title: Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters.
abstract: Osmosonication combines ultrasound with nonthermal concentration. It was applied on tropical highland blackberry (Rubus adenotrichus) juice over different periods of time to assess reductions in microorganism and the impact on main quality parameters. This juice had been inoculated with Salmonella spp., Shigella sp., a lactic acid bacterium, yeasts, and molds. It was then sonicated for 5.9 to 34.1 min at 20 kHz and 0.83 W/mL. Nonthermal concentration was simulated by mixing the juice with a concentrate to obtain 650 g TSS/kg. It was then stored at -18 °C for up to 82 h. The lactic acid bacterium, yeasts, and molds were reduced by 1.60 to as much as 5.01 log(10) CFU/mL, whereas, for pathogens, reductions were total ≥7.1 log(10) CFU/mL after 24 h of storage, even for juice not sonicated, because of low pH. Color, antioxidant capacity, anthocyanins, and ellagitannins did not change significantly during sonication treatment up to 32 min. However, an off-flavor was detected after 8 min of sonication. Nonetheless, osmosonication can be considered as an alternative to thermal processes for producing safe and high-quality concentrates.
  
  
  CONCLUSIONS
  Osmosonication represents a potential processing alternative for producing safe and high-quality concentrated fruit juice without applying thermal treatments. Findings reported in this article can also be applied by industries when concentrating juices by classical means at relatively low temperature. It provides industries with a mathematical model specific for blackberry juice, from which different combinations of sonication time and storage time of concentrate can be chosen to achieve safety and quality goals.
authors.affiliation: Centro Nac. de Ciencia y Tecnología de Alimentos (CITA), Univ. de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, Código Postal 11501-2060, San José, Costa Rica.
authors.forename: Eric
authors.initials: E
authors.lastname: Wong
authors.forename: Fabrice
authors.initials: F
authors.lastname: Vaillant
authors.forename: Ana
authors.initials: A
authors.lastname: Pérez
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D001628:Beverages / Q000032:analysis* / Q000382:microbiology*; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000254:growth & development; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology*; D005658:Fungi / Q000254:growth & development; D006801:Humans; D047348:Hydrolyzable Tannins / Q000032:analysis; D007778:Lactobacillus / Q000254:growth & development; D050296:Microbial Viability; D009997:Osmotic Pressure; D010858:Pigmentation; D011786:Quality Control; D027824:Rosaceae / Q000737:chemistry* / Q000382:microbiology; D013010:Sonication / Q000009:adverse effects; D013045:Species Specificity; D013649:Taste
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D047348:Hydrolyzable Tannins