Pressure spray combined with high-voltage electrospray (PS-ES) has garnered considerable interest as a novel, non-thermal approach for microbial inactivation and preservation of liquid food. This study compared PS-ES with heat treatment (HT) to understand its inactivation mechanism against E. coli and S. aureus in a simulated system. Microbial activity, cell permeability, membrane integrity, membrane potential, and cell membrane structure were assessed. Furthermore, the impact of PS-ES treatment on microbial activity and flavor in honey raspberry juice, was examined. The changes in microbial growth and color during storage were also discussed. The experimental findings revealed that PS-ES treatment effectively reduced the number of E. coli and S. aureus by 1.99 and 1.83 log colony-forming units (CFU/mL). Additionally, it disrupted the integrity of bacterial cell membranes increasing their permeability, which led to the release of cellular proteins and nucleic acids. PS-ES treatment lowered the membrane potential and altered the structure of bacterial proteins. Application of PS-ES in honey raspberry juice reduced bacterial counts from 4.48 log CFU/mL to 1.99 log CFU/mL, with less flavor deterioration compared to HT treatment. After 30 days of storage at 4 °C and room temperature, PS-ES effectively controlled the growth of microorganisms in raspberry juice and maintained the color of the juice.

压力喷雾与高压电喷雾 (PS-ES) 相结合作为一种新颖的非热方法用于液体食品的微生物灭活和保存，引起了人们的广泛关注。本研究将 PS-ES 与热处理 (HT) 进行比较，以了解其在模拟系统中对大肠杆菌和金黄色葡萄球菌的灭活机制。评估了微生物活性、细胞通透性、膜完整性、膜电位和细胞膜结构。此外，还检查了 PS-ES 处理对蜂蜜覆盆子汁微生物活性和风味的影响。还讨论了储存期间微生物生长和颜色的变化。实验结果表明，PS-ES 处理有效地将大肠杆菌和金黄色葡萄球菌的数量减少了1.99 和 1.83 个对数菌落形成单位 (CFU/mL)。此外，它破坏了细菌细胞膜的完整性，增加了其渗透性，从而导致细胞蛋白质和核酸的释放。 PS-ES 处理降低了膜电位并改变了细菌蛋白质的结构。在蜂蜜覆盆子汁中应用 PS-ES 可将细菌数量从 4.48 log CFU/mL 减少至 1.99 log CFU/mL，与 HT 处理相比，风味恶化较少。在4℃和室温下储存30天后，PS-ES有效控制了树莓汁中微生物的生长，并保持了果汁的颜色。