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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Aday, M. S., Temizkan, R., Büyükcan, M. B., & Caner, C. (2013). An innovative technique for extending shelf life of strawberry: ultrasound. LWT-Food Science and Technology, 52(2), 93–101. https://doi.org/10.1016/j.lwt.2012.09.013.
Adhikari, B., Howes, T., Bhandari, B., & Truong, V. (2001). Stickiness in foods: a review of mechanisms and test methods. International Journal of Food Properties, 4(1), 1–33. https://doi.org/10.1081/JFP-100002186.
Al-rawahi, A.S., Rahman, M.S., Guizani, N., 2013. Chemical Composition, Water Sorption Isotherm, and Phenolic Contents in Fresh and Dried Pomegranate Peels pp. 257–263.
Alzamora, S. M., Salvatori, D., Tapia, M. S., López-Malo, A., Welti-Chanes, J., & Fito, P. (2005). Novel functional foods from vegetable matrices impregnated with biologically active compounds. Journal of Food Engineering, 67(1), 205–214. https://doi.org/10.1016/j.jfoodeng.2004.05.067.
Arnott, S., Fulmer, A., Scott, W., Dea, I., Moorhouse, R., & Rees, D. (1974). The agarose double helix and its function in agarose gel structure. Journal of Molecular Biology, 90(2), 269IN11273–269I272284.
Athmaselvi, K., Alagusundaram, K., Kavitha, C., & Arumuganathan, T. (2012). Impact of pretreatment on colour and texture of watermelon rind. International Agrophysics, 26(3), 235–242.
Azarpazhooh, E., & Ramaswamy, H. S. (2012). Modeling and optimization of microwave osmotic dehydration of apple cylinders under continuous-flow spray mode processing conditions. Food and Bioprocess Technology, 5(5), 1486–1501. https://doi.org/10.1007/s11947-010-0471-9.
Azuara, E., Garcia, H. S., & Beristain, C. I. (1996). Effect of the centrifugal force on osmotic dehydration of potatoes and apples. Food Research International, 29(2), 195–199. https://doi.org/10.1016/0963-9969(96)00033-6.
Azuara, E., Beristain, C. I., & Gutiérrez, G. F. (1998). A method for continuous kinetic evaluation of osmotic dehydration. LWT-Food Science and Technology, 31(4), 317–321. https://doi.org/10.1006/fstl.1997.0364.
Barat, J., Chiralt, A., & Fito, P. (1998). Equilibrium in cellular food osmotic solution systems as related to structure. Journal of Food Science, 63(5), 836–840.
Bellary, A. N., & Rastogi, N. K. (2014). Effect of selected pretreatments on impregnation of curcuminoids and their influence on physico-chemical properties of raw banana slices. Food and Bioprocess Technology, 7(10), 2803–2812. https://doi.org/10.1007/s11947-014-1312-z.
Bellary, A. N., & Rastogi, N. K. (2016). Ways and means for the infusion of bioactive constituents in solid foods. Critical Reviews in Food Science and Nutrition, 56(7), 1126–1145. https://doi.org/10.1080/10408398.2012.757545.
Bellary, A. N., Sowbhagya, H., & Rastogi, N. K. (2011). Osmotic dehydration assisted impregnation of curcuminoids in coconut slices. Journal of Food Engineering, 105(3), 453–459. https://doi.org/10.1016/j.jfoodeng.2011.03.002.
Bourne, M.C., Moyer, J.C & Hand, D.B. (1966). Measurement of food texture by a universal testing machine. Food Technology, 20, 522.
Çam, M., & Hışıl, Y. (2010). Pressurised water extraction of polyphenols from pomegranate peels. Food Chemistry, 123(3), 878–885. https://doi.org/10.1016/j.foodchem.2010.05.011.
Celik, I., Temur, A., & Isik, I. (2009). Hepatoprotective role and antioxidant capacity of pomegranate (Punica granatum) flowers infusion against trichloroacetic acid-exposed in rats. Food and Chemical Toxicology, 47(1), 145–149. https://doi.org/10.1016/j.fct.2008.10.020.
Chen, L., & Opara, U. L. (2013). Approaches to analysis and modeling texture in fresh and processed foods—a review. Journal of Food Engineering, 119(3), 497–507. https://doi.org/10.1016/j.jfoodeng.2013.06.028.
Chong, C. H., Law, C. L., Cloke, M., Hii, C. L., Abdullah, L. C., & Daud, W. R. W. (2008). Drying kinetics and product quality of dried Chempedak. Journal of Food Engineering, 88(4), 522–527. https://doi.org/10.1016/j.jfoodeng.2008.03.013.
Claudio, A., Ibarz, A., Esteves, P., Augusto, D. (2016). Ultrasonics Sonochemistry Mechanisms for improving mass transfer in food with ultrasound technology : Describing the phenomena in two model cases. Ultrasonics Sonochemistry, 29, 413-419. https://doi.org/10.1016/j.ultsonch.2015.10.020
Crank, J. (1975). The mathematics of diffusion (2nd ed.). London: Clarendon Press Oxford University.
Deng, Y., Zhao, Y. (2008). Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji). Journal of Food Engineering 85, 84–93.
Duan, X., Zhang, M., Li, X., & Mujumdar, A. S. (2008). Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying. Drying Technology, 26(4), 420–426. https://doi.org/10.1080/07373930801929201.
Falade, K. O., Igbeka, J. C., & Ayanwuyi, F. A. (2007). Kinetics of mass transfer, and colour changes during osmotic dehydration of watermelon. Journal of Food Engineering, 80(3), 979–985. https://doi.org/10.1016/j.jfoodeng.2006.06.033.
Fernandes, F. A., Gallão, M. I., & Rodrigues, S. (2008). Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT-Food Science and Technology, 41(4), 604–610. https://doi.org/10.1016/j.lwt.2007.05.007.
Fernandes, F. A., Gallão, M. I., & Rodrigues, S. (2009). Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. Journal of Food Engineering, 90(2), 186–190. https://doi.org/10.1016/j.jfoodeng.2008.06.021.
Giraldo, G., Talens, P., Fito, P., & Chiralt, A. (2003). Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango. Journal of Food Engineering, 58(1), 33–43. https://doi.org/10.1016/S0260-8774(02)00331-X.
Guo, C., Yang, J., Wei, J., Li, Y., Xu, J., & Jiang, Y. (2003). Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23(12), 1719–1726. https://doi.org/10.1016/j.nutres.2003.08.005.
Gwartney, E., Larick, D., & Foegeding, E. A. (2004). Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels. Journal of Food Science, 69(9), 333-339.
Hawkes, J., & Flink, J. M. (1978). Osmotic concentration of fruit slices prior to freeze dehydration. Journal of Food Processing and Preservation, 2(4), 265–284. https://doi.org/10.1111/j.1745-4549.1978.tb00562.x.
He, L., Zhang, X., Xu, H., Xu, C., Yuan, F., Knez, Ž., Novak, Z., & Gao, Y. (2012). Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS+ assay. Food and Bioproducts Processing, 90(2), 215–223. https://doi.org/10.1016/j.fbp.2011.03.003.
Horwitz, W., Senzel, A., Reynolds, H., Park, D.L. (1975). Natural poisons, in Official Methods of Analysis of the Association of Official Analytical Chemists, Washington, D.C., 24
Huang, M., Kennedy, J., Li, B., Xu, X., & Xie, B. (2007). Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: a texture profile analysis study. Carbohydrate Polymers, 69(3), 411–418. https://doi.org/10.1016/j.carbpol.2006.12.025.
Ismail, T., Sestili, P., & Akhtar, S. (2012). Pomegranate peel and fruit extracts: a review of potential anti-inflammatory and anti-infective effects. Journal of Ethnopharmacology, 143(2), 397–405. https://doi.org/10.1016/j.jep.2012.07.004.
Jacob, J. K., & Paliyath, G. (2012). Infusion of fruits with nutraceuticals and health regulatory components for enhanced functionality. Food Research International, 45(1), 93–102. https://doi.org/10.1016/j.foodres.2011.10.017.
Kebe, M., Renard, C., El Maâtaoui, M., Amani, G., & Maingonnat, J.-F. (2015). Leaching of polyphenols from apple parenchyma tissue as influenced by thermal treatments. Journal of Food Engineering, 166, 237–246. https://doi.org/10.1016/j.jfoodeng.2015.05.037.
Kek, S. P., Chin, N. L., & Yusof, Y. A. (2013). Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices. Food and Bioproducts Processing, 91(4), 495–506. https://doi.org/10.1016/j.fbp.2013.05.003.
Khin, M. M., Zhou, W., & Perera, C. O. (2007). Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration. Journal of Food Engineering, 79(3), 817–827. https://doi.org/10.1016/j.jfoodeng.2006.02.046.
Lenart, A., & Flink, J. (1984). Osmotic concentration of potato. International Journal of Food Science & Technology, 19(1), 65–89.
Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., & Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96(2), 254–260. https://doi.org/10.1016/j.foodchem.2005.02.033.
Mieszczakowska-Frąc, M., Dyki, B., & Konopacka, D. (2016). Effects of ultrasound on polyphenol retention in apples after the application of predrying treatments in liquid medium. Food and Bioprocess Technology, 9(3), 543–552. https://doi.org/10.1007/s11947-015-1648-z.
Nieto, A., Salvatori, D., Castro, M., & Alzamora, S. (1998). Air drying behaviour of apples as affected by blanching and glucose impregnation. Journal of Food Engineering, 36(1), 63–79. https://doi.org/10.1016/S0260-8774(98)00043-0.
Nimmanpipug, N., Therdthai, N., & Dhamvithee, P. (2013). Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum drying. International Journal of Food Science & Technology, 48(6), 1193–1200. https://doi.org/10.1111/ijfs.12075.
Nowacka, M., Tylewicz, U., Laghi, L., Dalla Rosa, M., Witrowa-Rajchert, D. (2014). Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration. Food Chemistry 144, 18–25.
Nsonzi, F., & Ramaswamy, H. S. (1998). Osmotic dehydration kinetics of blueberries. Drying Technology, 16(3-5), 725–741. https://doi.org/10.1080/07373939808917432.
Prothon, F., Ahrné, L. l. M., Funebo, T., Kidman, S., Langton, M., & Sjöholm, I. (2001). Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics. LWT-Food Science and Technology, 34(2), 95–101. https://doi.org/10.1006/fstl.2000.0745.
Qu, W., Pan, Z., Zhang, R., Ma, H., Zhu, B., Wang, Z., et al. (2009). Integrated extraction and anaerobic digestion process for recovery of nutraceuticals and biogas from pomegranate marc. Transactions of the ASABE, 52(6), 1997–2006. https://doi.org/10.13031/2013.29196.
Rahman, M. S., & Al-Farsi, S. A. (2005). Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. Journal of Food Engineering, 66(4), 505–511. https://doi.org/10.1016/j.jfoodeng.2004.04.022.
Ramaswamy, H. S., & Van Nieuwenhuijzen, N. H. (2002). Evaluation and modeling of two-stage osmo-convective drying of apple slices. Drying Technology, 20(3), 651–667. https://doi.org/10.1081/DRT-120002822.
Ramaswamy, H. S., Lo, K. V., & Tung, M. A. (1982). Simplified equations for transient temperatures in conductive foods with convective heat transfer at the surface. Journal of Food Science, 47(6), 2042–2047. https://doi.org/10.1111/j.1365-2621.1982.tb12941.x.
Rastogi, N., & Niranjan, K. (1998). Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science, 63(3), 508–511. https://doi.org/10.1111/j.1365-2621.1998.tb15774.x.
Rastogi, N., & Raghavarao, K. (1996). Kinetics of osmotic dehydration under vacuum. LWT-Food Science and Technology, 29(7), 669–672. https://doi.org/10.1006/fstl.1996.0103.
Rastogi, N., Eshtiaghi, M., & Knorr, D. (1999). Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64(6), 1020–1023. https://doi.org/10.1111/j.1365-2621.1999.tb12272.x.
Rastogi, N. K., Raghavarao, K., Niranjan, K., & Knorr, D. (2002). Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science and Technology, 13(2), 48–59. https://doi.org/10.1016/S0924-2244(02)00032-8.
Rezaie, M., Farhoosh, R., Iranshahi, M., Sharif, A., & Golmohamadzadeh, S. (2015). Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties. Food Chemistry, 173, 577–583. https://doi.org/10.1016/j.foodchem.2014.10.081.
Ross, K., Pyrak-Nolte, L., & Campanella, O. (2006). The effect of mixing conditions on the material properties of an agar gel—microstructural and macrostructural considerations. Food Hydrocolloids, 20(1), 79–87. https://doi.org/10.1016/j.foodhyd.2005.01.007.
Rózek, A., Achaerandio, I., Almajano, M. P., Güell, C., López, F., & Ferrando, M. (2007). Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles. Journal of Agricultural and Food Chemistry, 55(13), 5147–5155. https://doi.org/10.1021/jf070427q.
Rózek, A., García-pérez, J. V, López, F., Güell, C. (2010). Infusion of grape phenolics into fruits and vegetables by osmotic treatment : Phenolic stability during air drying. Journal of Food Engineering 99, 142–150.
Sanderson, G. (1990). In P. Harris (Ed.), Gellan gum: food gels (p. 201). London: Elsevier Applied Science.
Shamaei, S., Emam-djomeh, Z., & Moini, S. (2012). Ultrasound-assisted osmotic dehydration of cranberries: effect of finish drying methods and ultrasonic frequency on textural properties. Journal of Texture Studies, 43(2), 133–141. https://doi.org/10.1111/j.1745-4603.2011.00323.x.
Simal, S., Benedito, J., Sánchez, E. S., & Rosselló, C. (1998). Use of ultrasound to increase mass transport rates during osmotic dehydration. Journal of Food Engineering, 36(3), 323–336. https://doi.org/10.1016/S0260-8774(98)00053-3.
Singh, B., Kumar, A., & Gupta, A. (2007). Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering, 79(2), 471–480. https://doi.org/10.1016/j.jfoodeng.2006.01.074.
Singleton, V., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144–158.
Siucińska, K., Konopacka, D., Mieszczakowska-Frąc, M., & Połubok, A. (2016). The effects of ultrasound on quality and nutritional aspects of dried sour cherries during shelf-life. LWT-Food Science and Technology, 68, 168–173. https://doi.org/10.1016/j.lwt.2015.11.055.
Stojanovic, J., & Silva, J. L. (2007). Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chemistry, 101(3), 898–906. https://doi.org/10.1016/j.foodchem.2006.02.044.
Sun, D., Li, B. (2003). Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing 57, 337–345.
Sutar, P., & Gupta, D. (2007). Mathematical modeling of mass transfer in osmotic dehydration of onion slices. Journal of Food Engineering, 78(1), 90–97. https://doi.org/10.1016/j.jfoodeng.2005.09.008.
Torreggiani, D. (1993). Osmotic dehydration in fruit and vegetable processing. Food Research International, 26(1), 59–68. https://doi.org/10.1016/0963-9969(93)90106-S.
Yiu, J., Juang, L., Fang, D. Y., Liu, C., & Wu, S. (2009). Exogenous putrescine reduces flooding-induced oxidative damage by increasing the antioxidant properties of Welsh onion. Scientia Horticulturae, 120, 306–314.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Hamedi, F., Mohebbi, M., Shahidi, F. et al. Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluations. Food Bioprocess Technol 11, 1061–1074 (2018). https://doi.org/10.1007/s11947-018-2071-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-018-2071-z