Antifreeze Proteins in Foods

Üstün, Nebahat Şule; Turhan, Sadettin

doi:10.1007/978-3-030-41948-6_10

Cited by 7 publications

(14 citation statements)

References 55 publications

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“…On the contrary, ice structuring proteins have been widely tested and successfully applied in ice cream and frozen dessert productions with promising results [ 182 ], even if their industrial application is not very common due to some drawbacks. In particular, some ice structuring proteins that have been tested and applied in food formulations, are genetically modified, leading to a reduced consumers’ acceptance; moreover, direct and indirect costs of purification and isolation or synthesis still remain high for the industry, limiting their applicability in food formulations [ 183 , 184 ].…”

Section: Cryoprotectants and Their Effect On Antioxidant Activity mentioning

confidence: 99%

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

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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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Section: Cryoprotectants and Their Effect On Antioxidant Activity mentioning

confidence: 99%

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

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“…Another factor related to recrystallization is the glass transition temperature (Tg); temperature at which the thermodynamic pseudotransition occurs irreversibly. It is suggested that, during storage, the temperature should be lower than the Tg of the water because at a higher temperature, water has greater mobility, acquiring greater speed in increasing the number and size of crystals ( Ustun and Turhan, 2020 ).…”

Section: Freeze-thaw Process: Water As a Key Elementmentioning

confidence: 99%

“…The need arises to use a viable agent such as antifreeze proteins (AFPs), which are healthier, provide a better cryoprotective effect and in lower concentrations ( Provesi et al., 2019 ). AFPs have been studied in the medical, pharmaceutical, biotechnological and, mainly, food industries ( Eskandari et al., 2020 ; Ustun and Turhan, 2020 ). Specifically, AFPs are widely used to protect the integrity of frozen foods by slowing the development of ice crystals at sub-zero temperatures ( Gün et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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

Tirado-Kulieva¹,

Miranda-Zamora²,

Hernández-Martínez

et al. 2022

Heliyon

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“…After that, IBPs, which are isolated from living organisms that can survive severe cold and even freezing, will be introduced, and their working mechanisms will be detailed. Specifically, a summary will be given on recent endeavors in utilizing the IBPs for the cryopreservation of tissues and organs, which surprisingly showed controversial results. − Special emphasis will be placed on the analysis of possible reasons for this controversy, which sheds light on future research directions in designing and utilizing IBMs for the cryopreservation of tissues and organs.…”

Section: Introductionmentioning

confidence: 99%

Bioinspired Ice-Binding Materials for Tissue and Organ Cryopreservation

2022

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Cryopreservation of tissues and organs can bring transformative changes to medicine and medical science. In the past decades, limited progress has been achieved, although cryopreservation of tissues and organs has long been intensively pursued. One key reason is that the cryoprotective agents (CPAs) currently used for cell cryopreservation cannot effectively preserve tissues and organs because of their cytotoxicity and tissue destructive effect as well as the low efficiency in controlling ice formation. In stark contrast, nature has its unique ways of controlling ice formation, and many living organisms can effectively prevent freezing damage. Ice-binding proteins (IBPs) are regarded as the essential materials identified in these living organisms for regulating ice nucleation and growth. Note that controversial results have been reported on the utilization of IBPs and their mimics for the cryopreservation of tissues and organs, that is, some groups revealed that IBPs and mimics exhibited unique superiorities in tissues cryopreservation, while other groups showed detrimental effects. In this perspective, we analyze possible reasons for the controversy and predict future research directions in the design and construction of IBP inspired ice-binding materials to be used as new CPAs for tissue cryopreservation after briefly introducing the cryo-injuries and the challenges of conventional CPAs in the cryopreservation of tissues and organs.

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Antifreeze Proteins in Foods

Cited by 7 publications

References 55 publications

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

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

Bioinspired Ice-Binding Materials for Tissue and Organ Cryopreservation

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