This study aimed to investigate the effects of jet-milling on lutein extraction contents of spinach powder (SP) and pulsed electric fields as a non-thermal pasteurization technology on spinach juice (SJ) to preserve lutein contents. SP particles were divided into SP-coarse (Dv50 = 315.2 μm), SP-fine (Dv50 = 125.20 μm), and SP-superfine (Dv50 = 5.59 μm) fractions and SP-superfine was added to SJ due to the highest contents of lutein extract. The PEF and thermal treatment were applied to evaluate the effects of preserving the lutein content of PEF during storage (25 days). The juice after being designated to untreated (no pasteurization), PEF1,2 (SJ treated with PEF 20 kV/cm 110 kJ/L, 150 kJ/L), Thermal1,2 (SJ treated with 90 ℃, 10 min and 121 ℃, 15 min). The sizes and surface shapes of superfine SP particles were more homogeneous and smoother than the other samples. SJ made with SP-superfine and treated by PEF had the highest lutein content and antioxidant activities among the group. Complex of jet-milling and PEF pasteurization could be great potential technologies to improve the lutein contents of lutein-enriched juice in the food industry.