## 1 _Applied sciences_  
### _Con-Thermal Technologies for Food Processing_  
**[PERSON] 1,** **(c)** and **[PERSON] 2,3,** **(d)**  
This Special Issue covers the utilization of non-thermal technologies, specifically high pressure processing (HPP) or high hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound (US), and ultraviolet (UV) for food processing and preservation. The potential of HPP and US, either individually or in combination with heat, as an alternative to traditional food pasteurization methods has been thoroughly reviewed [1, 2, 3]. These innovative technologies exhibit the capability to effectively inactivate food-borne pathogens, spoilage microorganisms, and enzymes responsible for the deterioration of food quality, thereby extending the shelf life of various food products. By doing so, they contribute to the global pursuit of sustainable development goals established by the United Nations Member States in 2015, by reducing food losses and waste. Adopting these technologies for food pasteurization not only helps retain the original flavours, aromas, and delicate bioactive components of food due to lower heat application, but also ensures the production of safe and healthy clean-label foods, as no chemical preservatives are required. Beyond their preservation benefits, HPP, PEF, and UV-C also hold a great promise for enhancing specific quality attributes in diverse food items, such as pea and soy protein isolates [4], cassava flour [5], out flour [6], and prickly pear cactus fruit juice [7]. In the review written by [PERSON] and [PERSON] entitled \"Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of _Staphylococcus aureus_, _Escherichia coli_, _Listeria monocytogenes_, _Salmonella_, and Other Microbial Pathogens\" [1], significant insights were given regarding the effectiveness of HPP in eliminating various bacterial pathogens. The research indicated that _Staphylococcus aureus_ required a minimum pressure level of 600 MPa or higher for successful inactivation. Conversely, bacterial strains such as _E. coli_, _L. monocytogenes_, and _Salmonella_ spp. displayed a greater susceptibility to HPP treatment, with pressure ranges between 400 to 600 MPa resulting in six-log reductions. Other bacteria including _Vibrio_ spp., _Campylobacter jejuni_, _Yersinia enterocolitia_, _Citrobacter freundii_, and _Aeromonas hydrophilia_ generally required lower pressures ranging from 300 to 400 MPa for effective inactivation [1]. It is important to note that the specific microbial species, strain, and composition of the food itself influence the extent of microbial reduction achievable through HPP. This review demonstrated that HPP represents a safe and commercially viable pasteurization method capable of achieving a significant reduction (six logs) in major bacterial pathogens without the application of heat [1]. However, careful consideration should be given to the potential presence of resistant strains that may require higher pressures or alternative approaches for effective inactivation under standard HPP commercial operating conditions (i.e., 600 MPa). Notable findings regarding the impact of HPP on the properties of pea and soy protein isolates were reported by [PERSON] et al. [4]. The researchers concluded that HPP treatment led to an increase in protein solubility and surface hydrophobicity for both isolates. However, they also observed a general decrease in the number of free sulfhydryl groups for both proteins when subjected to HPP, indicating a complex interplay between protein unfolding and subsequent aggregation under specific conditions. The effects of HPP on the emulsifying properties of the protein isolates were found to be influenced by several factors such as pH, pressure, holding time, and the utilization of either the soluble or total fraction of the protein isolates.