Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

Table 6

Effect of pulsed electric field on microorganisms in fruit juices.

Fruit juice(s)	Target microorganisms	Treatment parameters	Log reduction	References
Apple juice	Escherichia coli 8739, E. coli O157:H7	30 kV/cm, 172 μs, <35°C	5	[117]
Cranberry juice	Total aerobic count, moulds, and yeasts	40 kV/cm, 150 μs, <25°C	4	[118]
Apple juice	E. coli O157:H7	34 kV/cm, 166 μs	4.5	[119]
Orange juice	Listeria innocua	30 kV/cm, 12 μs, 54°C	6.0	[120]
Apple cider	E. coli O157:H7	90 kV/cm, 20 μs, 42°C	5.9	[121]
Orange juice	Salmonella typhimurium	90 kV/cm, 100 μs, 55°C	5.9	[122]
Apple juice	E. coli	34 kV/cm, 7.68 μs, 55°C	6.2	[123]
Grape juice	E. coli	34 kV/cm, 7.68 μs, 55°C	6.4	[123]
Orange juice	Lactobacillus brevis	35 kV/cm, 2.5–5.0 μs	5.8	[124]
Orange juice-milk mixture	L. plantarum	35 kV/cm, 2.5–5.0 μs	2.5	[125]
Apple juice	E. coli	36 kV/cm, 800 pulse s per second	6	[77]
Cherry juice	Penicillium expansum	34 kV/cm, 163 μs, 21°C	100% inactivation of spore germination	[126]
Orange juice	Salmonella enteritidis, E. coli	35 kV/cm, 4 μs, 40°C	5	[17]
Strawberry juice	E. coli O157:H7	18.6 kV/cm, 150 μs, 45°C	3.09	[79]
		18.6 kV/cm, 150 μs, 50°C	4.08
		18.6 kV/cm, 150 μs, 55°C	4.71