Effect of vacuum impregnation on quality of fresh and electron-beam irradiated highbush blueberries (Vaccinium corymbosumL.) under refrigerated storage

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.