Modeling of hibiscus anthocyanins transport to apple tissue during ultrasound‐assisted vacuum impregnation

• Published in: Journal of food processing and preservation 2022-06, Vol.46 (6), p.n/a
• Main Author: Dinçer, Cüneyt
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15886

This study reports the mathematical modeling of hibiscus anthocyanins transport to apple tissues under various vacuum impregnation conditions (Control, VI 100, 250, and 500 mbar; ultrasound‐assisted VI 100, 250, and 500 mbar). Azuara, Peleg, Diffusive, Z and L, and Weibull mathematical models were used to describe the water gain and anthocyanin gain's mass transfer kinetics. Azuara model successfully described the kinetic parameters of mass transfer during impregnation treatment. The equilibrium anthocyanin and water gain values predicted by the Azuara model varied between 38.4001–58.2536 and 24.0863–33.0245 mg/kg, respectively. Anthocyanin and water diffusion coefficients of the samples ranged between 0.406 × 10−9, −1.68 × 10−9, 0.117 × 10−9, and 0.715 × 10−9 m2/s, respectively. Ultrasound treatment increased moisture and anthocyanin gain during vacuum impregnation. At the end of the 30 min process, the highest anthocyanin content was determined as 38.85 mg/kg in samples treated ultrasound‐assisted vacuum at 100 mbar. Novelty impact statement The studies on the modeling of bioactive components transport in the vacuum impregnation are limited although an increase is observed in the studies dealing with the enrichment of fruit and vegetable tissue with bioactive components. In the present study, Azuara model successfully described the kinetic parameters of mass transfer during impregnation treatment. In addition, ultrasound treatment increased anthocyanin content in the apple cubes during vacuum impregnation.