Resumen
- The effect of osmotic pressure alone or combined with the applicationof sonication on the reduction of Salmonella spp. in concentrated orangejuice was evaluated. Frozen concentrated orange juice (12.6 MPa,pH = 3.2), a neutral sugar solution (9.2 MPa, pH = 6.6) and an acid sugarsolution (8.8 MPa, pH = 3.2) were inoculated with Salmonella spp. (6–7 logcfu/mL). Reductions were measured after different storage times with orwithout previous sonication treatment of 1 h (42 KHz–330W). No significantosmotic shock was observed. Reductions appeared to increase over storagetime in high osmotic environments. Reductions were also significantly higherfor sonicated samples when compared with nonsonicated samples. Thehighest reduction (7.21 log cfu/mL) was found for concentrated orange juicesonicated during 60 min and stored for 168 h. Combination of sonicationand osmotic evaporation (osmosonication) represents a promising new tech-nology that could be designed to athermally produce safe, concentrated fruitjuices.