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Figure S1. Surface plots for water loss of vacuum impregnated black- 10 currant infused apple cubes as affected by vacuum pressure and blackcurrant concentrate level (a) and vacuum pressure and time (b).

Figure S2. Surface plot for solids gain of vacuum impregnated blackcurrant infused apple cubes as affected by vacuum pressure and time.

Figure S3. Surface plots for weight reduction of vacuum impregnated twelve blackcurrant infused apple cubes as affected by vacuum pressure and blackcurrant concentrate level (a) and vacuum pressure and time (b).

Figure S4. Surface plot for antioxidant capacity of vacuum impregnated blackcurrant infused apple cubes as affected by vacuum pressure and blackcurrant concentrate level.

Figure S5. Surface plot for ascorbic acid content of vacuum fourteen impregnated blackcurrant infused apple cubes as affected by vacuum pressure and blackcurrant concentrate level.

Table S1. Mean results of the Box–Behnken response surface methodology design experiments on the mass transfer and nutritional properties of vacuum-impregnated blackcurrant-infused apple cubes as affected by the blackcurrant concentrate (BCC) level, vacuum pressure and time with 2.5 min relaxation time at atmospheric pressure (number in parentheses are coded values: −1 – low level; 0 – middle level; 1 – high level).

Table S2. Coefficients of the quadratic mathematical models for water loss, solids gain, weight reduction, antioxidant capacity and ascorbic acid content of vacuum-impregnated blackcurrant-infused apple cubes using different blackcurrant concentrate level, vacuum pressure and time with 2.5 min relaxation time at atmospheric pressure.

Table S3. Predicted values for water loss, solids gain, weight reduction, antioxidant capacity and ascorbic acid content of vacuum-impregnated blackcurrant-infused apple cubes using optimised conditions of blackcurrant concentrate (BCC) level, vacuum pressure and time with 2.5 min relaxation time at atmospheric pressure (numbers in parenthesis are desirability values of the optimised condition).

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