“…Several recent reviews have advocated the use of some novel and emerging techniques such as microwave (MW) and ultrasonication (US) (Aadil et al ., ; Saeeduddin et al ., ), pulsed electric field (Aadil et al ., ), ultraviolet and other techniques that have been used as an alternative to the high‐temperature thermal processing in liquid fruit juice processing (Chemat et al ., ; Roobab et al ., ; Aadil et al ., ). Already some reports on the effects of high pressure (Chauhan et al ., ) and ohmic heating (Brochier et al ., ) on the SCJ are available. The US technology uses frequencies between 10 and 25 kHz for the application in food juices (Paniwnyk, ), where it could potentially reduce microorganisms present in the juice by up to 5‐log reduction, which meets the FDA requirements to reduce the microbial load up to 5‐log (Tremarin et al ., ).…”