{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T10:43:25Z","timestamp":1793357005902,"version":"4.5.0"},"reference-count":61,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T00:00:00Z","timestamp":1791331200000},"content-version":"vor","delay-in-days":6,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100010661","name":"Horizon 2020 Framework Programme","doi-asserted-by":"publisher","award":["955431"],"award-info":[{"award-number":["955431"]}],"id":[{"id":"10.13039\/100010661","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science & Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"ABSTRACT<\/jats:title>\n \n Pulsed electric field (PEF) processing is a promising technology for preserving fruit and vegetable juices. This research study evaluated the effect of pulsed electric fields (PEF) at 20\u2009kV\/cm on the microbial and quality parameters of pomegranate, tomato, and carrot juices. The inactivation kinetics of\n \n Escherichia coli<\/jats:italic>\n <\/jats:styled-content>\n strains (K12 and FAM 21843) and\n \n Saccharomyces cerevisiae<\/jats:italic>\n <\/jats:styled-content>\n strains (AD1890 and 130.0014) were fitted using a global model, which combined a log\u2010linear primary model with a second\u2010order polynomial. for describing the polyphasic inactivation kinetics. Maximum microbial inactivation rates (\n k<\/jats:italic>\n \n max<\/jats:italic>\n <\/jats:sub>\n ) increased with the increase of\n W\u03c4<\/jats:italic>\n , reaching >\u20095\u2010log reductions for\n \n E. coli<\/jats:italic>\n <\/jats:styled-content>\n strains in pomegranate and carrot juice, and >\u20093.85\u2010log reduction in tomato juice. Among strains,\n \n S. cerevisiae<\/jats:italic>\n <\/jats:styled-content>\n 130.0014 showed the highest\n k<\/jats:italic>\n \n max<\/jats:italic>\n <\/jats:sub>\n values above >\u200980\u2009kJ\/kg in pomegranate and tomato juices. Minor differences were observed at high\n W\u03c4<\/jats:italic>\n levels among\n \n E. coli<\/jats:italic>\n <\/jats:styled-content>\n strains in pomegranate juice and among\n \n S. cerevisiae<\/jats:italic>\n <\/jats:styled-content>\n strains across all the food matrices. Furthermore, the occurrence of sublethal injury was low to\n \n E. coli<\/jats:italic>\n <\/jats:styled-content>\n strains under PEF, independent of the food matrix, within pomegranate juice, showing the highest levels. Quality analysis of all juices revealed that PEF did not affect antioxidant compounds or their antioxidant activities, as no statistically significant values (\n p<\/jats:italic>\n \u2009<\u20090.05) were identified. Overall, the effectiveness of PEF in microbial inactivation is primarily governed by\n W\u03c4<\/jats:italic>\n , with some food\u2010matrix\u2010dependent variations. These findings highlight PEF's potential as a food processing alternative that preserves quality while achieving microbial inactivation.\n <\/jats:p>","DOI":"10.1002\/fsn3.72408","type":"journal-article","created":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T07:18:51Z","timestamp":1791357531000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Kinetic Modeling of Microbial Inactivation in Juices Treated With Pulsed Electric Fields (\n PEF<\/scp>\n ): A Comparative Study on Microbial Heterogeneity and Food Matrix Effects"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-5078-2268","authenticated-orcid":false,"given":"Fotios","family":"Lytras","sequence":"first","affiliation":[{"name":"Faculty of Health Sciences, Department of Food Sciences & Nutrition University of Malta Msida Malta"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Georgios","family":"Psakis","sequence":"additional","affiliation":[{"name":"Faculty of Health Sciences, Department of Food Sciences & Nutrition University of Malta Msida Malta"},{"name":"Malta College of Arts and Sciences, Institute of Applied Sciences, Main Campus Paola Malta"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Matthew","family":"Xuereb","sequence":"additional","affiliation":[{"name":"Faculty of Science, Metamaterials Unit University of Malta Msida Malta"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Frederick","family":"Lia","sequence":"additional","affiliation":[{"name":"Faculty of Health Sciences, Department of Food Sciences & Nutrition University of Malta Msida Malta"},{"name":"Malta College of Arts and Sciences, Institute of Applied Sciences, Main Campus Paola Malta"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1950-743X","authenticated-orcid":false,"given":"Ruben","family":"Gatt","sequence":"additional","affiliation":[{"name":"Faculty of Science, Metamaterials Unit University of Malta Msida Malta"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3957-9091","authenticated-orcid":false,"given":"Javier","family":"Raso","sequence":"additional","affiliation":[{"name":"Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Arag\u00f3n\u2010IA2 Universidad de Zaragoza\u2010CITA Zaragoza Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vasilis","family":"Valdramidis","sequence":"additional","affiliation":[{"name":"Faculty of Health Sciences, Department of Food Sciences & Nutrition University of Malta Msida Malta"},{"name":"Department of Chemistry National and Kapodistrian University of Athens Athens Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,7]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2008.02.003"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1472\u2010765X.2002.01221.x"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466\u20108564(03)00004\u20103"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.02.029"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2024.103674"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114207"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.femsle.2004.07.011"},{"key":"e_1_2_10_9_1","volume-title":"Pulsed Electric Fields Technology for the Food Industry. 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