Recent studies have shown that both low frequency (20–100 kHz) ultrasonication and antimicrobial peptides (AMPs) treatment processes have a significant advantage in inactivating bacterial cells than the conventional heat treatment due to higher food texture quality of the final product. However, the effect of the combined process has not been fully investigated in complex matrices such as food. In this study, deactivation of Escherichia coli in different concentrations of milk and orange juice were performed using three different treatments: low frequency ultrasonication (20 kHz) at different power levels, antimicrobial peptide Cecropin P1 at different concentrations, and combination of both. The results of all samples showed that the combined treatment is more efficient, reducing the cell density of E. coli up to four orders of magnitude, compared to individual treatments. However, the milk concentration results in lower synergistic effect. This is believed to be due to complexation of milk proteins with Cecropin P1 thus resulting in less availability of the latter for antimicrobial action. This dependence was not observed in orange juice samples. Ultrasonication resulted in insignificant decrease in viscosity, color and vitamin C for both milk and orange juice except at higher power level of 160 W at longer exposure time.

最近的研究表明，低频（20-100 kHz）超声处理和抗菌肽（AMPs）处理工艺在灭活细菌细胞方面均比常规热处理具有显着优势，因为最终产品的食物质地更高。但是，对于复杂的基质（例如食物），尚未对组合过程的效果进行充分研究。在这项研究中，使用三种不同的处理方法对三种浓度的牛奶和橙汁中的大肠杆菌进行灭活：不同功率水平的低频超声（20 kHz），不同浓度的抗菌肽Cecropin P1以及两者的组合。所有样品的结果表明，联合处理更有效，降低了小鼠的细胞密度。与个别处理相比，大肠杆菌的数量最多可达四个数量级。然而，牛奶浓度导致较低的协同作用。据信这是由于牛奶蛋白与Cecropin P1的络合，从而导致后者缺乏抗菌作用。在橙汁样品中未观察到这种依赖性。超声处理导致牛奶和橙汁的粘度，颜色和维生素C的降低不明显，除非在较长的暴露时间下功率更高，功率为160W。