Vacuum impregnation as a useful method to improve the technological and nutritional properties of tuber-based snacks

Abstract

Vacuum impregnation (VI) is an innovative technology that allows the development of functional snacks from tubers, enabling the incorporation of bioactive compounds, vitamins, and minerals while minimizing acrylamide formation and excessive oil absorption during cooking. This review addresses the principles of VI, its specific applications in tuber-based snack production, and future opportunities to enhance the nutritional quality and sustainability of these products. Unlike more porous matrices, tubers have a compact structure that limits mass transfer; so, techniques such as ultrasound and electrical pulses have been introduced to increase VI efficiency. Recent studies highlight the VI potential to fortify snacks with calcium, vitamins, and polyphenols while maintaining their structure and sensorial acceptability. Moreover, the integration of VI with various drying methods has enhanced product quality by reducing fat content and acrylamide production. Despite these innovations, challenges remain in optimizing mass transfer efficiency, ensuring the bioavailability of incorporated compounds, and scaling up for industrial applications.