Abstract
The aim of the study was to optimize the Vacuum Impregnation (VI) process on fresh-cut strawberries using an impregnation solution (IS) of natural strawberry juice to enhance the content of bioactive compounds or restore losses produced during minimal fruit processing. Additionally, the responses to the applied treatments were studied during refrigerated storage, evaluating health potential, sensory attributes, and microbiological quality. The IS was made from fresh strawberry juice with the addition of 1% ascorbic acid and 1% citric acid while varying the vacuum time (VT = 1.14-14 min) and relaxation time (RT = 1.14-14 min) and using a vacuum pressure of 67.7 mbar. Predictive models were developed to assess the incorporation of bioactive compounds and to evaluate changes in some quality attributes of strawberries. The optimization process involved defining an objective function aimed at maximizing the content of bioactive compounds and minimizing changes in quality attributes. The optimal process conditions determined were VT = 5.8 min and RT = 14.0 min. The VI treatment enhanced the bioactive potential of the treated strawberries, resulting in increased levels of anthocyanins by 12.3%, vitamin C by 108.3%, and antioxidant capacity by 19.2%. However, there was a minor reduction in solids (0.4%) and approximately a 21% loss in firmness. Further validation experiments included microbiological analysis and scanning electron microscopy imaging (SEM). The microbiological quality of VI-treated fruit remained appropriate until day 7. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-024-06168-w.