Glucose and glycerol temperature-pressure correlations for the design of cryopreservation protocols in an isochoric system at subfreezing temperature

Beșchea, George-Andrei; Câmpean, Ştefan-Ioan; Tăbăcaru, Maria-Bianca; Şerban, Alexandru; Rubinsky, Boris; Năstase, Gabriel

doi:10.1016/j.bbrc.2021.04.084

Cited by 5 publications

(3 citation statements)

References 26 publications

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“…It was observed that an increase in pressure during isochoric freezing is damaging to biomolecules and bound the temperature scale in which isochoric system can be used for preservation to the temperatures equivalent to the pressure below 40 MPa. The experimental data developed by Beșchea et al (2021) reported that the addition of 2 M glycerol to the saline solution lessens the temperature at which the isochoric freezing pressure is 40 MPa to −11°C, 3 M glycerol to −16.5°C, and 4 M glycerol to −24.5°C, thereby substantially expending the range of temperatures in which cryopreservation by isochoric freezing can be practiced (Beșchea et al, 2021).…”

Section: Isochoric Influence On Food Macromoleculesmentioning

confidence: 99%

Isochoric freezing of foods: A review of instrumentation, mechanism, physicochemical influence, and applications

Thakur

Jha

Bhardwaj

et al. 2022

Food Processing Preservation

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This literature survey reveals the extended shelf life of foods when subjected to isochoric freeze processing. All other preservation aspects, thermal or non‐thermal, contribute to food preservation as per their specific functionality. From the given set of available food preservation technologies, shelf life extension by way of isochoric freezing works very well to extend the shelf life of fresh agricultural produce, without any weight loss and browning reaction to occur. Similarly, isochoric freezing of spinach tends to retain the amount of ascorbic acid and phenolic compounds in it. On the other hand, preservation by conventional freezing results in weight loss, flavor, and odor degradation, for example in fish. The isochoric method act as panacea for such types of problems faced during storage. This method works on to the key element wherein maintenance of intracellular osmolarity prevent the passing of solute concentration gradients across bind and free space inside the food. Practical Applications This emerging novel processing of foods is applicable for fruits and vegetables to preserve them with minimal fresh harvest produce loss. Isochoric processing is done at a sub‐zero temperature, which keeps the food fresh longer. This sustainability will lead to the minimization of price fluctuation and will also addresses food safety and security, minimize post‐harvest losses, and enhance market appealability. This process has also revealed its potential among poultry and other meat products with enhanced keeping qualities.

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Section: Isochoric Influence On Food Macromoleculesmentioning

confidence: 99%

Isochoric freezing of foods: A review of instrumentation, mechanism, physicochemical influence, and applications

Thakur

Jha

Bhardwaj

et al. 2022

Food Processing Preservation

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“…Earlier studies show that in an aqueous isochoric system, freezing yields an increase in pressure (Rubinsky et al, 2005;Perez, 2007;Powell-Palm et al, 2020a;Preciado and Rubinsky, 2010;Preciado, 2007). Therefore, measuring the pressure in an isochoric chamber is a simple way to detect the occurrence of freezing and the amount of ice in such a system (Rubinsky et al, 2005;Ukpai et al, 2017;Zhang et al, 2018;Rubinsky et al, 2020;Beschea et al, 2021). Pressure measurements are very sensitive to freezing in an isochoric chamber.…”

Section: Introductionmentioning

confidence: 99%

Prototype isochoric preservation device for large organs

Șerban,

Năstase,

Beșchea

et al. 2024

Front. Bioeng. Biotechnol.

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This paper presents the design and prototype of a constant volume (isochoric) vessel that can be used for the preservation of large organs in a supercooled state. This prototype is a preliminary version of a more advanced design. The device consists of a cooling bath operated by a mechanical vapor compression refrigeration unit and an isochoric chamber made of stainless steel. The preservation of organs using supercooling technology in an isochoric chamber requires a continuous temperature and pressure monitoring. While the device was initially designed for pig liver experiments, its innovative design and preservation capabilities suggest potential applications for preserving other organs as well. The isochoric reactor may be used to accommodate a variety of organ types, opening the door for further research into its multi-organ preservation capabilities. All the design details are presented in this study with the purpose of encouraging researchers in the field to build their own devices, and by this to improve the design. We chose to design the device for isochoric supercooling as the method of preservation to avoid the ice formation.

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“…The pressure in an isochoric system is hydrostatic and the use of a simple pressure transducer can provide complete information on the thermodynamic state of the isochoric system [ 20 ]. Measuring the pressure in an isochoric chamber is a simple way to detect that freezing has occurred and the amount of ice in such a system [ 30 , 31 ] [ 25 , 26 , [30] , [31] , [32] ], [ 24 , 33 , 34 ]. This concept was used to control and analyze the experiments in this study.…”

Section: Introductionmentioning

confidence: 99%