Table 3.
Physicochemical changes in fruits and vegetables upon vacuum impregnation treatment.
| Raw Material | Impregnating Solution | Effect | Reference |
|---|---|---|---|
| Dehydrated Mango | 60 °Brix sucrose +2 g calcium lactate/100 g and 0 or 0.48 mL PME/100 g) | The lowest water loss and the highest soluble solid gain | [91] |
| Carrot and Eggplant | Lactic acid (pH-3.0); vegetable/solution mass ratio of 1:5 | Improved pH reduction up to 20%; Eggplants showed greater impregnation phenomenon due to high porosity and low rigidity | [23] |
| Pineapple snacks | Calcium chloride (1g/100 mL) | Porous-and-crunchy snacks, with high glass transition temperature | [16] |
| Frozen lotus root slices | Maltose syrup | Increased the glass transition temperature; Altered the cellular component ratio; Freezing point declined; Higher retention of ascorbic acid | [44] |
| Mango cubes | Sucrose solution | VI facilitated weight loss and sugar gain; increase in intercellular space and cross-section area; degradation of protopectin was observed | [33] |
| Fresh cut Apple | Isotonic sorbitol, trehalose and sucrose solution | Higher firmness and crispness; Preserved from browning incidence; Enhanced stability, shelf life and sensory quality | [59] |
| Jujube | Calcium chloride (1% w/w) + PME (15 U/mL) | Higher firmness, soluble solids content, and ascorbic acid; Lower weight loss; Delayed degradation of pectin during storage | [92] |
| Fresh cut papaya | Calcium lactate (1% w/w) + PME (15 U/mL) | Increase in firmness/hardness and chewiness; slowdown in degradation of colour; enhanced shelf life | [37] |
| Kyoho grapes | 2% calcium lactate | Increase in firmness; Higher calcium content; better texture | [93] |
| Chokeberry fruit | Apple-pear juice | Lower aw; Low microbiological activity | [46] |
| Minimally processed potato | Rosemary oil | Higher weight gain (6–14%); improved microbial stability; No effect on texture and moisture; Persistence of EO aroma during storage | [38] |
| Fresh cut lotus root | Lactic acid bacteria (8–9 log CFU/mL) | Maintained texture and colour; Shelf-life extension up to 9 days | [72] |
| Frozen Strawberries | Trehalose (12 g/100 g) + AFP (0.2 g/100 g) | Significant improvement of freezing tolerance; The cryoprotection effect was influenced by the heterogeneity of the tissues. | [30] |
| Frozen Strawberries | Trehalose (12 g/100 g) + winter wheat extract (0.2 g/100 g) | PEF-VI enhanced cell viability and color retention (>30%); no effect on drip loss and texture | [83] |
| Frozen Watercress | AFP-type 1(0.01 mg/mL) | Improved cell wall definition with rounded cell shape; Smaller ice crystals; Less damage to microstructure; Higher turgidity; Improved texture after thawing | [29] |
| Red Raspberry | LMP (10 g/kg of solution) and calcium chloride (30 g/kg of pectin) | LMP-calcium is more effective than PME-calcium in improving fruit firmness; Enhance fruit structural integrity | [94] |
| Fresh-cut cantaloupe melon | Alginate-calcium coating solution | VI resulted in higher firmness and weight gain results; Has a significant effect on colour; Improved mechanical and structural properties | [95] |
| Ready to eat sweet potato | Polyphenol extract (95% [v/v] Proanthocyanidins) | VI resulted in a 473% increase in the concentration of phenolic compounds (200.23 mg EAG/100 g); Colour and texture remained stable; Wider sensory acceptance | [43] |
| Chinese red bayberries | 2% Calcium ascorbate and 1% DSC | VI induced higher firmness; maintained a lower moisture loss, decay rate, PPO and POD activities, colour change and microbial growth; Enhance shelf life and sensory appeal | [71] |
| Dehydrated Sliced Tomato | NaCl (7.5%) + Sucrose (32.5%) | PVOD resulted in the highest value of water loss and weight reduction; Lowest solid gain, aw and moisture content | [96] |
| Chinese ginger | 50% sucrose + 10% NaCl; solution/fruit mass ratio of 4/1 | PVOD enhanced TPC, TFC, RSA and antioxidant activity; less browning due to inactivation of PPO and POD; better preservation of volatile profile | [34] |
| Minimally processed melon | 5% Calcium lactate | Darker and more translucent appearance; Improved texture retention while storage; Microbial shelf-life reduced to 4 days | [73] |
| Potato chips | Calcium lactate and Zinc sulfate | Enhanced calcium (4.81%) and zinc (0.72%) content which can fulfil 10 and 21% respectively of 4–17 years age group. | [97] |
| Garlic slices | 25% (w/w) NaCl | VUOD increased the formation of microscopic pores, and cell rupture; increased mass transfer | [14] |
| Frozen-thawed kiwifruit | 30% Trehalose solution | PVI exhibited minimum drip loss (11.21%); Maximum ascorbic acid content (0.93 g/kg) and firmness (12.3 N); Retained the flavour and taste as well as improved water distribution | [31] |
| Apple cubes | Hibiscus anthocyanins | Enhanced anthocyanin content, (16–24.5%) in apple due to ultrasound-assisted VI at 100 Mbar pressure | [57] |
| Potato Fries | Ferrous ammonium sulfate hexahydrate | yielded 3.15 mg iron from 30 g fries; Provided reduced fat absorption by 17.7%; Better retention of colour; High crispness (0.37 kg/s) and firmness (0.39 kg/s) | [98] |
| Ash guard | Citrus peel polyphenols | ∼300% increase in phenols and antioxidant activity; no perceived bitterness in sensory analysis | [58] |