Effect of vacuum impregnation assisted probiotics fermentation suspension on shelf life quality of freshly cut lotus root

Vacuum impregnation: Effect on food quality, application and use of novel techniques for improving its efficiency

Vacuum Impregnation (VI) act as promising method for rapidly introducing specific concentration solutions into food matrices using a hydrodynamic mechanism and deformation phenomenon to attain a product with specific tailored functional quality characteristics. VI facilitates rapid introduction of specific solutions into the food matrices. This technique allows efficient incorporation of bioactive compounds and nutritional components, meeting the rising consumer demand for functional foods. Furthermore, VI when combined with non-thermal techniques, opens up new avenues for preserving higher quality attributes and enhancing antimicrobial effects. The unique ability of VI to rapidly infuse specific solutions into food matrices, combined with the advantages of non-thermal processes, addresses the growing consumer demand for products enriched with bioactive ingredients. Hence, the present review aims to explore the potential impact of VI, coupled with novel techniques, on food quality, its practical applications, and the enhancement of process efficiency for large-scale industrial production.

Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review

Vacuum impregnation (VI) is a novel, non-thermal treatment that aims to modify the composition of food material by partially removing water and air and impregnating it with physiologically active compounds without affecting the structural integrity of food matrix. Application of VI accelerates the mass transfer processes, which leads to few changes in food composition and improves dehydration. Large volumes in intracellular spaces of fruit and vegetable tissues make it suitable to introduce different agents like nutrients, cryoprotectants, browning inhibitors, enzymes, and chemicals; enhancing texture profile and inhibiting tissue softening, or compounds lowering water activity and pH. water activity Thus, the VI may help to achieve new product quality associated with physicochemical features and sensory attributes. This review highlights the evolution and mechanism of VI technique, major factors affecting VI of fruits and vegetables and their responses to processing, and industrial relevance. Vacuum impregnation consists ability to revolutionize various aspects of food processing and preservation. VI serves as a versatile tool that enhances the quality, shelf life, and nutritional content of processed fruits and vegetables. It offers unique advantages of altering product composition by introducing desired compounds while preserving structural integrity. VI improves mass transfer processes, reduces water content, enhances the absorption of nutrients, antioxidants, and preservatives. This technology finds application in producing fortified foods, extending shelf life, and creating innovative products with improved sensory attributes. VI's ability to efficiently impregnate substances into porous materials, combined with its energy-saving potential and compatibility with other processing methods, makes it a valuable tool in the food industry. As consumers demand healthier and long-lasting products, VI emerges as a promising solution for meeting market demands.

Lotus (Nelumbo nucifera): a multidisciplinary review of its cultural, ecological, and nutraceutical significance

This comprehensive review systematically examines the multifarious aspects of Nelumbo nucifera, elucidating its ecological, nutritional, medicinal, and biomimetic significance. Renowned both culturally and scientifically, Nelumbo nucifera manifests remarkable adaptability, characterized by its extensive distribution across varied climatic regions, underpinned by its robust rhizome system and prolific reproductive strategies. Ecologically, this species plays a crucial role in aquatic ecosystems, primarily through biofiltration, thereby enhancing habitat biodiversity. The rhizomes and seeds of Nelumbo nucifera are nutritionally significant, being rich sources of dietary fiber, essential vitamins, and minerals, and have found extensive culinary applications. From a medicinal perspective, diverse constituents of Nelumbo nucifera exhibit therapeutic potential, including anti-inflammatory, antioxidant, and anti-cancer properties. Recent advancements in preservation technology and culinary innovation have further underscored its role in the food industry, highlighting its nutritional versatility. In biomimetics, the unique "lotus effect" is leveraged for the development of self-cleaning materials. Additionally, the transformation of Nelumbo nucifera into biochar is being explored for its potential in sustainable environmental practices. This review emphasizes the critical need for targeted conservation strategies to protect Nelumbo nucifera against the threats posed by climate change and habitat loss, advocating for its sustainable utilization as a species of significant value.

Screening of Lactiplantibacillus plantarum NML21 and Its Maintenance on Postharvest Quality of Agaricus bisporus through Anti-Browning and Mitigation of Oxidative Damage

Browning and other undesirable effects on Agaricus bisporus (A. bisporus) during storage seriously affect its commercial value. In this study, a strain, Lactiplantibacillus plantarum NML21, that resists browning and delays the deterioration of A. bisporus was screened among 72 strains of lactic acid bacteria (LAB), and its preservative effect was analyzed. The results demonstrated that gallic acid, catechin, and protocatechuic acid promoted the growth of NML21, and the strain conversion rates of gallic acid and protocatechuic acid reached 97.16% and 95.85%, respectively. During a 15 d storage of the samples, the NML21 treatment displayed a reduction in the browning index (58.4), weight loss (2.64%), respiration rate (325.45 mg kg-1 h-1), and firmness (0.65 N). The treatment further inhibited Pseudomonas spp. growth and polyphenol oxidase activity, improved the antioxidant capacity, reduced the accumulation of reactive oxygen species, and reduced the malonaldehyde content and cell membrane conductivity. Taken together, the optimized concentrations of NML21 may extend the shelf life of A. bisporus for 3-6 d and could be a useful technique for preserving fresh produce.