STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL

Vacuum impregnation (VI) has been recognized as a promising technology for the introduction of solutes into the internal structure of some porous food products, exploiting a mass transfer known as hydrodynamic mechanism (1). In comparison to the more traditional dipping treatments, VI allows to obtain a deeper and more homogeneous distribution of solutes into the tissues and it is, therefore, interesting for the production of products enriched with vitamins and minerals or other bioactive compounds with nutraceutical and/or functional activity. The aim of this research was to study and optimize the VI of potato sticks with water solutions of rosemary essential oil, for the increase of the stability of minimally processed potato sticks during refrigerated storage, and the improvement of the sensorial properties of the final fried product.