Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems

Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties

Freezing and blanching are essential processing steps in the production of frozen yellow peaches, inevitably leading to texture softening of the fruit. In this study, the synergistic mechanism of stem blanching, freezing conditions (-20°C, -40°C, -80°C, and liquid nitrogen [-173°C]), and sample sizes (cubes, slices, and half peaches) on macroscopic properties of texture, cellular structure, and ice crystal size distribution of frozen yellow peaches were measured. Blanching enhanced the heat and mass transfer rates in the subsequent freezing process. For nonblanched samples, cell membrane integrity was lost at any freezing rate, causing a significant reduction in textural quality. Slow freezing further exacerbated the texture softening, while the ultra-rapid freezing caused structural rupture. For blanched samples, the half peaches softened the most. The water holding capacity and fracture stress were not significantly affected by changes in freezing rate, although the ice crystal size distribution was more susceptible to the freezing rate. Peach cubes that had undergone blanching and rapid freezing (-80°C) experienced 4% less drip loss than nonblanched samples. However, blanching softened yellow peaches more than any freezing conditions. The implementation of uniform and shorter duration blanching, along with rapid freezing, has been proven to be more effective in preserving the texture of frozen yellow peaches. Optimization of the blanching process may be more important than increasing the freezing rate to improve the textural quality of frozen yellow peaches.

Causal factors concerning the texture of French fries manufactured at industrial scale

In this paper, we review the physical/chemical phenomena, contributing to the final texture of French fries, as occurs in the whole industrial production chain of frozen par-fried fries. Our discussion is organized following a multiscale hierarchy of these causal factors, where we distinguish the molecular, cellular, microstructural, and product levels. Using the same multiscale framework, we also discuss currently available theoretical knowledge, and experimental methods probing the relevant physical/chemical phenomena. We have identified knowledge gaps, and experimental methods are evaluated in terms of the effort and value of their results. With our overviews, we hope to give promising research directions such to arrive at a multiscale model, encompassing all causal factors relevant to the final texture. This multiscale model is the ultimate tool to evaluate process innovations for effects on final textural quality, which can be balanced against the impacts on sustainability and economics.

Experimental investigation of freeze injury temperatures in trees and their contributing factors based on electrical impedance spectroscopy

In trees, injuries resulting from subfreezing temperatures can cause damage to the cellular biofilm system, metabolic functions, and fibrous reticulum, and even cell death. Investigating the occurrence of freezing damage and its contributing factors could help understand the mechanisms underlying freezing injury and prevent the subsequent damage in trees. To achieve this, a laboratory experiment was conducted using cut wood samples from Korean pine (Pinus koraiensis Siebold & Zucc) and Simon poplar (Populus simonii Carr.), and the effects of environmental freezing factors, including freezing temperatures, freezing duration, and cooling rate, on the temperature at which freezing injuries occur were examined using the electrical impedance spectroscopy (EIS) method. The semi-lethal temperature (LT50), as an indicator of freezing injury in wood tissue, was theoretically deduced based on the measured extracellular resistance (r e) using EIS. The contributory factors to changes in LT50 were determined and their relationship was established. The results revealed that all freezing factors exhibited significant effects on electrical impedance characteristics (r e, r i, and τ), significantly influencing the LT50 of the wood. Random forest (RF) and support vector machine (SVM) models were used to assess the contribution of the freezing factors and moisture content (MC). Among the factors examined, freezing duration had the greatest impact on LT50, followed by the MC, whereas the contribution of the cooling rate was minimal. The model accuracies were 0.89 and 0.86 for Korean pine and Simon poplar, respectively. The findings of our study illustrate that the occurrence of freezing injury in trees is primarily influenced by the duration of freezing at specific subzero temperatures. Slow cooling combined with prolonged freezing at low subzero temperatures leads to earlier and more severe freezing damage.

Observation on the ice crystal formation process of large yellow croaker (Pseudosciaena crocea) and the effect of multiple cryoprotectants pre-soaking treatments on frozen quality

By observing the formation behavior of ice crystals, the quality of food products under different freezing conditions can be intuitively judged. In this paper, large yellow croaker was taken as the research object, and a novel cryomicroscopic system was developed to directly observe the structure of ice crystals during the freezing process. The cryoprotective effects of 4% sucrose +4% sorbitol (SU + SO), 4% xylo-oligosaccharide (XO), 4% xylo-oligosaccharide + 0.3% tetrasodium pyrophosphate (XO + TSPP) and 0.2% antifreeze protein (AFP) at different freezing temperatures were investigated. And the evaluation indicators, such as cell deformation degree, equivalent diameters, roundness, elongation and fractal dimension were introduced to quantify the damage of ice crystals to muscle tissues and fibers. The results indicate that reducing the freezing temperature and adding cryoprotectants can improve the quality of large yellow croaker. AFP has the best cryoprotective effect, with a reduction in cell deformation degree of 54.78% and 67.83% compared to the Control group at -5 °C and -20 °C, respectively. SU + SO and XO have the equivalent antifreeze effect, which is slightly inferior to XO + TSPP. In addition, physical parameters of large yellow croaker samples were measured to verify the influence of ice crystal structure on product quality. Therefore, direct observation of the ice crystal formation process and evaluation of ice crystal structure can accurately reflect the quality of frozen products, which is of great significance for the development of refrigeration and preservation technology.

Observation and Measurement of Ice Morphology in Foods: A Review

Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. A good understanding of the relationship between food microstructure and ice morphology, as well as the ability to effectively measure and control ice crystals, is very useful to achieve high-quality frozen foods. Hence, a brief discussion is presented on the fundamentals/principles of optical microscopic techniques (light microscopy), electronic microscopic techniques (transmission electron microscopy (TEM) and scanning electron microscopy (SEM)), as well as other non-invasive techniques (X-rays, spectroscopy, and magnetic resonance) and their application to measuring ice formation rates and characterizing ice crystals, providing insight into the freezing mechanisms as well as direct monitoring of the entire process. And, in addition, this review compares (the negative and positive aspects of) the use of simple and cheap but destructive technologies (optical microscopy) with detailed microscopic technologies at the micro/nanometer scale but with pretreatments that alter the original sample (SEM and TEM), and non-destructive technologies that do not require sample preparation but which have high acquisition and operational costs. Also included are images and examples which demonstrate how useful an analysis using these techniques can be.

Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage

Introduction

The production of the large yellow croaker has seasonal and regional characteristics, which is typically preserved on ice, possibly leading to its deterioration in a short time. Therefore, in this study, we focused on the effect of temperature fluctuation on the quality changes of the large yellow croaker during frozen storage.

Methods

In this experiment, the large yellow croaker was soaked in a low-salt solution, and physical and chemical properties, water-holding capacity, color, and protein characteristics of the muscle were investigated after repeated freeze-thaw (F-T) cycles and frozen storage.

Results and discussion

The results show the deterioration of muscle quality of large yellow croaker after low-salt treatment was lower than that of the salt-free soaking group. The salting treatment significantly (P < 0.05) enhanced the yield of large yellow croaker, which was 24.3% greater than the salt-free soaking group after 6 weeks of frozen storage. The microstructure of the salted muscle was more stable and maintained its cellular structure after F-T cycles and frozen storage. The b* value of the salt-free soaking group increased from b* value of the low-salt soaking group decreased from acceptable range. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicates the content of 17 kDa peptide decreased in the low-salt soaking group, and the peptides at 21 and 24 kDa increased during frozen storage. The results of the present study provide guidance for the optimal processing, transport, and storage of large yellow croaker, but the effect of salting on lipid oxidation and protein oxidation requires further study.

Individual and synergistic effect of multi-frequency ultrasound and electro-infrared pretreatments on polyphenol accumulation and drying characteristics of edible roses

The freeze-dried (FD) edible roses with high content of bioactive substances and superior flavor have been favored by consumers. Nevertheless, the development of freeze-dried rose industry has been plagued by a long drying time and low efficiency. This study investigated the effects of ultrasonic pretreatment (UP) in multi-frequency modes and electro-infrared pretreatment (EIP) prior to FD on polyphenol accumulation and drying characteristics of roses. The mechanism was explored by the changes in microstructure, equivalent circuit parameters, and phenol identifications of rose. The results showed that the FD time of roses decreased by 26 % after ultrasonic-infrared sequential synergistic pretreatment (UP + EIP) due to the damage of cell membrane permeability from UP. The quality attributes of UP + EIP products including color, phenols, and antioxidant activity (DPPH and ABTS radical scavenging rates) remarkably improved. UP + EIP significantly (p < 0.05) increased the content of polyphenols, namely quercetin-3β-d-glucoside, phlorizin, procyanidin B₂, gallicacid, and rutin in the FD roses quantified by ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UPLC-qTOF-MS/MS). Therefore, UP + EIP is an effective pretreatment method for shortening FD time and producing high-quality FD rose products with enhanced polyphenol content.

High-efficiency separation of hemicellulose from bamboo by one-step freeze-thaw-assisted alkali treatment

The selectivity of alkali treatment (AT) for hemicellulose separation is reduced due to the alkali solubility of lignin. It was improved using freeze-thaw-assisted alkaline treatment (FT/AT). In this study, bamboo hemicellulose was separated via a one-step freeze-thaw-assisted alkali treatment (OFT/AT). The effects of freezing temperature, freezing time, alkali concentration, and treatment time on bamboo components were studied. The separation yield of hemicellulose was 73.26%, compared to 64.00% using conventional FT/AT. The separation of lignin and cellulose was inhibited as alkali concentration decreased from 7.0% to 5.0%. The extraction yield of hemicellulose increased from 46.35% to 56.12%. Structural analysis of extracted hemicellulose revealed the effective inhibition of the breakage of the xylose backbone and arabinose side chain of hemicellulose. This indicated that the molecular structure of extracted hemicellulose was relatively complete. It provides theoretical support for the efficient separation of hemicellulose by AT.

High-Efficiency and High-Quality Extraction of Hemicellulose of Bamboo by Freeze-Thaw Assisted Two-Step Alkali Treatment

Hemicellulose is a major component of the complex biomass recalcitrance structure of fiber cell walls. Even though biomass recalcitrance protects plants, it affects the effective utilization of lignocellulosic biomass resources. Therefore, the separation and extraction of hemicellulose is very important. In this study, an improved two-step alkali pretreatment method was proposed to separate hemicellulose efficiently. Firstly, 16.61% hemicellulose was extracted from bamboo by the weak alkali treatment. Then, the physical freezing and the alkali treatment were carried out by freezing at −20 °C for 12.0 h and thawing at room temperature, heating to 80 °C, and treating with 5.0% sodium hydroxide for 90 min; the extraction yield of hemicellulose reached 73.93%. The total extraction yield of the two steps was 90.54%, and the molecular weight and purity reached 44,865 g·mol–1 and 89.60%, respectively. It provides a new method for breaking the biomass recalcitrance of wood fiber resources and effectively extracting hemicellulose.

Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material

Shiitake mushrooms are unique in their porous structure, which could be affected by various chemical/physical changes during freeze-drying process. In this work, rehydration characteristics of freeze-dried products which were pre-frozen at -20 ℃, -40 ℃, -80 ℃, and -196 ℃ (by liquid nitrogen) were explored from aspects of pores and cell wall fibrous material. Although the appearance and rehydration rate of freeze-dried samples was better than hot-air dried samples with drying temperature ranging from 30 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) due to the more serious structural damage by freeze-drying. Hydration capacity of the cell wall fiber was increased by freeze-drying, which might be ascribed to the loosen structure of cell wall instead of composition changes. Thus, hot-air drying at low temperature is still recommend and freeze-drying should be further optimized.

Mechanistic elucidation of freezing-induced surface decomposition of aluminum oxyhydroxide adjuvant

The freezing-induced aggregation of aluminum-based (Alum) adjuvants has been considered as the most important cause of reduced vaccine potency. However, the intrinsic properties that determine the functionality of Alum after freezing have not been elucidated. In this study, we used engineered aluminum oxyhydroxide nanoparticles (AlOOH NPs) and demonstrated that cryogenic freezing led to the mechanical pressure-mediated reduction of surface hydroxyl. The sugar-based surfactant, octyl glucoside (OG), was demonstrated to shield AlOOH NPs from the freezing-induced loss of hydroxyl content and the aggregation through the reduction of recrystallization-induced mechanical stress. As a result, the antigenic adsorption property of frozen AlOOH NPs could be effectively protected. When hepatitis B surface antigen (HBsAg) was adjuvanted with OG-protected frozen AlOOH NPs in mice, the loss of immunogenicity was inhibited. These findings provide insights into the freezing-induced surface decomposition of Alum and can be translated to design of protectants to improve the stability of vaccines.

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The freezing stress led to the destruction of surface hydroxyl group on AlOOH NPs

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Octyl glucoside protected AlOOH NPs from freezing-induced surface decomposition

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Octyl glucoside protected vaccines from freezing-induced loss of immunogenicity

Application of Supercooling for the Enhanced Shelf Life of Asparagus (Asparagus officinalis L.)

Freezing extends the shelf-life of food by slowing down the physical and biochemical reactions; however, ice crystal formation can result in irreversible damage to the cell's structure and texture. Supercooling technology has the potential to preserve the original freshness of food without freezing damage. In this study, fresh asparagus was preserved in a supercooled state and its quality changes such as color, weight loss, texture, chlorophyll and anthocyanin content, and enzymatic activities (superoxide dismutase and catalase) were evaluated. The asparagus samples were successfully supercooled at -3 °C with the combination treatment of pulsed electric field (PEF) and oscillating magnetic field (OMF), and the supercooled state was maintained for up to 14 days. Asparagus spears preserved in the supercooled state exhibited lower weight loss and higher levels of quality factors in comparison to the frozen and refrigerated control samples.

Green, efficient extraction of bamboo hemicellulose using freeze-thaw assisted alkali treatment

The premise of high value utilization of lignocellulosic biomass is effective separation of hemicellulose. In this paper, the extraction of bamboo hemicellulose using freeze-thaw assisted alkali treatment (FAT) was studied. The effect of alkali concentration, alkali treatment time, freezing temperature, and freeze-thaw time on the main components was studied. Bamboo was frozen at -30 °C for 12 h, thawed at room temperature, and then treated at 75 °C for 90 min with 7.0% alkali. The extraction rate of hemicellulose was as high as 64.71%. The purity of hemicellulose samples using conventional AT decreased from 82.63% to 78.56%. Hemicellulose with the same yield as that of conventional alkali treatment was obtained by further reducing the alkali concentration. The purity of hemicellulose samples increased from 82.63% to 89.45%. It had a higher purity, higher molecular weight, and lower polydispersity. A new, green and efficient alkaline extraction method for hemicellulose was developed.