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Gautam S, Kathuria D, Hamid, Dobhal A, Singh N. Vacuum impregnation: Effect on food quality, application and use of novel techniques for improving its efficiency. Food Chem 2024; 460:140729. [PMID: 39116776 DOI: 10.1016/j.foodchem.2024.140729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 07/16/2024] [Accepted: 07/30/2024] [Indexed: 08/10/2024]
Abstract
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.
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Affiliation(s)
- Sunakshi Gautam
- Department of Food Technology, School of Agriculture, Shoolini University, Solan, Himachal Pradesh, 173229, India
| | - Deepika Kathuria
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
| | - Hamid
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Ankita Dobhal
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India
| | - Narpinder Singh
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
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Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. J Texture Stud 2022; 53:737-762. [PMID: 34743330 DOI: 10.1111/jtxs.12643] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 12/30/2022]
Abstract
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Yamini Tak
- Department of Biochemistry, Agriculture University, Kota, Rajasthan, India
| | - Emine Olum
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Design and Architecture, Istanbul Medipol University, Istanbul, Turkey
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Yeliz Tekgül
- Food Processing Department, Kösk Vocational School, Aydın Adnan Menderes University, Aydin, Turkey
| | - Gülşah Çalışkan Koç
- Food Technology Program, Eşme Vocational High School, Uşak University, Uşak, Turkey
| | - Manpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung, Taiwan
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
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González-Pérez JE, Jiménez-González O, Ramírez-Corona N, Guerrero-Beltrán JA, López-Malo A. Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102981] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Macedo LL, Corrêa JLG, Vimercati WC, Araújo C. The impact of using vacuum and isomaltulose as an osmotic agent on mass exchange during osmotic dehydration and their effects on qualitative parameters of strawberries. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | | | - Cintia Araújo
- Department of Food Science Federal University of Lavras Lavras Minas Gerais Brazil
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YANG DH, LI XY, ZHAO YF, HOU QM, MENG QY, LI L. Osmotic dehydration kinetics of fresh and frozen blueberries considering volume shrinkage in a novel ternary solution. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.21621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Da-Heng YANG
- Harbin University of Commerce, China; Harbin University of Commerce, China
| | | | | | | | | | - Li LI
- Harbin University of Commerce, China
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