A Comprehensive Review on Vacuum Impregnation: Mechanism, Applications and Prospects

Saleena, P.; Jayashree, E.; Anees, K

doi:10.1007/s11947-023-03185-z

Cited by 10 publications

(3 citation statements)

References 91 publications

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“…Finally, in order to infuse these solutions at the relaxation point into the pores and capillaries in the tissue of the product, the air pressure is restored, and the VI method is applied (Saleena et al, 2023). In this technique, the mass transfer process takes place due to the pressure difference created mechanically.…”

Section: Pre-treatment and Its Mechanism Of Actionmentioning

confidence: 99%

“…The product obtained is removed from the part known as the impregnation chamber at the end of the resting period. These products are generally treated as final drying or freezing (Saleena et al, 2023). It has been reported that, the VI has a practical potential to reduce the formation of acrylamide during cooking and frying of foods at high temperatures, as well as providing sensory, nutritional and physicochemical preservation of nutrients (Tiwari et al, 2022;Cirit et al, 2023).…”

Section: Pre-treatment and Its Mechanism Of Actionmentioning

confidence: 99%

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Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

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Section: Pre-treatment and Its Mechanism Of Actionmentioning

confidence: 99%

Section: Pre-treatment and Its Mechanism Of Actionmentioning

confidence: 99%

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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show abstract

“…Vacuum impregnation (VI) is a diffusion-based food processing technique that has recently been used in the food industry for the development of functional foods [1]. VI works by a mechanically induced pressure difference between porous foods that are submerged in a solution surrounding them.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices

Trusinska,

Drudi,

Rybak

et al. 2023

Foods

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Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has found recent application within the food industry, particularly for the cold formulation of fortified food products. Pulsed electric field (PEF) treatment can affect the food structure, influencing therefore the mass transfer phenomena during the further processing. Thus, the study aimed at investigating the effect of PEF treatment on selected physicochemical properties of vacuum-impregnated apples. Apple slices were vacuum impregnated with aloe vera juice solution with or PEF treatment at different intensities (125, 212.5 or 300 V/cm). The PEF was applied as a pretreatment—applied before the VI process as well as posttreatment—applied after the VI process. The VI process with aloe vera juice resulted in a sample weight increase of over 24% as well as structural changes, partial cell viability loss and color alteration. In addition, the decrease of bioactive compounds was observed, while antioxidant activity remained at a similar level as in raw material. PEF treatment adversely affected vacuum impregnation efficiency, causing microstructural changes and cell viability loss. Additionally, chemical composition modifications were evident through thermogravimetric analysis (TGA) and Fourier Infrared Spectroscopy (FTIR) analyses. Tissue hardness decreased significantly due to structural damage and caused high leakage from plant tissue, which resulted in hindering saturation with aloe vera juice during the VI process. Additionally, reduced bioactive substance content after PEF treatment was observed and the VI process did not restore apple samples of the bioactive compounds from aloe vera juice.

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Investigation of Nutrition and Printability of Orange Juice Sacs Applied to Heterogeneous 3D Printing: Influence of Pretreatment-Assisted Impregnation

Kong,

Zhang,

Mujumdar

et al. 2024

Food Bioprocess Technol

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A Comprehensive Review on Vacuum Impregnation: Mechanism, Applications and Prospects

Cited by 10 publications

References 91 publications

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices

Investigation of Nutrition and Printability of Orange Juice Sacs Applied to Heterogeneous 3D Printing: Influence of Pretreatment-Assisted Impregnation

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