Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Abstract

In this study, the whole potato was fortified with iron by using vacuum impregnation (VI) with an ultrasound (US) pretreatment. The physicochemical properties of VI‐processed potatoes were evaluated after a cooking process. The optimization of US pretreatment parameters was performed with respect to area fraction parameter, color, and texture and components leakage. The use of US with a lower frequency and a higher power intensity caused a higher ink impregnation, leakage of sugar content, and phenolic components after VI processing. The parameters of US have not a significant effect on color and texture of VI‐processed potatoes. The obtained results indicated that VI and US–VI processes significantly enhanced the iron content about 137.5 and 210%, respectively. For fortified‐cooked potatoes, the relative bioavailability of SunActive Fe was lower than the ferrous sulfate, but it had no undesirable effect on sensory evaluation, color parameters, and texture of fortified potatoes. Practical applications Food fortification with iron is a suitable strategy to control the iron deficiency. The ultrasound (US) pretreatment prior to vacuum impregnation (VI) leads to a higher iron impregnation. The US pretreatment has not significant effects on the color and textural properties of whole potatoes fortified by VI. SunActive Fe can be also considered as a suitable iron source to fortification of potato due to no undesirable effect on sensory properties, color parameters, and oxidative stability.

Ultrasound-Assisted Vacuum Impregnation as a Strategy for the Management of Potato By-Products

“…As reported by Mashkour et al [20] impregnation of whole potatoes with 1% (w/w) solution of iron ions followed by ultrasound pretreatment (140 W and 37 kHz) contributes to an increase in the amount of iron that remains after cooking, which is a very positive effect. It also was found that above a certain limit value of the acoustic power, an unacceptable leakage of the substance occurs, which is unfavorable for the final product quality.…”

“…High starch content and tissue density also significantly affect the susceptibility to the VI process. One of the techniques for intensification of unit operations is the use of ultrasound, which, so far, has been successfully applied in osmotic dehydration [17,18], drying [19], or vacuum impregnation [20,21]. The important factor that decides on the positive effect of ultrasound is the phenomenon of so-called acoustic cavitation.…”

Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatments

“…Although the microstructure of UT and AT brown rice was similar, UT showed the highest value in both hydration and volume expansion whereas AT showed the lowest value. The water transfer rate could be enhanced by cavitation collapse which was able to punch holes through the cell wall of the grain tissue (Mashkour, Maghsoudlou, Kashaninejad, & Aalami, ). Therefore, UT induced damage of rice bran and increased space between starch granules, due to cracks caused by physical impact.…”

Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying

“…The use of calcium ions has been used to minimize cell separation during cooking processes. However, most of the unit operations studied were on steam or boiling water-cooked potatoes, but not on deep-fat fried products (Marle, 1997;Mashkour, Maghsoudlou, Kashaninejad, & Aalami, 2017).…”