Ultrasonication assisted salt-spices impregnation in black carrots to attain anthocyanins stability, quality retention and antimicrobial efficacy on hot-air convective drying

The present study aims at optimisation of enhanced solute impregnation through ultrasonication (US) at 37 kHz using central composite design of response surface methodology (RSM). Black carrots were blanched at 98 °C/3 min followed by immersion in salt-spices based solutions for 8 h, treated with bath sonication at specific intervals (2, 46 h) for 5, 10 and 15 min. Responses for optimum water loss (WL), solute gain (SG), anthocyanins retention, texture and highest antioxidant activity were optimized in effect of NaCl%, spices mix% and US time. The suggested models were of good fit while lack of fit as non-significant (p 0.0500). Best combination was compared for anthocyanins retention on pressure-cooking (120 °C/15 psi) with fresh, blanched, salt-spiced without US subjected to hot-air convective drying (55 °C/5 h). Ultrasonication-assisted salt-spiced convective dried (USPCD) carrots retained highest anthocyanin content (41%) post cooking which correlated with increased glass transition (T