The current study was carried out to investigate enzyme and
microbial inactivation at lower temperatures by ultrasound
pasteurization in pear juice. The findings of the study showed that
significant microbial and enzyme inactivation could be achieved at
lower temperature but in combination with ultrasound. This was
achieved with higher retention of bioactive compounds which
showed significant loss during high temperature conventional
treatments. Even though further research would be necessary to
optimize the processing conditions for different bioactive compound
groups, the data obtained establish the fact that ultrasoundpasteurization
can be used to process safe, healthy and nutritious
pear juice.