Antimicrobial and antioxidant properties of Saturn peach subjected to ultrasound-assisted osmotic dehydration

Effective drying processes for Taikor (Garcinia pedunculata Roxb.) fruit by ultrasound-assisted osmotic pretreatment: Analysis of quality and kinetic models

The present study aimed to analyze and establish an effective combination of ultrasound and immersion pretreatment processes for drying Taikor (Garcinia pendunculata Roxb.) fruits. Taikorslices were first immersed in 10 % sucrose, fructose, and glucose solution. Then, the immersed slices were treated in an ultrasonic bath at 30 °C for 10, 20, and 30 min. Drying operations were carried out at 50, 60, and 70 °C, with a fixed relative humidity of 30 %. The Page, Newton, Henderson and Pabis, and Weibull distribution models were fitted to the obtained drying data to determine the best kinetic model that effectively describes the drying properties ofTaikor. After drying operations, changes in quality parameters, e.g., β-carotene, vitamin C, B vitamins, color, antioxidant activities, and microbial loads, were measured to obtain the best drying temperature and the most effective pretreatment combination with minimum loss of nutrients of the sample. Among different kinetic models, both Page and Weibull distribution models showed the best R2 values of 0.9867 and 0.9366, respectively. The chemical properties were preserved to the greatest extent possible by drying at 50 °C with glucose pretreatment. The color parameters were better preserved by fructose pretreatment. Sonication time also had profound effect on the quality parameters of dried Taikor slices. However, higher temperature drying required a shorter time for drying and exhibited better performance in microbial load reduction. This study's findings will help to establish an effective drying condition forGarcinia pedunculatafruits.

Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid

Four models (Baranyi, modified Gompertz, log-logistic and Weibull models) were applied to examine the performance of thermosonication (TS) and formic acid (FA), individually and in combination, at three temperatures (40, 50, and 60°C) for the inactivation of pathogens inoculated on persimmon. Results indicated that all nonlinear kinetic models provided a good fit to data; however, the Baranyi showed the best performance in fitting data. The combined treatment of FA and TS had a higher negative impact on the microbial population compared to each treatment alone. The highest lethal impact was observed at 60 °C and in TS-3%FA treatment, which reduced the initial population of Escherichia coli, Salmonella enterica subsp. enterica, and Listeria monocytogenes (8.1 log CFU/mL) to 2.2, 1.6, and 1.3 log CFU/mL, respectively. Hence, the obtained models can be used to predict the inactivation of pathogens in a food model subjected to the combined treatment of thermosonication and FA.