Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity

Chassagne-Berces, Sophie; Fonseca, Fernanda; Citeau, Morgane; Marin, Michèle

doi:10.1016/j.lwt.2010.04.004

Cited by 76 publications

(56 citation statements)

References 29 publications

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“…2c shows the evolution of the titratable acidity in raw and processed samples during in vitro gastric digestion. The acidity of raw apples (5.1 ± 0.2 g/100 g dm) was similar to previously reported values for Granny Smith apples (4.2-5.4 g/100 g dm (Chassagne-Berces et al, 2010)). Frozen samples did not have significantly different titratable acidity compared to raw apples.…”

Section: Chemical Characteristicssupporting

confidence: 89%

“…2b shows the evolution of the soluble solid content of raw and processed apples during in vitro gastric digestion. The initial soluble solid content of raw apples in this study (0.94 ± 0.04 g/g dm o ) was similar but slightly higher than previously reported values for Granny Smith apples (0.88-0.90 g/g dm o (Chassagne-Berces et al, 2010). No significant differences were observed between the soluble solid content of raw and FN samples before in vitro digestion.…”

Section: Chemical Characteristicssupporting

confidence: 71%

“…Granny Smith and Golden) and mangos (var. Kent) has been shown to modify the fruit texture, color, and physico-chemical (water content, soluble solids content, and pH) parameters (Chassagne-Berces, Fonseca, Citeau, & Marin, 2010;ChassagneBerces et al, 2009). Mazzeo et al (2015) observed different color values between frozen asparagus, green beans, and zucchini compared to their fresh counterparts.…”

Section: Introductionmentioning

confidence: 99%

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Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

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a b s t r a c tThe influence of processing (freezing at À196°C in liquid N 2 , FN sample; freeze-drying at À50°C and 30 Pa, FD sample; and convective drying at 60°C and 2 m/s, CD sample) on apple (var. Granny Smith) behavior during in vitro gastric digestion was investigated. Dried apples (FD and CD samples) were rehydrated prior to digestion. Changes in carbohydrate composition, moisture, soluble solids, acidity, total polyphenol content (TPC), and antioxidant activity (AA) of apple samples were measured at different times during digestion. Processing resulted in disruption of the cellular structure during digestion, as observed by scanning electron microscopy, light microscopy, and changes in carbohydrate composition. Moisture content increased (6-11% dm o ), while soluble solids (55-78% dm o ), acidity (44-72% dm o ), total polyphenol content (30-61% dm o ), and antioxidant activity (41-87%) decreased in all samples after digestion. Mathematical models (Weibull and exponential models) were used to better evaluate the influence of processing on apple behavior during gastric digestion.

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Section: Chemical Characteristicssupporting

confidence: 89%

Section: Chemical Characteristicssupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

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Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

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“…Although fruit firmness can be affected by several factors, predominantly fruit textural changes are thought to be a consequence of changes in the composition of the cell wall. [12] To determine the changes in cell wall composition, the AIR, WSP, and TP values were analyzed ( Table 2). The AIR values decreased markedly from the mature green to the fully ripe stage of Nam Dok Mai and Chok Anan from 513.01 to 93.37 and 640.32 to 120.76 mg g −1 dry basis, respectively.…”

Section: Mango Ripening Characteristicmentioning

confidence: 99%

“…The values of the studied texture parameters also decreased significantly after freezing. [12] To limit these problems, some research projects have attempted to improve the texture quality of frozen mango by using various pre-treatments. One previous research indicated that initially less ripe mangoes could be softened somewhat by osmotic treatment, with firmness and cohesiveness maintained through frozen storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of Cultivar and Ripening Stage on Quality and Microstructure of Frozen Mangoes (Mangifera indicaLinn.)

Rimkeeree

Charoenrein

2014

International Journal of Food Properties

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The aim of this work was to investigate the quality and microstructure of different frozen mango cultivars. Since freezing can cause severe textural damage to fruit, the proper selection of a ripening stage and cultivar can reduce such damage. Two mango cultivars (Nam Dok Mai and Chok Anan) were allowed to ripen for four ripening stages. During ripening, titratable acidity, alcohol-insoluble residues, and firmness significantly decreased while total soluble solids, total pectin, and water-soluble pectin levels increased. Mangoes from the three final ripening stages were frozen until the temperature of the samples reached -25 • C. After thawing, the partially ripe mango samples exhibited the highest firmness, lowest drip loss, lowest water-soluble pectin, and the highest sensory firmness scores. The microstructure found using light microscopy and transmission electron microscopy showed that all frozenthawed mangoes exhibited a swelling and folding of the cell wall due to freezing damage. The cell walls of fully ripe mangoes were dramatically damaged, which explained the low firmness values. Tissue and cell wall damage in Nam Dok Mai were the greatest, which contributed to the large drip loss. The cheaper Chok Anan cultivar was more resistant to freezing damage than Nam Dok Mai.

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Effect of different thawing methods on the efficiency and quality attributes of frozen red radish

Chen

Yuan

et al. 2020

J Sci Food Agric

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BACKGROUND:The thawing process is regarded as an essential step before the consumption of frozen foods. This study aimed to evaluate the possibility of ultrasound thawing of frozen red radish and to explore the characteristics of ultrasound thawing. The influence of low-frequency ultrasound (LFU) on the thawing efficiency of frozen red radish cylinders in air and water mediums was investigated. The effects of different ways of thawing, including air thawing (AT), water thawing (WT), refrigeration thawing (RT), ultrasound-assisted water thawing (UWT), and microwave thawing (MT) on the thawing time and quality of radish samples was studied.RESULTS: The results showed that thawing time decreased remarkably in air and water mediums assisted by LFU. As the LFU power level increased, the thawing time decreased and the value of the drip loss increased. The firmness of thawed radish samples also decreased significantly compared with the fresh samples. Microwave thawing had the highest thawing rate, but the microstructure of MT radish samples was damaged severely, resulting in the highest drip loss, and the lowest firmness, and vitamin C content. In comparison with the AT, WT, and RT, a significant reduction in thawing time could be achieved for UWT (P < 0.05). Ultrasound-assisted water thawing exhibited the highest retention of color and vitamin C, and a lower destructive effect on the microstructure. CONCLUSION:The results showed that LFU could be used as an efficient method to facilitate the thawing process of frozen red radishes, and better preserve the color, vitamin C, and microstructure of the final product.

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Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity

Cited by 76 publications

References 29 publications

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Effect of Cultivar and Ripening Stage on Quality and Microstructure of Frozen Mangoes (Mangifera indicaLinn.)

Effect of different thawing methods on the efficiency and quality attributes of frozen red radish

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