Osmotic dehydration and ultrasound are pretreatments used in order to reduce costs and processing time in the drying of food. We investigated the effect of the ultrasonic bath and an ultrasonic probe in osmotic solution, as a pretreatment of the drying process in an oven, for beet snacks. Different conditions of pretreatments (TP: ultrasonic probe treatment; TB: ultrasonic bath treatment) were performed and analyzed for water loss (WL) and solid gain (SG). After the snacks were ready, we evaluated the drying kinetics, aw, Brix, color, texture, and anthocyanin content. No difference was observed between treatments for SG and WL. The pretreatments TP5, TP10 and TB20 decreased by 22.2% the drying time in the oven. Regarding the snacks, there was no difference in texture. The colors of TP5, TP10, and TB10 were similar to the control, as well as the aw value of the TP5 and TP10. The TP5 had the highest anthocyanin content. The use of ultrasound probe in osmotic solution for 5 min, as a predrying treatment, is a viable technology as it reduces pretreatment and drying time without impairing the quality of the final product. Practical applications The use of ultrasound as a pretreatment in the drying of fruits reduces the drying time. Drying is an important process in obtaining new products, in addition to increasing shelf‐life.

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This study aimed to compare the herbicidal activity of solid formulas obtained by spray drying with conventional liquid formulas containing biomolecules produced by submerged cultivation of the fungus Diaporthe sp. in a stirred-tank bioreactor. The solid formula presented the highest phytotoxicity on plant control (96.7%) and the phytotoxicity was directly related to the concentration of fermented broth in the formula. The use of adjuvant improved the efficiency of the bioherbicide. Dry matters of treatments were lower than the control and this was correlated with an increase in oxidative stress, since the activity of the antioxidant enzymes such as superoxide dismutase and guaiacol peroxidase increased in the treatment with a high level of phytotoxicity. Spray drying technology is a promising tool to concentrate bioherbicide without the loss of bioactive compounds since one of the major challenges in the production of bioherbicides is the low concentration of active ingredients in the fermented broth.

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