Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T015
DOI: https://doi.org/10.24326/ICDSUPL5.T015
Published online: 22 April 2026
Vacuum impregnation as a tool for designing functional foods: mechanisms, applications and challenges
Alina Voranava* and Leszek Rydzak
Department of Biological Basis of Food and Feed Technology, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland
* Corresponding author: alina.voranava@up.edu.pl
Vacuum impregnation (VI) is an emerging food processing technique that enables the incorporation of biologically active compounds into porous food matrices. This process is based on hydrodynamic mechanisms and deformation–relaxation phenomena occurring within the cellular structure under reduced pressure conditions. As a result, native fluids within the intercellular spaces are partially replaced by external solutions enriched with functional ingredients. The objective of this review is to present the fundamental mechanisms governing vacuum impregnation and to summarize its applications in the design of functional foods. Particular attention is given to the influence of process parameters, such as pressure level, time, and physicochemical properties of the impregnating solution, on mass transfer efficiency.
Recent studies demonstrate that VI can be effectively used to fortify food products with vitamins, minerals, polyphenols, and probiotics, while also modifying textural and sensory attributes. This makes it a promising tool for the development of value-added and personalized food products. However, several challenges remain, including limited process scalability, stability of incorporated compounds, and structural heterogeneity of raw materials. Despite these limitations, vacuum impregnation represents a versatile and innovative approach in modern food engineering, with significant potential for future applications in functional food design.
Keywords: hydrodynamic mechanism (HDM); fortification; mass transfer; non-thermal processing; vacuum impregnation
How to cite
Voranava A., Rydzak L., 2026. Vacuum impregnation as a tool for designing functional foods: mechanisms, applications and challenges. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.T015