Identifying equivalent processing conditions is critical for the relevant comparison of food quality attributes. This study investigates equivalent processes for at least 5‐log reduction of Escherichia coli and Listeria innocua in pineapple juice–coconut milk (PC) blends by high‐pressure processing (HPP), pulsed electric fields (PEF), and ultrasound (US) either alone or combined with other preservation factors (pH, nisin, and/or heat). The two blends (pH 4 and 5) and coconut milk (pH 7) as a reference were subjected to HPP at 300–600 MPa, 20°C for 0.5–30 min; PEF at an electric field strength of 10–21 kV/cm, 40°C for 24 µs; and US at 120 µm amplitude, 25 or 45°C for 6 or 10 min. At least a 5‐log reduction of E. coli was achieved at pH 4 by HPP at 400 MPa, 20°C for 1 min; PEF at 21 kV/cm, 235 Hz, 40°C for 24 µs; and US at 120 µm, 45°C for 6 min. As L. innocua showed greater resistance, a synergistic lethal effect was provided at pH 4 by HPP with 75 ppm nisin at 600 MPa, 20°C for 5 min; PEF with 50 ppm nisin at 18 kV/cm, 588 Hz, 40°C for 24 µs; and US at 45°C, 120 µm for 10 min. The total soluble solids (11.2–12.4°Bx), acidity (0.47%–0.51% citric acid), pH (3.91–4.16), and viscosity (3.55 × 10−3–4.0 × 10−3 Pa s) were not significantly affected under the identified equivalent conditions. HPP was superior to PEF and US, achieving higher ascorbic acid retention and lower color difference in PC blend compared to the untreated sample.

The demand for plant-based food has been constantly increasing, but plant-based diets can lead to deficiencies of vitamins B12 and D3. Therefore, plant-based food matrixes enriched with these micronutrients are a current demand of the food industry. In this study, emulsion-filled gels (EFGs) enriched with these vitamins were produced using only plant-based ingredients (flaxseed oil, inulin, gum arabic, and pectin). The vitamin D3-loaded emulsions were stable and vitamin was protected over the storage period. Rheological and uniaxial compression tests showed EFG presented stronger gel networks compared to nonfilled gels, indicating that oil droplets behaved as active fillers. EFG with 40% water replacement by emulsion was chosen for vitamin incorporation, and both vitamins were stable after 30 days of storage. EFG was used to formulate a strawberry vitamin-loaded vegan gummy candy, and sensory evaluation indicated a high overall acceptability. Hence, EFG can be an alternative to produce enriched food products able to vehiculate lipophilic and hydrophilic bioactives simultaneously to vegan and vegetarian consumers.

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