High-pressure, pulsed electric fields, and thermosonication processing of pineapple juice–coconut milk blend: Modeling microbial inactivation kinetics

The growing demand for fresh-like beverages has increased interest in nonthermal alternatives to thermal pasteurization. However, limited research has examined microbial inactivation kinetics in blended juices under equivalent processing conditions. This study aimed to model the inactivation behavior of Escherichia coli and Listeria innocua in a pineapple juice–coconut milk (PC) blend equivalently treated with high-pressure processing (HPP), pulsed electric fields (PEF), and thermosonication (TS) through log-linear, Weibull, double Weibull, and biphasic models. HPP was applied at 500 MPa for 2 min for E. coli , and 600 MPa for 30 min for L. innocua ; PEF was conducted at 10-21 kV/cm, 235 Hz, 24 μs, and 40°C; and TS was applied at 120 μm, 45°C for up to 14 min. HPP achieved a 7-log reduction of E. coli in 1 min at 500 MPa, while L. innocua required 30 min at 600 MPa for a 5-log reduction . The biphasic model (R 2 >0.97) best described the HPP-induced inactivation, reflecting an initial rapid reduction followed by a slower inactivation tail. PEF-induced inactivation curves of E. coli (R 2 =0.965) and L. innocua (R 2 =0.999) were well described by the Weibull model, where a downward concave shape suggests that the remaining cells became progressively more sensitive. TS-induced inactivation of E. coli best captured by the double Weibull model (R 2 =0.996), indicating different resistance levels. These findings highlight the importance of using appropriate kinetic models to optimize nonthermal pasteurization. Further studies should assess shelf life and energy use under equivalent lethality. • Nonthermal processes inactivated E. coli and L. innocua in varying patterns • Biphasic, Weibull, and double Weibull models best described inactivation behaviors • L. innocua showed greater resistance than E. coli