Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions

Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity

Recrystallization is considered the main damaging mechanism during the frozen storage of biologic materials. In this study, furcellaran, a polysaccharide related to κ-carrageenan, was studied for its concentration-dependent effect on ice crystal growth and recrystallization. The structure and sulfate content of the utilized furcellaran was analyzed by 1H nuclear magnetic resonance spectroscopy, ion chromatography, and high-performance size-exclusion chromatography. Additionally, the rheological properties of furcellaran solutions were investigated. Our findings demonstrate that furcellaran inhibits ice growth as effectively as κ-carrageenan. Furthermore, the rheological properties change with increasing furcellaran concentration, resulting in a gel-like consistency at 5 g/L, which coincides with decreased recrystallization inhibition activity and larger crystals. This suggests that gel formation or a gel-like consistency has to be avoided for optimal recrystallization inhibition activity.

Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream

Food stabilizers, such as guar gum and locust bean gum (LBG), are often added to ice cream to improve its texture and to combat its main shelf-life concern - ice recrystallization. Recently these gums have become increasingly expensive due to the limited supplies. In this study, holocellulose nanocrystals (holoCNCs) and hemicelluloses (hemiCs) were prepared from readily available corn cobs and tested for ice recrystallization inhibition (IRI) activities in the 25.0 % sucrose solution and ice cream mixes (ICMs). In the sucrose solution, holoCNCs were not IRI active at a concentration of 0.5 %, but hemiCs demonstrated a good IRI activity, even at 0.1 %. In the ICMs, the IRI activity of hemiCs was better than those of guar gum and LBG at a concentration of 0.2 %. Adding 0.2-0.5 % hemiCs had no negative influences on the physicochemical properties of ICMs and ice cream, including viscosity profile, particle size distribution, overrun, hardness, and meltdown rate. These research findings demonstrated corn cob hemiCs' potential as a more sustainable ice cream stabilizer.

Ice recrystallization inhibition activity in bile salts

Ice recrystallization inhibitors are novel cryoprotective agents that can reduce the freezing damage of cells, tissues, and organs in cryopreservation. To date, potent ice recrystallization inhibition (IRI) activity has been found on antifreeze (glyco)proteins, polymers, nanomaterials, and a limited number of chemically synthesized small molecules. This paper reports a relatively potent IRI activity on a group of small biological molecules - bile salts. The IRI activity increased as the number of hydroxyl groups decreased in bile salts. Among sodium cholate (NaC), sodium deoxycholate (NaDC), sodium chenodeoxycholate (NaCC), and sodium lithocholate (NaLC), the least hydrophilic NaLC at a concentration of 25.0 mM entirely blocked the ice growth in phosphate-buffered saline (PBS) under test conditions. The IRI activity of bile salts was not related to viscosity or gelation. No IRI activity was found below the critical micelle concentration. The IRI activity was independent of liquid crystal formation. No ice shaping and thermal hysteresis were observed on any bile salts, but NaC and NaLC could increase the ice nucleation temperature. The findings add bile salts to the existing material list of ice recrystallization inhibitors.

Research progress on quality deterioration mechanism and control technology of frozen muscle foods

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.

Structural diversity of marine anti-freezing proteins, properties and potential applications: a review

Cold-adapted organisms, such as fishes, insects, plants and bacteria produce a group of proteins known as antifreeze proteins (AFPs). The specific functions of AFPs, including thermal hysteresis (TH), ice recrystallization inhibition (IRI), dynamic ice shaping (DIS) and interaction with membranes, attracted significant interest for their incorporation into commercial products. AFPs represent their effects by lowering the water freezing point as well as preventing the growth of ice crystals and recrystallization during frozen storage. The potential of AFPs to modify ice growth results in ice crystal stabilizing over a defined temperature range and inhibiting ice recrystallization, which could minimize drip loss during thawing, improve the quality and increase the shelf-life of frozen products. Most cryopreservation studies using marine-derived AFPs have shown that the addition of AFPs can increase post-thaw viability. Nevertheless, the reduced availability of bulk proteins and the need of biotechnological techniques for industrial production, limit the possible usage in foods. Despite all these drawbacks, relatively small concentrations are enough to show activity, which suggests AFPs as potential food additives in the future. The present work aims to review the results of numerous investigations on marine-derived AFPs and discuss their structure, function, physicochemical properties, purification and potential applications.

Potent Time-Dependent Ice Recrystallization Inhibition Activity of Cellulose Nanocrystals in Sucrose Solutions

Exploring novel materials with ice recrystallization inhibition (IRI) activity in several fields often starts with a quantitative analysis of ice crystal size change by a splat assay or sandwich assay on a short time scale from 0.5 to 1 h. This study found that this time scale was insufficient to evaluate the IRI activity of cellulose nanocrystals (CNCs) in a model ice cream system-25.0% sucrose solution. No IRI activity was observed in CNCs incubated with ice crystals on a short time scale of 0.5-2.0 h. However, over longer time scales, the growth of ice crystals was entirely inhibited by 1.0% CNCs (between 2 and 24 h) and 0.5% CNCs (between 24 and 72 h) with corresponding final crystal sizes of 25 and 40 μm, respectively. Additionally, ice shaping was observed on a long exposure time, but not on a short exposure time. The findings presented here can be explained by a time-dependent surface coverage of CNCs on ice crystals. The data here indicate the importance of choosing a suitable exposure time for evaluating the IRI activity of new materials and prompt a better understanding of IRI mechanisms involving CNCs.

The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations

Freeze-induced changes including protein denaturation, ice crystals formation and lipid oxidation are mainly responsible for the quality deterioration persistent in aquatic foods. Here, for the first time, the cryoprotectants with trifunctional properties have been suggested for aquatic food cryopreservation and have exhibited exceptional cryoprotective abilities. In this study, in-depth discussion of protein denaturation, ice crystal formation and lipid oxidation is added in order to understand their mechanism, emphasizing on the necessity and use of trifunctional cryoprotectants in aquatic foods during frozen storage. Trifunctional cryoprotectants have strong abilities to prevent the formation of malondihaldehyde and aldehydes resulting from lipid oxidation, which further interact with proteins, subsequently lead to protein denaturation. Besides these all cryoprotective properties, ice crystal binding abilities distinguish trifunctional cryoprotectants from conventional cryoprotectants. Moreover, this study added with recent advances in cryoprotectants including antifreeze proteins and protein hydrolysates with their role in retarded freeze-induced changes. This study concluded that trifunctional cryoprotectants are effective owing to their hydrophilic amino acid chains, radical scavenging, water entrapping abilities, as well as the hydroxyl groups, which interact at the functional sites of protein molecules. Furthermore, polysaccharides and protein hydrolysates are the potential ingredients with trifunctional cryoproperties. However, more scientific research is required for material optimization to attain the desired level of cryoprotection.

Anti freeze proteins (Afp): Properties, sources and applications - A review

Extreme cold marine and freshwater temperatures (below 4 °C) induce massive deterioration to the cell membranes of organisms resulting in the formation of ice crystals, consequently causing organelle damage or cell death. One of the adaptive mechanisms organisms have evolved to thrive in cold environments is the production of antifreeze proteins with the functional capabilities to withstand frigid temperatures. Antifreeze proteins are extensively identified in different cold-tolerant species and they facilitate the persistence of cold-adapted organisms by decreasing the freezing point of their body fluids. Various structurally diverse types of antifreeze proteins detected possess the ability to modify ice crystal growth by thermal hysteresis and ice recrystallization inhibition. The unique properties of antifreeze proteins have made them a promising resource in industry, biomedicine, food storage and cryobiology. This review collates the findings of the various studies carried out in the past and the recent developments observed in the properties, functional mechanisms, classification, distinct sources and the ever-increasing applications of antifreeze proteins. This review also summarizes the possibilities of the way forward to identify new avenues of research on anti-freeze proteins.

Detailed Analysis of the Ice Surface after Binding of an Insect Antifreeze Protein and Correlation with the Gibbs-Thomson Equation

Antifreeze proteins (AFPs) are able to influence the ice crystal growth and the recrystallization process due to the Gibbs-Thomson effect. The binding of the AFP leads to the formation of a curved ice surface and it is generally assumed that there is a critical radius between the proteins on the ice surface that determines the maximal thermal hysteresis. Up to now, this critical radius has not yet been proven beyond doubt or only in poor agreement with the Gibbs-Thomson equation. Using molecular dynamics (MD) simulations, the resulting three-dimensional surface structure is analyzed and the location of the critical radius is identified. Our results demonstrate that the correct analysis of the geometry of the ice surface is extremely important and cannot be guessed upfront a simulation. In contrary to earlier expectations from the literature, we could show that the critical radius is not located directly between the adsorbed proteins. In addition, we showed that the minimum temperature at which the system does not freeze is in very good agreement with the value calculated with the Gibbs-Thomson equation at the critical radius, as long as dynamic system conditions are taken into account. This proves on the one hand that the Gibbs-Thomson effect is the basis of thermal hysteresis and that MD simulations are suitable for the prediction of the melting point depression.

Ice recrystallization inhibition activity varies with ice-binding protein type and does not correlate with thermal hysteresis

Ice-binding proteins (IBPs) inhibit the growth of ice through surface adsorption. In some freeze-resistant fishes and insects, circulating IBPs serve as antifreeze proteins to stop ice growth by lowering the freezing point. Plants are less able to avoid freezing and some use IBPs to minimize the damage caused in the frozen state by ice recrystallization, which is the growth of large ice grains at the expense of small ones. Here we have accurately and reproducibly measured the ice recrystallization inhibition (IRI) activity of over a dozen naturally occurring IBPs from fishes, insects, plants, and microorganisms using a modified 'splat' method on serial dilutions of IBPs whose concentrations were determined by amino acid analysis. The endpoint of IRI, which was scored as the lowest protein concentration at which no recrystallization was observed, varied for the different IBPs over two orders of magnitude from 1000 nM to 5 nM. Moreover, there was no apparent correlation between their IRI levels and reported antifreeze activities. IBPs from insects and fishes had similar IRI activity, even though the insect IBPs are typically 10x more active in freezing point depression. Plant IBPs had weak antifreeze activity but were more effective at IRI. Bacterial IBPs involved in ice adhesion showed both strong freezing point depression and IRI. Two trends did emerge, including that basal plane binding IBPs correlated with stronger IRI activity and larger IBPs had higher IRI activity.

Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles

The inhibitory effect of ice structuring protein (ISP) on the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw (F-T) cycles was investigated. The inhibitory effect of ISP on patty quality deterioration was obvious after five F-T cycles (P < 0.05). The hardness and springiness of patties with 0.20% ISP were 3.84% and 10.61% higher than those of patties without ISP, and the thawing loss of patties with 0.20% ISP was 43.64% lower than that of patties without ISP (P < 0.05). In addition, ISP effectively restrained moisture migration and destruction of pork patty microstructure during F-T cycles. More importantly, thiobarbituric acid reactive substance levels and carbonyl contents in the patties with 0.20% ISP were 25% and 32% lower than those in the control group (no significant difference with patties with 0.30% ISP) after five F-T cycles. Therefore, these results illustrated the potential benefits of ISP in meat products.

The impact of ι- and κ-carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods

The aim of this work was to study the influence of ι- and κ-carrageenan addition to strawberry sorbet prepared by various freezing methods (cryostat and conventional freezer) on freezing kinetics and ice crystals structure. Four variants of strawberry-based sorbet were prepared: with no additive, with 0.1% addition of ι- and κ-carrageenan, and 1:1 blend of both. Freezing curves and freezing time, as well as the size and morphology of ice crystals, were analyzed. The addition of carrageenan stabilizers resulted in freezing process elongation. Reference samples were characterized by different dynamics of the freezing process. The addition of carrageenan increased the final temperature of the samples, compared to the reference sample (even 2.6 °C of difference). Additives reduced ice crystals growth. The most efficient was mixture of both fractions of carrageenan--the samples in this variant frozen in conventional freezer were characterized by the smallest ice crystals diameter--average 5.44 µm, while for the reference sample it was 17.79 µm. PRACTICAL APPLICATION: This research can give a new path for the carrageenan's hydrolysates application--not only for dairy products. Iota carrageenan fraction was recommended for dairy products according to its water-holding capacity in the presence of calcium ions. This study showed that mix of ι- and κ-carrageenan could bring positive results to such product as sorbet without any milk proteins addition. This experiment data could also be helpful when optimizing frozen desserts production in small gastronomy--especially the temperature and time of freezing modifications.

Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems

Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance measurement (FBRM), oscillation thermo-rheometry (OTR), nuclear magnetic resonance (NMR), splat-cooling assay, and X-ray microtomography (micro-CT). All the methods presented were suitable for characterization of the recrystallization process, although they provide different types of information, and they should be individually matched to the characteristics of the tested product.

Intracellular Expression of Antifreeze Peptides in Food Grade Lactococcus lactis and Evaluation of Their Cryoprotective Activity

Antifreeze peptides can protect living organisms from low temperatures by preventing damage or killing due to ice crystal formation between cells. Therefore, antifreeze peptides can be used as a low temperature protectant for cryopreservation of cells and tissues, and also in food production. In this study, a recombinant SF-P gene was constructed and inserted into pNZ8149 to construct a food grade expression vector, which was then electroporated into Lactococcus lactis NZ3900. The expression of the target protein was induced using Nisin, and the optimal expression condition was determined to be a pH of 6.0, Nisin concentration of 25 ng/mL, temperature of 37 °C, and incubation time of 6 hr. Compared to the strain NZ3900 and the recombinant strain SF-P₁ without addition of Nisin, the recombinant strain SF-P₂ showed the highest cell survival and thermal hysteresis activity, and had a reduction in the changes of activities of extracellular and intracellular lactate dehydrogenase and β-galactosidase after freezing. Moreover, analysis by SEM showed that SF-P₂ cells were more completely and regularly shaped than other strains, displayed no obvious leakage of cell contents, and had an intact boundary between cells after freezing. These results indicate that the recombinant strain SF-P₂ has a protective effect against freezing. This paper presents a food grade expression system for an antifreeze peptide SF-P using L. lactis as a host, and shows that the intracellular expression of antifreeze peptide could protect the cellular integrity and physiological functions of L. lactis.

PRACTICAL APPLICATION

The recombinant Lactococcus lactis with intracellular expression of antifreeze peptides SF-P could reduce the damage of bacteria cells induced by freezing or freeze drying, so, it could be applied in the process of freezing food without separation, such as the manufacture of yoghurt ice cream, frozen dough, and so on.

From ice-binding proteins to bio-inspired antifreeze materials

Ice-binding proteins (IBP) facilitate survival under extreme conditions in diverse life forms. IBPs in polar fishes block further growth of internalized environmental ice and inhibit ice recrystallization of accumulated internal crystals. Algae use IBPs to structure ice, while ice adhesion is critical for the Antarctic bacterium Marinomonas primoryensis. Successful translation of this natural cryoprotective ability into man-made materials holds great promise but is still in its infancy. This review covers recent advances in the field of ice-binding proteins and their synthetic analogues, highlighting fundamental insights into IBP functioning as a foundation for the knowledge-based development of cheap, bio-inspired mimics through scalable production routes. Recent advances in the utilisation of IBPs and their analogues to e.g. improve cryopreservation, ice-templating strategies, gas hydrate inhibition and other technologies are presented.

Revisão: Proteínas anticongelantes – uma tecnologia emergente para o congelamento de alimentos

Um dos métodos mais tradicionais na conservação de alimentos, o congelamento também pode alterar de forma significativa as características do produto. Grandes cristais de gelo provocam alteração na textura e/ou danos a membranas e componentes celulares. As técnicas de congelamento rápido formam cristais de gelo menores do que o processo lento, porém as flutuações de temperatura durante a distribuição e transporte podem promover o crescimento dos cristais. Esse processo é conhecido como recristalização e é uma barreira na utilização do congelamento como método de conservação em muitos casos. O uso de crioprotetores tradicionais, como a sacarose, é uma alternativa limitada, uma vez que concentrações elevadas são requeridas. Na década de 1970, foi descrita em peixes de águas frias uma classe de proteínas que, em baixa concentração, pode interagir e influenciar o crescimento do cristal de gelo. Elas foram chamadas de proteínas anticongelantes (PACs), sendo encontradas também em plantas, animais e micro-organismos ambientados a baixas temperaturas. Essas proteínas podem intervir no processo de formação do núcleo inicial do gelo, reduzir o ponto de congelamento da água, ou, ainda, inibir a recristalização, principalmente para PACs de vegetais. Há diversos trabalhos publicados e algumas patentes registradas para o uso de PACs em diversos alimentos, como lácteos, carnes, massas, frutas e hortaliças, conservando de melhor forma as características originais do alimento. Atualmente, o custo ainda é uma barreira para utilização comercial das PACs. Contudo, a descoberta de novas fontes pode reduzir seu custo e tornar essas proteínas uma ferramenta efetiva na manutenção da textura de alimentos congelados. Baseada em trabalhos que avaliaram aspectos químicos das PACs e exemplos de sua aplicação, esta revisão tem como objetivo principal apresentar as características gerais das PACs e discutir sobre sua utilização.