Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review

Mahato, Swati; Zhu, Zhiwei; Sun, Da‐Wen

doi:10.1016/j.tifs.2019.09.010

Cited by 110 publications

(29 citation statements)

References 113 publications

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“…A simple state diagram shows transition temperatures and other physicochemical properties of hydrophilic glass formers against solids mass fraction. State diagrams are also known as supplemented phase diagrams, which have been published over the years for food components and food products [ 21 , 22 , 23 , 24 , 25 , 26 ]. Although state diagram data are incorrectly reported for single food products such as dried fruits, the reported transition temperatures apply rather to single glass formers or blends of miscible glass formers forming only part of the product solids.…”

Section: State Diagramsmentioning

confidence: 99%

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Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality

Roos

2021

Foods

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Noncrystalline, freeze-concentrated structures are formed during food freezing. Such freeze-concentrated food materials often exhibit crystallization and recrystallization phenomena which can be related to the state of solutes and water. State diagrams are important tools in mapping the physical state and time-dependent properties of frozen materials at various storage temperatures. Transition of simple solutions, such as sucrose, can be used to describe vitrification and ice melting in freeze-concentrated materials. A maximally freeze-concentrated material often shows glass transition at Tg′. Ice melting occurs at temperatures above Tm′ These transitions at temperatures above Tm′ can be used to estimate crystallization and recrystallization phenomena and their rates in frozen foods. Furthermore, frozen food deterioration accelerates above Tm′ and particularly as a result of temperature fluctuations during frozen food distribution and storage.

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Section: State Diagramsmentioning

confidence: 99%

“…An increase in ice crystal size is generally expected to result in icy food materials and a significantly lower food quality. Furthermore, recrystallization leads to the damage of cellular structures and changes in food texture during thawing [ 2 , 23 ].…”

Section: Ice Recrystallizationmentioning

confidence: 99%

Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality

Roos

2021

Foods

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“…Below this temperature range, degradation processes that are diffusion-controlled are significantly detained in the glassy state, resulting in limited food deterioration [ 38 ]. Bearing in mind the improved stability obtained when perishable foods are stored below or close to that zone, it is important to assess the OD effect on the glass transition [ 89 ]. Osmotic pretreatment in carbohydrate solutions, leading to tissue modification owing to water loss and solid impregnation, increases the value of T g ’ and could improve the frozen food quality retention, especially when temperatures throughout the chill chain do not deviate from the proper ones.…”

Section: Quality Degradation During Frozen Storage Of Odf Productsmentioning

confidence: 99%

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

Giannakourou

Dermesonlouoglou

Taoukis

2020

Foods

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Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration is applied prior to freezing, achieves several advantages, especially in plant tissues, sensitive to freezing. OD pre-treatment can lead to the selective impregnation of solutes with special characteristics that reduce the freezing time and improve the quality and stability of frozen foods. ODF research has extensively focused on the effect of the osmotic process conditions (e.g., temperature, duration/composition/concentration of the hypertonic solution) on the properties of the osmodehydrofrozen tissue. A number of complimentary treatments (e.g., vacuum/pulsed vacuum, pulsed electric fields, high pressure, ultrasound) that accelerate mass transfer phenomena have been also investigated. Less research has been reported with regards the benefits of ODF during the subsequent storage of products, in comparison with their conventionally frozen counterparts. It is important to critically review, via a holistic approach, all parameters involved during the first (osmotic dehydration), second (freezing process), and third stage (storage at subfreezing temperatures) when assessing the advantages of the ODF integrated process. Mathematical modeling of the improved food quality and stability of ODF products during storage in the cold chain, as a function of the main process variables, is presented as a quantitative tool for optimal ODF process design.

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“…Many studies have attempted to improve the quality and extend the shelf‐life of shrimp or fish products during frozen storage. Carbohydrates, protein hydrolysates, and polyphenolic ingredients (i.e., antioxidants) have been tested as additives (Mahato, Zhu, & Sun, 2019). Saccharides, such as sucrose, maltose, konjac glucomannan, and chitosan derivatives, are recognized for their value in the cryoprotective processes of muscle tissues during long periods of frozen storage.…”

Section: Introductionmentioning

confidence: 99%

Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage

Shui

Hatab

et al. 2020

Journal of Food Science

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As a popular hot‐pot ingredient, Chinese‐style shrimp mud (Xia‐Hua) is usually transported and stored frozen. However, frozen storage leads to decreased quality of Xia‐Hua products caused by the variations in physicochemical and functional properties of myofibrillar proteins (MPs). Κ‐carrageenan and its oligosaccharides are reported as antioxidants and antifreeze and can stabilize proteins in whole shrimp, but their effects on MPs in Xia‐Hua remain poorly understood. Compared to the control and Na4P2O7 treatments, the physicochemical properties of MPs in κ‐carrageenan and its oligosaccharides‐incorporated Xia‐Hua were evaluated during 120 days of frozen storage. The results showed that cold stress increased the susceptibility of MPs to denaturation and oxidation during frozen storage. Carrageenan oligosaccharides maintained the turbidity, emulsifying activity, stability, and foaming capacity of MPs. Oxidation analysis showed that the incorporation of carrageenan oligosaccharides significantly retarded the rapid decrease of Ca2+‐ATPase activity, total sulphydryl and active sulphydryl contents, and also effectively inhibited the increases of carbonyl content and surface hydrophobicity of MPs. Thermal stability results confirmed that the oligosaccharides improved the denaturation temperature and enthalpy of MPs compared to the control, Na4P2O7, and carrageenan treatments. This study suggests that κ‐carrageenan and its oligosaccharides maintain the properties of MPs in Xia‐Hua during frozen storage.Practical ApplicationThe cryoprotection and antioxidant effects of carrageenan oligosaccharides on the stability of MPs in frozen shrimp mud can be used to extend the shelf‐life and maintain the quality of frozen Xia‐Hua products. Furthermore, it can drive the development of aquatic product health industry, improve the quality and safety of aquatic products, reduce the occurrence of public food safety incidents, and maintain social stability.

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Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review

Cited by 110 publications

References 113 publications

Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality

Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage

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