Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluations

Abstract

Food impregnation with nutraceutical components due to the health beneficial property is of great importance for food processing industry. In this study, osmotic dehydration was used to impregnate model food with phenolics extracted from pomegranate peel. Intermittent acoustic treatment was applied to enhance mass transfer. This process was carried out at three sucrose concentrations of 40, 50, and 60% and two levels of power ultrasound, 50 and 100% in an experimental setup, which was equipped with a pump circulating osmotic solution frequently. Results showed that increase in sucrose concentration resulted in an increase in the amounts of water loss and solutes gain. Additionally, application of higher power ultrasound led to higher values of water loss and solid gain. Mass transfer modeling using Azuara model predicts water loss and solid gain values at equilibrium. Results revealed the good correlation of experimental values with the model (due to the R2 values greater than 0.94). The microstructure of samples was investigated using scanning electron microscopy (SEM). Images revealed pores and cavities made by ultrasound waves as the result of spongy effects. Texture profile analysis (TPA) was applied for the determination of hardness, springiness, and gumminess of the samples. Results also showed significant effects of the sucrose concentration and ultrasound power on textural properties. Measurements of total phenolic content and antiradical activity, which were carried out by a colorimetric method and antiradical scavenging assay, EC50, respectively indicated that osmotic dehydration is a possible way for uptaking phenolic compounds of pomegranate peel presented in osmotic solution into food matrices.