Thermosonication is a technique that combines ultrasound with mild temperatures and can be applied as an alternative to thermal pasteurization. This study aimed to evaluate the synergistic effect of thermosonication (Termo) on bioactive compounds (total anthocyanins concentration and total phenolic compounds), antioxidant activity and physicochemical characteristics of blackberry juice in comparison with conventional heat treatment (TT). The experiment was conducted based on the Central Composite Rotational Design, varying the amplitude (60% and 90%), temperature (64 °C and 86 °C) and time (114 s and 517 s) factors. The results showed that the amplitude and temperature factors significantly influenced (p < 0.05) the content of bioactive compounds studied, as well as the antioxidant activity and physicochemical properties, showing that the thermosonication treatment using 60% ultrasonic amplitude and 86 °C temperature provided more excellent retention and less degradation in the content of anthocyanins, phenolic compounds, antioxidant activity, and physicochemical properties (pH, acidity, total soluble solids and colour) of blackberry juice. Higher ultrasonic amplitude (90%) promoted changes in the physicochemical properties and degradation of the bioactive compounds studied and antioxidant activity. However, the limitations of this study are related to the specific matrix used, the seasonality of these fruits, the availability of raw material for processing and the limitation of large-scale ultrasonic equipment. These factors limit the expansion of these findings to other products. Overall, thermosonication can be considered a promising technique. Still, for its implementation as a possible alternative to conventional thermal methods, further studies are needed to investigate the stability of bioactive compounds and antioxidant activity of blackberry juice better.

Osmotic dehydration (OD) process, as a pretreatment for drying, can be used to enrich mangoes with a solute of interest and improve the nutritional and sensory values of this dried fruit. The research aimed to obtain dried mangoes enriched with isomaltulose. The incorporation of isomaltulose in mango ( Tommy Atkins ) slices was performed by ultrasound‐assisted osmotic dehydration (UAOD). Then, the treated mango was convectively dried (60°C and 1.5 m/s). The incorporation of isomaltulose at 20 min was maximum (≈ 5% solids gain) and did not differ from experiments with the longer time. Firmness, color, ascorbic acid, total phenolics, and antioxidant activity did not differ between the mangoes subjected to UAOD and the fresh ones. After drying, the treated samples presented lower water activity, higher firmness, volumetric shrinkage, and total color difference. Similar bioactive compound content was found among treated and untreated dried samples except for the carotenoids, which were lower in the treated samples. Thin‐layer drying kinetics models demonstrated excellent fits to the experimental data ( R ² ≥ 0.984, RMSE ≤ 0.0399, and χ ² ≤ 1.7 × 10 ⁻³ ), and the Page model, considered simple and widely used for the drying kinetics of fruits, was used to construct the curves. The sorption isotherms behavior evidenced that the incorporation of isomaltulose by ultrasound resulted in a less hygroscopic product. Practical Application : This research has potential applications in the food industry, particularly in creating healthier mango snacks with a reduced glycemic index by incorporating isomaltulose. The process also helps retain essential bioactive compounds and enhances product stability during storage, making it an appealing option for consumers looking for nutritious choices and for producers aiming to maintain the quality of dried foods.

Background: Moisture sorption isotherms and thermodynamic parameters are essential for designing and optimizing food processing and storage systems. This study aimed to evaluate these characteristics in untreated and osmotically treated mango slices, using isomaltulose and sucrose as osmotic agents. Moisture sorption isotherms were determined at temperatures ranging from 313.15 to 353.15 K using the static gravimetric method. The net isosteric heat of sorption was calculated using the Clausius–Clapeyron equation, along with differential enthalpy, entropy, and Gibbs free energy. Results: The sorption isotherms exhibited type II and III behavior. Microbiological stability was maintained at equilibrium moisture content levels below 0.20, 0.15, and 0.20 kg water per kg dry matter for untreated mango and samples treated with sucrose and isomaltulose, respectively. In all cases, equilibrium moisture content decreased with increasing temperature. Among the models tested, the Guggenheim–Anderson–de Boer (GAB) model provided the best fit to the experimental data ( R ² > 0.994, χ ² ≤ 6.9 × 10 ⁻⁴ , RMSE ≤2.6 × 10 ⁻² ). The isosteric heat and entropy values suggested that moisture–solid interactions resembled those of pure water at moisture levels above 0.35 kg water per kg dry matter. Gibbs free energy values indicated a non‐spontaneous sorption process for untreated mango, whereas sorption in treated samples was spontaneous. Conclusion: The enthalpy–entropy compensation analysis confirmed that sorption processes in all mango samples were enthalpy‐driven. Isomaltulose‐treated mango exhibited the highest affinity for water, as evidenced by the most pronounced thermodynamic property values, highlighting its potential as a functional osmotic agent in fruit dehydration. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.