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The processing conditions were selected to achieve at least 5 log CFU\/g inactivation of Escherichia coli. HPP (400 MPa\/1 min), US (60 \u00b0C, 20 kHz\/12 min), and PEF (57.2 \u00b0C, 10 kV\/cm, 70 bipolar pulses of 8 \u00b5s each) reduced E. coli counts by 6.6, 6.1, and 5.8 log CFU\/g, respectively, thus achieving the pasteurization status. After processing, HPP samples showed higher levels of total antioxidant activity (DPPH and ABTS) compared to the other samples. HPP and PEF samples showed lower browning degrees than the CTP samples. All treatments ensured indigenous microbial stability (below 1 log CFU\/g) for at least 30 days under refrigeration. Principal component analysis showed that the HPP samples increased their similarity to the untreated fresh AP during storage based on the pH, total soluble content and water activity, retaining its fresh-like qualities. HPP and PEF were found to be potential alternatives to the CTP of AP, resulting in a safe, minimally processed product with improved antioxidant activity.<\/jats:p>","DOI":"10.3390\/app14073088","type":"journal-article","created":{"date-parts":[[2024,4,8]],"date-time":"2024-04-08T09:31:23Z","timestamp":1712568683000},"page":"3088","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5689-198X","authenticated-orcid":false,"given":"Enrique","family":"Pino-Hern\u00e1ndez","sequence":"first","affiliation":[{"name":"INOV.LINEA\/TAGUSVALLEY\u2014Science and Technology Park, 2200-062 Abrantes, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8793-7001","authenticated-orcid":false,"given":"Marco","family":"Alves","sequence":"additional","affiliation":[{"name":"INOV.LINEA\/TAGUSVALLEY\u2014Science and Technology Park, 2200-062 Abrantes, Portugal"}]},{"given":"Nicole","family":"Moreira","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6078-4538","authenticated-orcid":false,"given":"Vasco","family":"Lima","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5742-706X","authenticated-orcid":false,"given":"Carlos A.","family":"Pinto","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,7]]},"reference":[{"key":"ref_1","unstructured":"Food and Agriculture Organization of the United Nations (2023, July 07). 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