20.500.12556/RUL-168813 Comparative effects of thermal, high-pressure processing, and pulsed electric field technologies on the quality attributes and bioactive compounds of sour cherry juice research data underlying the article This study aimed to evaluate and compare the effects of thermal treatment (TT), high-pressure processing (HPP), and pulsed electric field (PEF) technologies on the physicochemical properties, microbial stability, and bioactive compound retention in sour cherry juice. Treatments were designed to meet the requirement of a 5-log reduction in Escherichia coli ATCC8739 and to preserve the quality parameters of cherry juice. Colour parameters (L*, a*, b*, and ΔE*), apparent viscosity, microbial inactivation, total anthocyanins, phenolics, sugars, organic acids, and ascorbic acid contents were analyzed using one-way analysis of variance with multivariate evaluation using Principal Component Analysis (PCA). Thermal treatments caused significant colour degradation and loss of anthocyanins and phenolics, though they achieved complete microbial inactivation. HPP treatments, particularly at 600 MPa for 2 minutes, preserved colour and viscosity while achieving microbial safety requirements, but resulted in moderate anthocyanin loss. PEF treatments exhibited the highest retention of anthocyanins, ascorbic acid, and sugars, with PF 1.2 (22 kV/120 kJ/L) also achieving the required log reduction. PCA indicated that PC1 and PC2 accounted for 77.3% of the total variance, with PF 1.2 showing the best balance across nutritional and microbial safety parameters. Overall, the findings of this study demonstrated that PEF is the most promising technology for sour cherry juice processing, however it requires optimization for achieving microbial safety. HPP is a viable alternative since it caused moderate losses of bioactive compounds, while thermal processing, despite microbial efficacy, negatively affected cherry juice quality. sour cherry juice high-pressure processing pulsed electric field anthocyanins microbial inactivation true false false Angleški jezik Ni določen Neznano 2025-04-25 16:48:03 2025-04-27 15:16:45 2025-04-28 04:01:50 0000-00-00 00:00:00 2025 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 Cherry_-_experimental_data.docx Cherry_-_experimental_data.docx Cherry - experimental data 1 20CA3DB1000DB44513D67529AAA60EFA 4bb00547b3a6de601aeea598e0f510d9d567ad6633becc7f3fa71d0848bfb101 e2ef034f-21e3-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=209778 All_data_cherry.xlsx All_data_cherry.xlsx All data cherry 1 D6E733E07E7631D29E074F47D321BCA2 6df2713a036d6951b6248a4a867ae76851cfe273f6fc5e90813353c305990df9 30d91315-21e3-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=209777 Biotehniška fakulteta Poskus Poskus: Laboratorij 0 0 0