Vacuum Impregnation: A Novel Nondestructive Technique for the Development of Functional Foods

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

“…OD was first mentioned in 1966 by Ponting et al [ 7 ] and visualized two major synchronized counter-current flows, namely, i) water diffusion into the solution and ii) solute diffusion into the food. The major mechanisms involved are HDM and cell-matrix deformation (CDR) [ 8 ]. However, the leaching out of solute and nutrients from food tissues is the major disadvantage of OD.…”

“…Here, the water loss rate is low, and solid gain rate is high. The major mechanism involved here is gas release and pore filling due to HDM [ 8 , 12 , 13 ]. The ODVP/PVOD process enhances the drying rate by decreasing the moisture content within the core of the osmodehydrated product.…”

“…The material is impregnated as a result of two phenomena i.e. , the hydrodynamic mechanism (HDM) and the deformation-relaxation phenomenon (DRP), both of these result in the filling of ideal intracellular capillaries [ 8 , 9 ]. Both HDM and DRP have an impact on achieving equilibrium, and their intensities are strongly associated with the three-dimensional food microstructure and solid matrix mechanical properties [ 17 ].…”

Potential of vacuum impregnation and osmotic dehydration techniques in producing jaggery-fortified apple snacks

“…In addition, combined with further drying or freezing, they are known to reduce energy consumption. (8,9) The combination of matrix engineering technologies, such as OD and VI, with drying operations have been proposed to produce appealing and nutritious functional fruit snacks. This combination not only enhances the flavor and texture of the product but also retains essential nutrients, transforming fruits into convenient on-the-go foods, without compromising, or ideally increasing, their nutritional value.…”

Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods

“…Increased consumer awareness of health-positive foods accompanies the accelerated development of functional products. Diverse and innovative food preservation methods used in the food industry provide opportunities to improve the functional properties of food products and help to meet market demands [ 11 ]. Vacuum impregnation (VI) is a type of osmotic dehydration carried out under vacuum conditions [ 12 ].…”