1
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Sijin Z, Zhang L, Yin T, You J, Liu R, Wang L, Huang Q, Wang W, Ma H. Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1874-1883. [PMID: 37885307 DOI: 10.1002/jsfa.13081] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/31/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
Carbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven by consumer requirement on nutritional and the flavors or taste quality and producer requirement on extending the shelf life, like low calorie intake, dietary fiber enrichment, rich taste and improvement of antioxidant properties. Besides anti-freezing and improvement in gelling ability, novel functionalities have been explored such as fat substitution, improving flavor, antibacterial effect, antioxidant effect and improving three-dimensional printability. With an in-depth study of the mechanism of carbohydrate improving the qualities of surimi and surimi products, the application of carbohydrates in surimi would be more effective. Therefore, this review summarizes the new carbohydrates applied in the processing of surimi and surimi products, and their novel functionalities. Additionally, progress of the research on the mechanism of carbohydrate improving the qualities of surimi is also reviewed. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zhang Sijin
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
- Wuhan Business University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | | | - Tao Yin
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Weisheng Wang
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Huawei Ma
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
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2
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Feng S, Yi J, Wu X, Ma Y, Bi J. Effects of cell morphology on the textural attributes of fruit cubes in freeze-drying: Apples, strawberries, and mangoes as examples. J Texture Stud 2023; 54:775-786. [PMID: 37248614 DOI: 10.1111/jtxs.12779] [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: 01/24/2023] [Revised: 03/27/2023] [Accepted: 05/11/2023] [Indexed: 05/31/2023]
Abstract
The influence of cell morphology on the textural characteristic of freeze-dried apple, strawberry, and mango cubes was evaluated. Corresponding restructured cube samples without intact cell morphology were prepared as controls. Results indicated that the presence of cell morphology strengthened the shrinkage and collapse of samples during freeze-drying, especially in mangoes due to the high content of sugar. Intact cell morphology was found in natural fruit cubes after freeze-drying by scanning electron microscopy (SEM) observation, making them exhibit a more regular microporous structure, further resulting in higher hardness than the restructured cubes. However, the intact cell morphology negatively affected the crispness of freeze-dried cubes since it enhanced structural collapse. The freeze-dried samples without cell morphology would destroy the cellulose structure and form a continuous open-pore structure under the concentration effect of ice crystals during freezing, which accelerates the escape of water molecules, increases the drying rate, and avoid collapse. Sensory experiments found that restructured cubes without intact cell morphology exhibited greater comprehensive acceptance, suggesting the potential application of cell morphology disruption in the future freeze-drying industry.
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Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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3
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Li M, Reeder MW, Wu T. Depletion interaction may reduce ice recrystallization inhibition activity of cellulose nanocrystals (CNCs) at high concentrations. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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4
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Effect of active ice nucleation bacteria on freezing and the properties of surimi during frozen storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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5
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Delesky EA, Garcia LF, Lobo AJ, Mikofsky RA, Dowdy ND, Wallat JD, Miyake GM, Srubar WV. Bioinspired Threonine-Based Polymers with Potent Ice Recrystallization Inhibition Activity. ACS APPLIED POLYMER MATERIALS 2022; 4:7934-7942. [PMID: 36714526 PMCID: PMC9881732 DOI: 10.1021/acsapm.2c01496] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Ice growth mitigation is a pervasive challenge for multiple industries. In nature, ice-binding proteins (IBPs) demonstrate potent ice growth prevention through ice recrystallization inhibition (IRI). However, IBPs are expensive, difficult to produce in large quantities, and exhibit minimal resilience to nonphysiological environmental stressors, such as pH. For these reasons, researchers have turned to bioinspired polymeric materials that mimic IBP behavior. To date, however, no synthetic polymer has rivaled the ability of native IBPs to display IRI activity at ultralow nanomolar concentrations. In this work, we study the IRI activity of peptides and polypeptides inspired by common ice-binding residues of IBPs to inform the synthesis and characterization of a potent bioinspired polymer that mimics IBP behavior. We show first that the threonine polypeptide (pThr) displays the best IRI activity in phosphate-buffered saline (PBS). Second, we use pThr as a molecular model to synthesize and test a bioinspired polymer, poly(2-hydroxypropyl methacrylamide) (pHPMA). We show that pHPMA exhibits potent IRI activity in neutral PBS at ultralow concentrations (0.01 mg/mL). pHPMA demonstrates potent IRI activity at low molecular weights (2.3 kDa), with improved activity at higher molecular weights (32.8 kDa). These results substantiate that pHPMA is a robust molecule that mitigates ice crystal growth at concentrations similar to native IBPs.
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Affiliation(s)
- Elizabeth A Delesky
- Materials Science and Engineering Program, University of Colorado Boulder, Boulder, Colorado 80309-0428, United States
| | - Luis F Garcia
- Department of Chemistry, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Aparna J Lobo
- Department of Chemical and Biological Engineering, University of Colorado Boulder, Boulder, Colorado 80309-0428, United States
| | - Rebecca A Mikofsky
- Materials Science and Engineering Program, University of Colorado Boulder, Boulder, Colorado 80309-0428, United States
| | - Nicolas D Dowdy
- Materials Science and Engineering Program, University of Colorado Boulder, Boulder, Colorado 80309-0428, United States
| | - Jaqueline D Wallat
- Department of Civil, Environmental, and Architectural Engineering, University of Colorado Boulder, Boulder, Colorado 80309-0428, United States
| | - Garret M Miyake
- Department of Chemistry, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Wil V Srubar
- Materials Science and Engineering Program and Department of Civil, Environmental, and Architectural Engineering, University of Colorado Boulder, Boulder, Colorado 80309-0428, United States
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6
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Jackson PPJ, Wijeyesekera A, Rastall RA. Inulin-type fructans and short-chain fructooligosaccharides-their role within the food industry as fat and sugar replacers and texture modifiers-what needs to be considered! Food Sci Nutr 2022; 11:17-38. [PMID: 36655109 PMCID: PMC9834882 DOI: 10.1002/fsn3.3040] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 06/17/2022] [Accepted: 08/08/2022] [Indexed: 01/21/2023] Open
Abstract
Inulin and oligofructose are classes of prebiotics belonging to a group of nondigestible carbohydrates referred to as inulin-type fructans. While short-chain fructooligosaccharides are enzymatically synthesized from the hydrolysis and transglycosylation of sucrose. Inulin-type fructans and short-chain fructooligosaccharides act as carbon sources for selective pathways supporting digestive health including altering the composition of the gut microbiota along with improving transit time. Due to their physicochemical properties, inulin-type fructans and short-chain fructooligosaccharides have been widely used in the food industry as partial replacements for both fat and sugar. Yet, levels of replacement need to be carefully considered as it may result in changes to physical and sensory properties that could be detected by consumers. Furthermore, it has been reported depending on the processing parameters used during production that inulin-type fructans and short-chain fructooligosaccharides may or may not undergo structural alterations. Therefore, this paper reviews the role of inulin-type fructans and short-chain fructooligosaccharides within the food industry as fat and sugar replacers and texture modifiers, their impact on final sensory properties, and to what degree processing parameters are likely to impact their functional properties.
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7
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Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties. Food Res Int 2022; 159:111555. [DOI: 10.1016/j.foodres.2022.111555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/14/2022] [Accepted: 06/21/2022] [Indexed: 11/24/2022]
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8
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Relationship between type II polyproline helix secondary structure and thermal hysteresis activity of short homopeptides. ELECTRON J BIOTECHN 2022. [DOI: 10.1016/j.ejbt.2022.08.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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9
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Delesky EA, Srubar WV. Ice-binding proteins and bioinspired synthetic mimics in non-physiological environments. iScience 2022; 25:104286. [PMID: 35573196 PMCID: PMC9097698 DOI: 10.1016/j.isci.2022.104286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Affiliation(s)
- Elizabeth A. Delesky
- Materials Science and Engineering Program, University of Colorado Boulder, Boulder, CO 80309, USA
| | - Wil V. Srubar
- Materials Science and Engineering Program, University of Colorado Boulder, Boulder, CO 80309, USA
- Department of Civil, Environmental and Architectural Engineering, University of Colorado Boulder, ECOT 441 UCB 428, Boulder, CO 80309, USA
- Corresponding author
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10
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Hellebois T, Gaiani C, Soukoulis C. Freeze − thaw induced structuration of whey protein − alfalfa (Medicago sativa L.) galactomannan binary systems. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107389] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Hu R, Zhang M, Liu W, Mujumdar AS, Bai B. Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Compr Rev Food Sci Food Saf 2022; 21:1979-2001. [PMID: 35179815 DOI: 10.1111/1541-4337.12919] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 12/19/2021] [Accepted: 01/04/2022] [Indexed: 11/28/2022]
Abstract
Freezing has a long history as an effective food preservation method, but traditional freezing technologies have quality limitations, such as the potential for water loss and/or shrinkage and/or nutrient loss, etc. in the frozen products. Due to enhanced quality preservation and simpler thawing operation, synergistic technologies for freezing are emerging as the optimal methods for frozen food processing. This article comprehensively reviewed the recently developed synergistic technologies for freezing and pretreatment, for example, ultrasonication, cell alive system freezing, glass transition temperature regulation, high pressure freezing, pulsed electric field pretreatment, osmotic pretreatment, and antifreeze protein pretreatment, etc. The mechanisms and applications of these techniques are outlined briefly here. Though the application of new treatments in freezing is relatively mature, reducing the energy consumption in the application of these new technologies is a key issue for future research. It is also necessary to consider scale-up issues involved in large-scale applications as much of the research effort so far is limited to laboratory or pilot scale. For future development, intelligent freezing should be given more attention. Freezing should automatically identify and respond to different freezing conditions according to the nature of different materials to achieve more efficient freezing. PRACTICAL APPLICATION: This paper provides a reference for subsequent production and research, and analyzes the advantages and disadvantages of different novel synergistic technologies, which points out the direction for subsequent industry development and research. At the same time, it provides new ideas for the freezing industry.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wenchao Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
| | - Baosong Bai
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, P. R. China
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12
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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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13
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Li M, Dia VP, Wu T. Ice recrystallization inhibition effect of cellulose nanocrystals: Influence of sucrose concentration. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein. Food Chem 2021; 367:130536. [PMID: 34371279 DOI: 10.1016/j.foodchem.2021.130536] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 11/22/2022]
Abstract
The interfacial properties of pea protein isolate (NPP) were modified by pH12-shifting (BPP) and ultrasound treatment as a substitute for skimmed milk powder (SMP) in ice cream. The physicochemical properties and fat crystallization in emulsions before and after whipping were analyzed. Compared with SMP, the BPP emulsion displayed superior stability with small particle size and high viscosity. Fat clusters were observed in both SMP and BPP emulsions, which may promote the puncture and protrusion of fat crystals within droplets and lead to partial coalescence to allow air bubble entrapment. Aeration activity of BPP in cream was 1.5-fold that of NPP. Although the overrun value was smaller than SMP cream, the BPP cream retained the stable shape and had a slow melting rate due to its interactive dimensional network of fat. Ultrasound treatment was found to promote fat crystallization of emulsions, leading to the improved stability of final products.
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15
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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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16
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Chen X, Wu J, Cai X, Wang S. Production, structure–function relationships, mechanisms, and applications of antifreeze peptides. Compr Rev Food Sci Food Saf 2020; 20:542-562. [DOI: 10.1111/1541-4337.12655] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 09/10/2020] [Accepted: 09/21/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Xu Chen
- College of Biological Science and Technology Fuzhou University Fuzhou Fujian China
- College of Chemical Engineering Fuzhou University Fuzhou Fujian China
| | - Jinhong Wu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Xixi Cai
- College of Biological Science and Technology Fuzhou University Fuzhou Fujian China
| | - Shaoyun Wang
- College of Biological Science and Technology Fuzhou University Fuzhou Fujian China
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17
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Chen X, Shi X, Cai X, Yang F, Li L, Wu J, Wang S. Ice-binding proteins: a remarkable ice crystal regulator for frozen foods. Crit Rev Food Sci Nutr 2020; 61:3436-3449. [PMID: 32715743 DOI: 10.1080/10408398.2020.1798354] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Ice crystal growth during cold storage presents a quality problem in frozen foods. The development of appropriate technical conditions and ingredient formulations is an effective method for frozen food manufacturers to inhibit ice crystals generated during storage and distribution. Ice-binding proteins (IBPs) have great application potential as ice crystal growth inhibitors. The ability of IBPs to retard the growth of ice crystals suggests that IBPs can be used as a natural ice conditioner for a variety of frozen products. In this review, we first discussed the damage caused by ice crystals in frozen foods during freezing and frozen storage. Next, the methods and technologies for production, purification and evaluation of IBPs were summarized. Importantly, the present review focused on the characteristics, structural diversity and mechanisms of IBPs, and the application advances of IBPs in food industry. Finally, the challenges and future perspectives of IBPs are also discussed. This review may provide a better understanding of IBPs and their applications in frozen products, providing some valuable information for further research and application of IBPs.
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Affiliation(s)
- Xu Chen
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, China.,College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Xiaodan Shi
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, China
| | - Xixi Cai
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, China
| | - Fujia Yang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, China.,College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Ling Li
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, China
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18
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Impact of Processing Factors on Quality of Frozen Vegetables and Fruits. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09216-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
AbstractIn this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact the final quality. Hence, first I review physicochemical and biochemical processes underlying the final quality, such as water holding capacity, ice crystal growth and mechanical damage. Subsequently, I review how each individual processing step impacts the final quality via these fundamental physicochemical and biochemical processes. In this review of processing steps, I also review the potential of novel processing technologies. The results of our literature review are summarized via a causal network, linking processing steps, fundamental physicochemical and biochemical processes, and their correlation with final product quality. I conclude that there is room for optimization of the current production chains via matching processing times with time scales of the fundamental physicochemical and biochemical processes. Regarding novel processing technology, it is concluded in general that they are difficult to implement in the context of existing production chains. I do see the potential for novel processing technology combined with process intensification, incorporating the blanching pretreatment—but which involves quite a change of the production chain.
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Durmaz Y, Kilicli M, Toker OS, Konar N, Palabiyik I, Tamtürk F. Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101811] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Acan BG, Toker OS, Aktar T, Tamturk F, Palabiyik I, Konar N. Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14396] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Betul Gizem Acan
- Chemical Metallurgical Engineering Faculty Food Engineering Department Yıldız Technical University Istanbul 34210 Turkey
| | - Omer Said Toker
- Chemical Metallurgical Engineering Faculty Food Engineering Department Yıldız Technical University Istanbul 34210 Turkey
| | - Tugba Aktar
- Faculty of Engineering Food Engineering Department Alanya Alaaddin Keykubat University Antalya 07450 Turkey
| | - Faruk Tamturk
- Chemical Metallurgical Engineering Faculty Food Engineering Department Yıldız Technical University Istanbul 34210 Turkey
- Döhler Food and Beverage Ingredients R&D Center Karaman 70100 Turkey
| | - Ibrahim Palabiyik
- Agricultural Faculty Food Engineering Department Namik Kemal University Tekirdağ 59030 Turkey
| | - Nevzat Konar
- Faculty of Engineering Food Engineering Department Siirt University Siirt 56100 Turkey
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21
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Li T, Zhao Y, Zhong Q, Wu T. Inhibiting Ice Recrystallization by Nanocelluloses. Biomacromolecules 2019; 20:1667-1674. [DOI: 10.1021/acs.biomac.9b00027] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Teng Li
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
| | - Ying Zhao
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
- Glycomics and
Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Weigang 1, Nanjing 210095, People’s Republic of China
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
| | - Tao Wu
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
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Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2237-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Marine Waste Utilization as a Source of Functional and Health Compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:187-254. [PMID: 30678815 DOI: 10.1016/bs.afnr.2018.08.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Consumer demand for convenience has led to large quantities of seafood being value-added processed before marketing, resulting in large amounts of marine by-products being generated by processing industries. Several bioconversion processes have been proposed to transform some of these by-products. In addition to their relatively low value conventional use as animal feed and fertilizers, several investigations have been reported that have demonstrated the potential to add value to viscera, heads, skins, fins, trimmings, and crab and shrimp shells by extraction of lipids, bioactive peptides, enzymes, and other functional proteins and chitin that can be used in food and pharmaceutical applications. This chapter is focused on reviewing the opportunities for utilization of these marine by-products. The chapter discusses the various products and bioactive compounds that can be obtained from seafood waste and describes various methods that can be used to produce these products with the aim of highlighting opportunities to add value to these marine waste streams.
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Kanta A, Soukoulis C, Tzia C. Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2064-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: A feasibility study. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.08.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review. Crit Rev Food Sci Nutr 2017; 58:2925-2938. [DOI: 10.1080/10408398.2017.1345854] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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