Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes). Academic Article uri icon


  • Isochoric impregnation was explored as a novel pressure-assisted infusion technique to fortify plant materials with bioactive compounds. Apple and potato cylinders were impregnated with a sucrose solution containing 4% ascorbic acid (AA) while freezing under isochoric conditions. Isochoric impregnation resulted in greater infusion of AA compared to infusion at atmospheric pressure, which demonstrated the feasibility of this impregnation technology. Processing temperatures (-3C and -5C) and processing times (1, 3, and 5h) significantly affected the AA infusion. The AA content values ranged from 446 to 516mg/100g for apples and 322 to 831mg/100g for sweet potatoes under isochoric conditions. For both plant materials, isochoric impregnation at -3C did not cause major changes in texture and microstructure of the biological tissues. These results indicated that isochoric impregnation of solid foods could be a feasible technology for infusion of bioactive compounds without significantly altering their matrix. PRACTICAL APPLICATION: The findings of this study showed that the use of isochoric impregnation as a fortification technique is a promising way to develop fresh-like and value-added products with improved nutrition during preservation at subfreezing temperatures.

published proceedings

  • J Food Sci

author list (cited authors)

  • Bilbao-Sainz, C., Chiou, B., Takeoka, G., Williams, T., Wood, D., Powell-Palm, M. J., Rubinsky, B., & McHugh, T.

citation count

  • 1

complete list of authors

  • Bilbao-Sainz, Cristina||Chiou, Bor-Sen||Takeoka, Gary||Williams, Tina||Wood, Delilah||Powell-Palm, Matthew J||Rubinsky, Boris||McHugh, Tara

publication date

  • January 2022