Department of Food Technology, School of Agriculture, Shoolini University, Solan, Himachal Pradesh, 173229, India.
Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
Food Chem. 2024 Dec 1;460(Pt 3):140729. doi: 10.1016/j.foodchem.2024.140729. Epub 2024 Aug 2.
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.
真空浸渍（VI）作为一种很有前途的方法，可以使用流体动力学机制和变形现象将特定浓度的溶液快速引入食品基质中，从而获得具有特定定制功能质量特性的产品。VI 有助于将特定溶液快速引入食品基质中。该技术允许有效掺入生物活性化合物和营养成分，满足消费者对功能性食品的需求不断增长。此外，VI 与非热技术结合使用时，为保持更高质量属性和增强抗菌效果开辟了新途径。VI 将特定溶液快速注入食品基质的独特能力，结合非热工艺的优势，满足了消费者对富含生物活性成分的产品的需求。因此，本综述旨在探讨 VI 与新技术相结合对食品质量、实际应用以及提高大规模工业生产效率的潜在影响。
