<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212024000200006</article-id>
<article-id pub-id-type="doi">10.15517/am.2024.60229</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juices]]></article-title>
<article-title xml:lang="es"><![CDATA[Parámetros de osmosonicación afectan la reducción de Salmonella Typhimurium y Lactobacillus rhamnosus en soluciones y jugos de frutas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bermúdez-Serrano]]></surname>
<given-names><![CDATA[Ileana Maricruz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Wong]]></surname>
<given-names><![CDATA[Eric]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vaillant]]></surname>
<given-names><![CDATA[Fabrice]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ Guanacaste]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos Centro Nacional de Ciencia y Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Université Montpellier, Avignon Université CIRAD Université de La Réunion]]></institution>
<addr-line><![CDATA[ Montpellier]]></addr-line>
<country>France</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>35</volume>
<numero>spe1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212024000200006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212024000200006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212024000200006&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction.  Sonication followed by storage in high osmotic pressure, referred to as osmosonication, can significantly reduce microbial loads in food products. Understanding the parameters that influence these reductions is essential. Objective. To evaluate the effect of osmosonication parameters on the reduction of Salmonella Typhimurium and Lactobacillus rhamnosus in model solutions and fruit juices. Materials and methods. This study was conducted at the Universidad de Costa Rica, San José, Costa Rica between January and December 2012. Completely randomized experiments were designed for both model solutions and fruit juices, with data analyzed using ANOVA. The parameters evaluated included amplitude (20, 25, 30, 35, and 40 %), sonication time (10, 20, and 30 minutes), percentage of pulsations time (90, 50, 10, and 0), pectin content (0, 0.5, and 1,0 %), and cellulose content (0, 0.15, and 0.30 %), pH (2.5; 3.5; 4.5; 5.5, and 6.5) or natural juice pulp content. Results. L. rhamnosus demonstrated greater resistant to osmosonication treatments compared to S. Typhimurium. Microbial reductions increased with higher sonication times and amplitudes. The percentage of pulsations time did not significantly influence bacterial reductions. Lower pH values resulted in reduced bacterial resistance to osmosonication. Neither pectin nor cellulose content significantly affected the resistance of either microorganism to osmosonication. Similar treatments applied to fruit juices (blackberry, pineapple, apple, and coconut water) showed that microbial reductions for both bacteria were influenced by the type of juice, likely due to varying pH levels. These effects was also bacteria-dependent. Pulp content affected bacterial resistance to osmosonication, with the impact varying by bacterial species. Conclusions. Osmosonication parameters such as amplitude, time, pH, and the pulp content influence the reduction of Salmonella Typhimurium and Lactobacillus rhamnosus in model solutions and fruit juices.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción.  La sonicación, seguida por almacenamiento bajo alta presión osmótica, conocida como osmosonicación, puede reducir significativamente las cargas microbianas en productos alimenticios. Es esencial comprender los parámetros que influyen en estas reducciones. Objetivo. Evaluar los efectos de los parámetros de osmosonicación sobre la reducción de Salmonella Typhimurium y Lactobacillus rhamnosus en soluciones modelo y jugos de frutas. Materiales y métodos. Este estudio se llevó a cabo en la Universidad de Costa Rica, San José, Costa Rica, entre enero y diciembre 2012. Se diseñaron experimentos completamente aleatorizados tanto para soluciones modelo como para jugos de frutas, y los datos fueron analizados mediante ANDEVA. Los parámetros evaluados incluyeron amplitud (20, 25, 30, 35 y 40 %), tiempo de sonicación (10, 20 y 30 minutos), porcentaje de tiempo de pulsación (90, 50, 10 y 0), contenido de pectina (0, 0,5 y 1,0 %) y contenido de celulosa (0, 0,15 y 0,30 %), pH (2,5; 3,5; 4,5; 5,5 y 6,5) o contenido de pulpa en jugos naturales. Resultados. L. rhamnosus mostró mayor resistente a los tratamientos de osmosonicación en comparación con S. Typhimurium. Las reducciones microbianas aumentaron con mayores tiempos y amplitudes de sonicación. El porcentaje de tiempo de pulsación no influyó significativamente en las reducciones bacterianas. Los valores más bajos de pH resultaron en menor resistencia bacteriana a la osmosonicación. Ni contenido de pectina ni el de celulosa afectaron significativamente la resistencia de los microrganismos a la osmosonicacion. Tratamientos similares aplicados a jugos de frutas (mora, piña, manzana y agua de pipa) mostraron que las reducciones microbianas en ambas bacterias dependieron del tipo de jugo, lo que se atribuyó a los diferentes valores de pH. El contenido de pulpa influyó en la resistencia de las bacterias a la osmosonicación, y este impacto varió según la especie bacteriana. Conclusiones. Los parámetros de osmosonicación como la amplitud, el tiempo, el pH y el contenido de pulpa en las matrices, influyeron significativamente en la reducción de Salmonella Typhimurium y Lactobacillus rhamnosus en soluciones modelo y jugos de frutas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[ultrasonic treatment]]></kwd>
<kwd lng="en"><![CDATA[food safety]]></kwd>
<kwd lng="en"><![CDATA[process control]]></kwd>
<kwd lng="en"><![CDATA[food quality]]></kwd>
<kwd lng="en"><![CDATA[pathogens]]></kwd>
<kwd lng="en"><![CDATA[foods]]></kwd>
<kwd lng="es"><![CDATA[tratamiento de ultrasonido]]></kwd>
<kwd lng="es"><![CDATA[inocuidad de alimentos]]></kwd>
<kwd lng="es"><![CDATA[control de procesos]]></kwd>
<kwd lng="es"><![CDATA[patógenos]]></kwd>
<kwd lng="es"><![CDATA[calidad de alimentos]]></kwd>
<kwd lng="es"><![CDATA[alimentos]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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