This study introduces high hydrostatic pressure (HHP) as an innovative non-thermal technique to simultaneously enhance preservation and extract phenylethanol glycosides, the primary bioactive compounds in fresh-cut Cistanche deserticola. Treatments ranging from 100 to 300 MPa significantly prolonged microbial shelf-life, improved tissue integrity, and increased phenylethanol glycoside yields by up to 34.17%, with optimal accumulation occurring between 9 and 12 d of storage. Microstructural analysis indicated that HHP induced controlled permeability of cell walls, facilitating the release of bioactive compounds without compromising cellular viability. Additionally, HHP stimulated crucial physiological responses such as the activation of phenylalanine ammonia-lyase and enhanced energy metabolism, thereby promoting the biosynthesis and accumulation of the target glycosides. These results illustrate that moderate HHP treatment effectively balances microbial safety, structural quality, and bioactive enhancement, providing a sustainable bioprocessing approach to enhance the value of medicinal plant-based products.

Hurood was subjected to ultra-high pressure (UHP) treatments from 100 to 500 MPa for 20 min before being frozen. A directly frozen sample without UHP treatment was used as a control. The changes in the eating quality, nutritional quality, sensory quality and microstructure of hurood were investigated as a function of pressure levels, and the effects of different pressure levels on the quality characteristics and microstructure of hurood were analyzed. The results showed that UHP treatments at 400 and 500 MPa decreased the thawing time of frozen hurood by 19.46% (P < 0.05), and reduced the thawing loss rate to 3.6% compared with the control group. The water-holding capacity, and protein, fat and ash contents of hurood were maintained in the 400 and 500 MPa treatment groups. The sensory score of hurood in the control and 100 MPa treatment groups was significantly lower than that of the other groups (P < 0.05), and the microstructure of hurood in the two groups was relatively loose. Hurood treated at 400 and 500 MPa had a compact structure, good quality, and a smooth and elastic surface. In conclusion, 400 and 500 MPa UHP treatments can effectively improve the quality characteristics and microstructure of frozen hurood.

To investigate the bactericidal effect of slightly acidic hypochlorous water (SAHW) against Pseudomonas fragi and Pseudomonas fluorescens, the major spoilage bacteria of chilled meat and, more broadly, to improve its effectiveness in killing spoilage bacteria on the surface of chilled meat, we studied the stability of 50 mg/L SAHW combined with 0.02% sodium caseinate in terms of changes in effective chlorine concentration and pH during storage, and determined the total number of Pseudomonas in suspension and in inoculated chilled meat after treatment with both SAHW and sodium caseinate. The results showed that the mixture of SAHW and sodium caseinate was most stable under sealed and dark conditions. The bactericidal effect of SAHW on P. fragi and P. fluorescens in suspension was stronger than that of the mixture. The number of P. fragi was reduced by 6.16 and 2.26 (lg (CFU/mL)) by SAHW and the mixture with lethality rate of 85.20% and 31.26%, respectively. The numbers of P. fragi and P. fluorescens in inoculated meat were reduced by 1.74 and 1.87 (lg(CFU/mL)) by the mixture, respectively, which were 55.4% and 62.7% higher than those obtained using SAHW alone, respectively. Therefore, addition of the emulsifier can improve the bactericidal effect of SAHW on spoilage bacteria on chilled meat.