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Zhao W, Weng J, Zhang X, Wang Y, Li P, Yang L, Sheng Q, Liu J. The impact of magnetic field-assisted freeze-thaw treatment on the quality of foxtail millet sourdough and steamed bread. Food Chem 2024; 450:139219. [PMID: 38640531 DOI: 10.1016/j.foodchem.2024.139219] [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: 01/12/2024] [Revised: 03/16/2024] [Accepted: 03/31/2024] [Indexed: 04/21/2024]
Abstract
Foxtail millet and sourdough are used to make foxtail millet sourdough steamed bread to improve the flavor and taste. Compared with the conventional freeze-thaw treatment (CFT), the effect of magnetic field-assisted freeze-thaw treatment (MFT) on the storage quality of foxtail millet sourdough and steamed bread is explored. The results showed that compared with CFT, MFT shortened the phase transition time of dough; decreased the water loss rate, the water mobility, and the freezable water content; increased the fermentation volume; stabilized the rheological properties; and minimized the damage of freezing and thawing to the secondary structure and microstructure of the gluten. In addition, an analysis of the specific volume, texture, surface color, and texture structure showed that MFT was beneficial to slowing the deterioration of the steamed bread texture. Finally, MFT effectively inhibited the growth and recrystallization of ice crystals during freezing and thawing, improving the quality of millet dough and steamed bread.
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Affiliation(s)
- Wei Zhao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China
| | - Jintong Weng
- College of Bioscience and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, China
| | - Xiaodi Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China
| | - Yunting Wang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China
| | - Pengliang Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China
| | - Lei Yang
- College of Bioscience and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, China
| | - Qinghai Sheng
- College of Bioscience and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, China; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China.
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2
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Xu L, Chen H, Liang Z, Chen S, Xia Y, Zhu S, Yu M. Growth Reduction of Vibrionaceae and Microflora Diversity in Ice-Stored Pacific White Shrimp ( Penaeus vannamei) Treated with a Low-Frequency Electric Field. Foods 2024; 13:1143. [PMID: 38672816 PMCID: PMC11049124 DOI: 10.3390/foods13081143] [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: 02/22/2024] [Revised: 03/23/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
A novel storage technique that combines the low-frequency electric field (LFEF) and ice temperature was used to extend the shelf life of Pacific white shrimp (Penaeus vannamei). The study investigated the effect of LFEF treatment on the quality and microbial composition of Penaeus vannamei during storage at ice temperature. The results showed that the LFEF treatment significantly extended the shelf life of shrimp during storage at ice temperature. The total volatile base nitrogen (TVB-N) and pH of samples increased over time, while the total viable count (TVC) showed a trend of first decreasing and then increasing. Obviously, shrimp samples treated with LFEF had a lower pH, TVB-N and TVC values than the untreated samples (p < 0.05) at the middle and late stages of storage. LFEF treatment increased the diversity and altered the composition of the microbial communities in Penaeus vannamei. Additionally, the treatment led to a decrease in the relative abundance of dominant spoilage bacteria, including Aliivibrio, Photobacterium and Moritella, in Penaeus vannamei stored at ice temperature for 11 days. Furthermore, correlation analysis indicated that TVB-N and pH had a significant and positive correlation with Pseudoalteromonas, suggesting that Pseudoalteromonas had a greater impact on shrimp quality. This study supports the practical application of accelerated low-frequency electric field-assisted shrimp preservation as an effective means of maintaining shrimp meat quality.
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Affiliation(s)
- Lijuan Xu
- Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China; (L.X.); (H.C.); (Z.L.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Haiqiang Chen
- Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China; (L.X.); (H.C.); (Z.L.)
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China
| | - Zuanhao Liang
- Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China; (L.X.); (H.C.); (Z.L.)
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China
| | - Shanshan Chen
- Institute of Food and Health, Yangtze Delta Region Institute of Tsinghua University Zhejiang, Jiaxing 314006, China; (S.C.); (Y.X.)
| | - Yu Xia
- Institute of Food and Health, Yangtze Delta Region Institute of Tsinghua University Zhejiang, Jiaxing 314006, China; (S.C.); (Y.X.)
| | - Siming Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Ming Yu
- Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China; (L.X.); (H.C.); (Z.L.)
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China
- Institute of Food and Health, Yangtze Delta Region Institute of Tsinghua University Zhejiang, Jiaxing 314006, China; (S.C.); (Y.X.)
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3
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Yang F, Wang Q, Liu W, Xiao H, Hu J, Duan X, Sun X, Liu C, Wang H. Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes. Food Chem X 2024; 21:101238. [PMID: 38420506 PMCID: PMC10900836 DOI: 10.1016/j.fochx.2024.101238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 03/02/2024] Open
Abstract
Durian contains rich flavor components that undergo complex changes during drying. In this study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD). Compared with the fresh samples, those dried by IFD, CFD, and AD lost 11, 9, and 7 original volatile compounds, respectively, and generated 7, 6, and 8 new volatile compounds, respectively, and showed a rapid and then slow decreasing trend in the total content during drying. However, the types of amino acids and soluble sugars remained unchanged during each of the drying methods. Furthermore, volatile compounds showed a significant negative correlation with the majority of amino acids and a significant positive correlation with soluble sugars. The IFD samples had the highest content of volatile compounds, amino acids, and soluble sugars. Therefore, IFD is recommended as a preferable drying method for durian.
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Affiliation(s)
- Feifei Yang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Qianju Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Wuyi Liu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Jiaqi Hu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Xiaojie Duan
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Chunju Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Haiou Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
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4
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Li D, Li H, Tao Y, Li G, Xu E, Han Y, Ding Y. Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour. Food Res Int 2023; 174:113663. [PMID: 37981365 DOI: 10.1016/j.foodres.2023.113663] [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: 08/10/2023] [Revised: 10/30/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
This study aimed to investigate the effect of static magnetic field (SMF, 0-10 mT) on the quality of rice dumplings subjected to 7, 14, 21, and 28 freeze-thaw cycles. The underlying mechanism was explored by monitoring changes in water phase transition, water distribution, and structural and physicochemical properties of rice flour. Results suggested that SMF enables the formation of small ice crystals by accelerating freezing rate, shortening phase transition time, and increasing bound water content, which attributes to reducing the mechanical damage on starch granules and thus improves the quality of frozen rice dumpling. After 7-28 freeze-thaw cycles, SMF treatment increased the whiteness by 0.08-1.58, reduced the cracking ratio by 1.67 %-8.34 %, decreased the water loss ratio by 0-0.75 %, and significantly improved the texture of cooked rice dumplings. This study confirmed the feasibility of SMF in improving the quality of rice dumpling, which contributes to expanding the applications of magnetic freezer in the preservation of starch-based foods.
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Affiliation(s)
- Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| | - Haifei Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Ganghua Li
- National Engineering and Technology Center for Information Agriculture/Key Laboratory of Crop Physiology and Ecology in Southern China/Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang University, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| | - Yanfeng Ding
- National Engineering and Technology Center for Information Agriculture/Key Laboratory of Crop Physiology and Ecology in Southern China/Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
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5
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Li R, Fan X, Gao X, Zhou C. Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle. Food Chem 2023; 427:136736. [PMID: 37393633 DOI: 10.1016/j.foodchem.2023.136736] [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: 03/07/2023] [Revised: 06/09/2023] [Accepted: 06/24/2023] [Indexed: 07/04/2023]
Abstract
This study aimed to investigate the effects of injecting l-arginine and l-lysine solution before freezing and after thawing on the emulsifying and gelling properties of myofibrillar proteins (MPs) of frozen porcine longissimus dorsi. The results showed that the pre-freezing injections were more effective in alleviating the decrease in emulsifying properties of MPs compared with the post-thawing injections, as evidenced by higher emulsion creaming index, oil droplet size, interfacial absorptive protein amount, and viscoelasticity. Additionally, the pre-freezing injections could effectively mitigate the damage to the gelling properties of MPs, as evidenced by the formation of a homogeneous and compact gel network with stronger water retention, strength and chemical forces, as well as a higher proportion of non-flowing water, whereas the post-thawing injections could not. These results demonstrated that the injection of l-arginine and l-lysine solution before freezing could delay freezing-induced damage to the emulsifying and gelling properties of MPs, keeping the processing characteristics of frozen porcine.
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Affiliation(s)
- Rui Li
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Xiaokang Fan
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Xun Gao
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Cunliu Zhou
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China.
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6
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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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7
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Villamarín E, Martínez B, Trigo M, Aubourg SP. Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality. Foods 2023; 12:4117. [PMID: 38002175 PMCID: PMC10670115 DOI: 10.3390/foods12224117] [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: 10/27/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The combined effects of thermal processing (i.e., sterilisation treatment) and the prior frozen storage time (3 or 6 months at -18 °C) on the quality loss in canned Atlantic horse mackerel (Trachurus trachurus) were determined. Thus, the sterilisation step led to a remarkable (p < 0.05) formation in the canned fish muscle of fluorescent compounds, free fatty acids (FFAs), and trimethylamine and an increase in the L* and b* colour parameters; meanwhile, a decrease (p < 0.05) in the total ω3 FA/total ω6 FA ratio and the a* colour value were detected. The prior frozen storage period led to an increased (p < 0.05) lipid oxidation (peroxide, thiobarbituric acid reactive substance, and fluorescent compound formation) and hydrolysis (FFA formation) development and to increased L* and b* colour values in the corresponding canned samples; additionally, a lower (p < 0.05) polyene index and phospholipid content were observed in canned fish previously subjected to frozen storage. In most indices, physico-chemical changes related to quality loss were found to be higher if the previous storage period was increased. According to the marked effects of the sterilisation step and the prior frozen storage period, the optimisation of such processing conditions is recommended to maximise the quality of canned horse mackerel.
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Affiliation(s)
- Elena Villamarín
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (E.V.); (M.T.)
| | - Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain;
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (E.V.); (M.T.)
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (E.V.); (M.T.)
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Ling L, Liu Y, Zhang X, Aziz T, Shahzad M, Sameeh MY, Wang Y, Cai C, Zhu Y. Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage. Front Nutr 2023; 10:1268580. [PMID: 37818336 PMCID: PMC10561388 DOI: 10.3389/fnut.2023.1268580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Accepted: 08/29/2023] [Indexed: 10/12/2023] Open
Abstract
This study investigated the effect of Flammulina velutipes polysaccharides (FVPs) on the myofibrillar protein (MP) oxidation protein and physicochemical properties of catfish surimi during 75 days of frozen storage at -18°C. FVP was added to surimi at 1%, 1.5%, and 2%, respectively; the degree of MP oxidation and the physicochemical properties of the surimi were investigated, and the microstructure of the surimi was observed by scanning electron microscopy (SEM). The results showed that the carbonyl content and the thiobarbituric acid reactive substances (TBARS) in the FVP groups were lower than those in the CK group (the blank surimi). In comparison, the total sulfhydryl content, solubility, and Ca2+-ATPase activity were higher than those in the CK group after 75 days of storage. The addition of FVP significantly increased the water-holding capacity (WHC), gel strength, elastic modulus (G'), and loss modulus (G") of surimi, and made the gel of surimi have stronger continuity and a denser structure. Therefore, FVP has a better cryoprotective effect on surimi. It improves the quality of surimi, decreases MP oxidation, and reduces lipid and water loss during frozen storage. The anti-freezing effect of FVP added at 2% was similar to that of commercial protectants (4% sucrose and 4% sorbitol).
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Affiliation(s)
- Liang Ling
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Ying Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Xin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Tariq Aziz
- Institute of Basic Medical Sciences, Khyber Medical University, Peshawar, Pakistan
| | - Muhammad Shahzad
- Institute of Basic Medical Sciences, Khyber Medical University, Peshawar, Pakistan
| | - Manal Y. Sameeh
- Chemistry Department, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Ying Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Chunbo Cai
- College of Animal Science and Technology, Shanxi Agricultural University, Taigu, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
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Liu Z, Yang W, Wei H, Deng S, Yu X, Huang T. The mechanisms and applications of cryoprotectants in aquatic products: An overview. Food Chem 2023; 408:135202. [PMID: 36525728 DOI: 10.1016/j.foodchem.2022.135202] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/30/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
Frozen storage technology has been widely used for the preservation of Aquatic products. However, ice crystals formation, lipid oxidation and protein denaturation still easily causes aquatic products deterioration. Cryoprotectants are a series of food additives that could efficiently prolong the shelf life and guarantee the acceptability of frozen aquatic products. This review comprehensively illustrated the mechanism of protein denaturation caused by the ice crystal formation and lipid oxidation. The cryoprotective mechanism of various kinds of antifreeze agents (saccharides, phosphates, antifreeze proteins and peptides) and these cryoprotective structure-activity relationship, application efficiency on the quality of aquatic products were also discussed. Moreover, the advantages and disadvantages of each cryoprotectant are also prospected. Compared with others, antifreeze peptides show higher commercial and application values. While, lots of scientific research works are still required to develop novel antifreeze agent as a versatile ingredient with commercial value, applicable in the aquatic products preservation industry.
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Affiliation(s)
- Zhenlei Liu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang, Ningbo, Zhejiang Province 315211, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China.
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316000, China
| | - Xunxin Yu
- Zhejiang Tianhe Aquatic Products Co., Ltd., Wenling, Zhejiang 317500, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang, Ningbo, Zhejiang Province 315211, China.
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10
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Jiang Q, Zhang M, Mujumdar AS. Application of physical field-assisted freezing and thawing to mitigate damage to frozen food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2223-2238. [PMID: 36208477 DOI: 10.1002/jsfa.12260] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/21/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
Freezing is an effective technique to prolong the storage life of food. However, the freeze-thaw process also brings challenges to the quality of food, such as mechanical damage and freeze cracks. Increasingly, physical fields have been preferred as a means of assisting the freezing and thawing (F/T) processes to improve the quality of frozen food because of their high efficiency and simplicity of application. This article systematically reviews the application of high-efficiency physical field techniques in the F/T of food. These include ultrasound, microwave, radio frequency, electric fields, magnetic fields, and high pressure. The mechanisms, application effects, advantages and disadvantages of these physical fields are discussed. To better understand the role of various physical fields, the damage to food caused by the F/T process and traditional freezing is discussed. The evidence shows that the physical fields of ultrasound, electric field and high pressure have positive effects on the F/T of food. Proper application can control the size and distribution of ice crystals effectively, shorten the freezing time, and maintain the quality of food. Microwave and radio frequency exhibit positive effects on the thawing of food. Dipole rotation and ion oscillation caused by electromagnetic waves can generate heat inside the product and accelerate thawing. The effects of magnetic field on F/T are controversial. Although some physical field techniques are effective in assisting F/T of food, negative phenomena such as uneven temperature distribution and local overheating often occur at the same time. The generation of hotspots during thawing can damage the product and limit application of these techniques in industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Canada
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11
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Yang C, Wu G, Li Y, Zhang C, Liu C, Li X. Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03041-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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12
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Jiang Q, Zhang M, Mujumdar AS, Gan S. Effects of magnetic field-assisted liquid carbon dioxide spray freezing on the quality of honeydew melon. Food Chem 2023; 417:135850. [PMID: 36924716 DOI: 10.1016/j.foodchem.2023.135850] [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: 12/28/2022] [Revised: 02/27/2023] [Accepted: 03/01/2023] [Indexed: 03/07/2023]
Abstract
The effectiveness of static magnetic fields with different intensities (5, 10, 15 mT) combined with liquid carbon dioxide spray freezing (LCSF) technique in improving the quality of frozen honeydew melon was investigated. The results showed that LCSF with magnetic fields above 10 mT significantly improved ice nucleation and quality of frozen melons compared to conventional -20 °C freezing, -80 °C freezing and LCSF method without magnetic field assistance (P < 0.05). 15 mT strength static magnetic field assistance suggested the best results, with a 15.0% reduction in total freezing time, 17.7% increase in average freezing rate, 26.6% reduction in drip loss, and better maintenance of sample quality compared to LCSF. These findings demonstrate that LCSF with static magnetic field assistance is promising in improving the quality of frozen foods.
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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
| | - Sunlong Gan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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13
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Microwave-Osmo-Dehydro-Freezing and Storage of Pineapple Titbits—Quality Advantage. Processes (Basel) 2023. [DOI: 10.3390/pr11020494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
Abstract
Osmotic dehydration is a pre-treatment given prior to finish drying or freezing preservation to improve quality and/or minimize the damaging effects on quality parameters, by partially reducing the moisture content of the sample. Pineapple titbits were partially dried using microwave assisted osmotic dehydration under continuous flow medium spray condition (MWODS) and then frozen with or without a sodium alginate–calcium chloride-based edible coating. The effects of MWODS pre-treatment and edible coating on the quality parameters of pineapple titbits frozen and stored at −20 °C for 10 and 50 days were evaluated after thawing. Both treatments (MWODS and alginate) resulted in superior quality products as compared to the control sample. MWODS, with its advantages over the conventional osmotic dehydration (COD) of rapid and higher moisture removal (16% in 10 min vs. 4 h in COD), while limiting solids gain (2.5% MWODS vs. 4.5% in COD), resulted in improved quality over the control during the frozen storage. The sodium alginate–calcium chloride edible coating treatment further reduced the drip loss in MW-osmo-dehydro-frozen pineapple titbits, possibly due to the effect of the calcium cross linked firming of the fruit texture. Both resulted in enhanced appearance, color and textural properties.
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14
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Otero L, Rodríguez AC, Morales I, Costo R, Presa PDL, Sanz PD. Effect of oscillating magnetic fields on freezing of a colloidal dispersion of superparamagnetic nanoparticles. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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15
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Pandey VK, Dar AH, Rohilla S, Mahanta CL, Shams R, Khan SA, Singh R. Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems. CIRCULAR ECONOMY AND SUSTAINABILITY 2023; 3:1-24. [PMID: 36620426 PMCID: PMC9811882 DOI: 10.1007/s43615-022-00248-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Accepted: 12/15/2022] [Indexed: 01/05/2023]
Abstract
Chronic hunger and malnutrition will eventually result from the population's rapid growth. It is unlikely to succeed in tackling the rising challenges of delivering sustainable food for all people unless high attention is paid on the function of food processing to ensure the supply of stable food. It is impossible to overstate the importance of developing food processing and preservation technologies that can reduce food losses and wastage during surplus seasons. Therefore, sustainable food systems must be developed to provide healthy diets without damaging our world and its resources. The goal is to use various perspectives to confirm why food processing is crucial to future food supply. It is important to show the appropriate utilization of sustainability factors and effect assessments to construct for feeding the globe while staying within planetary limits. There has never been a better time to assure a plentiful food supply to feed the people than right now, when the population is expanding at a worrying rate. The sustainable food project seeks to move the food systems in a long-term, more equitable direction. Food processing, or the conversion of raw materials into functional, edible, and consumer acceptable food, is a critical link in the food value chain between consumption and production. This review looked at various existing and emerging food processing followed by preservation techniques. Food systems must also attempt to reduce food waste and losses, as well as the current and future impacts on the environment and society, to be sustainable.
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Affiliation(s)
- Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Shubham Rohilla
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
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16
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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023; 64:6016-6054. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [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] [Indexed: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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17
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Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02937-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Yu H, Mei J, Xie J. New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review. ULTRASONICS SONOCHEMISTRY 2022; 90:106185. [PMID: 36201934 PMCID: PMC9535316 DOI: 10.1016/j.ultsonch.2022.106185] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/23/2022] [Accepted: 09/28/2022] [Indexed: 05/30/2023]
Abstract
Solid foods include fish, shrimp, shellfish, and other aquatic products, fruits, and vegetables. These products are commonly used for food freezing, cooling, and thawing. However, traditional freezing, cooling, and thawing of solid food technologies have limitations in quality, such as protein denaturation and water loss in food. Ultrasound-assisted technology has become a useful method in solid food processing due to improved preservation quality of solid food. This paper comprehensively reviews the mechanism and application of ultrasonic in solid food processing technology. Although the application of ultrasound-assisted ultrasound in solid food processing is relatively comprehensive, the energy saving of food cold processing is essential for practical application. This paper analyzes the optimization of ultrasonic in solid food processing, including orthogonal/multi-frequency technology and the combination of ultrasonic and other technologies, which provides new ideas for freezing, cooling, and thawing of solid food processing.
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Affiliation(s)
- Huan Yu
- 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
| | - 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
| | - 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.
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19
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Qin L, Fu Y, Yang F, Chang Z, Zou C, Gao H, Jiang D, Jia C. Effects of polysaccharides autoclave extracted from Flammulina velutipes mycelium on freeze-thaw stability of surimi gels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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20
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Zhao Y, Yan M, Xue S, Zhang T, Shen X. Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel. J Dairy Sci 2022; 105:7253-7265. [PMID: 35863927 DOI: 10.3168/jds.2021-21605] [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: 11/20/2021] [Accepted: 04/20/2022] [Indexed: 11/19/2022]
Abstract
This study investigated the effect of ultrasound and enzymatic cross-linking on the freeze-thaw (FT) stability and release properties of whey protein isolate hydrogels. We evaluated the FT stability by the changes in the microstructure, riboflavin retention, syneresis, water holding capacity (WHC), and texture of gels subjected to 3 FT cycles. High-intensity ultrasound (HUS) and transglutaminase (TGase)-mediated cross-linking improved the FT stability of whey protein isolate hydrogels loaded with riboflavin (WPISAR), as demonstrated by a more uniform and denser porous structure, significantly higher riboflavin retention, WHC, and textural properties, and lower syneresis after 3 FT cycles than those of untreated hydrogels. Furthermore, HUS- and TGase-mediated cross-linking decreased protein erosion and swelling ratio of WPISAR in simulated gastrointestinal fluids (SGIF) and reduced the riboflavin release rate in SGIF both with and without the addition of digestive enzymes. After 3 FT cycles, faster riboflavin release occurred due to a more porous structure induced by ice crystal formation compared with their unfrozen counterparts as detected by confocal laser scanning microscopy. High-intensity ultrasound- and TGase-mediated cross-linking alleviated the FT-induced faster riboflavin release rate in SGIF. High-intensity ultrasound- and TGase-treated gel samples showed that both diffusion and network erosion were responsible for riboflavin release regardless of FT. These results suggest that HUS- and TGase-mediated cross-linking improved the FT stability of WPISAR with a high riboflavin retention, and might be a good candidate as a controlled-release vehicle for riboflavin delivery to overcome undesired FT processing.
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Affiliation(s)
- Yanli Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Mi Yan
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Shiqi Xue
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Tiehua Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
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21
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Aubourg SP, Trigo M, González MJ, Lois S, Medina I. Evolution of lipid damage and volatile amine content in Patagonian squid (
Doryteuthis gahi
) by‐products during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Santiago P. Aubourg
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Marcos Trigo
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Mª Jesús González
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Salomé Lois
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Isabel Medina
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
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22
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Lu N, Ma J, Sun DW. Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Application of Time–Temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02821-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Donetskikh A, Dibirasulaev M, Belozerov G, Dibirasulaev D. Studies on the identification of frostbitten and frozen meat after defrosting by the spectrophotometric method for determining DNA in muscle tissue extracts. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224601018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Changes in the state of meat during freezing are determined by the phase transition of water into ice and an increase in the concentration of substances dissolved in the liquid phase. The process of crystal formation leads to a change in the physical characteristics of the meat and may be accompanied by changes in its structural properties. The effect of the proportion of frozen water on the permeability of the membranes of muscle fibers of frostbitten and frozen meat has been established. The ratio of optical densities at wavelengths of 270 nm and 290 nm (R) can be used to judge the thermal state of the meat. It is shown that the value of R after defrosting frozen meat is 2 times higher than for frostbitten meat.
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25
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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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26
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Cao Y, Zhao L, Huang Q, Xiong S, Yin T, Liu Z. Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107267] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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27
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Das K, Zhang M, Bhandari B, Chen H, Bai B, Roy MC. Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2027436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Kathika Das
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
- International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
| | - Baosong Bai
- R & D Center, Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, 225000 China
| | - Manik Chandra Roy
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
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28
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Jia H, Roy K, Pan J, Mraz J. Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish. Compr Rev Food Sci Food Saf 2022; 21:1383-1408. [DOI: 10.1111/1541-4337.12883] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 12/20/2022]
Affiliation(s)
- Hui Jia
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Koushik Roy
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Jinfeng Pan
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Jan Mraz
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
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29
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Zhang G, Zhu C, Walayat N, Nawaz A, Ding Y, Liu J. Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein. Crit Rev Food Sci Nutr 2022; 63:5874-5889. [PMID: 34996325 DOI: 10.1080/10408398.2022.2025534] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Frozen storage is most widely adopted preservation method to maintain food freshness and nutritional attributes. However, at low temperature, food is prone to chemical changes such as protein denaturation and lipid oxidation. In this review, we discussed the reasons and influencing factors that cause protein denaturation during freezing, such as freezing rate, freezing temperature, freezing method, etc. From the previous literatures, it was found that frozen storage is commonly used to prevent freeze induced protein denaturation by adding cryoprotectants to food. Some widely used cryoprotectants (for example, sucrose and sorbitol) have been reported with higher sweetness and weaker cryoprotective abilities. Therefore, this article comprehensively discusses the new cryopreservation methods and providing comparative study to the conventional frozen storage. Meanwhile, this article sheds light on the freeze induced alterations, such as change in functional and gelling properties. In addition, this article could be helpful for the prolonged frozen storage of food with minimum quality related changes. Meanwhile, it could also improve the commercial values and consumer satisfaction of frozen food as well.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Chunyan Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, P.R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
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30
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Feng W, Ma S, Huang J, Li L, Wang X, Bao Q. Recent advances in the technology of quick‐frozen baozi: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15540] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenjuan Feng
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Jihong Huang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Li Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Qingdan Bao
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
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31
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Stebel M, Smolka J, Palacz M, Eikevik TM, Tolstorebrov I. Numerical modelling of conjugate heat and mass transfer during hydrofluidisation food freezing in different water solutions. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102898] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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33
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Abie SM, Münch D, Egelandsdal B, Bjerke F, Wergeland I, Martinsen ØG. Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110710] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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34
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Blikra MJ, Altintzoglou T, Løvdal T, Rognså G, Skipnes D, Skåra T, Sivertsvik M, Noriega Fernández E. Seaweed products for the future: Using current tools to develop a sustainable food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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35
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Direct Evidence of Ice Crystallization Inhibition by Dielectric Relaxation of Hydrated Ions. MATERIALS 2021; 14:ma14226975. [PMID: 34832375 PMCID: PMC8618217 DOI: 10.3390/ma14226975] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/12/2021] [Accepted: 11/15/2021] [Indexed: 12/14/2022]
Abstract
In this paper, the inhibition effect of an alternative current (AC) electric field on ice crystallization in 0.9 wt % NaCl aqueous solution was confirmed thermodynamically with characterization. An innovative experimental and analytical method, combining differential scanning calorimeter (DSC) measurement with an externally applied electric field was created by implanting microelectrodes in a sample crucible. It was found that the ice crystallization, including pure ice and salty ice, was obviously inhibited after field cooling with an external AC electric field in a frequency range of 100 k-10 MHz, and the crystallization ratio was related to frequency. Compared with non-field cooling, the crystallization ratio of ice crystals was reduced to less than 20% when E = 57.8 kV/m and f = 1 MHz. The dielectric spectrum results show that this inhibition effect of an alternating electric field on ice crystal growth is closely related to the dielectric relaxation process of hydrated ions.
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36
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Zhao B, Fu S, Li H, Li H, Liu C, Chen Z. Effect of storage conditions on the quality of frozen steamed bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15230] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Beibei Zhao
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Shijian Fu
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Hua Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Huifang Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Changhong Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Zhicheng Chen
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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37
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Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09298-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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38
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Nájera AI, Nieto S, Barron LJR, Albisu M. A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189789. [PMID: 34574712 PMCID: PMC8469587 DOI: 10.3390/ijerph18189789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/09/2021] [Accepted: 09/14/2021] [Indexed: 11/18/2022]
Abstract
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.
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Affiliation(s)
- Ana Isabel Nájera
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
| | - Sonia Nieto
- Efficient and Sustainable Processes Department, Bizkaia Technology Park, AZTI, P.O. Box 609, 48160 Derio, Spain;
| | - Luis Javier R. Barron
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
| | - Marta Albisu
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
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39
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Silva L, Ramirez K, Gavidia F, Miano AC. Freeze–thawing
damage evaluation of vegetables with two cutting orientations. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Laurita Silva
- Escuela de Ingeniería Agroindustrial, Universidad Privada del Norte (UPN) Trujillo Peru
| | - Karla Ramirez
- Escuela de Ingeniería Agroindustrial, Universidad Privada del Norte (UPN) Trujillo Peru
| | - Francisco Gavidia
- Escuela de Ingeniería Agroindustrial, Universidad Privada del Norte (UPN) Trujillo Peru
| | - Alberto Claudio Miano
- Dirección de Investigación y Desarrollo, Universidad Privada del Norte (UPN) Trujillo Peru
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40
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Zhou F, Wang X. Assessing the gelling properties of the silver carp surimi gel prepared with large yellow croaker processing by‐product in freeze‐thaw cycles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15479] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fen Zhou
- College of Food Science and Pharmaceutical Engineering Zaozhuang University Zaozhuang China
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xichang Wang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation Shanghai China
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41
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Roy P, House ML, Dutcher CS. A Microfluidic Device for Automated High Throughput Detection of Ice Nucleation of Snomax ®. MICROMACHINES 2021; 12:296. [PMID: 33799595 PMCID: PMC7998955 DOI: 10.3390/mi12030296] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/26/2021] [Accepted: 03/08/2021] [Indexed: 12/16/2022]
Abstract
Measurement of ice nucleation (IN) temperature of liquid solutions at sub-ambient temperatures has applications in atmospheric, water quality, food storage, protein crystallography and pharmaceutical sciences. Here we present details on the construction of a temperature-controlled microfluidic platform with multiple individually addressable temperature zones and on-chip temperature sensors for high-throughput IN studies in droplets. We developed, for the first time, automated droplet freezing detection methods in a microfluidic device, using a deep neural network (DNN) and a polarized optical method based on intensity thresholding to classify droplets without manual counting. This platform has potential applications in continuous monitoring of liquid samples consisting of aerosols to quantify their IN behavior, or in checking for contaminants in pure water. A case study of the two detection methods was performed using Snomax® (Snomax International, Englewood, CO, USA), an ideal ice nucleating particle (INP). Effects of aging and heat treatment of Snomax® were studied with Fourier transform infrared (FTIR) spectroscopy and a microfluidic platform to correlate secondary structure change of the IN protein in Snomax® to IN temperature. It was found that aging at room temperature had a mild impact on the ice nucleation ability but heat treatment at 95 °C had a more pronounced effect by reducing the ice nucleation onset temperature by more than 7 °C and flattening the overall frozen fraction curve. Results also demonstrated that our setup can generate droplets at a rate of about 1500/min and requires minimal human intervention for DNN classification.
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Affiliation(s)
- Priyatanu Roy
- Department of Mechanical Engineering, University of Minnesota—Twin Cities, Minneapolis, MN 55455, USA;
| | - Margaret L. House
- Department of Chemical Engineering & Materials Science, University of Minnesota—Twin Cities, Minneapolis, MN 55455, USA;
| | - Cari S. Dutcher
- Department of Mechanical Engineering, University of Minnesota—Twin Cities, Minneapolis, MN 55455, USA;
- Department of Chemical Engineering & Materials Science, University of Minnesota—Twin Cities, Minneapolis, MN 55455, USA;
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42
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Schudel S, Prawiranto K, Defraeye T. Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110376] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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43
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Chang T, Zhao G. Ice Inhibition for Cryopreservation: Materials, Strategies, and Challenges. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2021; 8:2002425. [PMID: 33747720 PMCID: PMC7967093 DOI: 10.1002/advs.202002425] [Citation(s) in RCA: 102] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 10/15/2020] [Indexed: 05/14/2023]
Abstract
Cryopreservation technology has developed into a fundamental and important supporting method for biomedical applications such as cell-based therapeutics, tissue engineering, assisted reproduction, and vaccine storage. The formation, growth, and recrystallization of ice crystals are the major limitations in cell/tissue/organ cryopreservation, and cause fatal cryoinjury to cryopreserved biological samples. Flourishing anti-icing materials and strategies can effectively regulate and suppress ice crystals, thus reducing ice damage and promoting cryopreservation efficiency. This review first describes the basic ice cryodamage mechanisms in the cryopreservation process. The recent development of chemical ice-inhibition molecules, including cryoprotectant, antifreeze protein, synthetic polymer, nanomaterial, and hydrogel, and their applications in cryopreservation are summarized. The advanced engineering strategies, including trehalose delivery, cell encapsulation, and bioinspired structure design for ice inhibition, are further discussed. Furthermore, external physical field technologies used for inhibiting ice crystals in both the cooling and thawing processes are systematically reviewed. Finally, the current challenges and future perspectives in the field of ice inhibition for high-efficiency cryopreservation are proposed.
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Affiliation(s)
- Tie Chang
- Department of Electronic Science and TechnologyUniversity of Science and Technology of ChinaHefeiAnhui230027China
| | - Gang Zhao
- Department of Electronic Science and TechnologyUniversity of Science and Technology of ChinaHefeiAnhui230027China
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44
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Rayman Ergün A, Yanat M, Baysal T. The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries. REVUE INTERNATIONALE DU FROID 2021; 121:228-234. [PMID: 33071388 PMCID: PMC7552978 DOI: 10.1016/j.ijrefrig.2020.10.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 10/03/2020] [Accepted: 10/09/2020] [Indexed: 05/13/2023]
Abstract
In these days people are more interested in frozen foods, especially home freezing fruits and vegetables. In this study, the effects of a new developed quick freezer system for home-type refrigerator on the freezing rates and some quality properties of strawberries were investigated. The freezing cabinet (at -30 °C with 1.2 ms-1 air) was designed and manufactured by Bosch und Siemens Hausgerate GmbH (Çerkezköy, Turkey) then the strawberrries were frozen in a novel quick freezer and compared with the samples frozen statically at classic home type refrigerator (at -18 °C without any air blown) via the freezing times at three different (bottom, middle and top) position. Microstructure, color, antioxidant content and microbiological quality during storage of 4 months at -25 °C compared. Strawberries reached -15 °C approximately 234 min shorter in the novel system. Freezing rates were determined as 0.32 cm h-1 for the static freezer and 1.51 cm h-1 for the quick freezer. Unlike the classic home-type refrigerator, quick freezing process took place in the novel home freezing system. SEM images showed that higher freezing rate in the novel system provides better protection in tissue structure and cell walls. The antioxidant activity of the strawberries frozen in the novel home freezing system was 8.96% higher after the freezing process. Brightness and redness of samples were protected better after quick freezing during storage. Nonetheless, no evident differences were observed in microbiological criteria.
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Affiliation(s)
- Ahsen Rayman Ergün
- Ege University, Engineering Faculty, Food Engineering Department, İzmir, Turkey
| | - Murat Yanat
- Ege University, Engineering Faculty, Food Engineering Department, İzmir, Turkey
| | - Taner Baysal
- Ege University, Engineering Faculty, Food Engineering Department, İzmir, Turkey
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45
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Neri L, Faieta M, Di Mattia C, Sacchetti G, Mastrocola D, Pittia P. Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage. Foods 2020; 9:E1886. [PMID: 33348739 PMCID: PMC7767136 DOI: 10.3390/foods9121886] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/12/2020] [Accepted: 12/14/2020] [Indexed: 12/11/2022] Open
Abstract
The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.
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Affiliation(s)
| | | | | | | | | | - Paola Pittia
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy; (L.N.); (M.F.); (C.D.M.); (G.S.); (D.M.)
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46
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Lee HG, Yoo S. Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze-thaw. J Food Sci 2020; 85:4342-4350. [PMID: 33179330 DOI: 10.1111/1750-3841.15524] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 09/18/2020] [Accepted: 10/19/2020] [Indexed: 11/28/2022]
Abstract
Frozen cooked rice, a common commercially available product, has become the food of convenience in different parts of the world. Frozen foods that are well made in factories often experience quality deterioration due to temperature fluctuation during distribution. This study aimed to evaluate the impact of repeated freeze-thaw, which may occur during distribution, on the physical quality of frozen cooked rice. Additionally, the effect of the thermal insulation levels of the packaging on the quality change of frozen cooked rice as a result of repeated freeze-thaw was analyzed. The repeated freeze-thaw treatment of frozen cooked rice resulted in moisture loss, microstructure destruction, increase in hardness, increase in adhesiveness, decrease in the L* -value, increase in the a* -value, increase in the b* -value, and increase in the ΔE-value. In particular, the quality of frozen cooked rice quickly deteriorated in samples stored in packaging with low thermal insulation. On the contrary, the higher the thermal insulation of the packaging, the longer the changes in the physical properties of the frozen cooked rice were delayed. The findings of the present study show that the deterioration of quality induced by the repeated freeze-thaw treatment of frozen cooked rice could be suppressed by thermal insulated packaging. PRACTICAL APPLICATION: The present study indicates that thermal insulated packaging can be used for industrial packaging of frozen cooked rice, as it delays the quality deteriorating effects of repeated freeze-thaw. This can help maintain the quality of frozen cooked rice and improve consumer satisfaction despite temperature fluctuations during distribution.
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Affiliation(s)
- Hyun-Gyu Lee
- World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - SeungRan Yoo
- World Institute of Kimchi, Gwangju, 61755, Republic of Korea
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47
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Qiu L, Zhang M, Chitrakar B, Bhandari B. Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality. ULTRASONICS SONOCHEMISTRY 2020; 68:105230. [PMID: 32623024 DOI: 10.1016/j.ultsonch.2020.105230] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/11/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
Freezing is one of the most efficient preservation approaches applied to food products and thawing is the reverse process of freezing. However, traditional freezing / thawing methods have low process efficiency. The application of ultrasound is a potential supplementary technique to improve the performance of both freezing and thawing processes of foods. Application of power ultrasound is able to better maintain the microstructure, reduce drip loss, decrease color and texture changes and retain some natural nutrients of foods during freezing. Meanwhile, quality improvement is also observed in food items thawed by ultrasound-assisted thawing methods. The fundamentals and the influences of ultrasound on the freezing and thawing processes of foods are demonstrated in this review article, from the aspects of efficiency enhancement and quality improvement.
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Affiliation(s)
- Liqing Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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48
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State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09255-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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49
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Kamiloglu S. Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4190-4198. [PMID: 32378227 DOI: 10.1002/jsfa.10458] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 04/20/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Spinach is well recognized as a functional food owing to its diverse nutritional composition, including polyphenols. Freezing is an efficient preservation method that is used to maintain the physical and nutritional characteristics and extend the shelf life of spinach. The aim of this study was to determine the changes in polyphenols in the samples taken from various production steps of the industrial freezing process of spinach, and to evaluate the bioaccessibility of these bioactive compounds for raw material, by-product, and frozen product using the standardized in vitro digestion model simulating the digestion in the mouth, stomach, and intestine. RESULTS Ultra-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry and high-performance liquid chromatography equipped with photodiode array detection analysis of spinach samples led to the identification of eight flavonoids and two phenolic acids. The changes occurring in flavonoids after blanching, chopping, and freezing steps were statistically not significant compared with the raw material (P > 0.05). On the other hand, by-product was found to contain significantly lower amounts of flavonoids (98% in total) and phenolic acids (90% in total) (P < 0.05) compared with the raw material. Furthermore, after in vitro digestion, frozen spinach was found to contain higher amounts of bioaccessible flavonoids (15% in total) and phenolic acids (16% in total) compared with fresh spinach. CONCLUSION Overall, the current study highlighted that industrial freezing might be a good strategy to preserve the polyphenol content of fresh spinach as well as to enhance the total amount of bioaccessible polyphenols.
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Affiliation(s)
- Senem Kamiloglu
- Mevsim Gida Sanayi ve Soguk Depo Ticaret A.S. (MVSM Foods), Bursa, Turkey
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50
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Ghaani MR, English NJ. Kinetic study on electro-nucleation of water in a heterogeneous propane nano-bubble system to form polycrystalline ice I c. J Chem Phys 2020; 153:084501. [PMID: 32872892 DOI: 10.1063/5.0017929] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Elucidating the underlying mechanisms of water solidification in heterogeneous systems is crucially important for a panoply of applications; gaining such an understanding has also proven to be very challenging to the community. Indeed, one such example lies in clarifying the thermodynamics and kinetics of electro-crystallization in heterogeneous systems, such as micro- and nano-bubble systems. Here, we employ non-equilibrium molecular dynamics of water in heterogeneous environments experiencing direct contact with a propane gas phase at various temperatures in externally applied static electric fields, elucidating significant external-field effects in inducing poly-crystalline cubic-ice formation. This is in stark contrast with recent work on homogeneous cubic-ice electro-nucleation to produce largely fault-free single crystals. We explore the kinetics of heterogeneous cubic-ice electro-nucleation under different field intensities and thermal conditions and provide an overview of time-dependent dynamics of evolution of polycrystallinity.
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Affiliation(s)
- Mohammad Reza Ghaani
- School of Chemical and Bioprocess Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Niall J English
- School of Chemical and Bioprocess Engineering, University College Dublin, Belfield, Dublin 4, Ireland
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