{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T00:23:35Z","timestamp":1792801415473,"version":"4.5.0"},"reference-count":33,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2021,10,28]],"date-time":"2021-10-28T00:00:00Z","timestamp":1635379200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["No. 31671909 and 31772034"],"award-info":[{"award-number":["No. 31671909 and 31772034"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Program of the Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &amp; Technology","award":["No. FMZ201904"],"award-info":[{"award-number":["No. FMZ201904"]}]},{"name":"National First-Class Discipline Program of Food Science and Technology","award":["No. JUFSTR20180205"],"award-info":[{"award-number":["No. JUFSTR20180205"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural preservatives (tea polyphenols and natamycin) on the recovery of PEF-induced, sub-lethally injured Saccharomyces cerevisiae cells, and further explored the bactericidal effects of the combined treatments of PEF with the pivotal factors in cantaloupe juice. We first found that low pH (pH 4.0), low temperature (4 \u00b0C), tea polyphenols and natamycin inhibited the recovery of injured S. cerevisiae cells. Then, the synergistic effects of PEF, combined with cold-temperature storage (4 \u00b0C), a mild treatment temperature (50 and 55 \u00b0C), tea polyphenols or natamycin, on the inactivation of S. cerevisiae in cantaloupe juice were evaluated. Our results showed that the combination of PEF and heat treatment, tea polyphenols or natamycin enhanced the inactivation of S. cerevisiae and reduced the level of sub-lethally injured cells. Moreover, PEF combined with 55 \u00b0C heat treatment or tea polyphenols was applied for cantaloupe juice. In the practical application, the two combined PEF methods displayed a comparable inactivation heat pasteurization ability, prolonged the shelf life of juice compared with PEF treatment alone, and better preserved the physicochemical properties and vitamin C levels of cantaloupe juice. These results provide valuable information to inhibit the recovery of PEF-injured microbial cells and shed light on the combination of PEF with other factors to inactivate microorganisms for better food preservation.<\/jats:p>","DOI":"10.3390\/foods10112606","type":"journal-article","created":{"date-parts":[[2021,10,28]],"date-time":"2021-10-28T23:50:28Z","timestamp":1635465028000},"page":"2606","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":69,"title":["The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice"],"prefix":"10.3390","volume":"10","author":[{"given":"Li","family":"Li","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruijin","family":"Yang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9495-8508","authenticated-orcid":false,"given":"Wei","family":"Zhao","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.foodchem.2018.11.131","article-title":"Comparing the Effects of Thermal and Non-Thermal Technologies on Pomegranate Juice Quality: A Review","volume":"279","author":"Putnik","year":"2019","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/ijfs.13903","article-title":"Non-Thermal Technologies and Its Current and Future Application in the Food Industry: A Review","volume":"54","author":"Zhang","year":"2019","journal-title":"Int. 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