Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage

The effects of high pressure processing (HPP) applying 500 MPa for 10 min at 25 °C on microbial inactivation and stability of quality parameters [bioactive compounds, phenolic content, antioxidant capacity, color, NEBI (non-enzymatic browning index), and sensory analysis] were studied. It was found that HPP treated whey-lime beverage achieved the maximum shelf-life of 120 days by keeping the microbial populations below the detection limit throughout the storage period (p