressure pretreatments on color, moisture characteristic, tissue structure, and sensory quality of freeze‐dried strawberry slices

The effect of pretreatments (ultrasound (US), ultrahigh pressure (UHP), and the combination (US-UHP)) on the color, moisture, tissue structure, and sensory quality of strawberry slices were investigated. US, UHP, and US-UHP pretreatment significantly increased the anthocyanin content and redness in the center section of strawberry slices, resulting in the increase of anthocyanin content by 0.62 mg/g, 1.01 mg/g, and 3.09 mg/g, respectively. Compared to the control, all pretreatments decreased the moisture content, and transverse relaxation time. The distribution of water become more uniform after pretreatment, and US, UHP, and US-UHP pretreatment decreased the total energy consumption by 12.52%, 29.90%, and 42.39%, respectively. The changes observed on the structure of the strawberry explained the effects of these pretreatments on the water diffusion and color change. Practical applications Freeze vacuum-dried fruit slices is currently increasingly popular with modern consumers due to their long shelf life and nutritional values with an attractive crispy taste. However, freeze vacuum drying is a long drying time, high energy, and cost-intensive process. The application of US-UHP technology is an effective method before food drying since the use of US-UHP pretreatment is used, as well shorter drying times are obtained, and consequently, lower the total energy consumption. The US-UHP improves color and sensory properties of strawberry slices, which can serve as a pretreatment method to process freeze vacuum-dried strawberry slices.

The solution and solid-state degradation study followed by identification of tedizolid related compounds in medicinal product by high performance liquid chromatography with diode array and tandem mass spectrometry detection

The aim of the study was to investigate the intrinsic stability and to identify potential degradation products of tedizolid disodium phosphate (TED-OPO3Na2), which belongs to the antimicrobial agents of the oxazolidinone class. Tedizolid, as disodium phosphate (prodrug), is registered under the trade name SIVEXTRO®, at a dose of 200 mg, in the form of powder for injection or infusion. The stability-indicating assay method was optimised using HPLC with diode array detection and with electrospray ionisation time-of-flight mass spectrometry.In solution-state studies, the forced decomposition of TED-OPO3Na2 carried out under acidic, basic, oxidative, photocatalytic, and thermal conditions revealed the lability of TED-OPO3Na2 to acidic, basic, and photocatalytic (UV) conditions, while it was relatively stable in oxidative conditions and during thermolysis processes. The kinetics of degradation and shelf-life values in solution-state studies were determined, and activation energies were calculated for alkaline and thermolytic degradation. In contrast, in the solid state degradation study, TED-OPO3Na2 was stable under thermal conditions at high humidity and in visible light, while moderate degradation was observed under thermal conditions of low humidity and ultraviolet light.The developed method enabled the identification of 12 new degradation products and 3 new by-products.

Development of a new bread type supplemented iron and folic acid– Chemical and technological characterization

Bread is a staple food prepared by baking a dough of flour and water. The virtually infinite combinations of different flours and differing proportions of ingredients has resulted in the wide variety of types, shapes, sizes, and textures available around the world. Considering the worldwide consume of this staple food, this study aimed to develop and assess the chemical and technological characteristics of a new biofortified blend, containing wheat, locust bean flours, iron and folic acid (applied in the form of powder or microcapsules), for the production of bread with nutritional and prophylactic characteristics for human health. Besides bread wheat properties for baking, locust wheat flours was added to the blend in a small amount (0.5%) to increase water absorbance through its polar amino groups of proteins, whereas folic acid and iron inclusion considered the human needs on a daily basis. An 85.89- and 3.93-fold increases for folic acid and iron was carried out through fortification. It was found that, relatively to wheat flour T65, the contents of some minerals (Ca, K, Si), fatty acids (C16:0, C16:1, C18:0, C18:1; C20:1) and sugars (raffinose, sucrose, glucose and fructose) were significantly higher in locust bean flour. Upon blends iron and folic acid fortification, toughness, deformation work / gluten strength and the elasticity index prevailed when powder was used, whereas minimum values were obtained for ash, toughness and gluten strength in the standard blend. Moreover, significant differences were not found for fatty acids. In bread biofortified with folic and iron in the form of powder, all fatty acids (excepting C18:2 and C18:3) prevailed, but lower values were found for sugars and total soluble solids. Moreover, breads height, weight, specific volume remained higher in standard bread, but upon application of benzoic acid or methyl 4-hydroxybenzoate lower shelf life values were found. Although from a hedonic perspective, consumers preferred the standard bread, the biofortified blend revealed a high-quality index suitable for development of a functional staple food incorporating iron and folic acid (in the form of powder or microcapsules). Nevertheless, folic acid as proved to be highly labile during baking, but incorporation of microcapsules slightly limited this degradation. Considering the shelf life of the biofortified bread, pulverization with methyl p-hydroxybenzoate seemed to be the most effective additive.

Shelf life assessment of fresh green pesto using an accelerated test approach

Abstract The shelf life of fresh green pesto, a traditional Italian sauce, was determined by analysing the evolution of the most important chemical, physical, microbiological and sensory quality attributes during its refrigerated storage at 4, 8 and 12 °C. Colour changes (greenness parameter a*) were fitted by applying an apparent zero-order equation, thus showing strong dependence on temperature. Peroxide values (PV) and thiobarbituric acid (TBA) values, fitted by applying an apparent first-order equation, increased with increasing storage time. The sensorial results were the most restrictive criterion, rather than microbial spoilage, and their shelf life values at ±95 % confidence limits were calculated from Weibull's distribution. Taste and overall acceptability scores of fresh green pesto showed high correlation with PV. The temperature dependence of quality deterioration was adequately modelled by the Arrhenius equation. The Q10 value (shelf-life at T°C/shelf-life at T+10 °C) and Ea (activation energy) for PV deterioration of fresh pesto sauce were 3.2 and 77 kJ/mol, respectively. Correlation between a chemical indicator parameter (PV) and sensory probability of product failure was evaluated, and a shelf life plot of fresh green pesto was obtained in order to estimate the shelf life of the product at different refrigerated storage conditions.

Model-based design of smart active packaging systems with antimicrobial activity

Abstract Smart active packaging is an innovative packaging system that combines the benefits of measuring, estimating or predicting different aspects of food quality or safety with the release of an active substance that extends product shelf life. Nevertheless, in its typical configuration, the active packaging and the smart packaging are not connected, and the information provided is not exploited to design the release of the active substance. In this work, we demonstrate how smart active packaging systems using predictive mathematical models allow the automatic optimisation of food packaging design and the prediction of the expected shelf life along the food chain. On the one hand, the system calculates the best design of the active packaging and the concentration of the active substance in the different layers that maximise food quality and safety. On the other hand, the model allows to calculate and update shelf life values along the food chain under unexpected changes in the storage conditions. Shelf life estimations and prediction will help distributors and sellers to adjust the product market prices. For example, prices can be lowered to avoid food losses when the product is close to its use-by date. Hake (Merluccius merluccius) represents an example of a highly relevant and perishable food that can be conserved using natural antimicrobials. Therefore, the case study selected to illustrate the proposed methodology consists of the smart active packaging of hake using carvacrol as the active substance (antimicrobial). Besides, different polymers are considered as possible active packaging materials. The Matlab ™ codes required to perform the simulations of the models described in this work as well as the optimisations for packaging design are available at https://doi.org/10.5281/zenodo.3244153 .

Effect of short-term controlled atmospheres on the postharvest quality and sensory shelf life of red raspberry (Rubus idaeus L.)

ABSTRACT Marketing of raspberries is limited by their short postharvest life under refrigerated storage (<14 days). Short-term controlled atmospheres have been found to be effective in increasing the storage life of different crops and providing a more sustainable alternative to maintain postharvest quality compared to a continuous controlled atmosphere (CA). In this work, the effect of short-term CA treatments: early (15% CO2, 10% O2 for 3 days + air for 11 days) and intermediate (3 days in air +3 days 15% CO2, 10% O2 + 8 days in air) versus continuous CA on the postharvest quality of red raspberry cv. “Adelita” was evaluated. Short-term CA treatments significantly reduced weight loss during the first 6 days of storage. Early CA fruit showed longer sensory shelf life (SSL) values, and improved color parameters during storage compared to control.

Shelf Space Selection to Control Product Expiration

Product expiration is an important problem in the consumer‐packaged‐goods industry eroding profits and generating substantial waste. We propose that shelf space selection can be an operational lever to control expiration of perishable inventory. To this end, we first explain the conditions under which shelf space impacts expiration then develop a method to determine the appropriate level of shelf space which incorporates this impact. We formulate a shelf space selection problem for a single product using an infinite horizon Markov chain model. For the special case where demand is constant across periods, we find closed‐form expressions for the average net profit, order levels, and expiration levels as a function of the product’s shelf space under different shelf rotation assumptions. We show that when inventory is not rotated, expiration increases quickly when shelf space exceeds the demand per period. In contrast, when inventory is rotated, the increase occurs when shelf space is larger than the product demand throughout its shelf life. Since computing the optimum shelf space is computationally‐challenging for large shelf life values, we approximate the net profit function leveraging the constant demand analysis. Our approximation method is easy to implement and performs well with a median optimality gap of 0.41% across 160 scenarios. We compare our method with two alternative heuristics and find that it performs better. As a byproduct of this approximation, we develop several managerial insights for the shelf space decision at the tactical level. In addition, we extend our analysis to consider shelf space‐dependent demand.

Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field

The effect of microchip-pulsed electric field (MPEF) and high temperature short time sterilization (HTST) technologies on microbiological, physicochemical properties and flavor of freshly squeezed blueberry juice were compared. Under the MPEF treatment at 350 V, total plate count, total yeast and molds were completely inactivated, meanwhile, VitaminC, anthocyanin, total phenols, titratable acid and color had no significantly changes. During storage of 30 days at 4 °C, VitaminC decreased by 11.52% and 26.78% after MPEF and HTST treatments, all treated juices showed to be microbiologically safe, whereas MPEF can protect nutritionally related properties and color of blueberry juice samples more efficiently. Besides, relatively small changes of juice in odor, taste and volatile compounds concentration was observed by MPEF treatment. Hence, application of MPEF may be an ideal alternative treatment to HTST processing in order to ensure longer shelf life, higher functional and nutritional values of blueberry juice.