values for the PG+UVA combination treatment were approximately 2 times smaller than those for UVA treatment alone, highlighting the enhanced efficacy of the combined approach. The PG+UVA treatment generated various reactive oxygen species (ROS), as PG acted as a photosensitizer under UVA exposure. These ROS led to cell membrane damage and enzyme inactivation, which ultimately resulted in microbial inactivation. Additionally, this approach maintained the quality of apple juice, preserving its pH, color, cloud value, total phenolic content, and total flavonoid content. The results demonstrate that the PG+UVA treatment is a promising non-thermal pasteurization technology for microbial control in apple juice, effectively maintaining product quality while enhancing food safety and its potential for broader application in the food industry.

Bioconversion technology represents a promising strategy for enhancing the functional attributes of natural products, with significant implications for the food industry. This study focused on the application of bioconversion technology to cabbage juice, a cruciferous vegetable renowned for its nutritional value and health-promoting properties. To facilitate effective fermentation, non-thermal treatments, including ultrasound, UV-lamp, and aeration tank, were employed to control microorganisms present in raw cabbage prior to fermentation initiation. The non-thermal treatment protocol entailed a 20-minute duration, resulting in the inactivation of 2.5-4.5 log CFU/g of microorganisms in the raw cabbage material. Fermentation by Leuconostoc mesenteroides was followed for 15 hours at concentrations of 0.2%. As a result, fermented cabbage juice was observed improvements not only in the S-methylmethionine content but also in the amino acid composition. This work lays the foundation for advancing research in bioconversion and food science, aiming to contribute to the development of functional foods and healthier lifestyles.