An experimental and molecular dynamics analysis of Listeria monocytogenes inactivation in peach puree influenced by moderate electric field and temperature

Nonthermal food preservation methods are increasingly recognized for their potential, with moderate electric fields (MEF) identified as a viable alternative. This study explores the synergistic effect of MEF and temperature on the inactivation of Listeria monocytogenes in peach puree. An electro-processing device was employed to minimize ohmic heating and improve cooling during electric field application. Inactivation was investigated at a field strength of 105 V/cm and isothermal treatment temperatures of 45 and 50 °C, with results compared to corresponding control treatments performed without electric field application. The results revealed a significant (P ≤ 0.05) increase in inactivation induced by MEF at 50 °C within the initial 10 min of treatment, while at 45 °C, a comparable effect was noted only after 20 min of MEF exposure. Moreover, a reduction exceeding 5-log₁₀ was achieved with MEF treatment at 50 °C for durations exceeding 10 min. Molecular dynamics analysis also demonstrated the effectiveness of the combined influence of electric field and temperature on electroporation and membrane lipid dynamics, with a significant (P ≤ 0.05) enhancement observed at 50 °C. The results of the present study highlight the applicability of MEF processing technology to fruit-based matrices.