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Lin H, Xu Y, Guan W, Zhao S, Li X, Zhang C, Blecker C, Liu J. The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37667834 DOI: 10.1080/10408398.2023.2248515] [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: 09/06/2023]
Abstract
Supercooling can preserve food in its original fresh state below its ice point temperature without freezing. However, the supercooled state is unstable in thermodynamics, state breakdown can occur at any moment, resulting in irregular and larger ice crystals formation, leading to food tissue damage, and loss of quality and nutrients. While the effectiveness of supercooling preservation has been verified in the lab and pilot scale tests, the stability of the supercooled state of food remains an open question, posing a limitation for larger industrial-scale application of supercooling preservation. Based on this background, this review presents the instability mechanisms of supercooling preservation and summarizes the factors such as food properties (e.g., material size, food components, specific surface area, and surface roughness) and preservation circumstances (e.g., cooling rate, temperature variation, and mechanical disturbance) that influence the stability of the supercooled state of food. The review also discusses novel techniques for enhancing the supercooling capacity and their limitations (e.g., precise temperature control and magnetic field). Further studies are necessary to comprehensively evaluate the effects of influence factors and supercooling technologies on supercooling, realizing the true sense of 'no-crystal' food products under subzero temperature preservation conditions in commercial applications.
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Affiliation(s)
- Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Ying Xu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Songsong Zhao
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | | | - Jiqian Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Xiao T, Meenu M, Hu L, Zhu S, Ramaswamy HS, Yu Y. Facilitation of metastable ice Ⅰ - ice III phase transition of liquid foods at high-pressure sub-zero temperature by perturbation. Food Res Int 2023; 169:112837. [PMID: 37254411 DOI: 10.1016/j.foodres.2023.112837] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/06/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
In this study, the distribution of ice Ⅰ - ice III phase transition positions and its influencing factors on various fruit juices and food model solutions under high pressure (HP) were investigated. In addition, the effect of perturbation on induction of phase change in metastable apple juice was also explored. The phase transition positions of fruit juice samples deviated far from the theoretical value (210 MPa/ -21 °C), with pressure in range of 268 ∼ 305 MPa and temperature between -31.09 °C and -37.21 °C, with the most extreme phase transition position of 305 MPa/ -37.21 °C for apple juice. The phase change position was affected by the type of solution but not by the concentration of solutions. The cooling media namely, sodium chloride (5%, 20%) and glucose solution (5%, 20%) were used as perturbation sources to stimulate the metastable apple juice by using instantaneous volume reduction during the ice Ⅰ - ice III phase transition. They successfully promoted the phase transition of apple juice, where 20% sodium chloride solution significantly (p < 0.05) reduced the phase change pressure of apple juice to 239 MPa. The perturbation effect was influenced by the type and concentration of the perturbation source, the composition of the cavity area and the softness of the sample container.
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Affiliation(s)
- Ting Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Maninder Meenu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Lihui Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China.
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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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Lin H, He X, Liu C, Meng J, Guan W, Hou C, Zhang C, Wang W. Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Lin H, Zhao S, Han X, Guan W, Liu B, Chen A, Sun Y, Wang J. Effect of static magnetic field extended supercooling preservation on beef quality. Food Chem 2022; 370:131264. [PMID: 34788949 DOI: 10.1016/j.foodchem.2021.131264] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 12/23/2022]
Abstract
Supercooling can preserve beef without freezing damage, whereas maintaining the supercooled state is difficult. An innovative method of static magnetic field extended supercooling (SM-ES) was proposed to maintain the non-frozen state of beef. Effect of SM-ES (-4 °C + SMF) compared with refrigerated (4 °C), slow-frozen (-4 °C) and frozen (-18 °C) treatment on beef quality was investigated. Results demonstrated that SM-ES successfully preserved beef at -4 °C without ice nucleation for 14 days. The SEM images revealed that the microstructure of slow-frozen/frozen samples was damaged due to crystallizing, while the ice nucleation was not observed in SM-ES treated beef. Compared with refrigerated, slow-frozen and frozen treatment, the drip loss of SM-ES decreased by 21.9%, 47.8% and 30.9%, respectively. The lipid oxidation degree of beef decreased following SM-ES treatment. SM-ES treatment extended the shelf-life of beef for more than 6 days compared with refrigeration while prevented its crystallizing.
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Affiliation(s)
- Hengxun Lin
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
| | - Songsong Zhao
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
| | - Xinyi Han
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
| | - Bin Liu
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
| | - Aiqiang Chen
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
| | - Yongsheng Sun
- Qingdao Haier Smart Technology R&D Ltd, Qingdao 266100, China
| | - Jiyun Wang
- Qingdao Haier Smart Technology R&D Ltd, Qingdao 266100, China
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You Y, Li M, Kang T, Ko Y, Kim S, Lee SH, Jun S. Application of Supercooling for the Enhanced Shelf Life of Asparagus ( Asparagus officinalis L.). Foods 2021; 10:foods10102361. [PMID: 34681410 PMCID: PMC8535308 DOI: 10.3390/foods10102361] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/01/2021] [Accepted: 10/02/2021] [Indexed: 01/24/2023] Open
Abstract
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.
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Affiliation(s)
- Youngsang You
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA; (Y.Y.); (M.L.); (T.K.); (Y.K.)
- Department of Food Engineering, Dankook University, Cheonan 31116, Korea
| | - Muci Li
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA; (Y.Y.); (M.L.); (T.K.); (Y.K.)
| | - Taiyoung Kang
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA; (Y.Y.); (M.L.); (T.K.); (Y.K.)
| | - Youngbok Ko
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA; (Y.Y.); (M.L.); (T.K.); (Y.K.)
| | - Sangoh Kim
- Department of Plant and Food Engineering, Sangmyung University, Cheonan 31066, Korea;
| | - Seung Hyun Lee
- Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Korea;
| | - Soojin Jun
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA; (Y.Y.); (M.L.); (T.K.); (Y.K.)
- Correspondence:
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