The impact of high‐pressure processing (HPP) or thermosonication (TS) in combination with nisin on the microbial inactivation of green juice (celery stalk, apple, cucumber, parsley) and changes in its quality was investigated. Microbial inactivation with HPP at 600 MPa resulted ≥7 log reduction of Escherichia coli, whereas 5 and 7 log reduction of Listeria innocua were attained after combining with 100 and 200 mg/L of nisin, respectively. With TS at 60°C, 7.42 log reduction of E. coli was achieved after 6 min; meanwhile, combining with 100 mg/L of nisin, 7 log reduction of L. innocua was detected after 3 min. Neither HPP nor TS did not alter pH and total soluble solids; however, significant changes were observed in color. Green juice predominantly followed Newtonian flow behavior and the viscosity did not change significantly after using both technologies. Results indicated that HPP or TS in combination with nisin is a viable option for green juice pasteurization.

中文翻译：

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高压加工或热超声与乳链菌肽结合对微生物失活和绿汁品质的影响

研究了高压加工（HPP）或热超声（TS）结合乳链菌肽对绿汁（芹菜杆，苹果，黄瓜，香菜）的微生物失活及其质量变化的影响。HPP在600 MPa下对微生物的灭活作用使大肠杆菌减少了≥7 log ，而分别与100和200 mg / L的乳链菌肽结合后，无毒李斯特菌减少了5 log和7 log 。在60°C下使用TS，6分钟后大肠杆菌的对数降低了7.42 。同时，与乳酸链球菌素100 mg / L结合，可使无毒李子减少7 log3分钟后检测到。HPP和TS都不会改变pH值和总可溶性固形物。然而，在颜色上观察到显着变化。使用这两种技术后，绿汁主要遵循牛顿流动特性，粘度没有明显变化。结果表明，HPP或TS结合乳链菌肽是绿汁巴氏杀菌的可行选择。