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Summary: A blueberry–grape–pineapple–cantaloupe juice blend was copigmented with gallic acid (GA) firstly and treated by high‐pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min, or heat treatment (HT) at 90 °C for 3 min to determine their influence on its physicochemical qualities. The shelf lives of HPP‐, US‐ and HT‐juice blends were 72, 48 and 88 days, respectively. The total anthocyanins (ACs), ascorbic acid and total phenols content in juice blends treated by HPP, US and HT did not change immediately after treatment or during the first 16 days' storage. However, after the three treatments, the total ACs, ascorbic acid and total phenols content in juice blends decreased in the following order after 16 days: US > HPP > HT. The HPP‐ and US‐treated juices were superior to the HT‐treated juices regarding flavour, and in the preservation of more types and relative content of esters and aldehydes. In conclusion, GA improved the total ACs and ascorbic acid stability in the juice, while the flavour of the HPP‐ and US‐treated juices surpasses that of HT‐treated juice. Therefore, the HPP treatment was deemed to be more advantageous and had greater market potential for short‐term storage. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effect of ultrafiltration (UF) combined with high‐pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min and heat treatment (HT) at 90 °C for 3 min on the microbial, physicochemical and sensory properties of a blueberry–grape–pineapple–cantaloupe juice blend during 104 days of storage at 4 °C. After UF, the shelf life of the HPP‐ and US‐treated clear juice blends were 104 and 72 days during the storage at 4 °C respectively. HPP, US and HT treatment minimally affected the anthocyanin and total phenol contents, while HPP better maintained the ascorbic acid levels and sensory properties in the clear juice blend during the storage. Therefore, HPP combined with UF was identified as a prospective processing technique in the fruit juice industry. [ABSTRACT FROM AUTHOR]

Changes in the microbial, physicochemical, and sensory properties of blended strawberry–apple–lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and heat treatment (HT) (86 °C/1 min) over 12 days of storage at 4 °C. The results showed that the total aerobic bacteria (TAB) counts in the HHP-, US-, and HT-treated juice blends were less than 2 log10 CFU/mL, the yeast and mold (Y & M) counts were less than 1.3 log10 CFU/mL, and the coliforms most probable number (MPN/100 mL) was less than 3 after 10 days at 4 °C. Anthocyanins were maintained by HHP, but decreased by 16% and 12% after US and HT, respectively. Total phenols increased by 18% and 7% after HHP and US, respectively, while they were maintained by the HT. Furthermore, better maintenance of total phenols, total anthocyanins, ascorbic acid, antioxidant capacity, color, and sensory values were observed in the HHP-treated juice blend stored for 10 days at 4 °C, compared to both the US- and HT-treated samples. Therefore, HHP was proposed to be a better processing technology for juice blend. [ABSTRACT FROM AUTHOR]

• There was a synergistic inactivation effect between US and lysozyme on S. typhimurium. • US + Lys treated LWE was brighter, yellower and more heat resistance. • US + Lys might be a promising pasteurization technology for LWE. An investigation was conducted into the utilization of treatments combining ultrasound and lysozyme (US + Lys) to deactivate Salmonella typhimurium (S. typhimurium) in the liquid whole egg (LWE). Furthermore, US + Lys and heat treatment (HT) with a similar microbial inactivation effect were comparatively evaluated by examining their impact on the quality attributes of LWE. The LWE was treated with US at 35–45 °C and 605–968 W/cm2 for 5–35 min, and with HT at 58–64 °C for 3–4 min. Lysozyme (Lys) alone achieved a minimal degree of inactivation in S. typhimurium , while it was enhanced with the application of US alone when the treatment temperature, time, and energy were increased. Furthermore, US and US + Lys caused a reduction of 3.31 and 4.26 log 10 cycles in S. typhimurium , respectively at 968 W/cm2 and 35 °C for 20 min, indicating a synergistic relationship between US and Lys for the effective inactivation of S. typhimurium. Similarly, HT and HT + Lys achieved a reduction of 4.10 and 4.75 log 10 cycles at 64 °C/3 min, respectively. The L* and b* values of the LWE following US and US + Lys application were significantly higher than untreated and heat-treated LWE, indicating that US treated LWE had a brighter and yellower appearance. The protein solubility (PS) slightly decreased after all treatments, while the pH increased. Furthermore, the foaming capacity (FC) and foam stability (FS) were decreased, revealing that LWE had a lower FC and unstable foam after all treatments. Therefore, US and US + Lys could increase the viscosity and gelation temperature (Tg) of LWE, indicating that LWE exhibited higher heat resistance after US treatment. These results indicated that US + Lys might be a promising pasteurization technology in the processing of LWE. [ABSTRACT FROM AUTHOR]