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The influence of these thermal treatments on the microbiological burden and phytochemical composition was determined by processing under two MW power levels (600 W and 800 W) and TP at 85 \u00b0C for 15 s for 60 days at room temperature (20 \u00b0C). The results indicated that, beyond the microbiological quality achieved in the juices treated by both MW and TP technology, there were no differences among the treatments regarding the stability of vitamin C, anthocyanin, and flavanone concentrations. However, anthocyanins were more stable in those beverages with sucrose added, rendering a better red color. Besides, all treatments ensured microbiological stability throughout the entire storage time. In conclusion, MW treatment could be considered as an alternative to TP, which ensures microbial safety, protecting functional compounds associated with health effects.<\/jats:p>","DOI":"10.3390\/foods13010101","type":"journal-article","created":{"date-parts":[[2023,12,28]],"date-time":"2023-12-28T03:30:34Z","timestamp":1703734234000},"page":"101","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus\u2013Maqui Beverages"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2980-7188","authenticated-orcid":false,"given":"Francisco J.","family":"Salar","sequence":"first","affiliation":[{"name":"Laboratorio de Fitoqu\u00edmica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3905-3057","authenticated-orcid":false,"given":"Alejandro","family":"D\u00edaz-Morcillo","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00edas de la Informaci\u00f3n y las Comunicaciones, Universidad Polit\u00e9cnica de Cartagena (UPCT), 30202 Cartagena, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0789-6973","authenticated-orcid":false,"given":"Jos\u00e9","family":"Fayos-Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00edas de la Informaci\u00f3n y las Comunicaciones, Universidad Polit\u00e9cnica de Cartagena (UPCT), 30202 Cartagena, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6449-8985","authenticated-orcid":false,"given":"Juan","family":"Monz\u00f3-Cabrera","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00edas de la Informaci\u00f3n y las Comunicaciones, Universidad Polit\u00e9cnica de Cartagena (UPCT), 30202 Cartagena, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9855-1999","authenticated-orcid":false,"given":"Paola","family":"S\u00e1nchez-Bravo","sequence":"additional","affiliation":[{"name":"Laboratorio de Fitoqu\u00edmica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain"},{"name":"Centro de Investigaci\u00f3n e Innovaci\u00f3n Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hern\u00e1ndez de Elche (UMH), Carretera de Beniel km 3.2, 03312 Orihuela, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6232-712X","authenticated-orcid":false,"given":"Ra\u00fal","family":"Dom\u00ednguez-Perles","sequence":"additional","affiliation":[{"name":"Laboratorio de Fitoqu\u00edmica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain"},{"name":"Unidad Asociada de Calidad y Evaluaci\u00f3n de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4273-7268","authenticated-orcid":false,"given":"Pablo S.","family":"Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Unidad Asociada de Calidad y Evaluaci\u00f3n de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain"},{"name":"Agronomic Engineering Department, Universidad Polit\u00e9cnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4751-3917","authenticated-orcid":false,"given":"Cristina","family":"Garc\u00eda-Viguera","sequence":"additional","affiliation":[{"name":"Laboratorio de Fitoqu\u00edmica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain"},{"name":"Unidad Asociada de Calidad y Evaluaci\u00f3n de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain"}]},{"given":"Paula M.","family":"Periago","sequence":"additional","affiliation":[{"name":"Unidad Asociada de Calidad y Evaluaci\u00f3n de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain"},{"name":"Agronomic Engineering Department, Universidad Polit\u00e9cnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2023,12,27]]},"reference":[{"key":"ref_1","first-page":"e14322","article-title":"The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice","volume":"44","author":"Adulvitayakorn","year":"2019","journal-title":"J. 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