1
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Khan MU, Hamid K, Tolstorebrov I, Eikevik TM. A comprehensive investigation of the use of freeze concentration appro aches for the concentration of fish protein hydrolysates. Food Chem 2024; 452:139559. [PMID: 38744134 DOI: 10.1016/j.foodchem.2024.139559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 04/12/2024] [Accepted: 05/02/2024] [Indexed: 05/16/2024]
Abstract
Fish protein hydrolysates (FPH) are inherently unstable in their liquid form, necessitating either freezing or dewatering for stabilization. Gentle methods such as freeze concentration can be used to remove water, this can be achieved by freezing water in solution by decreasing the bulk temperature below freezing point and separating pure ice crystals from concentrated solution. This approach serves as an alternative to techniques like evaporation and reverse osmosis for concentrating solutions that have high water content, significant nutritional value, and thermolabile compounds. This is crucial as many bioactive compounds degrade when exposed to elevated temperatures. Another notable advantage of this technology is its potential to reduce energy consumption by up to 40% when integrated into the FPH drying process. Although this technology is currently industrialized primarily for juices, it can achieve concentrations of up to 60°Brix and manage viscosities up to 400 mPa.s. Numerous studies have been dedicated to enhancing design and processes, leading to a 35% reduction in the system's capital cost and a 20% reduction in energy consumption. Moreover, freeze concentration can synergize with other concentration techniques, creating more efficient hybrid processes. This review aims to introduce freeze concentration as a superior option for preserving fish protein hydrolysates, enhancing their stability, and maintaining their nutritional and bioactive qualities.
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Affiliation(s)
- Muhammad Umar Khan
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway.
| | - Khalid Hamid
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway.
| | - Ignat Tolstorebrov
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway
| | - Trygve M Eikevik
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway
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2
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Zhang X, Wang Y, Nian R, Li Q, Zhu D, Cao X. Effects of ultrasonic pretreatment on drying characteristics and water migration characteristics of freeze-dried strawberry. Food Chem 2024; 450:139287. [PMID: 38640541 DOI: 10.1016/j.foodchem.2024.139287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 03/29/2024] [Accepted: 04/07/2024] [Indexed: 04/21/2024]
Abstract
The effects of ultrasonic pretreatment on the drying characteristics and microstructure of strawberry slices were investigated. The rehydration characteristics of freeze-dried products, which were pre-frozen at -20 °C and - 80 °C were explored, with a focus on water mobility and distribution. The ultrasonic pretreatment significantly increased the water mobility of the strawberry slices, resulting in a reduction in their water content. However, the application of ultrasound significantly decreased the rehydration speed, indicating a lower moisture absorption capacity in the pretreated sample. The micrographs revealed that the structure of the tissue was more uniform after ultrasonic treatment, and water loss was accelerated. In addition, the contact angle measurements showed that the samples were more hydrophobic after ultrasonic treatment, and the eutectic temperature and fold point of the samples increased. Therefore, this study found that ultrasonic-assisted freeze vacuum drying technology effectively reduces hygroscopicity, improves product storage, and represents a potential method for dried production.
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Affiliation(s)
- Xinyue Zhang
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Ya Wang
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Rui Nian
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Qianyu Li
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuehui Cao
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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3
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Xia X, Yang X, Zhu Y, Sun Y, Zhu X. Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5284-5295. [PMID: 38308594 DOI: 10.1002/jsfa.13354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/23/2023] [Accepted: 02/01/2024] [Indexed: 02/05/2024]
Abstract
BACKGROUND The increasing attention toward frozen soy-based foods has sparked interest. Variations exist in the quality and structure of soymilk gels induced by different salt ions, leading to diverse changes post-freezing. This study compared and analyzed the effects of calcium chloride (CC), magnesium chloride (MC) and calcium sulfate (CS) on the quality characteristics and protein structure changes of soymilk gels (CC-S, MC-S and CS-S) before and after freezing, and clarified the mechanisms of freezing on soymilk gel. RESULTS The formation rate of soymilk gel is influenced by the type of salt ions. In comparison to CS and MC, soymilk gel induced by CC exhibited the fastest formation rate, highest gel hardness, lowest moisture content, and smaller gel pores. However, freezing treatment deteriorated the quality of soymilk gel induced by different salt ions, leading to a decline in textural properties (hardness and chewiness). Among these, the textual state of CC-induced soymilk gel remained optimal, exhibiting the least apparent damage and minimal cooking loss. Freezing treatments prompt a transition of soymilk gel secondary structure from β-turns to β-sheets, disrupting the protein's tertiary structure. Furthermore, freezing treatments also fostered the crosslinking between soymilk gel protein, increasing the content of disulfide bonds. CONCLUSION The quality of frozen soymilk gel is influenced by the rate of gel formation induced by salt ions. After freezing, soymilk gel with faster gelation rates exhibited a greater tendency for the transformation of protein-water interactions into protein-protein interactions. They showed a higher degree of disulfide bond formation, resulting in a more tightly knit and firm frozen gel network structure with denser and more uniformly distributed pores. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyu Xia
- College of Food Engineering, Harbin University of Commerce, Harbin, China
- Soybean Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Xinxin Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ying Sun
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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4
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Görgüç A, Erdoğdu Ö, Demirci K, Bayraktar B, Yilmaz FM. Cryoprotective role of vacuum infused inulin on the quality of artichoke: Interactive effects of freezing, thawing and storage period. Cryobiology 2024; 116:104914. [PMID: 38821389 DOI: 10.1016/j.cryobiol.2024.104914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 05/28/2024] [Accepted: 05/29/2024] [Indexed: 06/02/2024]
Abstract
Freezing of artichoke is a promising alternative to storing it in brine and canning. The perishable vegetable was vacuum infused with inulin to improve freezing tolerance. Artichokes with and without inulin were frozen by static, air blast and individual quick freezing (IQF) methods and thawed by microwave, 25 °C and 4 °C temperature levels at each month of 6-months storage. Process conditions were evaluated by multivariate analysis of variance (MANOVA) and were found significant on the quality parameters. Inulin infusion better conserved the aw, color, texture, ascorbic acid and overall integrity of artichokes during frozen storage. Inulin incorporation and IQF showed mutual positive effect on drip loss. Polyphenol oxidase (PPO) activity values fitted to 2nd order kinetic and the highest residuals were determined in static freezing. PPO showed alleviating effect on total phenolic content. Vacuum impregnation caused a color difference prior to freezing, but was found effective for maintaining color during storage. As a result, the use of quick freezing techniques together with the addition of cryoprotectant was effective in the preservation of artichoke quality attributes during frozen storage.
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Affiliation(s)
- Ahmet Görgüç
- Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department, 09010-Efeler, Aydın, Türkiye
| | - Özlem Erdoğdu
- Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department, 09010-Efeler, Aydın, Türkiye; Aydın Adnan Menderes University, Graduate School of Natural and Applied Sciences, Food Engineering Program, 09010-Efeler, Aydın, Türkiye
| | - Kardelen Demirci
- Aydın Adnan Menderes University, Graduate School of Natural and Applied Sciences, Food Engineering Program, 09010-Efeler, Aydın, Türkiye
| | - Beyzanur Bayraktar
- Aydın Adnan Menderes University, Graduate School of Natural and Applied Sciences, Food Engineering Program, 09010-Efeler, Aydın, Türkiye
| | - Fatih Mehmet Yilmaz
- Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department, 09010-Efeler, Aydın, Türkiye.
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5
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Wang Z, Liu W, Duan X, Ren G, Li L, Cao W, Guo J, Jiao X, Zhu L, Wei X. Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol. Int J Biol Macromol 2024; 260:129448. [PMID: 38228204 DOI: 10.1016/j.ijbiomac.2024.129448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/18/2024]
Abstract
The acquisition of high quality lyophilized IgY products, characterized by an aesthetically pleasing visage, heightened stability, and a marked preservation of activity, constitutes an indispensable pursuit in augmenting the safety and pragmatic utility of IgY. Within this context, an exploration was undertaken to investigate an innovative modality encompassing microwave freeze-drying (MFD) as a preparatory methodology of IgY. Morphological assessments revealed that both cryogenic freezing and subsequent MFD procedures resulted in aggregation of IgY, with the deleterious influence posed by the MFD phase transcending that of the freezing phase. The composite protective agent comprised of trehalose and mannitol engendered a safeguarding effect on the structural integrity of IgY, thereby attenuating reducing aggregation between IgY during the freeze-drying process. Enzyme-linked immunosorbent assay (ELISA) outcomes demonstrated a discernible correlation between IgY aggregation and a notable reduction in its binding affinity towards the pertinent antigen. Comparative analysis vis-à-vis the control sample delineated that when the trehalose-to-mannitol ratio was upheld at 1:3, a two-fold outcome was achieved: a mitigation of the collapse susceptibility within the final product as well as a deterrence of IgY agglomeration, concomitant with an elevated preservation rate of active antibodies (78.57 %).
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Affiliation(s)
- Zhe Wang
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China; Food Laboratory of Zhongyuan, 462300 Luohe, China
| | - Wenchao Liu
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.
| | - Xu Duan
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.
| | - Guangyue Ren
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China.
| | - Linlin Li
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China
| | - Weiwei Cao
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China
| | - Jingfang Guo
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China; Food Laboratory of Zhongyuan, 462300 Luohe, China
| | - Xueyuan Jiao
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China
| | - Lewen Zhu
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China
| | - Xinyu Wei
- School of Food and Biobiological Engineering, Henan University of Science and Technology, 471000 Luoyang, China
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6
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Midya US, Bandyopadhyay S. Ice Recrystallization Unveils the Binding Mechanism Operating at a Diffused Interface. J Phys Chem B 2024; 128:1170-1178. [PMID: 38287221 DOI: 10.1021/acs.jpcb.3c05934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2024]
Abstract
Recrystallization of ice is a natural phenomenon that causes adverse effects in cryopreservation, agriculture, and in frozen food industry. It has long been recognized that ice recrystallization occurs through the Ostwald ripening and accretion processes. However, neither of these processes has been explored in microscopic detail by state-of-the-art experimental techniques. We carried out atomistic molecular dynamics (MD) simulations to explore ice recrystallization through the accretion process. Attempts have been made to elucidate the binding mechanism that is operating at the diffused ice-water interface. It is demonstrated that two ice crystals spontaneously recognize each other and bind together to form a large crystal in liquid water, resulting in ice recrystallization by accretion. Interestingly, the study reveals that the binding occurs due to the freezing of the interfacial water layer present between the two ice planes, even at a temperature above the melting point of the ice crystal. The synergistically enhanced ordering effect of two ice surfaces on the interfacial water leads to such freezing occurring during the binding process. However, proper crystallographic alignment is not necessarily required for the binding of the two crystals. Simulations have also been carried out to study the binding between an ice crystal and the model ice-binding surface (IBS) of an antifreeze protein above the melting point of the ice crystal. It is found that such binding at the IBS is accompanied by freezing of the interfacial water. This establishes that the synergetic ordering-driven freezing of interfacial water is a common binding mechanism at the diffused surfaces of ice crystals. We believe that this mechanism will provide a microscopic understanding of the process of recrystallization inhibition and thus help in designing suitable materials for potent applications in recrystallization inhibition.
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Affiliation(s)
| | - Sanjoy Bandyopadhyay
- Molecular Modeling Laboratory, Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
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7
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Diao Y, Hao T, Liu X, Yang H. Advances in single ice crystal shaping materials: From nature to synthesis and applications in cryopreservation. Acta Biomater 2024; 174:49-68. [PMID: 38040076 DOI: 10.1016/j.actbio.2023.11.035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 10/23/2023] [Accepted: 11/22/2023] [Indexed: 12/03/2023]
Abstract
Antifreeze (glyco) proteins [AF(G)Ps], which are widely present in various extreme microorganisms, can control the formation and growth of ice crystals. Given the significance of cryogenic technology in biomedicine, climate science, electronic energy, and other fields of research, scientists are quite interested in the development and synthesis high-efficiency bionic antifreeze protein materials, particularly to reproduce their dynamic ice shaping (DIS) characteristics. Single ice crystal shaping materials, a promising class of ice-controlling materials, can alter the morphology and growth rate of ice crystals at low temperatures. This review aims to highlight the development of single ice crystal shaping materials and provide a brief comparison between a series of natural and bionic synthetic materials with DIS ability, which include AF(G)Ps, polymers, salts, and nanomaterials. Additionally, we summarize their applications in cryopreservation. Finally, this paper presents the current challenges and prospects encountered in developing high-efficiency and practical single ice crystal shaping materials. STATEMENT OF SIGNIFICANCE: The formation and growth of ice crystals hold a significant importance to an incredibly broad range of fields. Therefore, the design and fabrication of the single ice crystal shaping materials have gained the increasing popularity due to its key role in dynamic ice shaping (DIS) characteristics. Especially, single ice crystal shaping materials are considered one of the most promising candidates as ice inhibitors, presenting tremendous prospects for enhancing cryopreservation. In this work, we focus on the molecular characteristics, structure-function relationships, and DIS mechanisms of typical natural and biomimetic synthetic materials. This review may provide inspiration for the design and preparation of single ice crystal shaping materials and give guidance for the development of effective cryopreservation agent.
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Affiliation(s)
- Yunhe Diao
- School of Materials Science and Engineering, Zhengzhou University, 450001 Zhengzhou, Henan, China
| | - Tongtong Hao
- School of Materials Science and Engineering, Beijing Institute of Technology, 100081 Beijing, China
| | - Xuying Liu
- School of Materials Science and Engineering, Zhengzhou University, 450001 Zhengzhou, Henan, China
| | - Huige Yang
- School of Materials Science and Engineering, Zhengzhou University, 450001 Zhengzhou, Henan, China..
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8
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Digvijay, Kelly AL, Lamichhane P. Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37971852 DOI: 10.1080/10408398.2023.2277357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
Temperature-mediated preservation techniques offer a simple, scalable, effective, and fairly efficient method of long-term storage of food products. In order to ensure the uninterrupted availability of cheese across the globe, a critical understanding of its techno-functional properties as affected by freezing and frozen storage is essential. Detailed studies of temperature-mediated molecular dynamics are available for relatively simpler and homogeneous systems like pure water, proteins, and carbohydrates. However, for heterogeneous systems like cheese, inter-component interactions at sub-zero temperatures have not been extensively covered. Ice crystallization during freezing causes dehydration of caseins and the formation of concentration gradients within the cheese matrix, causing undesirable changes in texture-functional attributes, but findings vary due to experimental conditions. A suitable combination of sample size, freezing rate, aging, and tempering can extend the shelf life of high- and low-moisture Mozzarella cheese. However, limited studies on other cheeses suggest that effects and suitability differ by cheese type, in most cases adversely affecting texture and functional attributes. This review presents an overview of the understanding of the effects of refrigeration, freezing techniques, and frozen storage on structural components of cheese, most prominently Mozzarella cheese, and the corresponding impact on microstructure and functionality. Also included are the mechanism of ice formation and relevant mathematical models for estimation of the thermophysical properties of cheese to assist in designing optimized schemes for their frozen storage. The review also highlights the lack of unanimity in critical understanding concerning the effect of freezing on the long-term storage of Mozzarella cheese with respect to its functionality.
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Affiliation(s)
- Digvijay
- Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Prabin Lamichhane
- Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
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9
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Bredun MA, Prestes AA, Panceri CP, Prudêncio ES, Burin VM. Bioactive compounds recovery by freeze concentration process from winemaking by-product. Food Res Int 2023; 173:113220. [PMID: 37803538 DOI: 10.1016/j.foodres.2023.113220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 06/13/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Grape pomace is the main solid residue of wine industry, containing high amounts of phenolic compounds. Considering its high potential, an extraction procedure was optimized for maximal recovery of anthocyanins from grape pomace (Vitis vinifera L.) using citric acid as a generally recognized as safe (GRAS) acidulant in water. Volume of solvent (3.2-36.8 mL), time (14.4-165.6 min) and pH of solvent (1.12-4.48) were the studied variables. Furthermore, the best condition to obtain extract rich in anthocyanins was submitted to the gravitational block freeze concentration process. The performance of the process was evaluated and cryoconcentrated and ice fractions were analyzed for physicochemical properties, bioactive compounds content, and antioxidant activity. Interaction, linear, and quadratic effects for volume and pH of solvent were significant by analysis of variance (ANOVA). The experimental design allowed the prediction for maximal recovery of anthocyanins (10 mL of solvent at pH 1.8). The bioactive composition of the optimized grape pomace extract was influenced by the cryoconcentration process. After three cycles using gravitational block freeze concentration, the total phenolics and monomeric anthocyanins were approximately 4 and 5 times higher than the initial condition of the extract, respectively. Consequently, an increase in antioxidant activity was observed. The increase in the concentration of bioactive compounds reached a process efficiency of 93% (stage 1) for phenolic compounds and 91% (stage 2) for anthocyanins. Therefore, the final water-based optimized method is safe and has a low cost and the concentrated extract certainly showed higher concentrations of total phenolics and anthocyanins, compared to the initial extract. The proposed clean extraction method and cryoconcentration technique can be considered important strategies for recovering and valuing grape pomace components, improving the approach to the circular economy concept in the wine industry.
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Affiliation(s)
- Maiara Arbigaus Bredun
- Postgraduate Program in Food Science, Federal University of Santa Catarina, Center of Agrarian Sciences, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Amanda Alves Prestes
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, 88040-900 Trindade, Florianópolis, SC, Brazil
| | | | - Elane Schwinden Prudêncio
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, 88040-900 Trindade, Florianópolis, SC, Brazil; Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Vívian Maria Burin
- Postgraduate Program in Food Science, Federal University of Santa Catarina, Center of Agrarian Sciences, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
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10
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Pérez-Bermúdez I, Castillo-Suero A, Cortés-Inostroza A, Jeldrez C, Dantas A, Hernández E, Orellana-Palma P, Petzold G. Observation and Measurement of Ice Morphology in Foods: A Review. Foods 2023; 12:3987. [PMID: 37959105 PMCID: PMC10648627 DOI: 10.3390/foods12213987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. A good understanding of the relationship between food microstructure and ice morphology, as well as the ability to effectively measure and control ice crystals, is very useful to achieve high-quality frozen foods. Hence, a brief discussion is presented on the fundamentals/principles of optical microscopic techniques (light microscopy), electronic microscopic techniques (transmission electron microscopy (TEM) and scanning electron microscopy (SEM)), as well as other non-invasive techniques (X-rays, spectroscopy, and magnetic resonance) and their application to measuring ice formation rates and characterizing ice crystals, providing insight into the freezing mechanisms as well as direct monitoring of the entire process. And, in addition, this review compares (the negative and positive aspects of) the use of simple and cheap but destructive technologies (optical microscopy) with detailed microscopic technologies at the micro/nanometer scale but with pretreatments that alter the original sample (SEM and TEM), and non-destructive technologies that do not require sample preparation but which have high acquisition and operational costs. Also included are images and examples which demonstrate how useful an analysis using these techniques can be.
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Affiliation(s)
- Indira Pérez-Bermúdez
- Grupo de Crioconcentración de Alimentos y Procesos Relacionados, Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Campus Fernando May, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile
| | - Alison Castillo-Suero
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Anielka Cortés-Inostroza
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Cristóbal Jeldrez
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Adriana Dantas
- Institute of Agrifood Research and Technology (IRTA), Food Quality and Technology, Finca Camps i Armet, Monells, 17121 Girona, Spain;
| | - Eduardo Hernández
- Agri-Food Engineering and Biotechnology Department, Campus del Baix Llobregat, Universitat Politècnica de Catalunya BarcelonaTech, Edifici D-4 C/Esteve Terradas, 8, Castelldefels, 08860 Barcelona, Spain;
| | - Patricio Orellana-Palma
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Guillermo Petzold
- Grupo de Crioconcentración de Alimentos y Procesos Relacionados, Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Campus Fernando May, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile
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11
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Al-Dabbas MM, Moumneh M, Hamad HJ, Abughoush M, Abuawad B, Al-Nawasrah BA, Al-Jaloudi R, Iqbal S. Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra ( Abelmoschus esculentus L.). Foods 2023; 12:3711. [PMID: 37835364 PMCID: PMC10573059 DOI: 10.3390/foods12193711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/30/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
Very few studies have thus far evaluated the impact of various processing and preservation techniques (blanching, frying, freezing, dehydration, and sun drying) on the levels of total phenolics, flavonoids, and antioxidant activities of okra. The primary objective of this study was to evaluate the effects of different processing and preservation methods on the levels of phenolics, flavonoids, and antioxidant activities of okra. The ethanolic extracts of each sample were analyzed before and after preservation and storage for a period of three months. The results showed a significant improvement (p < 0.05) in total phenolic content (134.1 mg GAE/100g) and DPPH (1-1-diphenyl1-2-pricrylhydrazyl) scavenging activity (IC50 value of 3.0 mg/mL) in blanched okra when compared to fresh okra (86.35 mg GAE/100g and IC50 value of 3.8 mg/mL, respectively). Fresh okra exhibited the highest flavonoid content (105.75 mg QE/100g), while sun-dried okra samples stored for three months exhibited a decrease in total phenolic content (14.45 mg GAE/100g), total flavonoid contents (13.25 mg QE/100g), reducing power activity (23.30%), and DPPH scavenging activity (IC50 value of 134.8 mg/mL). The DPPH inhibition activities of all okra treatments showed a significant and positive correlation with the okra phenolic and flavonoid content (r = 0.702 and 0.67, respectively). The reducing power activity (%) of okra treatments exhibited a strong correlation (r) with phenolic contents (r = 0.966), and the correlation with flavonoid contents was 0.459. Generally, different processing and preservation methods of okra revealed that the impact on total phenolic and flavonoid contents, as well as antioxidant activities, was slightly significant among samples preserved using the same method during storage. In addition, blanched and frozen okra resulted in the highest retention of phenolic contents and antioxidant activities.
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Affiliation(s)
- Maher M. Al-Dabbas
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (M.M.); (B.A.A.-N.)
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
| | - Majd Moumneh
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (M.M.); (B.A.A.-N.)
| | - Hani J. Hamad
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Medical Sciences, Philadelphia University, Amman 19392, Jordan;
| | - Mahmoud Abughoush
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Balkees Abuawad
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
| | - Bha’a Aldin Al-Nawasrah
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (M.M.); (B.A.A.-N.)
| | - Rawan Al-Jaloudi
- Faculty of Zarqa College, Al-Balqa Applied University, Zarqa 313, Jordan;
| | - Sehar Iqbal
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
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12
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Feng S, Yi J, Ma Y, Bi J. Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain. Food Chem 2023; 428:136758. [PMID: 37413836 DOI: 10.1016/j.foodchem.2023.136758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/07/2023] [Accepted: 06/27/2023] [Indexed: 07/08/2023]
Abstract
The ice crystal morphology formed under a series of amidated pectin gels with various crosslink strengths were investigated. The results showed that as the degree of amidation (DA) increased, pectin chains exhibited shorter homogalacturonan (HG) regions. Highly amidated pectin exhibited a faster gelation rate and a stronger gel micro-network via hydrogen bonds. Based on cryogenic scanning electron microscopy (cryo-SEM), smaller ice crystals were formed in frozen gel with low DA, suggesting that a weaker cross-linked gel micro-network was more effective at inhibiting crystallization. After sublimation, lyophilized gel scaffolds with high crosslink strength displayed less number of pores, high porosity, lower specific surface area, and greater mechanical strength. This study is expected to confirm that the microstructure and mechanical properties of freeze-dried pectin porous materials could be regulated by changing the crosslink strength of pectin chains, which is achieved by increasing the degree of amidation in the HG domains.
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Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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13
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Mahajan P, Bera MB, Prasad K. Food physics insight: the structural design of foods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1643-1655. [PMID: 37187990 PMCID: PMC10170019 DOI: 10.1007/s13197-022-05400-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2022] [Accepted: 02/05/2022] [Indexed: 05/17/2023]
Abstract
Understanding food materials from the classical realm of physics including soft condensed matter physics has been an area of interest especially in the structural design engineering of food products. The contents of this review would help the reader in understanding the thermodynamics of food polymer, structural design principles, structural hierarchy, steps involved in food structuring, newer structural design technologies, and structure measurement techniques. Understanding the concepts of free volume would help the food engineers and technologists to study the food structural changes, manipulate process parameters and, the optimum amount of nutraceuticals/ingredients to be loaded in the food matrix. Such understanding helps in reducing food ingredient wastage while designing a food product.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
| | - Manab Bandhu Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
| | - Kamlesh Prasad
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
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14
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Takahashi H, Kono T, Sawada K, Kumano S, Tsuri Y, Maruyama M, Yoshimura M, Takahashi D, Kawamura Y, Uemura M, Nakabayashi S, Mori Y, Hosokawa Y, Yoshikawa HY. Spatiotemporal Control of Ice Crystallization in Supercooled Water via an Ultrashort Laser Impulse. J Phys Chem Lett 2023; 14:4394-4402. [PMID: 37154425 DOI: 10.1021/acs.jpclett.3c00414] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Focused irradiation with ultrashort laser pulses realized the fine spatiotemporal control of ice crystallization in supercooled water. An effective multiphoton excitation at the laser focus generated shockwaves and bubbles, which acted as an impulse for inducing ice crystal nucleation. The impulse that was localized close to the laser focus and accompanied by a small temperature elevation allowed the precise position control of ice crystallization and its observation with spatiotemporal resolution of micrometers and microseconds using a microscope. To verify the versatility of this laser method, we also applied it using various aqueous systems (e.g., plant extracts). The systematic study of crystallization probability revealed that laser-induced cavitation bubbles play a crucial role in inducing ice crystal nucleation. This method can be used as a tool for studying ice crystallization dynamics in various natural and biological phenomena.
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Affiliation(s)
- Hozumi Takahashi
- Department of Applied Physics, Graduate School of Engineering, Osaka University, 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan
| | - Tatsuya Kono
- Division of Materials Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Kosuke Sawada
- Division of Materials Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Satoru Kumano
- Division of Materials Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Yuka Tsuri
- Division of Materials Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Mihoko Maruyama
- Division of Electrical, Electronics and Infocommunications Engineering, Graduate School of Engineering, Osaka University, 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan
- Graduate School of Life and Environmental Science, Kyoto Prefectural University, 1-5 Hangi-cho, Shimogamo, Sakyo-ku, Kyoto 606-8522, Japan
| | - Masashi Yoshimura
- Institute of Laser Engineering (ILE), Osaka University, 2-6 Yamada-oka, Suita, Osaka 565-0871, Japan
| | - Daisuke Takahashi
- United Graduate School of Agricultural Sciences, Iwate University, Ueda 3-18-8, Morioka 020-8550, Japan
- Division of Life Science, Graduate School of Science & Engineering, Saitama University, Shimo-Okubo 255, Sakura-ku, Saitama City, Saitama 338-8570, Japan
| | - Yukio Kawamura
- United Graduate School of Agricultural Sciences, Iwate University, Ueda 3-18-8, Morioka 020-8550, Japan
- Department of Plant-bioscience, Faculty of Agriculture, Iwate University, Ueda 3-18-8, Morioka 020-8550, Japan
| | - Matsuo Uemura
- United Graduate School of Agricultural Sciences, Iwate University, Ueda 3-18-8, Morioka 020-8550, Japan
- Department of Plant-bioscience, Faculty of Agriculture, Iwate University, Ueda 3-18-8, Morioka 020-8550, Japan
| | - Seiichiro Nakabayashi
- Department of Chemistry, Saitama University, Shimo-okubo 255, Sakura-ku, Saitama City, Saitama 338-8570, Japan
- Division of Strategic Research and Development, Graduate School of Science and Engineering, Saitama University, Shimo-okubo 255, Sakura-ku, Saitama City, Saitama, 338-8570, Japan
| | - Yusuke Mori
- Division of Electrical, Electronics and Infocommunications Engineering, Graduate School of Engineering, Osaka University, 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan
| | - Yoichiroh Hosokawa
- Division of Materials Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Hiroshi Y Yoshikawa
- Department of Applied Physics, Graduate School of Engineering, Osaka University, 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan
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15
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Wei Q, Zhang G, Mei J, Zhang C, Xie J. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten. Int J Biol Macromol 2023; 240:124424. [PMID: 37060979 DOI: 10.1016/j.ijbiomac.2023.124424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 03/15/2023] [Accepted: 04/08/2023] [Indexed: 04/17/2023]
Abstract
This study investigated the effects of four different freezing methods on the texture of rice dough reconstituted by glutinous rice starch and gluten, and the changes of properties of rice dough with different gluten ratios after liquid nitrogen (LF) treatment. The profiles of frozen rice dough were studied by texture analyzer, low-field NMR, SEM, FT-IR, DSC, CLSM, X-RD and RVA. Results revealed that with the slowing down of freezing rate, the damage of freezing process to starch granules and protein structure in frozen rice dough increases, resulting in the increase of damaged starch, the decrease of protein ordered structure, the change of bound water in frozen rice dough to free water, the decrease of frozen rice dough hardness and elasticity, the decrease of storage modulus (G') and the deterioration of frozen rice dough texture. The addition of gluten in frozen rice dough will increase the short-range ordered structure and crystal structure of starch, reduce the digestibility of starch, and change the viscosity characteristics of frozen rice dough. Based on the experimental results, adding 10 % gluten is more suitable for making frozen rice dough, while LF has the least effect on frozen rice dough texture.
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Affiliation(s)
- Qi Wei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Ge Zhang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Area A, No.118 Gaodong Road, Pudong New District, Shanghai 200137, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Chenchen Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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16
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Korsch M, Alt KW, Mock FR. Frozen Stored Teeth: Autogenous Dentin as an Alternative Augmentation Material in Dentistry. Bioengineering (Basel) 2023; 10:bioengineering10040456. [PMID: 37106643 PMCID: PMC10135693 DOI: 10.3390/bioengineering10040456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/01/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
Tooth Shell Technique (TST) with the use of autologous dentin has proven to be a suitable method of grafting in the context of lateral ridge augmentation. This present feasibility study aimed to retrospectively evaluate the preservation by lyophilization of processed dentin. Thus, the frozen stored processed dentin matrix (FST: 19 patients with 26 implants) was re-examined with that of processed teeth used immediately after extraction (IUT: 23 patients with 32 implants). Parameters of biological complications, horizontal hard tissue loss, osseointegration, and buccal lamella integrity were used for evaluation. For complications, the observation period was 5 months. Only one graft was lost (IUT group). In the area of minor complications, without the loss of an implant or augmentation, there were two cases of wound dehiscence and one case with inflammation and suppuration (IUT: n = 3, FST: n = 0). Osseointegration and integrity of the buccal lamella were present in all implants without exception. Statistically, there was no difference between the groups studied for the mean resorption of the crestal width and the buccal lamella. Results of this study show that prepared autologous dentin preserved with a conventional freezer had no disadvantage compared to immediately use autologous dentin in terms of complications and graft resorption in the context of TST.
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Affiliation(s)
- Michael Korsch
- Dental Academy for Continuing Professional Development, Karlsruhe, Lorenzstrasse 7, 76135 Karlsruhe, Germany
- Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, University Hospital, Saarland University, Building 73, 66421 Homburg, Germany
- Private Practice, Center for Implantology and Oral Surgery, Berliner Str. 41, 69120 Heidelberg, Germany
| | - Kurt Werner Alt
- Center of Natural and Cultural Human History, Danube Private University, Steiner Landstrasse 124, 3500 Krems-Stein, Austria
| | - Frederick Reza Mock
- Private Practice, Practice for Dentistry, Oral Surgery and Implantology, Marienstrasse 9, 66287 Quierschied, Germany
- Private Practice, 32 Route de Luxembourg, 6130 Junglinster, Luxembourg
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17
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Jiang Q, Zhang M, Mujumdar AS, Chen B. Effects of electric and magnetic field on freezing characteristics of gel model food. Food Res Int 2023; 166:112566. [PMID: 36914313 DOI: 10.1016/j.foodres.2023.112566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 01/19/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
The novel freezing technologies including electrostatic field assisted freezing (EF), static magnetic field assisted freezing (MF), electrostatic field combined with static magnetic field assisted freezing (EMF) were conducted on model food to facilitate comparing their application effect. The results show that the effect of EMF treatment was best, which significantly changed the freezing parameters of the sample. Compared with the control, the phase transition time and total freezing time were shortened by 17.2% and 10.5%, respectively; the proportion of the sample free water content detected by low-field nuclear magnetic resonance was significantly decreased; the gel strength and hardness were significantly improved; the protein secondary and tertiary structures were better maintained; the ice crystal area was reduced by 49.28%. Inverted fluorescence and scanning electron microscopic results indicated that the gel structure of EMF treatment samples was better than MF and EF. MF was less effective in maintaining the quality of frozen gel model.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
| | - Bing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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18
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Yan H, Liu Y, Peng H, Li K, Li C, Jiang S, Chen M, Han D, Gong J. Improving calcium citrate food functions through spherulitic growth in reactive crystallization and a mechanism study. Food Chem 2023; 404:134550. [DOI: 10.1016/j.foodchem.2022.134550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/30/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
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19
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Mousazadehkasin M, Mitchell N, Asenath-Smith E, Tsavalas JG. Ice Nucleation Promotion Impact on the Ice Recrystallization Inhibition Activity of Polyols. Biomacromolecules 2023; 24:678-689. [PMID: 36648113 DOI: 10.1021/acs.biomac.2c01120] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Heterogeneous ice nucleation occurs vis-à-vis nucleating agents already present in solution yet can occur within a rather broad range of temperatures (0 to ca. -38 °C). Controlling this temperature and the subsequent growth of resulting ice crystals is crucial for the survival of biological organisms (certain insects, fish, and plants that endure subzero temperatures), as well as in the context of medical cryopreservation and food science. In these environments, uncontrolled crystal shape and size can rupture the cell membrane causing irreversible and catastrophic damage. Antifreeze (AF) proteins and synthetic AF analogs address this issue to restrict crystal growth and to shape ice crystals. Yet, if the nucleation temperature is not controlled and occurs in a lower temperature range, nascent ice crystals will have grown to a significantly larger size before the AF agents can be active on their surface to halt or slow the Ostwald ripening process during recrystallization. At a higher nucleation temperature, diffusion of AF macromolecules is enhanced, and dynamic crystal shaping can start earlier, producing smaller crystals overall. While antifreeze proteins, the inspiration for these synthetic analogs, are always applied in a salt buffer aqueous environment (most typically phosphate-buffered saline (PBS) buffer), the heterogeneous nucleation events are stochastic and occur within a wide temperature range. Silver iodide (AgI), however, is a highly effective ice nucleation promoter as its crystal lattice structure is a 98% lattice match to the basal plane of hexagonal ice (Ih) crystals acting as a template for water molecule orientation and decreasing the interfacial free energy. Here, we expose the advantage of purposely seeding such nascent ice crystals with AgI at a defined and higher temperature (-7 °C) in ultrapure water (UPW) such that nucleation can only come from AgI (and also in AgI/PBS), resulting in the most potent synthetic IRI observed to date (at concentrations as low as 0.001 mg·mL-1).
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Affiliation(s)
- Mohammad Mousazadehkasin
- Department of Chemistry, University of New Hampshire, Durham, New Hampshire 03824, United States
| | - Nick Mitchell
- Department of Chemistry, University of New Hampshire, Durham, New Hampshire 03824, United States
| | - Emily Asenath-Smith
- Cold Regions Research and Engineering Laboratory, US Army Engineer Research and Development Center, Hanover, New Hampshire 03755, United States
| | - John G Tsavalas
- Department of Chemistry, University of New Hampshire, Durham, New Hampshire 03824, United States.,Materials Science Program, University of New Hampshire, Durham, New Hampshire 03824, United States
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20
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Osorio M, Moreno F, Hernández E, Ruiz‐Pardo RY. Impact of falling‐film freeze concentration in a commercial
L
ager beer. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- M. Osorio
- Doctoral Program in Engineering, Faculty of Engineering Universidad de La Sabana Chia Colombia
| | - F.L. Moreno
- Agroindustrial Processes Group, Faculty of Engineering Universidad de La Sabana, Campus Universitario Puente Del Común Bogotá Colombia
| | - E. Hernández
- Agri‐Food Engineering and Biotechnology Department Universidad Politécnica de Cataluña (UPC) Barcelona Spain
| | - Ruth Yolanda Ruiz‐Pardo
- Agroindustrial Processes Group, Faculty of Engineering Universidad de La Sabana, Campus Universitario Puente Del Común Bogotá Colombia
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21
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Chi C, Xu K, Wang H, Zhao L, Zhang Y, Chen B, Wang M. Deciphering multi-scale structures and pasting properties of wheat starch in frozen dough following different freezing rates. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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22
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Sun H, Chen T, Zhang L, Dong D, Li Y, Guo Z. Distribution of florfenicol and norfloxacin in ice during water freezing process: Dual effects by fluorine substituents. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 311:119921. [PMID: 35973450 DOI: 10.1016/j.envpol.2022.119921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/16/2022] [Accepted: 08/04/2022] [Indexed: 06/15/2023]
Abstract
Distribution in ice is regarded as one of important transport modes for pollutants in seasonal freeze-up waters in cold regions. However, the distribution characteristics and mechanisms of fluorinated antibiotics as emerging contaminants during the water freezing process remain unclear. Here, florfenicol and norfloxacin were selected as model fluorinated antibiotics to investigate their ice-water distribution. Effects of antibiotic molecular structure on the distribution were explored through comparative studies with their non-fluorinated structural analogs. Results showed that phase changes during the ice growth process redistributed the antibiotics, with antibiotic concentrations in water 3.0-6.4 times higher than those in ice. The solute-rich boundary layer with a concentration gradient was presented at the ice-water interface and controlled by constitutional supercooling during the freezing process. The ice-water distribution coefficient (KIW) values of antibiotics increased by 34.8%-38.0% with a doubling of the cooling area. The solute distribution coefficient (Kbs) values of antibiotics at -20 °C were 65.6%-70.3% higher than at -10 °C. The KIW and Kbs values of all antibiotics were negatively correlated with their water solubilities. The fluorine substituents influenced the binding energies between antibiotics and ice, resulting in a 1.1-fold increase in the binding energy of norfloxacin on the ice surface relative to its structural analog pipemidic acid. The results provide a new insight into the transport behaviors of fluorinated pharmaceuticals in ice-water systems.
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Affiliation(s)
- Heyang Sun
- Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, 130012, China
| | - Tianyi Chen
- Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, 130012, China; Housing and Urban-Rural Construction Bureau of Chengde High-Tech Industrial Development Zone, Chengde, 067000, China
| | - Liwen Zhang
- Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, 130012, China
| | - Deming Dong
- Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, 130012, China
| | - Yanchun Li
- Institute of Theoretical Chemistry, College of Chemistry, Jilin University, Changchun, 130023, China
| | - Zhiyong Guo
- Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, 130012, China.
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23
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Tian L, Yang J, You X, Wang M, Ren X, Zhang X, Dong S. Tailoring centripetal metamaterial with superelasticity and negative Poisson's ratio for organic solvents adsorption. SCIENCE ADVANCES 2022; 8:eabo1014. [PMID: 36179028 PMCID: PMC9524823 DOI: 10.1126/sciadv.abo1014] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Accepted: 08/17/2022] [Indexed: 05/27/2023]
Abstract
Graphene metamaterials with a radial-like structure and negative Poisson's ratio (NPR) were assembled using a unique centripetal freezing technique. Driven by the centripetal temperature gradient, ice crystals were grown toward the center of an aqueous graphene dispersion and form a radially arranged skeleton. A reentrant structure was formed at the diagonal of the monolith as the ice crystals sublimate. The obtained centripetal graphene metamaterial (CGM) was endowed with NPR response. CGM maintained NPR under 50% compression, which reached a minimum (-0.18) at 10% strain. After 50 compressive cycles at 50% strain, CGM retained approximately 96% of the original compressive strength. The radial channels endowed CGM with fast absorption kinetics, and the NPR response effectively accommodated the damage caused by volume shrinkage during repeated adsorption-regeneration cycles. This strategy is an effective method for achieving NPR response and improving the mechanical properties of porous materials.
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Affiliation(s)
- Li Tian
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- Structural Ceramics and Composites Engineering Research Center, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- University of Chinese Academy of Sciences, Beijing 100039, China
| | - Jinshan Yang
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- Structural Ceramics and Composites Engineering Research Center, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
| | - Xiao You
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- Structural Ceramics and Composites Engineering Research Center, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- University of Chinese Academy of Sciences, Beijing 100039, China
| | - Mengmeng Wang
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- Structural Ceramics and Composites Engineering Research Center, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- University of Chinese Academy of Sciences, Beijing 100039, China
| | - Xiaoyin Ren
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- Structural Ceramics and Composites Engineering Research Center, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
| | - Xiangyu Zhang
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- Structural Ceramics and Composites Engineering Research Center, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
| | - Shaoming Dong
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- Structural Ceramics and Composites Engineering Research Center, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai 200050, China
- Center of Materials Science and Optoelectronics Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
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Mehanna MM, Abla KK. Recent Advances in Freeze-Drying: Variables, Cycle Optimization, and Innovative Techniques. Pharm Dev Technol 2022; 27:904-923. [PMID: 36174214 DOI: 10.1080/10837450.2022.2129385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Freeze-drying (FD) is the most substantial drying technique utilized in the pharmaceutical and biopharmaceutical industries. It is a drying process where the solvent is crystallized at low temperatures and then sublimed from the solid-state directly into the vapor phase. Although FD possesses several merits as its suitability for thermolabile materials and its ability to produce dry products with high-quality attributes, it is a complex and prolonged process that requires optimization of both; process and formulation variables. This review attains to disassemble freeze-drying complications through a detailed explanation of the lyophilization concept, stages, the factors influencing the process including controlled ice nucleation, and the modified and innovative freeze-drying technologies proposed in recent years to overcome the shortage of traditional freeze-drying. In addition, this work points out the quality by design (QbD), critical quality of attributes (CQAs), limitations, and drawbacks of lyophilization.HighlightsLyophilization is a propitious drying technique for thermolabile materials.Optimizing the lyophilization cycle requires controlling the process parameters.The formulation excipients and the dispersion medium play crucial roles in designing a successful process.Numerous approaches were developed to ameliorate the lyophilization performance.
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Affiliation(s)
- Mohammed M Mehanna
- Department of Industrial Pharmacy, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt
| | - Kawthar K Abla
- Pharmaceutical Nanotechnology Research Lab, Faculty of Pharmacy, Beirut Arab University, Beirut, Lebanon
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Influence of starch with different degrees and order of gelatinization on the microstructural and mechanical properties of pectin cryogels: A potential pore morphology regulator. Int J Biol Macromol 2022; 222:533-545. [PMID: 36174855 DOI: 10.1016/j.ijbiomac.2022.09.199] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 09/18/2022] [Accepted: 09/22/2022] [Indexed: 12/29/2022]
Abstract
The applications of cryogels are defined by their porous morphology as well as mechanical properties. To achieve efficient regulation of porous properties for pectin cryogels, we selected starch as a potential polysaccharide regulator. Pectin/starch composite cryogels with different degrees of gelatinization were formulated, and two ways of starch gelatinization were considered: starch gelatinization occurred before or after pectin crosslinking during forming the hydrogel network. The results showed that high gelatinized starch (73.8 %-100.0 %) rendered pectin cryogels with denser pore morphology and higher mechanical strength. The pore diameter transferred from 160-200 μm to 40-60 μm with the degree of gelatinization, while the total porosity decreased by about 15 % and the specific surface area increased by about 100 m2/g. When starch gelatinization occurred before pectin crosslinking, the hydrogen bond interactions between gelatinized starch and pectin were formed to accelerate the gelation rate of the pectin Ca2+-dependent network. When gelatinization occurred after pectin crosslinking, the pre-formed pectin network delayed the breakdown of the starch crystalline structure during gelatinization. The qualitative regulation of the pore morphology in pectin cryogels by incorporating starches with varying degrees of gelatinization was confirmed.
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Rotabakk BT, Stien LH, Skåra T. Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties. Food Res Int 2022; 159:111555. [DOI: 10.1016/j.foodres.2022.111555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/14/2022] [Accepted: 06/21/2022] [Indexed: 11/24/2022]
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Jia G, Chen Y, Sun A, Orlien V. Control of ice crystal nucleation and growth during the food freezing process. Compr Rev Food Sci Food Saf 2022; 21:2433-2454. [DOI: 10.1111/1541-4337.12950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 03/01/2022] [Accepted: 03/05/2022] [Indexed: 12/14/2022]
Affiliation(s)
- Guoliang Jia
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Yimeng Chen
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - AiDong Sun
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Vibeke Orlien
- Department of Food Science Faculty of Science University of Copenhagen Frederiksberg C Denmark
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Fan L, Ruan D, Shen J, Hu Z, Liu C, Chen X, Xia W, Xu Y. The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113244] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhou P, Chu Y, Lv Y, Xie J. Quality of frozen mackerel during storage as processed by different freezing methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2053154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Pengcheng Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Ying Lv
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Centre of Seafood Deep Processing, Ministry of Education, Dalian Polytechnic University, Dalian, China
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Hertel Pereira AC, Auer AC, Biedel L, de Almeida CM, Romão W, Endringer DC. Analysis of Gliricidia sepium Leaves by MALDI Mass Spectrometry Imaging. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2022; 33:573-583. [PMID: 35157449 DOI: 10.1021/jasms.1c00367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
When investigating the potential use of plants as a raw material for an all-natural cosmetic formulation, the main parameters are the chemical composition, antioxidant potential, antimicrobial action, and toxicity. Additionally, the production of natural cosmetics should also consider the availability of primary materials and the environmental and socioeconomic impact. Gliricidia sepium is a species that produces a large amount of plant material, being cultivated in the agroforestry system. However, studies of phytochemical composition and chemical spatial distribution are scarcely using the MALDI MS (matrix-assisted laser desorption ionization mass spectrometry) and MALDI MSI (mass spectrometry imaging) techniques. A methodology was developed to optimize ionization parameters and analysis conditions by evaluating the efficiency of three matrices: α-cyano-4-hydroxycinnamic acid, 2,5-dihydroxybenzoic acid (DHB), and 2-mercaptobenzothiazole in MALDI MS analysis. All results were compared to ESI MS (electrospray ionization mass spectrometry), and afterward, MALDI MSI analysis was performed on the leaf surface. This study showed through phytochemical analysis that G. sepium leaves are composed of polyphenols and tannins, concluding that the methanolic extract had a higher amount of flavonoid content. Four compounds were identified on the leaf surface, and their spatial distribution was analyzed by MALDI MS using DHB as a matrix. Kaempferol, isorhamnetin, and some fatty acids showed potential applicability for cosmetical use. All the extracts presented antioxidant activity or antimicrobial action and no cytotoxicity. Therefore, extracts of G. sepium could be used as raw materials in cosmetics.
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Affiliation(s)
- Ana Claudia Hertel Pereira
- Pharmaceutical Science Graduate Program, Universidade Vila Velha, Avenida Comissário José Dantas de Melo, 21 - Boa Vista II, Vila Velha - ES 29102-920, Brazil
| | - Ana Carolina Auer
- Pharmaceutical Science Graduate Program, Universidade Vila Velha, Avenida Comissário José Dantas de Melo, 21 - Boa Vista II, Vila Velha - ES 29102-920, Brazil
| | - Lauro Biedel
- Pharmaceutical Science Graduate Program, Universidade Vila Velha, Avenida Comissário José Dantas de Melo, 21 - Boa Vista II, Vila Velha - ES 29102-920, Brazil
| | - Camila Medeiros de Almeida
- Chemistry Graduate Program, Universidade Federal do Espírito Santo, Av. Fernando Ferrari, 514 - Goiabeiras, Vitória - ES 29075-910, Brazil
| | - Wanderson Romão
- Chemistry Graduate Program, Universidade Federal do Espírito Santo, Av. Fernando Ferrari, 514 - Goiabeiras, Vitória - ES 29075-910, Brazil
| | - Denise Coutinho Endringer
- Pharmaceutical Science Graduate Program, Universidade Vila Velha, Avenida Comissário José Dantas de Melo, 21 - Boa Vista II, Vila Velha - ES 29102-920, Brazil
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Shigehara S, Ohmura R. Investigation of crystal growth of CO 2 hydrate in aqueous fructose solution for the potential application in carbonated solid foods. Food Chem 2022; 371:131369. [PMID: 34808771 DOI: 10.1016/j.foodchem.2021.131369] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 09/17/2021] [Accepted: 10/06/2021] [Indexed: 11/04/2022]
Abstract
CO2 hydrate is applicable to solid carbonated foods. The hydrate crystal morphology, which represents the crystal size and shape, is an important characteristic that changes the texture of foods. We report an observational study of the crystal growth of CO2 hydrate in aqueous fructose solution. The difference between the phase equilibrium temperature and the experimental temperature, ΔTsub, is applied as an index of the driving force. Experiments were performed at ΔTsub range of 0.9 K to 5.4 K. At all ΔTsub, initial crystal formed at the gas-solution interface and grew along the interface. After covering the interface, the crystals grew in the liquid phase The individual crystals were identified as polyhedral with facets (ΔTsub = 0.9 K), skeletal crystals (ΔTsub = 2.0 K) and dendrites (ΔTsub = 3.0 K and 5.4 K). Based on these results, the potential effect of gas hydrate morphology on texture of foods has been discussed.
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Affiliation(s)
- Sota Shigehara
- Department of Mechanical Engineering, Keio University, 3-14-1 Hiyoshi, Kohoku-ku, Yokohama, Kanagawa 223-8522, Japan
| | - Ryo Ohmura
- Department of Mechanical Engineering, Keio University, 3-14-1 Hiyoshi, Kohoku-ku, Yokohama, Kanagawa 223-8522, Japan.
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Shchotkina N. Aspects of Lyophilization of Cardiac Bioimplant. INNOVATIVE BIOSYSTEMS AND BIOENGINEERING 2021. [DOI: 10.20535/ibb.2021.5.4.239725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
Abstract
The use of implants of biological origin in clinical practice has led to the search for methods of long-term storage of tissues without damaging their functional and structural characteristics. Xenografts (extracted from pericardium of pigs, horses, bulls) are drawing more and more interest. The bovine pericardium is exposed to chemical and physical factors providing complete purification of tissue from cells and their components. Such scaffolds are protein (collagen) complexes that fully replicate the microstructure of the pericardial tissue. Lyophilisation ensures long-term preservation of the extracellular matrix properties. The principle of the method is in drying pre-frozen tissue, in which water is sublimated. The method is intended for storage, transportation, and the subsequent use of the bioimplant in clinical practice. However, the lyophilization process may be accompanied by various undesirable factors that can lead to denaturation of the matrix protein or loss of its functionality and structure. To preserve the natural microstructure, stabilizers or various modifications (slow/fast freezing, reducing the degree of supercooling, etc.) of the lyophilization process are applied to biological prostheses. In this review, the main processes of lyophilization of biological tissue are described, which can affect the operation of a cardiac implant. A deep understanding of the parameters of the lyophilization process is crucial for creation of stable tissue grafts and their subsequent long-term storage.
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Yang E, Yu H, Choi S, Park KM, Jung HS, Chang PS. Controlled rate slow freezing with lyoprotective agent to retain the integrity of lipid nanovesicles during lyophilization. Sci Rep 2021; 11:24354. [PMID: 34934167 PMCID: PMC8692592 DOI: 10.1038/s41598-021-03841-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 12/08/2021] [Indexed: 12/02/2022] Open
Abstract
We designed a novel lyophilization method using controlled rate slow freezing (CSF) with lyoprotective agent (LPA) to achieve intact lipid nanovesicles after lyophilization. During the freezing step, LPA prevented water supercooling, and the freezing rate was controlled by CSF. Regulating the freezing rate by various liquid media was a crucial determinant of membrane disruption, and isopropanol (freezing rate of 0.933 °C/min) was the optimal medium for the CSF system. Lyophilized lipid nanovesicle using both CSF and LPA retained 92.9% of the core material and had uniform size distributions (Z-average diameter = 133.4 nm, polydispersity index = 0.144), similar to intact vesicles (120.7 nm and 0.159, respectively), after rehydration. Only lyophilized lipid nanovesicle using both CSF and LPA showed no changes in membrane fluidity and polarity. This lyophilization method can be applied to improve storage stability of lipid nanocarriers encapsulating drugs while retaining their original activity.
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Affiliation(s)
- Eunhye Yang
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Hyunjong Yu
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
- Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul, 08826, Republic of Korea
| | - SungHak Choi
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826, Republic of Korea
| | - Kyung-Min Park
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538, Republic of Korea
| | - Ho-Sup Jung
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea.
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
- Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul, 08826, Republic of Korea.
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826, Republic of Korea.
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37
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Li M, Dia VP, Wu T. Ice recrystallization inhibition effect of cellulose nanocrystals: Influence of sucrose concentration. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Rajan R, Kumar N, Matsumura K. Design of an Ice Recrystallization-Inhibiting Polyampholyte-Containing Graft Polymer for Inhibition of Protein Aggregation. Biomacromolecules 2021; 23:487-496. [PMID: 34784478 DOI: 10.1021/acs.biomac.1c01126] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Freezing-induced damage to proteins, through osmotic stress and ice recrystallization, during protein processing and long-term storage is a serious concern and may lead to loss of protein activity owing to denaturation. In this study, graft copolymers composed of a cryoprotective polymer (capable of preventing osmotic stress) and poly(vinyl alcohol) (PVA; known for its high ice recrystallization inhibition (IRI) property) were developed. The polymers had high IRI activity, albeit slightly lower than that of PVA alone, but substantially higher than that of succinylated ε-poly-l-lysine (PLLSA) alone. The graft polymers showed an efficiency higher than that of PVA or PLLSA alone in protecting proteins from multiple freeze-thaw cycles, as well as during prolonged freezing, indicating a synergy between PVA and PLLSA. The PLLSA-based graft polymer is a promising material for use in protein biopharmaceutics for the long-term storage of proteins under freezing conditions.
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Affiliation(s)
- Robin Rajan
- Japan Advanced Institute of Science and Technology, 1-1 Asahidai, Nomi, Ishikawa 923-1292, Japan
| | - Nishant Kumar
- Japan Advanced Institute of Science and Technology, 1-1 Asahidai, Nomi, Ishikawa 923-1292, Japan
| | - Kazuaki Matsumura
- Japan Advanced Institute of Science and Technology, 1-1 Asahidai, Nomi, Ishikawa 923-1292, Japan
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Tobar-Bolaños G, Casas-Forero N, Orellana-Palma P, Petzold G. Blueberry juice: Bioactive compounds, health impact, and concentration technologies-A review. J Food Sci 2021; 86:5062-5077. [PMID: 34716717 DOI: 10.1111/1750-3841.15944] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 09/20/2021] [Accepted: 09/23/2021] [Indexed: 11/28/2022]
Abstract
Blueberries are a popular fruit with an attractive flavor and color, as well as health benefits. These health benefits have been attributed to the important number of bioactive compounds in blueberries with activities such as antioxidant, antitumor, antimutagenic, and antidiabetic effects and the prevention of cardiovascular diseases. Despite these advantages, blueberries are only obtained fresh in certain seasons; therefore, the food and beverage industry transforms them into jelly, puree, or juice. However, the concentration process could help preserve the bioactive compounds of blueberry byproducts. Concentration technologies focus on the removal of excess water to increase the product stability and reduce storage and transportation costs by causing them to take up less space or as a pretreatment before dehydration. These technologies include evaporation, reverse osmosis, and freeze concentration, and each one has different effects on the efficiency, quality, and nutritional value of the final concentrates. However, freeze concentration and reverse osmosis produce a higher-final quality concentrate than evaporation due to the use of low temperatures, which prevents the loss of thermolabile components such as bioactive compounds. Therefore, this review summarizes the impact of concentration technologies on the bioactive compounds and health benefits of blueberry juice.
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Affiliation(s)
- Guisella Tobar-Bolaños
- Departmento de Ingeniería en Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, Chile
| | - Nidia Casas-Forero
- Departmento de Ingeniería en Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, Chile
| | - Patricio Orellana-Palma
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Guillermo Petzold
- Departmento de Ingeniería en Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, Chile
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40
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Li Y, Li C, Ban X, Cheng L, Hong Y, Gu Z, Li Z. Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106791] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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41
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Zhang L, Zhang M, Mujumdar AS. Technological innovations or advancement in detecting frozen and thawed meat quality: A review. Crit Rev Food Sci Nutr 2021; 63:1483-1499. [PMID: 34382891 DOI: 10.1080/10408398.2021.1964434] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Frozen storage is one of the main storage methods for meat products. Freezing and thawing processes are important factors affecting the quality of stored foods. Deterioration of texture, denaturation of protein, decline of water holding capacity etc. are among the major quality issues during freezing that must be addressed. A number of advanced technologies are now available to detect the quality changes that can occur during freezing and/or thawing. This paper presents an overview of the techniques commonly used for the detection of meat product quality; these include: advanced microscopy, molecular sensory science and technology, nuclear magnetic resonance, hyperspectral technology, near infrared spectroscopy, Raman spectroscopy etc. These direct and indirect measurement techniques can characterize the quality of meat product from many different angles. The objective of this review is to provide an in-depth understanding of possible quality changes in meat products during freezing and thawing cycle so as to improve the quality of frozen and thawed meat products in industrial practice.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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Influence of Freezing Parameters on the Formation of Internal Porous Structure and Its Impact on Freeze-Drying Kinetics. Processes (Basel) 2021. [DOI: 10.3390/pr9081273] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The main objective of this study was firstly to investigate the influence of freezing process parameters on the formation of the internal structure of frozen coffee granules. It was investigated how these frozen internal structures affect the drying kinetics during freeze-drying. A design of experiment study was carried out using the response surface method to quantify the influence of the freezing step that occurs in a scraped surface heat exchanger (SSHE). Therefore, the coffee extract at a concentration of 30% w/w is entering the SSHE as a liquid and gets partially crystallized up to a weight-based ice content of 0.364. During this step, the influence of factors like cooling temperature, scraper rotation speed and temperature cycles on ice crystal structure was investigated. In a second freezing step, the influence of freezing rates during hardening of the product by air-blast freezing is investigated, where the freezing rate is significantly affected by the cake thickness. The produced frozen granules were freeze-dried in single layer experiments. During drying the influence of internal structure on the drying kinetics was investigated. Results show that all factors have a significant impact on structure parameters for 30% w/w coffee solutions. A lower degree of supercooling during freezing in an SSHE, a higher number of temperature cycles (2 to 8 times) and lower freezing rates during hardening (2 °C/min to 10 °C/min) were leading to increased crystal size. This increase accelerates the primary drying rate and decreases the total drying time. A higher number of temperature cycles leads to a significant increase of crystal size and therefore larger pore size at the end of the primary drying. Furthermore, in combination with temperature cycles in the SSHE, it was found that high freezing rates during air blast freezing generally lead to a second nucleation step of ice crystals.
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Rapid Depressurization Based Controlled Ice Nucleation in Pharmaceutical Freeze-drying: The Roles of the Ballast Gas and the Vial. J Pharm Sci 2021; 110:3639-3647. [PMID: 34303673 DOI: 10.1016/j.xphs.2021.07.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 07/17/2021] [Accepted: 07/18/2021] [Indexed: 11/24/2022]
Abstract
Controlled ice nucleation offers several key benefits to the pharmaceutical lyophilization process, including reducing lyophilization cycle time, control of ice crystal morphology, and increased consistency of lyophilized product quality attributes. The rapid depressurization based controlled ice nucleation technique is one of the several demonstrated controlled ice nucleation technologies and relies on the rapid discharge of an inert pressurized gas to induce ice nucleation. In this work, a series of custom wireless gas pressure and temperature sensors were developed and applied to this process to better understand the mechanism of controlled ice nucleation by depressurization. The devices capture highly transient conditions both in the chamber near the vial and within the vial headspace throughout the entire process. The effects of ballast gas composition, initial charge pressure, and vial size on gas pressure and headspace/chamber temperature are explored individually. We model the depressurization as an isentropic process, allowing the influence of these parameters to be evaluated quantitatively. It is demonstrated that monatomic gases (e.g. argon) with low thermal conductivity produce the most favorable conditions for ice nucleation at the end of depressurization, based on temperature drop in the vial headspace. Experimental data also reveal a correlation between initial charge pressure and vial size with the temperature drop within the vial headspace, during depressurization. These findings ultimately provide deeper insight into the rapid depressurization based controlled ice nucleation process and help lay the foundation for a more robust process development and control.
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Yang Y, Zheng S, Li Z, Pan Z, Huang Z, Zhao J, Ai Z. Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Anderssen KE, Syed S, Stormo SK. Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Waghmare RB, Choudhary P, Moses J, Anandharamakrishnan C, Stapley AG. Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1875232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Roji B. Waghmare
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - P. Choudhary
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - J.A. Moses
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - Andrew G.F. Stapley
- Department of Chemical Engineering, Loughborough University, Leicestershire, UK
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The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:9178583. [PMID: 33294431 PMCID: PMC7691006 DOI: 10.1155/2020/9178583] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 10/20/2020] [Accepted: 10/24/2020] [Indexed: 11/17/2022]
Abstract
The purpose of this research was to determine if freezing rates and holding temperatures influence peach quality during short- and long-term frozen storage. Fresh peaches (Prunus persica) were purchased locally, sliced, dipped in 2% ascorbic acid then drained, and packaged. The study was divided into two experiments, one to determine the effect of the freezing rate on peach quality and the second to determine the effect of frozen holding temperatures on peach quality. For the freezing rate experiment, freshly packaged peaches were placed in freezers at different temperatures (-7°C, -12°C, -18°C, -29°C, and -77°C) then removed for testing when the core temperature of the peaches reached the temperature of all freezer temperatures. The second experiment determined the long-term holding effect on quality using both fresh and prefrozen peaches held at -7°C, -12°C, -18°C, -29°C, and -77°C through 360 days. Quality measurements included freeze thaw and weight loss, lightness, firmness, moisture content, ascorbic acid equivalent antioxidant capacity (AAEAC), hexanal detection using gas chromatography (GC), scanning electron microscopy (SEM), and sensory evaluation. During the freezing phase (experiment 1), peach weight loss and surface ice crystal pore size significantly decreased with increased freezing rates. Peaches held at -77°C and -29°C maintained overall quality to a greater degree than the higher holding temperatures. However, all samples enzymatically browned when thawed; therefore, frozen peaches may best if used in the frozen state or in applications where appearance is a critical factor. In general, fresh and prefrozen peaches were not acceptable by the sensory panelists after 270 days of frozen storage.
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Butreddy A, Janga KY, Ajjarapu S, Sarabu S, Dudhipala N. Instability of therapeutic proteins - An overview of stresses, stabilization mechanisms and analytical techniques involved in lyophilized proteins. Int J Biol Macromol 2020; 167:309-325. [PMID: 33275971 DOI: 10.1016/j.ijbiomac.2020.11.188] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/23/2020] [Accepted: 11/26/2020] [Indexed: 01/06/2023]
Abstract
Solid-state is the preferred choice for storage of protein therapeutics to improve stability and preserve the biological activity by decreasing the physical and chemical degradation associated with liquid protein formulations. Lyophilization or freeze-drying is an effective drying method to overcome the instability problems of proteins. However, the processing steps (freezing, primary drying and secondary drying) involved in the lyophilization process can expose the proteins to various stress and harsh conditions, leading to denaturation, aggregation often a loss in activity of protein therapeutics. Stabilizers such as sugars and surfactants are often added to protect the proteins against physical stress associated with lyophilization process and storage conditions. Another way to curtail the degradation of proteins due to process related stress is by modification of the lyophilization process. Slow freezing, high nucleation temperature, decreasing the extent of supercooling, and annealing can minimize the formation of the interface (ice-water) by producing large ice crystals with less surface area, thereby preserving the native structure and stability of the proteins. Hence, a thorough understanding of formulation composition, lyophilization process parameters and the choice of analytical methods to characterize and monitor the protein instability is crucial for development of stable therapeutic protein products. This review provides an overview of various stress conditions that proteins might encounter during lyophilization process, mechanisms to improve the stability and analytical techniques to tackle the proteins instability during both freeze-drying and storage.
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Affiliation(s)
- Arun Butreddy
- Formulation R&D, Biological E. Limited, IKP Knowledge Park, Shameerpet, Hyderabad, Telangana State 500078, India; Laboratory of Nanotechnology, University College of Pharmaceutical Sciences, Kakatiya University, Warangal, Telangana State 506009, India
| | - Karthik Yadav Janga
- Laboratory of Nanotechnology, University College of Pharmaceutical Sciences, Kakatiya University, Warangal, Telangana State 506009, India
| | - Srinivas Ajjarapu
- Industrial Research Laboratory, Department of Pharmacy, Birla Institute of Technology and Science, Pilani 333031, India
| | - Sandeep Sarabu
- Laboratory of Nanotechnology, University College of Pharmaceutical Sciences, Kakatiya University, Warangal, Telangana State 506009, India
| | - Narendar Dudhipala
- Laboratory of Nanotechnology, University College of Pharmaceutical Sciences, Kakatiya University, Warangal, Telangana State 506009, India; Department of Pharmaceutics, Vaagdevi College of Pharmacy, Warangal, Telangana State 506 005, India..
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Zhu Z, Li T, Sun DW. Pressure-related cooling and freezing techniques for the food industry: fundamentals and applications. Crit Rev Food Sci Nutr 2020; 61:2793-2808. [PMID: 33146020 DOI: 10.1080/10408398.2020.1841729] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Cooling and freezing are two widely used methods for food preservation. Conventional cooling and freezing techniques are usually with low efficiency and prone to damage foodstuffs. In order to increase cooling and freezing efficiencies and ensure better food quality, many efforts have been performed. As effective solutions, pressure-related techniques such as vacuum cooling (VC), vacuum film cooling (VFC), vacuum spray cooling (VSC), pressure shift freezing (PSF) and isochoric freezing (ICF) have attracted a lot of interests. The current review intends to provide an overview of pressure-related cooling and freezing techniques for the food industry. In the review, the fundamentals including principles, experimental systems, thermodynamic and kinetic mechanisms and their relevant mathematical models are presented, latest applications of these techniques in the food industry are summarized, and future trends concerning technological development and industrialization are highlighted. Pressure plays an important role in improving the cooling and freezing processes and ensuring food qualities, and mathematical modeling is an effective tool for understanding the thermodynamic and kinetic mechanisms of these processes. However, the latest researches showed that despite many merits of these pressure-related processes, limitations still exist in applying some of the techniques in the food industry. For achieving technological development and industrialization of the pressure-related processes, further researches should focus on improving model performance, integrating multiple technologies, and cost control.
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Affiliation(s)
- Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Tian Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin 4, Ireland
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Anderssen KE, Stormo SK, Skåra T, Skjelvareid MH, Heia K. Predicting liquid loss of frozen and thawed cod from hyperspectral imaging. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110093] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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