Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Engineering Reviews Pub Date : 2022-05-05 DOI:10.1007/s12393-022-09312-4

Afthab Saeed Panayampadan, Mohammed Shafiq Alam, Raouf Aslam, Jaspreet Kaur

{"title":"Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products","authors":"Afthab Saeed Panayampadan, Mohammed Shafiq Alam, Raouf Aslam, Jaspreet Kaur","doi":"10.1007/s12393-022-09312-4","DOIUrl":null,"url":null,"abstract":"<div><p>The augmented promotion and consumer awareness of healthy eating and lifestyle have resulted in extensive growth of the functional food market in recent years, encouraging the use of effective techniques for food fortification. Vacuum impregnation (VI) is a non-destructive technology based on hydrodynamic mechanism (HDM) to introduce a solution with a specific composition into the intercellular spaces present in food matrices, thus producing foods tailored to specific nutritional and functional needs. VI has found diverse applications in the food industry, ranging from formulation of functional foods containing specific components like vitamins, minerals and probiotics, to altering the pH and reducing water activity to improve the sensory and thermal properties of the products. However, limited knowledge on the structural characteristics and the interaction of incorporated components with the porous cells along with non-optimization of process variables have limited the wide adaptability of this technology. This review paper is intended to provide a detailed account of the potential of VI technology in improving food functionality and the role of optimized process variables in the production of high-quality end products.\n</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 2","pages":"229 - 256"},"PeriodicalIF":5.3000,"publicationDate":"2022-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Reviews","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12393-022-09312-4","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 7

Abstract

The augmented promotion and consumer awareness of healthy eating and lifestyle have resulted in extensive growth of the functional food market in recent years, encouraging the use of effective techniques for food fortification. Vacuum impregnation (VI) is a non-destructive technology based on hydrodynamic mechanism (HDM) to introduce a solution with a specific composition into the intercellular spaces present in food matrices, thus producing foods tailored to specific nutritional and functional needs. VI has found diverse applications in the food industry, ranging from formulation of functional foods containing specific components like vitamins, minerals and probiotics, to altering the pH and reducing water activity to improve the sensory and thermal properties of the products. However, limited knowledge on the structural characteristics and the interaction of incorporated components with the porous cells along with non-optimization of process variables have limited the wide adaptability of this technology. This review paper is intended to provide a detailed account of the potential of VI technology in improving food functionality and the role of optimized process variables in the production of high-quality end products.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

真空浸渍工艺及其在改变食品感官、理化和营养特性方面的潜力

近年来，健康饮食和生活方式的推广和消费者意识的增强导致了功能食品市场的广泛增长，鼓励使用有效的食品强化技术。真空浸渍(VI)是一种基于流体动力学机制(HDM)的非破坏性技术，将具有特定成分的溶液引入食品基质中的细胞间隙，从而生产出符合特定营养和功能需求的食品。VI在食品工业中有多种应用，从含有维生素、矿物质和益生菌等特定成分的功能性食品配方，到改变pH值和降低水活度以改善产品的感官和热性能。然而，由于对结构特性和掺入成分与多孔细胞的相互作用的了解有限，以及工艺变量的未优化，限制了该技术的广泛适应性。本文旨在详细介绍VI技术在改善食品功能方面的潜力，以及优化过程变量在生产高质量最终产品中的作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.20

自引率

1.50%

发文量

审稿时长

>12 weeks

期刊介绍： Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.