Determination of impregnation parameters and volatile components in vacuum impregnated apricots

An investigation was conducted to analyse the impact of vacuum impregnation (VI) on aroma profile of intermediate-moisture apricots. cv. Hacihaliloğlu and cv. Kabaaşı apricots were immersed in a variety of solutions, including citric acid and sucrose, as well as plant extracts like rosehip, roselle, and rhubarb. According to the results, solid loss and water gain were observed in all infused samples by VI, while osmotic dehydration occurred in the apricots after immersing in sucrose solution. After all process, a total of 71 volatile compounds were detected in the Hacihaliloglu variety and 66 in the Kabaasi variety. These components are aldehydes, ketones, esters, furan compounds, alcohols, terpenes, isoprenoids, and acids, collected in eight groups. Vacuum impregnation had positive effects on terpenes in both cultivars.

Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips

This research aimed to evaluate atmospheric pressure immersion (API) and vacuum impregnation (VI) of non-hydrolyzed and hydrolyzed tara gallotannins (TE and THE) extracts and the purification process by leaching with ethyl acetate (TE-L and THE-L) and absorption chromatography on the acrylamide (AA) mitigation in potato chips. Better results were obtained with THE-L at hydrolysis degrees of 48.5 and 99.8 % and API with AA reduction of 57.9 and 61.7 %, respectively (p > 0.05), while with TE-L, AA reduction was 29.2 %. Instead, THE-L and TE-L with VI reduced AA by 70.3 and 66.4 %, respectively. In potato chips subjected to THE-L treatment, phenolic compounds and ABTS AC increased in 86.5-91.0 % and 71.0-103.2 %, respectively compared to the control. The main antioxidants were identified in the extracts and in potato chips. Tara gallotannins are an interesting alternative to mitigate AA formation and to enhance the antioxidant power of potato chips.

Combined effect of ultrasound and vacuum impregnation for the modification of apple tissue enriched with aloe vera juice

The aim of the work was to investigate how ultrasonic (US) treatment impacts on the physical and chemical properties of vacuum-impregnated apples. Apple slices were subjected to vacuum impregnation (VI) in an Aloe vera juice solution without additional treatments, serving as the reference material. Alternatively, ultrasound (US) treatments, at frequencies of 25 or 45 kHz, and durations of 10, 20, or 30 min, were employed as a pre-treatments before the VI process. The use of US processing enabled a significant increase in the efficiency of VI, without influencing in a significant way the color of the VI samples. The VI process led to a reduction in the content of bioactive compounds, in particular vitamin C and TPC decreased by 34 and 32 %, respectively. The use of US as a pre-treatment, in particular at 45 kHz for 20 or 30 min, led to a better preservation of these compounds (unchanged values for vitamin C and decrease by 23-26 % for TPC in comparison to the fresh samples). Through cluster analysis encompassing all assessed properties, it was evident that US treatment was beneficial for the processing, however the application of appropriate parameters of US treatment (frequency and time) had an impact on achieving similar quality to VI samples. The ultrasound treatment before vacuum impregnation may be suitable, however, the specific processing parameters should be defined for the obtained high quality of the final product.

Evaluation of bioactive compounds, volatile compounds, drying process kinetics and selected physical properties of vacuum impregnation celery dried by different methods

We have developed a new healthy snack based on celery root enriched with vegetable juices. Vacuum impregnation was used the task of which was to introduce additional valuable substances, improving properties. Thus, prepared material was dried by various methods (sublimation, vacuum, convection) using optimal conditions for the process. In the tested sample, 41 bioactive compounds and 73 volatile compounds were identified. Vacuum impregnation of celery root in the juices of onion, kale and celery stalks significantly affected the profile of bioactive compounds, Volatile Organic Compounds (VOCs), total phenolic content, antioxidant properties, drying process kinetics and physical properties of the dried products. The highest nutrient values were recorded in celery samples after impregnation with kale and onion juice. Due to its good functional and nutritional properties, the material such as celery obtained as a result vacuum impregnation process can be envisioned as the future in creating novel functional foods.

Novel applications of vacuum distillation for heavy metals removal from wastewater, copper nitrate hydroxide recovery, and copper sulfide impregnated activated carbon synthesis for gaseous mercury adsorption

Hydrometallurgical processing of electronic waste produces copper (Cu)-containing wastewater. Recycling of Cu is thus crucial, as it reduces the Cu impact on the environment, and increases Cu sustainability in industry. Vacuum distillation provides excellent performance in both metals removal from aqueous solution, metal recovery, and metal impregnation to porous material. Thus, this work aimed to both utilize a vacuum distillation to remove heavy metals (Cu, Na, Ni, Zn and Fe) and recover copper nitrate hydroxide (Cu₂NO₃(OH)₃) from Cu-containing wastewater in industrial applications (e.g., mordant agent in dyeing and pigment for glass), as well as prepare copper sulfide (CuS) impregnated activated carbon for mercury (Hg⁰) adsorption. The experimental results indicated a vacuum distillation metals removal efficiency of over 99.99 % at 60 °C and -72 cm Hg. Additionally, the copper nitrate hydroxide (Cu₂NO₃(OH)₃) crystalline solid derived from the vacuum distillation process achieved 77 % purity, and the copper sulfide impregnated activated carbon (CuSAC) adsorbents were prepared by adding activated carbon (AC) during the vacuum distillation process. In adsorption tests, 50 % CuSAC exhibited the greatest gaseous mercury (Hg⁰) adsorption performance, and it was noted that a high adsorption temperature of 175 °C negatively impacted Hg⁰ adsorption of 50 % CuSAC due to mercury sulfide (HgS) decomposition. Furthermore, in a simulated flue gas (SFG) environment, Hg⁰ capture by CuSAC was shown to be slightly obstructed. In addition, mercury temperature-programmed desorption (Hg-TPD) identified that HgS was the dominant species among adsorbed Hg species of Hg-laden 50 % CuSAC, indicating that Hg⁰ capture of CuSAC was mainly facilitated by sulfur active sites. As such, the vacuum distillation technique proved to efficiently remove metals and leads to successful preparation of adsorbent for Hg. Therefore, the process is an effective treatment method for Cu-containing wastewater, and can be practically applied to capture or recycle Cu in the industry in the future.

Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

This study evaluated injection (I) and vacuum impregnation (VI) as the best methods to apply papain, and other important processing conditions (batch, aging and cooking conditions), to obtain soft meat (suitable for people with poor oral health) without disturbing its original shape. Two aging times were evaluated and four cooking conditions by immersion in soup. Meat samples were injected or vacuum-impregned (0.85 kPa) with a papain solution (5% w/v). After cooking, they were analyzed by the compression test, and by image and sensory analyses. The results indicated that by using both methods to apply the enzyme, the obtained meat was suitable for people with poor oral health, even if VI was the better method because it minimized the factors batch, aging and cooking condition. Therefore, the best meat processing method to obtain panelists' highest softness values and the best appreciation was employing aged meat pretreated by VI and cooked at 65 °C for 10 min.

Development of Iron fortified potato fries through Vacuum assisted processing strategies

Potato fries, a relatively an untapped food matrix for fortification, was fortified with iron using vacuum impregnation technique and impact of this fortification on quality attributes (structure, color, texture, flavor, acrylamide, sensory characteristics) of the product was assessed. Further, to reduce the dietary restraints of consumers for fried fries, fat reduction was achieved using vacuum frying. Ferrous ammonium sulphate hexahydrate was used as a fortificant to yield 3.15 mg iron from 30 g fries (RACC for snacks- Recommended Amount Customarily Consumed). Effect of iron fortificant level, blanching, vacuum and restoration time (independent variable) were evaluated on responses (iron impregnation level and firmness) of fries using box-behnken design of response surface methodology. Results showed that blanching time was the most significant variable affecting iron impregnation followed by iron concentration and vacuum time. Ferrous ammonium sulphate hexahydrate was found to be the most appropriate fortificant since reflecting the least colour and sensory changes in fries. A fortified raw potato fries when fried under vacuum, provided better retention of colour and reduced fat absorption (by 17.72%) with comparable crispiness (0.37 kg/sec vs 0.35 kg/sec), firmness (0.39 kg/sec vs 0.38 kg/sec), color (ΔE = 1.39) and sensory score (7.9 vs 8.1 on 9-point scale) with control fries.

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

Probiotic fermentation suspension was used to extend the shelf life of freshly cut lotus root for the first time, which played a dual role of biological protection and quality maintenance. Fermentation suspension contained lactic acid bacteria (8-9 log CFU/mL) was prepared from juice of lotus root and used to immerse samples under atmospheric pressure and vacuum. Probiotic fermentation suspension inhibited microorganism and the activity of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), which slowed down the physiological reaction and was beneficial to maintain the color and hardness of tissues. Lactic acid bacteria antagonized other microorganisms, and metabolic acid production played a continuous role in preservation during storage. The vacuum was helpful for the fermentation suspension to be fully impregnated into samples. The probiotic fermentation suspension had a significant inhibitory effect on E.coli O157:H7, and extended lotus root shelf life from 3 to 9 days.

Elevation of gamma-aminobutyric acid (GABA) and essential amino acids in vacuum impregnation mediated germinated rice traced by MALDI imaging

Rice is known to contain limiting amino acids. Synthesis of GABA in plants is an adaptive response by initiating glutamic acid. A higher rate of GABA production was observed in samples enriched with glutamic acid and vacuum impregnation (VI) with longer germination time. Heat map profiles classified GABA and essential amino acids into 1) small increments consisting of Arg, His and Met, 2) moderate increments consisting of GABA, Trp, Lys, Phe and Thr, and 3) large increments consisting of Ile, Leu and Val. In Jasmine rice, highest essential amino acids were found in samples soaked with water, enriched with glutamic acid, and germinated for 72-96 h. Highest GABA (44.8 mg/100 g) was noticed after VI for 20-40 min and germinated for 72-96 h. In Riceberry, highest GABA (74.2 mg/100 g) and essential amino acids were associated with samples treated with VI for 20-40 min and germinated for 96 h.

In vitro behavior of dronedarone hydrochloride loaded pellets using vacuum impregnation technique

Pharmaceutical pellets are a versatile and adaptable drug carrier system with pharmacological and technological advantages specific to multiparticulate delivery systems. Depending on their porosity and formulation procedure, a controlled drug release pattern can be achieved using a variety of pellet production and drug loading techniques. In the present paper, we have developed microcrystalline cellulose based porous pellets by extrusion/spheronization process. Two types of dronedarone hydrochloride suspensions were prepared in order to load drug onto carrier pellets using vacuum impregnation method. Despite its extensive use in the biomedical field of research, this technique hasn't been applied yet as means of incorporating drugs into inert and porous pellets. In addition, drug release control was tested by spray coating the pellets with hydroxypropyl methylcellulose in a fluidized bed. Pellet morphology, porosity and dissolution behavior were determined and the results indicate that DNR particle size affects the drug incorporation mechanism and, therefore, drug release patterns obtained through in vitro tests. Additionally, it was proven that polymer-based film-coat significantly slows down the drug release from the pellets. In vitro studies of the coated pellets in biorelevant fluids have shown that DNR release profiles are directly related to the type of dissolution media used. Vacuum impregnation was found to be promising technique for incorporation of DNR onto the surface of the porous pellets and into their pores.

Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP

The interaction between herring antifreeze protein (hAFP) and ice crystals was studied by molecular dynamics simulation in this paper. On this basis, the effect of hAFP on the quality attributes of largemouth bass after three freezing-thawing (F-T) cycles was studied. Scanning electron microscope was conducted to analyze the microstructure changes of muscle fibers. The content of dityrosine/total sulfhydryl/carbonyl and the Ca2+-ATPase activity were measured to explore the degree of protein oxidation. Raman and intrinsic fluorescence spectra were used to measure the protein secondary structure and tertiary conformation. Results showed that hAFP protected the organisms from freezing by binding to the ice crystals, decreasing the freezing point and inhibiting the recrystallization. Furthermore, hAFP combined with chitosan magnetic (CS@Fe3O4) nanoparticles or vacuum impregnation hAFP was shown to be an effective method to reduce the mechanical damage of ice crystals to samples, and decrease the oxidation degree of samples during F-T cycles.

Gum tragacanth-polyvinyl alcohol aerogel for oral delivery of silymarin

This study reports for the first time the fabrication of highly porous aerogels of mixed gum tragacanth-polyvinyl alcohol (GT-PVA) for loading and oral delivery of silymarin (SM). Various analytical techniques were used to investigate changes in the physical, textural, mechanical and microstructural properties of aerogels as affected by blending ratio and vacuum impregnation (VI) of SM. Results showed that the mixing ratio of 1:1 led to aerogels of larger surface area (1029.20 m²·g^-1) and superior physicochemical properties. However, at mixing ratio of 3:1 (GT:PVA) higher loading capacity (45.57% ± 2.3%) was obtained. SM loading, on the other hand, had an adverse effect on the porosity, microstructure and physical attributes of aerogels transforming them from meso-porous to macro-porous structures. The release rate of SM in simulated gastrointestinal media was found to follow Korsmeyere-Peppas model.

Inhalation and dermal exposure of workers during timber impregnation with creosote and subsequent processing of impregnated wood

OBJECTIVES

Coal tar creosote oils are used as highly effective wood protectants for, e.g., railway sleepers, utility poles and marine pilings. For impregnation of wood, the hot creosote oil is mostly applied in vacuum processes and by hot-and-cold dipping. From the perspective of an occupational hygienist, creosote tar oils are problematic because they have a number of hazardous properties, including carcinogenicity. We have studied inhalation and dermal exposure in six and four impregnation plants, respectively, in Germany. Some plants were visited repeatedly, for up to five measurement campaigns conducted over several years. Inhalation and dermal exposure resulting from vacuum impregnation and from hot-and-cold dipping, as well as secondary exposure resulting from assembly of impregnated railway sleepers have been measured. Accompanying, human biomonitoring of the employees has been performed.

METHODS

Inhalation exposure was measured using personal air samplers, collecting particles and vapours simultaneously. Dermal exposure was investigated by whole body dosimetry using disposable chemical protective coveralls and split leather gloves. 18 polycyclic aromatic hydrocarbons (PAHs) have been determined separately by high performance liquid chromatography (HPLC) or gas chromatography-mass spectrometry (GC-MS), respectively. For human biomonitoring 1-hydroxypyrene (1-OHP) in urine related to creatinine has been measured using HPLC. Both, pre- and post-shift values have been determined for this metabolite.

RESULTS

Dermal exposure towards pyrene and the sum of the determined 18 PAHs as well as inhalation exposure to naphthalene, pyrene and the sum of the determined 18 PAHs are presented in this paper. The plants performing vacuum impregnation have employed different constructive, technical and organisational measures, and some measures have also changed between the different measurement campaigns. We have found that cooling the vacuum impregnation vessel before unloading can reduce inhalation exposure to about one-third. However, our data shows that installation of structural or technical risk management measures (RMM) did not always reduce the exposure as intended, and can even lead to increased exposure in adverse constellations. Dermal exposure was strongly affected by differences in the working procedures. Measurements performed during assembly of impregnated railway sleepers indicate that secondary exposure leads to lower inhalation, but similar dermal exposure compared to the impregnation processes. Also 1-OHP excretion rates are similar after impregnation process and after assembly of impregnated railway sleepers.

CONCLUSION

Our recent data underlines that efficient reduction of the exposure resulting from impregnation with creosote requires sophisticated risk reduction strategies. Structural measures such as the enclosure of the loading area and technical measures like local exhaust ventilation shall be coordinated carefully with organisational measures and provision of personal protective equipment. The data presented here represents a broad bandwidth of current workplace situations in the creosote oil processing industry and is therefore suitable for risk assessment in related plants as well as under regulatory frameworks like the European Biocides Regulation. Each plant in this investigation was unique. Together they represent the whole width of this branch in Germany. Additionally, the number of plants and exposed workers is limited and relative low. Therefore, a comprehensive consideration and statistical analysis were not feasible.

Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation

Vacuum impregnation (VI) has been recognized as a promising tool for the introduction of solutes into the internal structure of some porous food products. The enrichment of minimally processed potatoes with aromatic compounds could represent an interesting method for product innovation. This study was aimed at applying VI with rosemary essential oil on a minimally processed potato product in order to obtain an innovative fresh-cut potato product, and to evaluate its influence on the physico-chemical, sensorial and microbiological properties of potato sticks during refrigerated storage and after frying. A pressure of 60 mbar was applied for 30 min followed by a relaxation time at atmospheric pressure of 30 min to potato sticks immersed in rosemary oil solutions in concentration between 0 and 12%. Prepared samples were packed and stored at 4 °C for 14 days. Analytical determinations were carried out on the fresh and fried product. The weight gain of potatoes promoted by VI was in the range of 6-14%, depending on the concentration of rosemary essential oil. The rosemary essential oil concentration gradients of impregnated potato sticks were detected by GC analysis and sensorial test, evidencing their persistency during storage and after frying. The treatment seemed to improve microbiological stability, not affecting the texture, moisture, but slightly deteriorating the product color. Results obtained in the present study confirm the potentiality of VI for fresh products innovation.

Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity

The effect of pre-treatment (dipping and vacuum impregnation in lemon juice solution), freezing and frozen storage (FS) on single and total polyphenols (free and conjugated) content and antioxidant activity (AOA) of organic and conventional apples, was investigated. Fresh organic and conventional fruits showed different profiles of free and conjugated polyphenols while their total phenolic content and AOA were similar. Organic and conventional apple tissues showed different physiological responses to physical stresses described by changes in phenolic profiles. Vacuum impregnation in lemon juice affected the polyphenols extractability of both the organic and conventional apples and favored their enrichment with bioactive compounds (AOA = +11.5%). FS decreased the single and conjugated polyphenols content of the pre-treated apple samples and the effect was different between organic and conventional fruits. After FS, not pre-treated organic apples showed a lower AOA reduction than the conventional ones (-13% vs -25%), while no differences were found on pre-treated samples.

Evaluation of vacuum impregnation as a novel approach for soaking of fried Gulabjamun balls

Vacuum impregnation of sugar syrup into sub-baric fried Gulabjamun was evaluated as a technological approach to prepare a product of most acceptable quality. Sugar syrup concentrations (40, 50 and 60 °Brix) in combination with process time (2, 4 and 6 min) were analyzed for their effect on product quality in terms of its overall acceptability, expansion ratio, hardness, juiciness and sugar content. The effect of the process conditions on the five listed responses during the vacuum impregnation process was evaluated using response surface methodology and modelled using a second order polynomial equation. The optimum combination was obtained as soaking in a syrup of 55 °Brix for 5 min and was experimentally validated for its real time adequacy. The experimental values of the quality parameters thus obtained were found to be in close agreement with the predicted values.

Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries

The aim of this study was to evaluate dehydrated murta berries enriched with probiotic (Lactobacillus casei var. rhamnosus) bacteria. L. casei was incorporated to fresh murta by vacuum impregnation at alternative conditions (pressure 50, 150 and 300 mbar; time 5, 10 and 15 min; temperature 20 ± 0.2 °C) and impregnated murta samples were dehydrated by two drying methods at 40 °C, vacuum and convective drying. Both drying processes were modeled by three mathematical models (Weibull, Page and modified Page). According to the statistical tests applied, the Weilbull model obtained the best-fit quality on experimental data. Effective moisture diffusivity varied between 1.23-1.75 × 10^-10 m²/s and 1.16-1.44 × 10^-10 m²/s for vacuum and convective drying, respectively. After impregnation, murta berries contained approximately 10⁷ CFU/g L. casei although maximum counts were found at 150 mbar for 15 min. Drying decreased L. casei viability in 1.5-1.9 log and 0.5-1.2 log for vacuum and convective drying, respectively. Thus, impregnation at 150 mbar for 15 min followed by convective drying at 40 °C appears as the method of choice to produce probiotic enriched murta berries that can be commercialized as probiotic dried snacks.

Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics

This study evaluated the simultaneous effect of ultrasound on vacuum impregnation process to enhance infusion of calcium lactate and black carrot phenolics into ready to eat apple tissues. A vacuum - ultrasonic equipment was developed for this purpose and effects of different ultrasound powers (96-198 W) at 35 kHz and stage of ultrasound application at vacuum and restoration periods were investigated. The simultaneous application of 130 W ultrasound during vacuum impregnation did not rupture cellular integrity, but it led to increases in calcium content (13.8%), total phenolics (11.8%), total flavonoids (17.3%), total anthocyanins (24.6%) and antioxidant capacities (23.6%) of apple discs compared to non-ultrasound vacuum impregnation. In addition, total population of psychrophilic and mesophilic microorganisms were enumerated in both black carrot infused and non-infused samples and results showed that ultrasound-assisted vacuum impregnation treatment in the presence of black carrot phenolics were highly effective on inhibition of microorganisms growth in apple discs over storage period.

A new methodology to prepare ceramic-organic composite coatings with good cavitation erosion resistance

A simple, scalable and economical method was proposed to obtain ceramic-organic composite coating with excellent comprehensive properties include hardness, toughness, elastic recovery, lamellar interfacial bonding and anti-cavitation erosion: introducing epoxy resin into the pores and micro-cracks of plasma sprayed ceramic coating. The results indicate that the epoxy resin was successfully penetrated into the whole ceramic coating and filled almost all defects by vacuum impregnation, which greatly enhanced its compactness and mechanical properties. The bonding strength between top coating and metal interlayer significantly increased from 17.3 MPa to 53.0 MPa, and the hardness (H) of top coating greatly increased from 11.07 GPa to 23.57 GPa. Besides, the value of H³/E² also increased from 0.06 GPa to 0.15 GPa, meaning the toughness of ceramic coating had been obviously improved. The pure ceramic coating had been punctured only after 4 h of cavitation test. However, the resin with high elasticity and toughness can effectively absorb impact energy, prevent cracks propagation and delay splats spallation during the cavitation erosion process. The novel composite coating displayed far better cavitation erosion resistance than pure ceramic coating, and it was still intact after 10 h of test.

Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice

This study investigated the effect of NaCl (2 and 4% (w/v)) and vacuum impregnation (VI) (150, 200, 250, and 300 Pa) on the quality parameters (water uptake, elongation ratio, visual color, and texture), tocols, γ-oryzanol and phenolic compounds of parboiled rice. Parboiling with NaCl and VI resulted in increased lightness and higher concentrations of bioactive compounds than rice parboiled by the traditional method. The highest concentration of tocopherols, γ-oryzanol, and phenolic acids (syringic, and ferulic acids) were obtained from parboiled rice with NaCl concentration at 2% (w/v) and VI at 250 and 300 Pa. As the NaCl concentration and VI levels increased the hardness L*, b* and ΔE values also increased, but the a* value and water uptake decreased. Results suggested that NaCl-VI soaking was observed to be an effective method for parboiling which promoted the visual color and enhanced the concentration of bioactive compounds in the parboiled rice.

Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology

Modern life has created a high demand for functional food, and in this context, emerging technologies such as vacuum impregnation and ohmic heating have been applied to generate functional foods. The aim of this research was to enrich the content of the semi-essential amino acid L-arginine in apple cubes using vacuum impregnation, conventional heating, and ohmic heating. Additionally, combined vacuum impregnation/conventional heating and vacuum impregnation/ohmic heating treatments were evaluated. The above treatments were applied at 30, 40 and 50  ℃ and combined with air-drying at 40 ℃ in order to obtain an apple snack rich in L-arginine. Both the impregnation kinetics of L-arginine and sample color were evaluated. The impregnated samples created using vacuum impregnation/ohmic heating at 50 ℃ presented a high content of L-arginine, an effect attributed primarily to electropermeabilization. Overall, vacuum impregnation/ohmic heating treatment at 50 ℃, followed by drying at 40 ℃, was the best process for obtaining an apple snack rich in L-arginine.

Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment

In this study vacuum impregnation (VI) was employed for the iron enrichment of olive fruits, which are very interesting as food vehicle for VI mineral supplementation for the porosity of their pulp. NaFeEDTA was chosen for olives fortification since it prevents iron from binding with compounds that could hinder it from being efficiently absorbed and since it causes few organoleptic problems. In order to improve the efficiency of the VI process, several parameters of the whole process were studied by design of experiment techniques. First of all D-optimal design was employed for a preliminary screening of the most significant process variables and showed that the concentration of VI solution was by far the most significant process variable, though its time in contact with olives was also significant. A factorial design was then applied to the remaining variables and it showed that the speed of the addition of VI solution was also significant. Finally, the application of a face centered composite design to the three selected variables allowed to detect processing conditions leading to final iron contents of 1.5-3 mg/g, corresponding to an introduction of 10-15 mg Fe with four or five fortified olive fruits. No effect on olive taste was observed at these concentrations. The results showed that olive fruits were the most interesting vehicles for the supplementation of both iron and other minerals.

Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips)

Potato chips can be considered as an ideal carrier for targeted nutrient/s delivery as mostly consumed by the vulnerable group (children and teen agers). The present study was planned to fortifiy potato chips with calcium (Calcium lactate) and zinc (Zinc sulphate) using vacuum impregnation technique. At about 70-80 mm Hg vacuum pressure, maximum level of impregnation of both the minerals was achieved. Results showed that after optimization, calcium lactate at 4.81%, zinc sulphate at 0.72%, and vacuum of 33.53 mm Hg with restoration period of 19.52 min can fortify potato chips that can fulfil 10 and 21% need of calcium and zinc, respectively of targeted group (age 4-17 years). The present research work has shown that through this technique, fortification can be done in potato chips which are generally considered as a poor source of minerals. Further to make potato chips more fit to health conscious consumers, rather frying microwaving was done to develop mineral fortified low fat potato chips.

Investigation of the metabolic consequences of impregnating spinach leaves with trehalose and applying a pulsed electric field

The impregnation of leafy vegetables with cryoprotectants using a combination of vacuum impregnation (VI) and pulsed electric fields (PEF) has been proposed by our research group as a method of improving their freezing tolerance and consequently their general quality after thawing. In this study, we have investigated the metabolic consequences of the combination of these unit operations on spinach. The vacuum impregnated spinach leaves showed a drastic decrease in the porosity of the extracellular space. However, at maximum weight gain, randomly located air pockets remained, which may account for oxygen-consuming pathways in the cells being active after VI. The metabolic activity of the impregnated leaves showed a drastic increase that was further enhanced by the application of PEF to the impregnated tissue. Impregnating the leaves with trehalose by VI led to a significant accumulation of trehalose-6-phosphate (T6P), however, this was not further enhanced by PEF. It is suggested that the accumulation of T6P in the leaves may increase metabolic activity, and increase tissue resistance to abiotic stress.

Zinc enrichment of whole potato tuber by vacuum impregnation

Zinc is a nutritionally essential truce element, and thus zinc deficiency (ZD) severely affects human health. More than 25% of the world's population is at risk of ZD. This study was initiated to examine the use of the vacuum impregnation (VI) technique for enriching zinc content of whole potatoes; the effect of vacuum time, restoration time, steam-cooking and storage at 4 °C on the zinc content of VI whole potatoes was evaluated. Whole potato tubers were immersed in a 9 g/100 g zinc (zinc gluconate) solution. Vacuum pressure of 1,000 Pa was applied for 0-120 min, and atmospheric pressure restoration for 0-4 h. Experimental results showed that the zinc content of VI potatoes increased with vacuum and restoration time. Moreover, VI-cooked unpeeled or peeled potatoes had 63-94 times and 47-75 times higher zinc contents than un-VI-cooked unpeeled or peeled potatoes, respectively. The world daily potato consumption (86 g) of the VI-cooked unpeeled and peeled potatoes provided adult men with 130-148% and 100-135% of the recommended daily allowance (RDA) of zinc, respectively. Also, the daily potato consumption of the unpeeled and peeled potatoes supplied adult women with 178-203% and 137-185% of the RDA level, respectively. In addition, the VI potatoes had 40 times higher zinc contents through 30 days of storage at 4 °C, compared with un-VI-treated potatoes. This study indicated that VI treatment of whole potatoes was useful for enriching the zinc content.