The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review

Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef

In order to explore the effect of sub-freezing storage on water holding capacity and tenderness of beef, four treatments were compared in this study: sub-freezing (-7 °C) fast sub-freezing (-38 °C until the core temperature achieved to -7 °C), superchilling (-1 °C) and fast frozen (-38 °C until the core temperature achieved to -18 °C) with the latter two treatments serving as the controls. The differences in muscle fiber structure, water distribution, protein oxidation and cytoskeletal protein degradation were studied. The results demonstrated that compared with other treatments, the fast sub-freezing treatment resulted in less structural damage to the muscle fibers and had better water holding capacity. Both sub-freezing and fast sub-freezing treatments inhibited protein oxidation compared with superchilling, but the former treatment's level of protein oxidation was higher than that in fast sub-freezing treatment during long-term storage (42 weeks). In addition, the structural proteins in the sub-freezing and fast sub-freezing treatments underwent faster degradation during long-term storage and therefore the meat was more tender compared with the fast frozen treatment. The results indicate that the fast sub-freezing treatment can be potentially applied in beef storage.

Effect of rapid cooling, frozen storage, and thawing on the passive viscoelastic properties and structure of the rat aorta

Biological tissues decay over time after harvesting, which alters their biomechanical properties. This poses logistical challenges for studies investigating passive arterial biomechanics as tissues need to be characterized shortly after excision. Freezing and cryopreservation methods can help alleviate the need for biomechanical testing of fresh tissue in human ex vivo studies. However, these methods tend to eliminate or reduce arterial cell functionality and affect passive biomechanics. Furthermore, their impact on dynamic arterial biomechanics remains unknown despite arterial viscoelastic properties being an integral component contributing to arterial stiffness under in vivo loading conditions. The present study aims to investigate the impact of rapid cooling and subsequent storage at -80 °C on the passive viscoelastic properties of arterial tissue and aid in ascertaining whether this is a suitable method to delay tissue analysis for studies investigating passive arterial biomechanics. Control and frozen abdominal rat aorta segments were quasi-statically and dynamically tested using a biaxial testing set-up. The results were modeled using a constituent-based quasi-linear viscoelastic modeling framework, yielding directional stiffness parameters, individual constituent biomechanical contributions, and a quantification of viscoelastic stiffening under dynamic pressurization conditions. Frozen samples displayed significantly decreased wall thickness, viscoelastic dissipation, viscoelastic stiffening, and significantly decreased circumferential deformation with changes in luminal pressure. Furthermore, frozen samples displayed significantly increased circumferential stiffness, pulse wave velocity, and collagen load bearing. Consequently, these changes should be considered when utilizing this tissue preservation method to delay biomechanical characterization of rat aortic tissue.

Cryopreservation of human semen by inherently-controlled icing probability: Or how the surface profile of superhydrophobic carbon soot coatings and the sperm volume affect the outcome of slow freezing?

The restoration of initial functionality of human spermatozoa subjected to cryopreservation is challenging, because the deleterious intracellular icing and the occurrence of osmotic shocks due to prolonged exposure to increased concentrations of intracellular solutes are oppositely dependent on the cooling rate. This longstanding problem could be overcome if using superhydrophobic soot coatings delaying the heat transfer rate, reducing the ice formation probability and triggering balanced and timely dehydration of the cells, but the effect of their surface profile and sperm volume on the success rate of slow freezing is unclear. Here, we show for the first time that the two-factor freezing injury is entirely avoidable by tailoring the solid-to-gas voids (pores) fraction in the soot, leading to increased nucleation free energy barrier, presumable incipiency of ice crystals with controllable shape and size and hence, fully (100 %) recovered post-thaw sperm motility. It is demonstrated that the reason for such a unique scientific result is the selection of soot coatings with appropriate morphochemical features, hypothetically (not directly proven yet) inducing equilibrium among the solution composition and ice crystals formation, retarding the undesirable compression of liquid-filled "slush ice" channels surrounding the cytoplasm and impeding the ice recrystallization. The novel insights introduced in this article open endless horizon for customizing and revolutionizing the technical protocols in cryobiology.

The Evolution of Sonochemistry: From the Beginnings to Novel Applications

Sonochemistry is the use of ultrasonic waves in an aqueous medium, to generate acoustic cavitation. In this context, sonochemistry emerged as a focal point over the past few decades, starting as a manageable process such as a cleaning technique. Now, it is found in a wide range of applications across various chemical, physical, and biological processes, creating opportunities for analysis between these processes. Sonochemistry is a powerful and eco-friendly technique often called "green chemistry" for less energy use, toxic reagents, and residues generation. It is increasing the number of applications achieved through the ultrasonic irradiation (USI) method. Sonochemistry has been established as a sustainable and cost-effective alternative compared to traditional industrial methods. It promotes scientific and social well-being, offering non-destructive advantages, including rapid processes, improved process efficiency, enhanced product quality, and, in some cases, the retention of key product characteristics. This versatile technology has significantly contributed to the food industry, materials technology, environmental remediation, and biological research. This review is created with enthusiasm and focus on shedding light on the manifold applications of sonochemistry. It delves into this technique's evolution and current applications in cleaning, environmental remediation, microfluidic, biological, and medical fields. The purpose is to show the physicochemical effects and characteristics of acoustic cavitation in different processes across various fields and to demonstrate the extending application reach of sonochemistry. Also to provide insights into the prospects of this versatile technique and demonstrating that sonochemistry is an adapting system able to generate more efficient products or processes.

Characterization of Porous β-Type Tricalcium Phosphate Ceramics Formed via Physical Foaming with Freeze-Drying

Porous β-tricalcium phosphate (Ca3(PO4)2; β-TCP) was prepared via freeze-drying and the effects of this process on pore shapes and sizes were investigated. Various samples were prepared by freezing β-TCP slurries above a liquid nitrogen surface at -180 °C with subsequent immersion in liquid nitrogen at -196 °C. These materials were then dried under reduced pressure in a freeze-dryer, after which they were sintered with heating. Compared with conventional heat-based drying, the resulting pores were more spherical, which increased both the mechanical strength and porosity of the β-TCP. These materials had a wide range of pore sizes from 50 to 200 µm, with the mean and median values both approximately 100 µm regardless of the freeze-drying conditions. Mercury porosimetry data showed that the samples contained small, interconnected pores with sizes of 1.24 ± 0.25 µm and macroscopic, interconnected pores of 25.8 ± 4.7 µm in size. The effects of nonionic surfactants having different hydrophilic/lipophilic balance (HLB) values on foaming and pore size were also investigated. Materials made with surfactants having lower HLB values exhibited smaller pores and lower porosity, whereas higher HLB surfactants gave higher porosity and slightly larger macropores. Even so, the pore diameter could not be readily controlled solely by adjusting the HLB value. The findings of this work indicated that high porosity (>75%) and good compressive strength (>2 MPa) can both be obtained in the same porous material and that foaming agents with HLB values between 12.0 and 13.5 were optimal.

Nutritional, biochemical and health properties of Locust beans and its applications in the food industry: a review

The Locust Bean (Ceratonia siliqua L.) is an ancient Mediterranean fruit that is used to make locust bean gum from seeds, which is a popular ingredient in many foods today. Locust Bean fruit and Gum are rich in bioactive compounds that can be helpful in the treatment of conditions involving the digestive system, as well as cancer, hyperlipidemia, and diabetes. The locust bean gum is a polysaccharide extracted from the endosperm of the locust bean seed through different thermomechanical or chemical processes. It is an approved food additive with the European number E410 and a number of different food uses. It is a galactomannan and it is frequently used in dairy products for its water-binding and thickening properties to improve their rheological properties. This review aims to study the functional, and nutritional characteristics of Locust Bean Gum, the extraction of Locust Bean Gum, as well as its applications in the food sector and its impacts on dairy product processing.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05765-5.

Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet

The effect of static and alternating magnetic fields assisted freezing with intensity of 1, 2, and 3 mT on the microstructure and protein properties of channel catfish fillet were investigated. The results showed that the magnetic field treatment shortened the phase transition time of freezing, and significantly reduced the size of the formed ice crystals. The changes of trichloroacetic acid-soluble peptide, Ca2+-ATPase activity, particle size, and Zeta potential, which represented solubility, denaturation and aggregation of protein, indicated that magnetic field treatment could improve the protein stability. The chemical force analysis, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier transform infrared spectroscopy (FTIR) results proved that the magnetic field could change the structure of protein. Furthermore, these changes had effects on the thermal stability of catfish meat protein which reflected by increasing of the transition temperature and enthalpy. However, the waveform and intensity of magnetic field affected the stability of protein structure.

Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets

Oxidation of myofibrillar proteins (MPs) is considered as an important reason for the quality deterioration of frozen stored fish fillets, but the impact of the thawing process on the oxidation and thereby property changes of MPs has been largely neglected. In this study, we incubated MPs for 24 h at 4 °C with thawing exudates collected from fish fillets stored at -20 °C for 0-5 months to mimic the thawing process. Exudates treatment induced the increased content of carbonyls, Schiff bases, and dityrosine, structural changes, and the decreased water-holding capacity of MPs. SDS-PAGE and LC-MS/MS results indicated that exudates caused the degradation of MPs with the potential involvement of lipid oxidation products, hemoglobin, and proteases. Prolonged frozen storage decreased antioxidant enzyme activity and increased lipid oxidation products in exudates, which might be the reason for exudates from fillets frozen for longer periods can cause more severe oxidation and degradation of MPs.

Free-Standing Hierarchically Porous Silica Nanoparticle Superstructures: Bridging the Nano- to Microscale for Tailorable Delivery of Small and Large Therapeutics

Nanoscale colloidal self-assembly is an exciting approach to yield superstructures with properties distinct from those of individual nanoparticles. However, the bottom-up self-assembly of 3D nanoparticle superstructures typically requires extensive chemical functionalization, harsh conditions, and a long preparation time, which are undesirable for biomedical applications. Here, we report the directional freezing of porous silica nanoparticles (PSiNPs) as a simple and versatile technique to create anisotropic 3D superstructures with hierarchical porosity afforded by microporous PSiNPs and newly generated meso- and macropores between the PSiNPs. By varying the PSiNP building block size, the interparticle pore sizes can be readily tuned. The newly created hierarchical pores greatly augment the loading of a small molecule-anticancer drug, doxorubicin (Dox), and a large macromolecule, lysozyme (Lyz). Importantly, Dox loading into both the micro- and meso/macropores of the nanoparticle assemblies not only gave a pore size-dependent drug release but also significantly extended the drug release to 25 days compared to a much shorter 7 or 11 day drug release from Dox loaded into either the micro- or meso/macropores only. Moreover, a unique temporal drug release profile, with a higher and faster release of Lyz from the larger interparticle macropores than Dox from the smaller PSiNP micropores, was observed. Finally, the formulation of the Dox-loaded superstructures within a composite hydrogel induces prolonged growth inhibition in a 3D spheroid model of pancreatic ductal adenocarcinoma. This study presents a facile modular approach for the rapid assembly of drug-loaded superstructures in fully aqueous environments and demonstrates their potential as highly tailorable and sustained delivery systems for diverse therapeutics.

Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4°C (R group); iced at 5±3°C (I group); kept at an ambient of 17±2°C (A group); frozen at -18°C for 24 h and thawed in a refrigerator at 4°C for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HSI integrated with the partial least squares model yielded reliable and efficient results, with high R2cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

Effect of Freezing on Soybean Protein Solution

To investigate the impact of frozen storage conditions on the physicochemical properties of soybean protein and explore the underlying mechanisms, this study focused on soybean isolate (SPI), ß-soybean companion globulin (7S), and soybean globulin (11S). The protein solutions were prepared at a concentration of 2% and subjected to freezing for 1 and 5 days. Subsequently, the protein content, physicochemical properties, secondary structure, sulfhydryl content, and chemical interaction forces were assessed and analyzed using UV spectrophotometry, Zeta potential measurements, SDS-PAGE, Fourier infrared spectroscopy, and endogenous fluorescence photoemission spectroscopy. The obtained results revealed that the solubility and total sulfhydryl content of SPI, 7S, and 11S exhibited a decreasing trend with prolonged freezing time. Among them, 11S demonstrated the largest decrease in solubility and total sulfhydryl content, followed by SPI, and 7S the least. During freezing, the aromatic amino acids of SPI, 7S, and 11S molecules were exposed, leading to increased hydrophobicity, protein aggregation, and particle size enlargement, and the structure of the protein changed from disordered structure to ordered structure. After freezing, the polarity of the microenvironment of SPI, 7S, and 11S increased, and their maximum fluorescence emission wavelengths were red-shifted. Notably, the largest red shift of SPI was from 332 nm to 335 nm. As freezing time increased, the contribution of hydrogen bonding increased, while the contribution of hydrophobic interactions decreased. This indicates that freezing affects the hydrophobic interactions, hydrogen bonding, and other chemical forces of the protein. The growth of ice crystals leads to the unfolding of protein molecular chains, exposure of internal hydrophobic groups, enhancement of hydrophobicity, and alters the secondary structure of the protein.

Enhancing chemical and physical stability of pharmaceuticals using freeze-thaw method: challenges and opportunities for process optimization through quality by design approach

The freeze-thaw (F/T) method is commonly employed during the processing and handling of drug substances to enhance their chemical and physical stability and obtain pharmaceutical applications such as hydrogels, emulsions, and nanosystems (e.g., supramolecular complexes of cyclodextrins and liposomes). Using F/T in manufacturing hydrogels successfully prevents the need for toxic cross-linking agents; moreover, their use promotes a concentrated product and better stability in emulsions. However, the use of F/T in these applications is limited by their characteristics (e.g., porosity, flexibility, swelling capacity, drug loading, and drug release capacity), which depend on the optimization of process conditions and the kind and ratio of polymers, temperature, time, and the number of cycles that involve high physical stress that could change properties associated to quality attributes. Therefore, is necessary the optimization of F/T conditions and variables. The current research regarding F/T is focused on enhancing the formulations, the process, and the use of this method in pharmaceutical, clinical, and biological areas. The present review aims to discuss different studies related to the impact and effects of the F/T process on the physical, mechanical, and chemical properties (porosity, swelling capacity) of diverse pharmaceutical applications with an emphasis on their formulation properties, the method and variables used, as well as challenges and opportunities in developing. Finally, we review the experimental approach for choosing the standard variables studied in the F/T method applying the systematic methodology of quality by design.

Frozen Stored Teeth: Autogenous Dentin as an Alternative Augmentation Material in Dentistry

Tooth Shell Technique (TST) with the use of autologous dentin has proven to be a suitable method of grafting in the context of lateral ridge augmentation. This present feasibility study aimed to retrospectively evaluate the preservation by lyophilization of processed dentin. Thus, the frozen stored processed dentin matrix (FST: 19 patients with 26 implants) was re-examined with that of processed teeth used immediately after extraction (IUT: 23 patients with 32 implants). Parameters of biological complications, horizontal hard tissue loss, osseointegration, and buccal lamella integrity were used for evaluation. For complications, the observation period was 5 months. Only one graft was lost (IUT group). In the area of minor complications, without the loss of an implant or augmentation, there were two cases of wound dehiscence and one case with inflammation and suppuration (IUT: n = 3, FST: n = 0). Osseointegration and integrity of the buccal lamella were present in all implants without exception. Statistically, there was no difference between the groups studied for the mean resorption of the crestal width and the buccal lamella. Results of this study show that prepared autologous dentin preserved with a conventional freezer had no disadvantage compared to immediately use autologous dentin in terms of complications and graft resorption in the context of TST.

Crystallisation Degree Analysis during Cryopreservation of Biological Tissue Applying Interval Arithmetic

This paper presents the numerical modelling of heat transfer and changes proceeding in the homogeneous sample, caused by the crystallisation phenomenon during cryopreservation by vitrification. Heat transfer was simulated in a microfluidic system in which the working fluid flowed in micro-channels. The analysed process included single-phase flow during warming, and two-phase flow during cooling. In the model under consideration, interval parameters were assumed. The base of the mathematical model is given by the Fourier equation, with a heat source including the degree of ice crystallisation. The formulated problem has been solved using the interval version of the finite difference method, with the rules of the directed interval arithmetic. The fourth order Runge-Kutta algorithm has been applied to determine the degree of crystallisation. In the final part of this paper, examples of numerical computations are presented.

Potential of Good's buffers to inhibit denaturation of myofibrillar protein upon freezing

The current systematic study sought to examine the potential use of three Good's buffers (MES, MOPS and HEPES) in inhibiting myofibrillar protein (MFP) denaturation induced by acidity changes. The highest degree of acidity variation was found in the center and bottom of large bottles due to the freeze-concentration effect. Good's buffer tended to basify during freezing, and it could prevent the crystallization of sodium phosphate (Na-P) buffer. Acidification upon freezing Na-P disrupted the natural conformation of MFP and induced the formation of large proteins aggregates with tight packing. The 15 mM MES, 20 mM MOPS, and 30 mM HEPES were respectively added to neutralize the strong acidity drop induced by freezing 20 mM Na-P, and all of them significantly improved the stability of the MFP conformation (P < 0.05). This work is not only critical to meet the growing demand for protein, but also groundbreaking for broadening the applicability of Good's buffers in the food industry.

Effect of freezing raw meat on the physicochemical characteristics of beef jerky

The effect of freezing raw meat on the quality characteristics of beef jerky was evaluated in the present study. Jerky was made using different types of raw beef (fresh, frozen, and frozen-thawed) with different curing times (6 h and 12 h). Frozen-thawed beef had a lower moisture content than fresh or frozen beef due to higher exudate loss (P < 0.05). Jerky made using frozen and frozen-thawed beef showed lower drying yield and higher shear force than jerky prepared using fresh beef (P < 0.05). Freezing raw beef decreased the fat content and increased the redness, yellowness, chroma, and hue values of jerky (P < 0.05). The microstructure of beef jerky was showed to increase the deformation and contraction of muscle fibers due to freezing. Longer curing times increased the moisture content of jerky made using frozen meat (P < 0.05). Jerky made using frozen or frozen-thawed meat was tough due to excessive fat and moisture loss.

Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model

This study investigated the protein digestibility of chicken breast and thigh in an in vitro digestion model to determine the better protein sources for the elderly in terms of bioavailability. For this purpose, the biochemical traits of raw muscles and the structural properties of myofibrillar proteins were monitored. The thigh had higher pH, 10% trichloroacetic acid-soluble α-amino groups, and protein carbonyl content than the breast (p<0.05). In the proximate composition, the thigh had higher crude fat and lower crude protein content than the breast (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of myofibrillar proteins showed noticeable differences in the band intensities of tropomyosin α-chain and myosin light chain-3 between the thigh and breast. The intrinsic tryptophan fluorescence intensity of myosin was lower in the thigh than in the breast (p<0.05). Moreover, circular dichroism spectroscopy of myosin revealed that the thigh had higher α-helical and lower β-sheet structures than the breast (p<0.05). The cooked muscles were then chopped and digested in the elderly digestion model. The thigh had more α-amino groups than the breast after both gastric and gastrointestinal digestion (p<0.05). SDS-PAGE analysis of the gastric digesta showed that more bands remained in the digesta of the breast than that of the thigh. The content of proteins less than 3 kDa in the gastrointestinal digesta was also higher in the thigh than in the breast (p<0.05). These results reveal that chicken thigh with higher in vitro protein digestibility is a more appropriate protein source for the elderly than chicken breast.

Effects of Different Freezing Methods on Physicochemical Properties of Sweet Corn during Storage

Fresh sweet corn has a series of physiological and biochemical reactions after picking due to the high moisture content, leading to damaged nutritional value. Rapid freezing of sweet corn after harvest can minimize tissue damage and quality deterioration. In this study, freshly harvested sweet corn was frozen by ultrasound-assisted freezing, brine freezing, strong wind freezing, and refrigerator freezing. The effects of different freezing methods on hardness, water loss, color, epidermal structure, soluble solids content, soluble sugars content, peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) activities of frozen sweet corn during storage were investigated. The results showed that brine freezing and strong wind freezing could effectively reduce the quality loss of sweet corn, keep the color, soluble sugars, and soluble solids content of the sweet corn, delay the decrease in antioxidant enzyme activity, and maintain the quality of sweet corn during long term storage.

The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review

Traditional processing methods can no longer meet the demands of consumers for high-quality muscle food. As a green and non-thermal processing technology, ultrasound has the advantage of improving processing efficiency and reducing processing costs. Of these, the positive effect of power ultrasound in the processing of muscle foods is noticeable. Based on the action mechanism of ultrasound, the factors affecting the action of ultrasound are analyzed. On this basis, the effect of ultrasound technology on muscle food quality and its action mechanism and application status in processing operations (freezing-thawing, tenderization, marination, sterilization, drying, and extraction) is discussed. The transient and steady-state effects, mechanical effects, thermal effects, and chemical effects can have an impact on processing operations through complex correlations, such as improving the efficiency of mass and heat transfer. Ultrasound technology has been proven to be valuable in muscle food processing, but inappropriate ultrasound treatment can also have adverse effects on muscle foods. In the future, kinetic models are expected to be an effective tool for investigating the application effects of ultrasound in food processing. Additionally, the combination with other processing technologies can facilitate their intensive application on an industrial level to overcome the disadvantages of using ultrasound technology alone.

Trehalose and its applications in the food industry

Trehalose is a nonreducing disaccharide composed of two glucose molecules linked by α, α-1,1-glycosidic bond. It is present in a wide variety of organisms, including bacteria, fungi, insects, plants, and invertebrate animals. Trehalose has distinct physical and chemical properties that have been investigated for their biological importance in a range of prokaryotic and eukaryotic species. Emerging research on trehalose has identified untapped opportunities for its application in the food, medical, pharmaceutical, and cosmetics industries. This review summarizes the chemical and biological properties of trehalose, its occurrence and metabolism in living organisms, its protective role in molecule stabilization, and natural and commercial production methods. Utilization of trehalose in the food industry, in particular how it stabilizes protein, fat, carbohydrate, and volatile compounds, is also discussed in depth. Challenges and opportunities of its application in specific applications (e.g., diagnostics, bioprocessing, ingredient technology) are described. We conclude with a discussion on the potential of leveraging the unique molecular properties of trehalose in molecular stabilization for improving the safety, quality, and sustainability of our food systems.

Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work

Freezing is widely used in food preservation, but if not carried out properly, ice crystals can multiply (nucleation) or grow (recrystallization) rapidly. This also affects thawing, causing structural damage and affecting overall quality. The objective of this review is to comprehensively study the cryoprotective effect of antifreeze proteins (AFPs), highlighting their role in the freeze-thaw process of food. The properties of AFPs are based on their thermal hysteresis capacity (THC), on the modification of crystal morphology and on the inhibition of ice recrystallization. The mechanism of action of AFPs is based on the adsorption-inhibition theory, but the specific role of hydrogen and hydrophobic bonds/residues and structural characteristics is also detailed. Because of the properties of AFPs, they have been successfully used to preserve the quality of a wide variety of refrigerated and frozen foods. Among the limitations of the use of AFPs, the high cost of production stands out, but currently there are solutions such as the use the production of recombinant proteins, cloning and chemical synthesis. Although in vitro, in vivo and human studies have shown that AFPs are non-toxic, their safety remains a matter of debate. Further studies are recommended to expand knowledge about AFPs, to reduce costs in their large-scale production, to understand their interaction with other food compounds and their possible effects on the consumer.

Freezing-induced denaturation of myofibrillar proteins in frozen meat

Freezing is commonly used to extend the shelf life of meat and meat products but may impact the overall quality of those products by inducing structural changes in myofibrillar proteins (MPs) through denaturation, chemical modification, and encouraging protein aggregation. This review covers the effect of freezing on the denaturation of MPs in terms of the effects of ice crystallization on solute concentrations, cold denaturation, and protein oxidation. Freezing-induced denaturation of MPs begins with ice crystallization in extracellular spaces and changes in solute concentrations in the unfrozen water fraction. At typical temperatures for freezing meat (lower than -18 °C), cold denaturation of proteins occurs, accompanied by an alteration in their secondary and tertiary structure. Moreover, the disruption of muscle cells triggers the release of cellular enzymes, accelerating protein degradation and oxidation. To minimize severe deterioration during the freezing and frozen storage of meat, there is a vital need to use an appropriate freezing temperature below the glass transition temperature and to avoid temperature fluctuations during storage to prevent recrystallization. Such an understanding of MP denaturation can be applied to determine the optimum freezing conditions for meat products with highly retained sensory, nutritional, and functional qualities.

Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker (Larimichthys crocea)

The purpose of this work was to investigate the influence of multi-frequency ultrasound-assisted immersion freezing (UIF) on the freezing speed, quality attributes, and microstructure of cultured large yellow croaker (Larimichthys crocea) with different ultrasound powers. The findings revealed that UIF under multi-frequency conditions greatly enhanced the speed of food freezing. The multi-frequency UIF reduced the thawing and cooking losses, total volatile base nitrogen, K-values, and thiobarbituric acid reactive substances values, and increased the water holding capacity. The microstructure observation showed that multi-frequency UIF at 175 W reduced pore diameter and ice crystal size. Free amino acids analysis revealed that the application of multi-frequency UIF reduced the accumulation of bitter amino acids, and UIF-175 treatment increased the accumulation of umami amino acids. Therefore, multi-frequency UIF at a suitable ultrasonic power can remarkably improve the quality of large yellow croaker.

Icephobic/anti-icing properties of superhydrophobic surfaces

In the winter, icing on solid surfaces is a typical occurrence that may create a slew of hassles and even tragedies. Anti-icing surfaces are one of the effective solutions for this kind of problem. The roughness of a superhydrophobic surface traps air and weakens the contact between the solid surface and liquid water, allowing water droplets to be removed before freezing. At present, the conventional anti-icing methods including mechanical or thermal technology are not only surface structure unfriendly but also have the obsessions of low efficiency, high energy consumption and high manufacturing costs. Hence, developing a way to remove ice by just modifying the surface shape or chemical composition with a low surface energy is extremely desirable. Numerous attempts have been made to investigate the evolution of ice nucleation and icing on superhydrophobic surfaces under the direction of the ice nucleation hypothesis. In this paper, the research progress of ice nucleation in recent years is reviewed from theoretical and application. The icephobic surfaces are described using the wettability and classical nucleation theories. The benefits and drawbacks of anti-icing superhydrophobic surface are summarized, as well as deicing methods. Finally, several applications of ice phobic materials are illustrated, and some problems and challenges in the research field are discussed. We believed that this review will be useful in guiding future water freezing initiatives.

Technological and morphological characteristics of acoustically assisted frozen “foie gras” (fattened duck liver)

The aim of this work was to explore the changes in morphology, pH and color characteristics (L*, a*, b*) in AEF (Acoustic Extra Freezing) frozen fatty duck liver “foie gras” (LA) after 18 months of frozen storage (-18°C). The cooled fattened duck liver (0 -4°C) was processed with acoustic assisted pre-massage step for 20 min, followed by AEF freezing at -25°C until reaching -18°C in the center of the product. The conventionally air frozen “foie gras” (air temperature -35°C) were used as control (LK). The type of freezing did not affect significantly on the pH of the tested samples (p ≥ 0.05). The changes in the instrumentally measured color characteristics (L*, a*, b*) in AEF frozen “foie gras” were found lower (p ≤ 0.05) compared to LK. The light microscopy of LK frozen “foie gras” showed large ice crystals formation and significant destructive changes in muscles. After AEF freezing, the cell structure was better preserved, and histologically similar to fresh “foie gras”.

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology's benefits and downsides. The breadth of ultrasound's application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

The quality properties of frozen large yellow croaker fillets during temperature fluctuation cycles: improvement by cellobiose and carboxylated cellulose nanofibers

Frozen aquatic products undergo unavoidable quality changes owing to temperature fluctuations during frozen storage and distribution. This study investigated the effects of 1% cellobiose (CB), and 0.5 and 1% carboxylated cellulose nanofibers (CNF) on ice crystal growth and recrystallization of frozen large yellow croaker fillets exposed to temperature fluctuations. Denser and more uniformly distributed ice crystals were observed in the CB- and CNF-treated samples than in the water-treated samples. Furthermore, the addition of CB and CNF suppressed the conversion of bound water to frozen water in the samples during temperature fluctuation cycles, played a positive role in fixing the ionic and hydrogen bonds that stabilize the protein structure, limited the conformational transition from α-helix to β-sheet, and improved protein thermal stability. Based on turbidity, zeta potential, and confocal laser scanning microscopy (CLSM) analyses, the presence of CB and CNF restricted the protein aggregation. Compared with CB, CNF molecules with abundant carboxyl functional groups and longer morphology exhibited better cryoprotective effects. Moreover, the fillets were more improved protected from mechanical damage induced by large ice crystals at a higher CNF concentration. This study reveals the potential of CB and CNF as novel cryoprotectants.

Supercooling suppression in the tetrahydrofuran clathrate hydrate formation

The addition of silver(ii) oxide effectively diminishes the degree of supercooling in the tetrahydrofuran hydrate formation.

Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles

The aim of this study was to investigate myofibrillar protein (MFP) denaturation induced by pH changes during freeze-thaw (FT) cycles, and to propose an effective mitigation strategy. Owing to the selective crystallization of Na₂HPO₄·12H₂O and the consequent pH change, a pH change of 3.32 units was observed when the MFP solution were frozen. The surface hydrophobicity, particle size and confocal laser scanning microscopy showed that the protein molecules gradually unfolded and formed larger protein aggregation as the number of FT cycles increases. Additionally, protein degradation, secondary and tertiary structure alterations suggested that the FT cycle could disrupt structural integrity. The addition of cellobiose could maximize the inhibition of pH changes (decrease of ∼0.62 unit), no Na₂HPO₄·12H₂O crystallization was observed by X-ray diffraction. Cellobiose could minimize FT damage to myofibrillar protein, which was closest to the control. Thus, cellobiose can be used as a new and effective cryoprotectant.

Exploring the Effect of Dehydration on Water Migrating Property and Protein Changes of Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage

This study aimed to explore the effect of dehydration on the water migrating property and protein changes of large yellow croaker during frozen storage. A freeze-dryer was used to accelerate experiments, which was isolated from oxygen and excluded the effects of protein oxidation. After dehydration time (3, 9, 18, and 30 h) for both fast- and slow-freezing samples, the results showed that the ice sublimation of samples containing small ice crystals was faster than that of samples containing large ice crystals in the early stages of dehydration, but in the latest stage, there was an opposite trend. The results indicated that dehydration reduced the water freedom degrees and water-protein interaction. At the same time, dehydration had a significant effect on protein secondary and tertiary structures. The significant increase in surface hydrophobicity and particle size indicated that dehydration exacerbated myofibrillar protein aggregation. The ΔH1 values (from 1.275 to 0.834 J/g for slow-freezing group and from 1.129 to 0.855 J/g for fast-freezing group) decreased gradually as the dehydration time extended, indicating the decrease in protein thermal stability. Additionally, significant protein degradation occurred when the water content of the sample decreased to a certain level. This study showed that ice crystal size had an important effect on the rate of ice sublimation, and the occurrence of dehydration during frozen storage accelerated the water loss and the decrease in protein stability.