Drip Loss Control Technology of Frozen Fruits and Vegetables During Thawing: a Review

Abstract

A b s t r a c t. Frozen fruit and vegetables are types of natural foods without any additives, they are becoming more and more popular because of the seasonal supply of fresh fruit and vegetables, rich nutrition content, convenient consumption, sanitary condition, and favourable preservation performance which only requires simple technology. They are also a type of processed primary agricultural product with a good market share. However, the quality maintenance of frozen fruit and vegetables is a major problem with their preservation. Moreover, a significant number of researchers have been exploring many advanced technologies to maintain their qualities during the preservation process. In this article, the research status of drip loss control technology during the thawing of frozen fruit and vegetables is summarized in three respects: surface predehydration pretreatment, optimal freezing processes and thawing modes, and also its development trend is briefly explored.K e y w o r d s: fruit and vegetables, drip loss, dehydration, freezing, thawing

Freezing of green peppers assisted by combined electromagnetic fields: Effects on juice loss, moisture distribution, and microstructure after thawing

“…A total of 16 compounds were identified and quantified in green peppers, including alcohols, esters, phenols, ketones, terpenoids, and aldehydes (Wu et al, 2021). Of these, terpenoids were the predominant aroma components in green peppers, accounting for 69%–86%, with β‐Ocimene (8600 μg/L) showing the highest concentrations of this class.…”

“…The least juice loss was in the case of combined electric and magnetic fields, about 3.04%. This may be a result of the small degree of cell damage caused by the combined physical field treatment, this phenomenon was also discussed in the research of Wu et al (2021). But still needs to be determined for further analysis and verification of the indicators, such as moisture distribution, moisture status, and cell membrane damage of the pepper samples (Sun, Zhang, & Arun, 2019;Sun, Zhang, Bhesh, & Yang, 2019).…”

“…(1) degradation by enzymatic or non-enzymatic oxidation due to the presence of oxygen throughout the process and (2) the loss of ascorbic acid with the loss of juice during freezing and thawing due to its water-soluble nature (Chen et al, 2022). Compared with fresh peppers, all treated peppers showed different degrees of reduction in ascorbic acid content, this is because the freezing process occurs is an aerobic environment, and the production of ice crystals during the freezing process causes juice to be lost (Wu et al, 2021). Of the four freezing methods, the combined electric and magnetic field-assisted freezing group had the highest ascorbic acid retention, with a 6%- Note: Means ± standard deviations (n = 3) annotated with different letters within a column are significantly different ( p < 0.05).…”

Effects of frozen of marula fruits (Sclerocarya birrea) on chemical, antioxidant activities, and sensory properties of marula fruit juice

“…Drip loss occurs due to the formation of large ice-crystals during thawing. The mobility of the water molecule in the system during thawing increases, and partially bound water becomes free water, leading to damage of the cell tissue that may contain important nutrients (such as vitamin C) and then drip loss [ 21 , 22 ].…”

Locule Position and Thawing Duration Affect Postharvest Quality of Freshly Cryo-Frozen Musang King Durian Fruit

“…Since the husk of intact cryo-frozen durian is strong and cannot be dehisced, the fruit must be thawed before serving. Thawing can be as simple as leaving the intact cryo-frozen durian at room temperature or using electromagnetic radiation to generate heat within the fruit (Wu et al, 2021). During thawing, the ice crystals of water molecules in the frozen fruit will change from solid to liquid, an important deterioration phenomenon to the fruit quality as cell structure collapses and nutrients are lost.…”