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In this study, the effect of deep eutectic solvent on the extraction of phenolic compounds (TPC) from pomegranate peel was investigated. The extraction was performed using an ultrasound bath. The results were compared with conventional extraction. In addition, different solvents (such as water and ethanol) were also examined to determine the efficacy of deep eutectic solvents. The highest TPC values by ultrasound assisted extraction method were found as 154.7, 171.2 and 195.1 mg GAE/g dry matter for water, deep eutectic solvent and ethanol-water (50:50 (v/v)), respectively. The difference in TPC values between ethanol-water and deep eutectic solvent was statistically insignificant. The shortest extraction time was obtained using deep eutectic solvent for ultrasound assisted extraction. The TPC values obtained during conventional extraction were lower compared to that of ultrasound extraction.

Microwave drying as an alternative technology is of great interest due to its enormous advantages over conventional methods by shortening processing time and also energy when processing foods. Microwave-vacuum drying can combine the low processing temperature advantage of vacuum drying, and rapid and volumetric heating advantage of microwave drying. Pastırma is a highly consumed traditional Turkish dried-cured meat product where traditional processing could be modified by other strategies proven to be effective on the manufacturing of other meat-based products. The most time consuming step in pastırma manufacturing is drying, which significantly affects the entire process in terms of physical, microbiological, biochemical and sensory quality characteristics of the final product as well as costs. Thus, the purpose of this study was to develop new approaches to process pastırma by applying either microwaves alone or in combination with vacuum seeking reducing processing times and better quality attributes of the final product.