{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,6]],"date-time":"2026-11-06T06:07:10Z","timestamp":1793945230914,"version":"4.8.0"},"reference-count":162,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,8,25]],"date-time":"2025-08-25T00:00:00Z","timestamp":1756080000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["32150410347"],"award-info":[{"award-number":["32150410347"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Consumer demands for fresh and minimally processed liquid foods that support disease prevention and promote health emphasize the need for innovative processing technologies that ensure microbiological safety and preserve bioactive compounds. In addition, consumers are becoming more concerned about the presence of chemical additives in liquid foods. Non-thermal processing technologies, including high-pressure processing, high-pressure homogenization, pulsed electric field, pulsed magnetic field, high-pressure carbon dioxide, ultrasound treatment, radiation processing, ozone processing, cold plasma, and membrane processing, offer excellent prospects for the application in liquid foods. The given technologies aim to retain bioactive properties, deactivate enzymatic activity, and destroy microorganisms, thereby extending the shelf life of liquid foods. Thus, this current review, without a doubt, could be valuable to the liquid food industries and the scientific world by offering great insight into the latest developments in the use of innovative non-thermal processing technologies, which can be employed for shelf life extension and the retention of bioactive compounds in liquid foods. This paper also discusses the challenges faced by the liquid food industry that need to be addressed in future studies.<\/jats:p>","DOI":"10.3390\/foods14172953","type":"journal-article","created":{"date-parts":[[2025,8,25]],"date-time":"2025-08-25T06:41:56Z","timestamp":1756104116000},"page":"2953","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects"],"prefix":"10.3390","volume":"14","author":[{"given":"Muhammad","family":"Arslan","sequence":"first","affiliation":[{"name":"Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muhammad","family":"Zareef","sequence":"additional","affiliation":[{"name":"Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mubrrah","family":"Afzal","sequence":"additional","affiliation":[{"name":"Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haroon Elrasheid","family":"Tahir","sequence":"additional","affiliation":[{"name":"Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhihua","family":"Li","sequence":"additional","affiliation":[{"name":"Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2704-2174","authenticated-orcid":false,"given":"Halah","family":"Aalim","sequence":"additional","affiliation":[{"name":"Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hamza M. A.","family":"Abaker","sequence":"additional","affiliation":[{"name":"Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaobo","family":"Zou","sequence":"additional","affiliation":[{"name":"Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1007\/s11947-008-0178-3","article-title":"Advances in ultraviolet light technology for non-thermal processing of liquid foods","volume":"2","author":"Koutchma","year":"2009","journal-title":"Food Bioprocess Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"3048","DOI":"10.1002\/fsn3.2262","article-title":"Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract","volume":"9","author":"Khan","year":"2021","journal-title":"Food Sci. Nutr."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1462","DOI":"10.1007\/s11694-017-9525-2","article-title":"Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice","volume":"11","author":"Kwaw","year":"2017","journal-title":"J. Food Meas. Charact."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"103549","DOI":"10.1016\/j.jff.2019.103549","article-title":"Kombucha fermentation enhances the health-promoting properties of soymilk beverage","volume":"62","author":"Xia","year":"2019","journal-title":"J. Funct. Foods"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"128767","DOI":"10.1016\/j.foodchem.2020.128767","article-title":"Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste","volume":"345","author":"Gao","year":"2021","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"101304","DOI":"10.1016\/j.cofs.2025.101304","article-title":"Bioactive compounds\u2019 importance in plant-based beverages: A review","volume":"63","author":"Marafon","year":"2025","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1016\/j.jtcme.2017.08.006","article-title":"Herbal beverages: Bioactive compounds and their role in disease risk reduction-A review","volume":"8","author":"Chandrasekara","year":"2018","journal-title":"J. Tradit. Complement. Med."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Sperber, W.H. (2009). Introduction to the microbiological spoilage of foods and beverages. Compendium of the Microbiological Spoilage of Foods and Beverages, Springer.","DOI":"10.1007\/978-1-4419-0826-1"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"2825","DOI":"10.1111\/1541-4337.12746","article-title":"Guidance on validation of lethal control measures for foodborne pathogens in foods","volume":"20","author":"Ceylan","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Rahman, M.S. (2020). Food preservation: An overview. Handbook of Food Preservation, CRC Press.","DOI":"10.1201\/9780429091483"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"108811","DOI":"10.1016\/j.lwt.2019.108811","article-title":"Sterilization of Bacillus tequilensis isolated from aerogenic vinegar by intense pulsed light","volume":"118","author":"Huang","year":"2020","journal-title":"LWT"},{"key":"ref_12","first-page":"33","article-title":"Thermal processing","volume":"Volume 2","author":"Lewis","year":"2006","journal-title":"Food Processing Handbook"},{"key":"ref_13","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. J. Food Sci. Technol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"4561","DOI":"10.1080\/10408398.2022.2143475","article-title":"Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores","volume":"64","author":"Wahia","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.lwt.2018.02.016","article-title":"Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice","volume":"92","author":"Kwaw","year":"2018","journal-title":"LWT"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1111\/1541-4337.12299","article-title":"Nonthermal technologies for fruit and vegetable juices and beverages: Overview and advances","volume":"17","author":"Bevilacqua","year":"2018","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1587","DOI":"10.1080\/10408398.2021.1966379","article-title":"Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments","volume":"63","author":"Zhou","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1763","DOI":"10.1007\/s11694-018-9791-7","article-title":"Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment","volume":"12","author":"Kwaw","year":"2018","journal-title":"J. Food Meas. Charact."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Subaitha, Z.A., Santhoshkumar, P., Shubham, N., and Moses, J. (2024). Environmental Impact of Novel Non-Thermal Technologies. Non-Thermal Technologies for the Food Industry, CRC Press.","DOI":"10.1201\/9781003359302-21"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1146\/annurev-food-022814-015539","article-title":"Principles and application of high pressure\u2013based technologies in the food industry","volume":"6","author":"Balasubramaniam","year":"2015","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1007\/s10068-020-00831-6","article-title":"Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible","volume":"30","author":"Sehrawat","year":"2021","journal-title":"Food Sci. Biotechnol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1007\/s42853-020-00059-6","article-title":"Recent advances in the application of high pressure processing-based hurdle approach for enhancement of food safety and quality","volume":"45","author":"Pou","year":"2020","journal-title":"J. Biosyst. Eng."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"112107","DOI":"10.1016\/j.lwt.2021.112107","article-title":"High-pressure homogenization influences the functional properties of protein from oyster (Crassostrea gigas)","volume":"151","author":"Liu","year":"2021","journal-title":"LWT"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"4242","DOI":"10.1111\/1541-4337.13221","article-title":"Ultrasonic and homogenization: An overview of the preparation of an edible protein\u2013polysaccharide complex emulsion","volume":"22","author":"Qayum","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.foodchem.2017.07.078","article-title":"Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process","volume":"240","author":"Wei","year":"2018","journal-title":"Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"e13282","DOI":"10.1111\/1541-4337.13282","article-title":"Leveraging new opportunities and advances in high-pressure homogenization to design non-dairy foods","volume":"23","author":"Sherman","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"e70105","DOI":"10.1111\/jfpe.70105","article-title":"Applications of High Pressure Homogenization in Food Industry for Ensuring Quality and Safety","volume":"48","author":"Chandel","year":"2025","journal-title":"J. Food Process Eng."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"106194","DOI":"10.1016\/j.ultsonch.2022.106194","article-title":"Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)","volume":"90","author":"Mukhtar","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"136","DOI":"10.3390\/cells2010136","article-title":"Induction of cell death mechanisms and apoptosis by nanosecond pulsed electric fields (nsPEFs)","volume":"2","author":"Beebe","year":"2013","journal-title":"Cells"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1016\/j.tifs.2022.02.019","article-title":"Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry","volume":"122","author":"Naliyadhara","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"436","DOI":"10.1007\/s11483-016-9444-5","article-title":"Proteomics analyses and morphological structure of Bacillus subtilis inactivated by pulsed magnetic field","volume":"11","author":"Qian","year":"2016","journal-title":"Food Biophys."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"109195","DOI":"10.1016\/j.foodres.2020.109195","article-title":"Transcriptomic analysis of Listeria monocytogenes under pulsed magnetic field treatment","volume":"133","author":"Qian","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"108496","DOI":"10.1016\/j.foodcont.2021.108496","article-title":"Germicidal efficacy of the pulsed magnetic field against pathogens and spoilage microorganisms in food processing: An overview","volume":"136","author":"Guo","year":"2022","journal-title":"Food Control"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1007\/s12393-020-09240-1","article-title":"High-pressure carbon dioxide used for pasteurization in food industry","volume":"12","author":"Yu","year":"2020","journal-title":"Food Eng. Rev."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"417","DOI":"10.1007\/s13197-021-05022-7","article-title":"Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: A review","volume":"59","author":"Hart","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"111087","DOI":"10.1016\/j.foodres.2022.111087","article-title":"Pulsed multifrequency thermosonication induced sonoporation in Alicyclobacillus acidoterrestris spores and vegetative cells","volume":"156","author":"Wahia","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"e14587","DOI":"10.1111\/jfpe.14587","article-title":"Multiple-frequency ultrasound for the inactivation of microorganisms on food: A review","volume":"47","author":"Mustapha","year":"2024","journal-title":"J. Food Process Eng."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"3707","DOI":"10.1111\/1541-4337.13198","article-title":"Research progress and application of ultrasonic-and microwave-assisted food processing technology","volume":"22","author":"Li","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"112727","DOI":"10.1016\/j.foodres.2023.112727","article-title":"Non-thermal emerging processing technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices","volume":"168","author":"Lopes","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"598","DOI":"10.1016\/j.jfoodeng.2012.07.018","article-title":"Combining ultraviolet light and mild temperatures for the inactivation of Escherichia coli in orange juice","volume":"113","author":"Serrano","year":"2012","journal-title":"J. Food Eng."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1080\/10408398.2013.867828","article-title":"Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications","volume":"57","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"102823","DOI":"10.1016\/j.ifset.2021.102823","article-title":"Visualizing the knowledge domain of pulsed light technology in the food field: A scientometrics review","volume":"74","author":"Ren","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.tifs.2015.03.005","article-title":"Microbial decontamination of food by electron beam irradiation","volume":"44","author":"Lung","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Asokapandian, S., Periasamy, S., and Swamy, G.J. (2018). Ozone for fruit juice preservation. Fruit Juices, Elsevier.","DOI":"10.1016\/B978-0-12-802230-6.00025-4"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"e70074","DOI":"10.1111\/jfpe.70074","article-title":"Recent advancements in applications of ozone technology in juice and beverage processing: A review","volume":"48","author":"Panigrahi","year":"2025","journal-title":"J. Food Process Eng."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1016\/j.tifs.2020.03.001","article-title":"Feasibility of cold plasma for the control of biofilms in food industry","volume":"99","author":"Zhu","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"2493","DOI":"10.1111\/ijfs.13231","article-title":"Synergistic effect between Helichrysum italicum essential oil and cold nitrogen plasma against Staphylococcus aureus biofilms on different food-contact surfaces","volume":"51","author":"Cui","year":"2016","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.ifset.2017.08.002","article-title":"Fruit juice processing using membrane technology: A review","volume":"43","author":"Bhattacharjee","year":"2017","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1384","DOI":"10.1016\/j.matpr.2021.02.435","article-title":"Clarification of Citrus fruit (Mosambi) juice by hybrid (Pretreatment and Membrane) process","volume":"47","author":"Singh","year":"2021","journal-title":"Mater. Today Proc."},{"key":"ref_50","first-page":"171","article-title":"Non-thermal processing in food applications: A review","volume":"2","author":"Jan","year":"2017","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"115149","DOI":"10.1016\/j.lwt.2023.115149","article-title":"Improving quality of sea buckthorn juice by high-pressure processing","volume":"185","author":"Xia","year":"2023","journal-title":"LWT"},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Lim, S.H., Chin, N.L., Sulaiman, A., Tay, C.H., and Wong, T.H. (2023). Microbiological, physicochemical and nutritional properties of fresh cow milk treated with industrial high-pressure processing (HPP) during storage. Foods, 12.","DOI":"10.3390\/foods12030592"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"131313","DOI":"10.1016\/j.foodchem.2021.131313","article-title":"High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes","volume":"372","author":"Lou","year":"2022","journal-title":"Food Chem."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"755","DOI":"10.1007\/s13197-021-05070-z","article-title":"High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: A pilot scale shelf-life study","volume":"59","author":"Yi","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"102249","DOI":"10.1016\/j.ifset.2019.102249","article-title":"Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage","volume":"59","year":"2020","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"113219","DOI":"10.1016\/j.lwt.2022.113219","article-title":"Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH","volume":"159","author":"Pokhrel","year":"2022","journal-title":"LWT"},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Raghubeer, E.V., Phan, B.N., Onuoha, E., Diggins, S., Aguilar, V., Swanson, S., and Lee, A. (2020). The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water. Int. J. Food Microbiol., 331.","DOI":"10.1016\/j.ijfoodmicro.2020.108697"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"20038","DOI":"10.1021\/acsomega.5c02380","article-title":"Impact of High Pressure Processing on the In Vitro Bioaccessibility of Polyphenols in Sour Cherry (Prunus cerasus L.) Juice","volume":"10","author":"Ozkan","year":"2025","journal-title":"ACS Omega"},{"key":"ref_59","first-page":"88","article-title":"The impact of high hydrostatic pressure treatment on anthocyanins, colour, microorganisms, and enzyme activity of mulberry (Morus nigra) juice","volume":"27","author":"Engmann","year":"2020","journal-title":"Int. Food Res. J."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"114932","DOI":"10.1016\/j.lwt.2023.114932","article-title":"Variations of bioactive compounds, physicochemical and sensory properties of Rosa roxburghii Tratt juice after high pressure processing","volume":"184","author":"Li","year":"2023","journal-title":"LWT"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"3072","DOI":"10.1002\/fsn3.2906","article-title":"Effect of ultra-high pressure homogenization on microorganism and quality of composite pear juice","volume":"10","author":"Liu","year":"2022","journal-title":"Food Sci. Nutr."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"1944","DOI":"10.1007\/s13197-019-04230-6","article-title":"Effect of high pressure homogenization on mixed juice stability, rheology, physicochemical properties and microorganism reduction","volume":"57","author":"Wellala","year":"2020","journal-title":"J. Food Sci. Technol."},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Patrignani, F., Mannozzi, C., Tappi, S., Tylewicz, U., Pasini, F., Castellone, V., Riciputi, Y., Rocculi, P., Romani, S., and Caboni, M.F. (2019). (Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice. Front. Microbiol., 10.","DOI":"10.3389\/fmicb.2019.00246"},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Antony, A., Soni, A., Samuelsson, L.M., Weeks, M., Woo, M.W., Quek, S.-Y., Farid, M., and Gupta, T. (2024). Impact of Ultra-High-Pressure Homogenisation on the Inactivation of Bacillus pumilus and Bacillus subtilis Spores in Sheep and Cow Milk. Foods, 13.","DOI":"10.3390\/foods13213452"},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Jalali, K., Pastor-Villaescusa, B., Flores-Rojas, K., Pleguezuelos, V., P\u00e9rez-Cano, F.J., Franch-Masferrer, \u00c0., Trujillo-Mesa, A.J., Hern\u00e1ndez-Herrero, M.M., and Roig-Sagu\u00e9s, A.X. (2025). Evaluation of Ultra-High Pressure Homogenization Treatments to Ensure the Microbiological Safety and Immunoglobulin Preservation in Donor Human Milk. Foods, 14.","DOI":"10.3390\/foods14081310"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"11629","DOI":"10.1021\/acs.jafc.4c01289","article-title":"Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage","volume":"72","author":"Adhikari","year":"2024","journal-title":"J. Agric. Food Chem."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"10315","DOI":"10.1002\/fsn3.4571","article-title":"High-Pressure Homogenization of Pomegranate Juice: Impact on Physicochemical, Antioxidant, Antimicrobial, and In Vitro Bioaccessibility Properties","volume":"12","author":"Turan","year":"2024","journal-title":"Food Sci. Nutr."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"131058","DOI":"10.1016\/j.foodchem.2021.131058","article-title":"Modelling and optimization of high-pressure homogenization of not-from-concentrate juice: Achieving better juice quality using sustainable production","volume":"370","author":"Liu","year":"2022","journal-title":"Food Chem."},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Fabroni, S., Platania, G.M., Amenta, M., Ballistreri, G., Galvano, F., Nges, I.A., and Timpanaro, N. (2024). Pulsed electric field as a mild treatment for extended shelf-life and preservation of bioactive compounds in blood orange juice. Appl. Sci., 14.","DOI":"10.3390\/app14167275"},{"key":"ref_70","doi-asserted-by":"crossref","unstructured":"Jin, T.Z., and Aboelhaggag, R.M. (2022). Combined pulsed electric field with antimicrobial caps for extending shelf life of orange juice. Beverages, 8.","DOI":"10.3390\/beverages8040072"},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"1784","DOI":"10.1002\/jsfa.13066","article-title":"Pulsed electric field for shalgam juice: Effects on fermentation, shelf-life, and sensory quality","volume":"104","author":"Buzrul","year":"2024","journal-title":"J. Sci. Food Agric."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"103045","DOI":"10.1016\/j.ifset.2022.103045","article-title":"Pulsed electric field processing of a pomegranate (Punica granatum L.) fermented beverage","volume":"79","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"489","DOI":"10.1007\/s11694-023-02164-4","article-title":"Response surface optimization of pulsed electric field processed kiwi\u2013carrot juice: Enzyme inactivation and evaluation of physicochemical and nutritional properties","volume":"18","author":"Ziaiifar","year":"2024","journal-title":"J. Food Meas. Charact."},{"key":"ref_74","doi-asserted-by":"crossref","unstructured":"Li, L., Yang, R., and Zhao, W. (2021). The effect of pulsed electric fields (PEF) combined with temperature and natural preservatives on the quality and microbiological shelf-life of cantaloupe juice. Foods, 10.","DOI":"10.3390\/foods10112606"},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"2020","DOI":"10.3390\/agriengineering5040124","article-title":"The effects of thermal and pulsed electric field processing on the physicochemical and microbial properties of a high-fiber, nutritious beverage from a milk-based date powder","volume":"5","author":"Younis","year":"2023","journal-title":"AgriEngineering"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"e70038","DOI":"10.1111\/jfpe.70038","article-title":"Impact of Pulsed Electric Field Pretreatment on Extraction Efficiency and Quality Attributes of Sohiong Fruit Juice","volume":"48","author":"Debbarma","year":"2025","journal-title":"J. Food Process Eng."},{"key":"ref_77","doi-asserted-by":"crossref","unstructured":"Cai, R., Jing, Z., Li, Y., Zhong, X., Sheng, Q., Yue, T., Wang, Z., and Yuan, Y. (2025). Inactivation activity and mechanism of high-voltage pulsed electric fields combined with antibacterial agents against Alicyclobacillus spp. in apple juice. Int. J. Food Microbiol., 431.","DOI":"10.1016\/j.ijfoodmicro.2025.111079"},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"e15533","DOI":"10.1111\/jfpp.15533","article-title":"Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice","volume":"45","author":"Qian","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.foodcont.2018.08.011","article-title":"Action mechanism of pulsed magnetic field against E. coli O157: H7 and its application in vegetable juice","volume":"95","author":"Lin","year":"2019","journal-title":"Food Control"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"2982","DOI":"10.1007\/s13197-020-04801-y","article-title":"Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice","volume":"58","author":"Qian","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"e70123","DOI":"10.1111\/jfpe.70123","article-title":"Optimizing Pulsed Magnetic Field Parameters for Microbial Safety and Quality in Orange Juice","volume":"48","author":"Pandiarajan","year":"2025","journal-title":"J. Food Process Eng."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"106686","DOI":"10.1016\/j.foodcont.2019.06.012","article-title":"Synergistic efficacy of pulsed magnetic fields and Litseacubeba essential oil treatment against Escherichia coli O157: H7 in vegetable juices","volume":"106","author":"Lin","year":"2019","journal-title":"Food Control"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1038\/s41538-023-00242-x","article-title":"The potential use of supercritical carbon dioxide in sugarcane juice processing","volume":"8","author":"Pimenta","year":"2024","journal-title":"npj Sci. Food"},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"102688","DOI":"10.1016\/j.ifset.2021.102688","article-title":"Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change","volume":"70","author":"Tang","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"104914","DOI":"10.1016\/j.supflu.2020.104914","article-title":"Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice","volume":"164","author":"Bertolini","year":"2020","journal-title":"J. Supercrit. Fluids"},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"467","DOI":"10.3136\/fstr.FSTR-D-22-00033","article-title":"Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO2 processing at different temperatures","volume":"28","author":"Guangsen","year":"2022","journal-title":"Food Sci. Technol. Res."},{"key":"ref_87","doi-asserted-by":"crossref","unstructured":"Silva, E.K., Bargas, M.A., Arruda, H.S., Vardanega, R., Pastore, G.M., and Meireles, M.A.A. (2020). Supercritical CO2 processing of a functional beverage containing apple juice and aqueous extract of Pfaffia glomerata roots: Fructooligosaccharides chemical stability after non-thermal and thermal treatments. Molecules, 25.","DOI":"10.3390\/molecules25173911"},{"key":"ref_88","doi-asserted-by":"crossref","unstructured":"Trych, U., Buniowska, M., Sk\u0105pska, S., Kapusta, I., and Marsza\u0142ek, K. (2022). Bioaccessibility of antioxidants in blackcurrant juice after treatment using supercritical carbon dioxide. Molecules, 27.","DOI":"10.3390\/molecules27031036"},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"144037","DOI":"10.1016\/j.foodchem.2025.144037","article-title":"Ultrasound-driven chemical and biochemical changes in jabuticaba juice: Phenolic compounds, volatile profile and inactivation of polyphenol oxidase, peroxidase and pectin methylesterase","volume":"481","author":"Juliato","year":"2025","journal-title":"Food Chem."},{"key":"ref_90","doi-asserted-by":"crossref","unstructured":"Alvarado-L\u00f3pez, D.A., Parralejo-Sanz, S., Lobo, M.G., and Cano, M.P. (2025). Ultrasound Pasteurization of Brazil Nut Beverage Enriched with Opuntia stricta var. dillenii Extract: Effects on Quality and Bioactives. LWT, 228.","DOI":"10.1016\/j.lwt.2025.118055"},{"key":"ref_91","doi-asserted-by":"crossref","unstructured":"Feng, M., Chitrakar, B., Chen, J., Islam, M.N., Wei, B., Wang, B., Zhou, C., Ma, H., and Xu, B. (2022). Effect of multi-mode thermosonication on the microbial inhibition and quality retention of strawberry clear juice during storage at varied temperatures. Foods, 11.","DOI":"10.3390\/foods11172593"},{"key":"ref_92","doi-asserted-by":"crossref","unstructured":"Wei, L., Shi, C., Hu, C.Y., Alharbi, N.K., Shami, A., Al-Asmari, F., Al-Joufi, F.A., and Meng, Y. (2025). Inactivation effect of phloretin with ultrasound on Staphylococcus aureus and Escherichia coli extended the shelf-life of cloudy apple juice. Food Biosci., 68.","DOI":"10.1016\/j.fbio.2025.106498"},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"107299","DOI":"10.1016\/j.ultsonch.2025.107299","article-title":"Thermosonication enhanced the bioactive, antioxidant, and flavor attributes of freshly squeezed tomato juice","volume":"115","author":"Li","year":"2025","journal-title":"Ultrason. Sonochem."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"5848","DOI":"10.1111\/ijfs.15901","article-title":"Non-thermal processing of black carrot juice using ultrasound: Intensification of bioactive compounds and microbiological quality","volume":"57","author":"Hasheminya","year":"2022","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"105740","DOI":"10.1016\/j.ultsonch.2021.105740","article-title":"Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities","volume":"78","author":"Manzoor","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"ref_96","doi-asserted-by":"crossref","unstructured":"Rodr\u00edguez-Rico, D., S\u00e1enz-Esqueda, M.d.l.\u00c1., Meza-Vel\u00e1zquez, J.A., Mart\u00ednez-Garc\u00eda, J.J., Quezada-Rivera, J.J., Uma\u00f1a, M.M., and Minjares-Fuentes, R. (2022). High-intensity ultrasound processing enhances the bioactive compounds, antioxidant capacity and microbiological quality of melon (Cucumis melo) juice. Foods, 11.","DOI":"10.3390\/foods11172648"},{"key":"ref_97","doi-asserted-by":"crossref","unstructured":"Challana, V., Kaimal, A.M., Shirkole, S., and Sahoo, A.K. (2025). Comparative analysis and investigation of ultrasonication on juice yield and bioactive compounds of kinnow fruit using RSM and ANN models. Sci. Rep., 15.","DOI":"10.1038\/s41598-025-94640-8"},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"103295","DOI":"10.1016\/j.ifset.2023.103295","article-title":"Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation","volume":"84","author":"Xu","year":"2023","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_99","doi-asserted-by":"crossref","unstructured":"Silva, C.N.d., Carmo, J.R.d., Nunes, B.V., Demoliner, F., Souza, V.R.d., and Bastos, S.C. (2025). Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice. Foods, 14.","DOI":"10.3390\/foods14050901"},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"112469","DOI":"10.1016\/j.jfoodeng.2025.112469","article-title":"Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects","volume":"392","author":"Amaro","year":"2025","journal-title":"J. Food Eng."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.fbp.2024.11.007","article-title":"Effect of ultraviolet irradiation on the shelf life and chemical composition of cold brew coffee","volume":"149","author":"Orjuela","year":"2025","journal-title":"Food Bioprod. Process."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"110801","DOI":"10.1016\/j.foodcont.2024.110801","article-title":"Changes in quality attributes of coconut water treated with UV-radiation and nisin during cold storage: Kinetics modelling and shelf-life prediction","volume":"167","author":"Ceballos","year":"2025","journal-title":"Food Control"},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1080\/10942912.2018.1446024","article-title":"Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice","volume":"21","author":"Kwaw","year":"2018","journal-title":"Int. J. Food Prop."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"1878","DOI":"10.1007\/s11694-023-02306-8","article-title":"Effect of optimized pulsed light treatment conditions on microbiological safety, phytochemical and sensory properties of lactic-acid-fermented mulberry juice","volume":"18","author":"Kwaw","year":"2024","journal-title":"J. Food Meas. Charact."},{"key":"ref_105","first-page":"e16186","article-title":"Decontamination and quality assessment of freshly squeezed grape juice under spiral continuous flow-through pulsed light (SCFPL) treatment","volume":"46","author":"Wang","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"105386","DOI":"10.1016\/j.idairyj.2022.105386","article-title":"Effect of \u03b3-irradiation in combination with natural antimicrobial formulation on microbial inactivation, protein digestibility and quality of mothers\u2019 milk","volume":"131","author":"Balaji","year":"2022","journal-title":"Int. Dairy J."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"115365","DOI":"10.1016\/j.foodres.2024.115365","article-title":"Effects of electron beam irradiation on the sensory qualities and bioactive compounds of broccoli sprout juice","volume":"199","author":"Yan","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"7713","DOI":"10.1002\/jsfa.13518","article-title":"Effect of electron beam irradiation on raw goat milk: Microbiological, physicochemical and protein structural analysis","volume":"104","author":"Wen","year":"2024","journal-title":"J. Sci. Food Agric."},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"e14180","DOI":"10.1111\/jfpp.14180","article-title":"Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice","volume":"43","author":"Wahia","year":"2019","journal-title":"J. Food Process. Preserv."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.fbio.2018.05.004","article-title":"Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice","volume":"24","author":"Kwaw","year":"2018","journal-title":"Food Biosci."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"111030","DOI":"10.1016\/j.lwt.2021.111030","article-title":"Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice","volume":"142","author":"Shen","year":"2021","journal-title":"LWT"},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"132158","DOI":"10.1016\/j.foodchem.2022.132158","article-title":"Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk","volume":"381","author":"Mu","year":"2022","journal-title":"Food Chem."},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.foodcont.2019.04.023","article-title":"Optimization of spiral continuous flow-through pulse light sterilization for Escherichia coli in red grape juice by response surface methodology","volume":"105","author":"Xu","year":"2019","journal-title":"Food Control"},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"106751","DOI":"10.1016\/j.foodcont.2019.106751","article-title":"Antimicrobial mechanism of pulsed light for the control of Escherichia coli O157: H7 and its application in carrot juice","volume":"106","author":"Zhu","year":"2019","journal-title":"Food Control"},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"5220","DOI":"10.1002\/jsfa.9058","article-title":"Degradation kinetics of aflatoxin B1 and B2 in solid medium by using pulsed light irradiation","volume":"98","author":"Wang","year":"2018","journal-title":"J. Sci. Food Agric."},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"111990","DOI":"10.1016\/j.radphyschem.2024.111990","article-title":"Effect of gamma irradiation on sensory and aroma compounds of soaked bayberry jiu","volume":"224","author":"Zheng","year":"2024","journal-title":"Radiat. Phys. Chem."},{"key":"ref_117","first-page":"15","article-title":"Ozonation of the pasteurized skim milk to extend the shelf life: Evaluation of the chemical and microbial properties","volume":"142","author":"Akbari","year":"2023","journal-title":"Sci. Res."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"2551","DOI":"10.1080\/10942912.2022.2148165","article-title":"The impact of ozonation on the physicochemical properties, antioxidant potential and shelf life of Kinnow (Citrus Reticulata Blanco) juice","volume":"25","author":"Iqbal","year":"2022","journal-title":"Int. J. Food Prop."},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"2420","DOI":"10.1080\/10942912.2023.2249266","article-title":"Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature","volume":"26","author":"Iqbal","year":"2023","journal-title":"Int. J. Food Prop."},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"979","DOI":"10.1007\/s13197-021-05102-8","article-title":"Impact of ozone treatment on the physico-chemical properties, bioactive compounds, pectin methylesterase activity and microbiological properties of watermelon juice","volume":"59","author":"Lee","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_121","first-page":"933","article-title":"Impact of Thermal Treatment and Ozone on Quality Parameters and Shelf-Life of Mango Nectar","volume":"59","author":"Morsy","year":"2021","journal-title":"Ann. Agric. Sci. Moshtohor"},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"83","DOI":"10.21608\/ftrj.2024.395199","article-title":"Effect Of Ozone and Combined Ozone-Freezing Treatments on The Physico-Chemical Properties and Enzymatic Activity of Sugarcane Juice","volume":"6","author":"Badr","year":"2024","journal-title":"Food Technol. Res. J."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/10942912.2024.2409904","article-title":"Shelf life and storage stability of cold plasma treated kiwifruit juice: Kinetic models","volume":"27","author":"Kumar","year":"2024","journal-title":"Int. J. Food Prop."},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"100025","DOI":"10.1016\/j.foodp.2024.100025","article-title":"Impact of cold plasma and thermal treatment on the storage stability and shelf-life of pineapple juice: A comprehensive postharvest quality assessment","volume":"1","author":"Pipliya","year":"2024","journal-title":"Food Phys."},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"3615","DOI":"10.1007\/s11947-024-03328-w","article-title":"Effect of thermal and non-thermal plasma treatment on particle size distribution, protein secondary structure, fuzzy logic sensory evaluation, rheological, and selected quality attributes of pineapple juice: A comparative analysis","volume":"17","author":"Pipliya","year":"2024","journal-title":"Food Bioproc. Technol."},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"4368","DOI":"10.1007\/s11694-025-03258-x","article-title":"Effect of non\u2013thermal plasma on physiochemical properties, antioxidant activities, morphological and crystalline structures of red dragon fruit (Hylocereus polyrhizus) juice during storage","volume":"19","author":"Garimella","year":"2025","journal-title":"J. Food Meas. Charact."},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"103905","DOI":"10.1016\/j.ifset.2024.103905","article-title":"Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability","volume":"100","author":"Wang","year":"2025","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_128","doi-asserted-by":"crossref","unstructured":"Abbas, H.M., Altamim, E.A., Salama, M., Fouad, M.T., and Zahran, H.A. (2024). Cold plasma technology: A sustainable approach to milk preservation by reducing pathogens and enhancing oxidative stability. Sustainability, 16.","DOI":"10.3390\/su16208754"},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"e70158","DOI":"10.1111\/1750-3841.70158","article-title":"Atmospheric cold plasma treatment effects on quality of cloudy apple juice during storage","volume":"90","author":"Ozen","year":"2025","journal-title":"J. Food Sci."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"137045","DOI":"10.1016\/j.foodchem.2023.137045","article-title":"Coconut milk treated by atmospheric cold plasma: Effect on quality and stability","volume":"430","author":"Chen","year":"2024","journal-title":"Food Chem."},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"e70072","DOI":"10.1111\/jfpe.70072","article-title":"Cold Plasma Treatment of Orange Juice Using Multipin-Plane Electrical Discharge","volume":"48","author":"Pankaj","year":"2025","journal-title":"J. Food Process Eng."},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"109044","DOI":"10.1016\/j.foodres.2020.109044","article-title":"Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency","volume":"131","author":"Mar","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_133","doi-asserted-by":"crossref","unstructured":"Lovato, F., Kowaleski, J., da Silva, S.Z., Kottwitz, L.B.M., Martin, C.A., Tiuman, T.S., and Zara, R.F. (2025). Watermelon juice microfiltration: Optimization to maximize antioxidant compounds and influence mineral content. J. Food Sci. Technol., 1\u201310.","DOI":"10.1007\/s13197-025-06202-5"},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"2182","DOI":"10.1007\/s11694-022-01790-8","article-title":"Ultrafiltration of cashew apple juice using hollow fibers for shelf life extension: Process optimization, flux modelling and storage study","volume":"17","author":"Abdullah","year":"2023","journal-title":"J. Food Meas. Charact."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"109880","DOI":"10.1016\/j.jfoodeng.2019.109880","article-title":"Shelf life extension of sugarcane juice by cross flow hollow fibre ultrafiltration","volume":"274","author":"Panigrahi","year":"2020","journal-title":"J. Food Eng."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"211","DOI":"10.24323\/akademik-gida.1382914","article-title":"Effect of Microfiltration, Storage Time and Temperature on Properties of Shalgam Juices","volume":"21","author":"Erten","year":"2023","journal-title":"Akad. G\u0131da"},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.procbio.2023.07.016","article-title":"Effect of enzymatic treatments and microfiltration on the physicochemical properties and antioxidant activities of two Tunisian prickly pear juices","volume":"132","author":"Kallel","year":"2023","journal-title":"Process Biochem."},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"100451","DOI":"10.1016\/j.focha.2023.100451","article-title":"Membrane separation process of microfiltration applied to the filtration of kombuchas","volume":"3","author":"Daneluz","year":"2023","journal-title":"Food Chem. Adv."},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"e16497","DOI":"10.1111\/jfpp.16497","article-title":"Pressure-driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: Modeling of permeate flux decline and optimization of process parameters","volume":"46","author":"Abdullah","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"111372","DOI":"10.1016\/j.jfoodeng.2022.111372","article-title":"Application of high-voltage electrospray system for non-thermal microbial inactivation of raw bovine milk","volume":"342","author":"Zhang","year":"2023","journal-title":"J. Food Eng."},{"key":"ref_141","doi-asserted-by":"crossref","unstructured":"Wang, Y., Hu, Z., Wang, B., Yang, D., Liao, J., and Zhang, M. (2023). Effect of high-voltage electrospray on the inactivation, induced damage and growth of microorganisms and flavour components of honey raspberry wine. Int. J. Food Microbiol., 388.","DOI":"10.1016\/j.ijfoodmicro.2022.110060"},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"102875","DOI":"10.1016\/j.ifset.2021.102875","article-title":"Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology","volume":"75","author":"Wang","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1007\/s11947-021-02755-3","article-title":"Non-thermal microbial inactivation of honey raspberry wine through the application of high-voltage electrospray technology","volume":"15","author":"Wang","year":"2022","journal-title":"Food Bioproc. Technol."},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"103917","DOI":"10.1016\/j.ifset.2025.103917","article-title":"Effects of induced electric field on quality enhancement and shelf-life extension of bayberry juice during storage","volume":"100","author":"Xue","year":"2025","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"e70067","DOI":"10.1111\/jfpe.70067","article-title":"Exploring the Impact of Moderate Electric Field Treatment on Grape Juice: Physicochemical Characteristics and Microbial Reduction","volume":"48","author":"Rajeswari","year":"2025","journal-title":"J. Food Process Eng."},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"103647","DOI":"10.1016\/j.ifset.2024.103647","article-title":"Non-thermal pasteurization of milk by elongated electrode moderate electrical field: Chemical and sensory analysis during cold storage and shelf-life determination","volume":"94","author":"Alsaedi","year":"2024","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_147","doi-asserted-by":"crossref","first-page":"101676","DOI":"10.1016\/j.scp.2024.101676","article-title":"High voltage electric field as a green technology preserves the appearance of apple juice during cold storage","volume":"41","author":"Zhu","year":"2024","journal-title":"Sustain. Chem. Pharm."},{"key":"ref_148","doi-asserted-by":"crossref","first-page":"107455","DOI":"10.1016\/j.ultsonch.2025.107455","article-title":"Impact of ultrasonication, ozonation, and their combination on the preservation of novel clean-label functional drink of strawberry-cantaloupe incorporated with Spirulina platensis and orange peel extracts","volume":"120","author":"Chaudhary","year":"2025","journal-title":"Ultrason. Sonochem."},{"key":"ref_149","doi-asserted-by":"crossref","first-page":"129","DOI":"10.15586\/qas.v17i1.1521","article-title":"Optimizing pulsed electric field and high-power ultrasound treatments to preserve anthocyanin stability and physicochemical quality in stored strawberry juice","volume":"17","author":"Putnik","year":"2025","journal-title":"Qual. Assur. Saf. Crops Foods"},{"key":"ref_150","doi-asserted-by":"crossref","first-page":"100214","DOI":"10.1016\/j.focha.2023.100214","article-title":"Combined ultrafiltration and ozone processing of sugarcane juice: Quantitative assessment of polyphenols, investigation of storage effects by multivariate techniques and shelf life prediction","volume":"2","author":"Panigrahi","year":"2023","journal-title":"Food Chem. Adv."},{"key":"ref_151","doi-asserted-by":"crossref","first-page":"110945","DOI":"10.1016\/j.lwt.2021.110945","article-title":"Retaining bioactive proteins and extending shelf life of skim milk by microfiltration combined with Ultraviolet-C treatment","volume":"141","author":"Zhang","year":"2021","journal-title":"LWT"},{"key":"ref_152","doi-asserted-by":"crossref","unstructured":"Bebek Markovinovi\u0107, A., Stuli\u0107, V., Putnik, P., Birki\u0107, A., Jambrovi\u0107, M., \u0160a\u0161ko, D., Ljubi\u010di\u0107, J., Pavli\u0107, B., Herceg, Z., and Bursa\u0107 Kova\u010devi\u0107, D. (2023). Pulsed electric field (PEF) and high-power ultrasound (HPU) in the hurdle concept for the preservation of antioxidant bioactive compounds of strawberry juice\u2014A chemometric evaluation\u2014Part I. Foods, 12.","DOI":"10.3390\/foods12173172"},{"key":"ref_153","doi-asserted-by":"crossref","first-page":"111127","DOI":"10.1016\/j.lwt.2021.111127","article-title":"Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing","volume":"143","author":"Hou","year":"2021","journal-title":"LWT"},{"key":"ref_154","first-page":"e15475","article-title":"Probing the combined impact of pulsed electric field and ultra-sonication on the quality of spinach juice","volume":"45","author":"Ahmed","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"ref_155","doi-asserted-by":"crossref","first-page":"012025","DOI":"10.1088\/1742-6596\/2801\/1\/012025","article-title":"Membrane assisted Pulsed Electric Field (M-PEF) a novel technique for preservation of functional and biological properties of sugarcane juice","volume":"2801","author":"Atchaya","year":"2024","journal-title":"J. Phys. Conf. Ser."},{"key":"ref_156","doi-asserted-by":"crossref","first-page":"116002","DOI":"10.1016\/j.lwt.2024.116002","article-title":"Evaluation of pulsed electric field and high-pressure processing on the overall quality of refrigerated Concord grape juice","volume":"198","author":"Li","year":"2024","journal-title":"LWT"},{"key":"ref_157","doi-asserted-by":"crossref","first-page":"105668","DOI":"10.1016\/j.ultsonch.2021.105668","article-title":"Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk","volume":"77","author":"Zhang","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"ref_158","doi-asserted-by":"crossref","first-page":"109370","DOI":"10.1016\/j.lwt.2020.109370","article-title":"Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment","volume":"127","author":"Liu","year":"2020","journal-title":"LWT"},{"key":"ref_159","doi-asserted-by":"crossref","first-page":"112861","DOI":"10.1016\/j.lwt.2021.112861","article-title":"Ozone treatment of ultrafiltered sugarcane juice: Process optimization using multi-objective genetic algorithm and correlation analysis by multivariate technique","volume":"154","author":"Panigrahi","year":"2022","journal-title":"LWT"},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"1928","DOI":"10.1007\/s11947-014-1298-6","article-title":"Cost analysis and environmental impact of pulsed electric fields and high pressure processing in comparison with thermal pasteurization","volume":"7","author":"Sampedro","year":"2014","journal-title":"Food Bioprocess Technol."},{"key":"ref_161","doi-asserted-by":"crossref","first-page":"4652","DOI":"10.1111\/1541-4337.12819","article-title":"Applications of novel processing technologies to enhance the safety and bioactivity of milk","volume":"20","author":"Soni","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_162","doi-asserted-by":"crossref","unstructured":"Picart-Palmade, L., Cunault, C., Chevalier-Lucia, D., Belleville, M.-P., and Marchesseau, S. (2019). Potentialities and limits of some non-thermal technologies to improve sustainability of food processing. Front. Nutr., 5.","DOI":"10.3389\/fnut.2018.00130"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/17\/2953\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:35:29Z","timestamp":1760034929000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/17\/2953"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,8,25]]},"references-count":162,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2025,9]]}},"alternative-id":["foods14172953"],"URL":"https:\/\/doi.org\/10.3390\/foods14172953","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,8,25]]}}}