Vacuum Impregnation Pretreatment of Fresh Cut Vegetable

Vegetal products are generally characterized through a high level of sensitivity due to environmental factors and to the operations they are submitted to during their preparation. This leads to meaningful changes regarding vegetal products nutritional and sensorial characteristics. The prevention of such drawbacks can be made by introducing active compounds in their structure in order to protect them from unwanted alterations. The introduction of compounds can be achieved through classical infusion, through the immersion of the products in hypertonic solutions of the respective compound, or through a new technology, vacuum impregnation. In this paper, we present the data obtained during the experiments regarding impregnation whit some nutraceutical under a 500 mbarr vacuum of some vegetables, evaluated through physical and chemical proprieties.