High hydrostatic pressure mitigates light-induced degradation of volatiles and phenolic compounds in seabuckthorn pear blends.

Thermal sterilization often impacts the sensory attributes and nutritional integrity of fruit juices, prompting growing interest in non-thermal alternatives. This study investigated the combined effects of light exposure (avoiding light, strong light, ultraviolet, and natural light) and sterilization methods (high hydrostatic pressure sterilization (HHPS) and pasteurization (Pa)) on the volatile profile, phenolic compounds, carotenoids, and color quality of seabuckthorn-pear blended juice. Optimization and validation of HHPS parameters were also performed. HHPS under natural light demonstrated the most favorable outcomes, preserving higher concentrations of esters and alcohols, while Pa led to pronounced reductions in ketones and aldehydes under strong light. Partial least squares-discriminant analysis (PLS-DA) identified terpenes, particularly linalool and nerol, as key discriminators of light sensitivity (VIP > 1). Phenolic and carotenoid retention in HHPS samples under natural light correlated with minimized color degradation, supporting improved sensory stability. Quantitative descriptive analysis further confirmed that HHPS enhanced aroma quality, with linalool emerging as a primary sensory differentiator. These findings establish HHPS combined with natural light as an effective non-thermal processing approach for optimizing the nutritional, aromatic, and visual qualities of seabuckthorn-pear blended juice. This study offers valuable insights and practical guidance for the industrial adoption of light-controlled, non-thermal processing technologies in juice production.