Resumen
- Osmosonication combines ultrasound with nonthermal concentration. It was applied on tropical highlandblackberry (Rubus adenotrichus) juice over different periods of time to assess reductions in microorganism and the impacton 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 concentrationwas simulated by mixing the juice with a concentrate to obtain 650 g TSS/kg. It was then stored at −18◦C for up to82 h. The lactic acid bacterium, yeasts, and molds were reduced by 1.60 to as much as 5.01 log10CFU/mL, whereas,for pathogens, reductions were total ≥7.1 log10CFU/mL after 24 h of storage, even for juice not sonicated, becauseof low pH. Color, antioxidant capacity, anthocyanins, and ellagitannins did not change significantly during sonicationtreatment up to 32 min. However, an off-flavor was detected after 8 min of sonication. Nonetheless, osmosonication canbe considered as an alternative to thermal processes for producing safe and high-quality concentrates.