“…In order to reduce the negative effects of thermal pasteurization (vitamin loss, non‐enzymatic browning, and protein alternation and loss of food taste and color), different methods can be used that can destroy microorganisms. Therefore, non‐thermal methods can be suggested, including the pasteurization methods with high hydrostatic pressure, electric field, hydrodynamic, and ultrasound (Álvarez‐López, Jiménez‐Munguia, Palou, & López‐Malo, 2003; Knorr, 1998; Samani, Gudarzi, et al, 2018; Zareiforoush, Minaei, Alizadeh, Banakar, & Samani, 2016). Besides, high hydrostatic pressures have shown great effects to destroy microorganisms and enzymes, so that in recent years, the combination of high pressures from 700 to 1,000 MPa and temperatures between 70 and 90°C is highly able to sterilize food.…”