The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries

Ergün, Ahsen Rayman; Yanat, Murat; Baysal, Taner

doi:10.1016/j.ijrefrig.2020.10.013

Cited by 20 publications

(6 citation statements)

References 26 publications

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“…There are several methods to measure the freezing time, as mentioned by Ramaswamy and Marcotte (2005). One of them is the procedure applied by Rayman Ergün et al (2021) who considers the freezing time as the time taken to reach a temperature of −15°C from 0°C at the cold point. Taking into account this definition, in our experiment the freezing rate was .176 mm·min −1 (2.93 μm·s −1 ).…”

Section: Resultsmentioning

confidence: 99%

Comparative study of block cryoconcentration in pomegranate juice: Centrifugation versus vacuum

Vásquez‐Castillo,

Hernández,

Ureña‐Peralta

et al. 2023

J Food Process Engineering

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Block cryoconcentration is a technique that can be applied to obtain fruit juice concentrates while preserving their nutritional, bioactive and organoleptic properties. Until now, the investigations present both the centrifugation and vacuum cryoconcentration method independently for different matrices, but with different purposes such as observing the effect of the initial freezing temperature, the freezing direction, whether radial or unidirectional, the effect of several cycles of cryoconcentration, comparing cryoconcentration with other concentration methods, etc. However, there is no study that compares both methods in the same matrix considering some common parameters such as cryoconcentration time. The objective of this research work was to compare two block centrifugation methods, centrifugation‐assisted (CABC) and vacuum‐assisted (VABC). A factorial experimental design was used. The operation conditions evaluated were 110 RCF and 2360 RCF, and 10 and 70 kPa at the same time conditions (4 and 12 min). Pomegranate juice was frozen at −20°C unidirectionally for 48 h before treatments. For the response studied—concentration index (CI), solute yield (SY, %) and efficiency (Eff, %)—CABC at 110 RCF for 12 min showed the best overall results (SY = 59.2% and Eff = 84.3%) and the desirability was .91. For VABC at 10 kPa for 12 min, the desirability was .98 but SY was lower. In both methods, the CI in one cycle was up to 3.0. The advantage of both systems is that in one cycle the CI, SY and Eff were higher than those obtained by other investigations on pomegranate juice.Practical applicationsCryoconcentration is an emerging technology for concentrating a food solute in a solution based on the separation of ice crystals from a freeze‐concentrated solution. The nutritional and sensory quality of cryoconcentrated fruit juices is higher than those concentrated conventionally by means of evaporation due to the low processing temperatures. Consumer demand for food rich in bioactive components for a healthy lifestyle is growing. With the use of the block freeze concentration technique, it is possible to produce a pomegranate juice concentrate with excellent nutritional properties. Two techniques for assisted block cryoconcentration of pomegranate juice—vacuum and centrifugal—were compared in a single cycle. Both methods showed better performance in once cycle than other cryoconcentration methods at lab scale. The generated knowledge in this study can be easily adapted for the juice industry in order to improve the process parameters of block freeze concentration in the elaboration of concentrated pomegranate juice.

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Section: Resultsmentioning

confidence: 99%

Comparative study of block cryoconcentration in pomegranate juice: Centrifugation versus vacuum

Vásquez‐Castillo,

Hernández,

Ureña‐Peralta

et al. 2023

J Food Process Engineering

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“…Ergün et al. (2021) reported that subjecting strawberries to quick freezing resulted not only in a shorter freezing time and higher freezing rate (1.51°cm/h) than static freezing but also had positive effects on the color, tissue structure, and antioxidant activity of the samples. The mean equivalent diameters of the ice crystals in apples were reported to be 71, 55, and 45 µm for slow (2°C/min), intermediate (12.6°C/min), and fast (18.5°C/min) freezing, respectively (Vicent et al., 2017).…”

Section: Freezing Process In Fruits and Vegetablesmentioning

confidence: 99%

Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates

Grover,

Negi

2023

Journal of Food Science

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Fruits and vegetables are rich in essential nutrients such as minerals, vitamins, and antioxidants; however, they have short shelf life. Freezing is a superior method of preservation compared to other techniques with respect to nutrient retention and maintenance of sensory attributes. However, several physical and textural quality changes associated with freezing and thawing pose a serious problem to the quality of frozen products. Some of the disadvantages associated with the currently employed methods for freezing fruits and vegetables include low rates of heat exchange in blast freezers, shape limitation in plate freezers, high cost of operation in cryogenic freezing, and freezing solution dilution in immersion freezing. Therefore, novel freezing technologies have been developed to achieve controlled ice nucleation and crystallization, enhanced freezing rate, decreased phase transition time, and maintained temperature stability. This review discusses some of the most recent approaches employed in freezing and points to their adoption for maintaining the quality of fruits and vegetables with extended storage.

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“…A study by Redmond et al (2002) explored the effects of different freezing conditions on potato freezing, and found that rapid freezing can reduce drip loss as well as making the product softer, but at the same time VC is retained to a greater extent with little difference in taste compared to the fresh samples (Redmond et al, 2002). Rayman Ergün et al (2021) reported that the higher freezing rate offers better prospects for the preservation of the tissue structure and cell wall, the antioxidant activity of the strawberries is retained to a greater extent after rapid freezing, and the brightness and redness of the fruit is better preserved during storage in the fast-frozen samples. (Rayman Ergün et al, 2021).…”

Section: Control Of the Freezing Ratementioning

confidence: 99%

“…Rayman Ergün et al (2021) reported that the higher freezing rate offers better prospects for the preservation of the tissue structure and cell wall, the antioxidant activity of the strawberries is retained to a greater extent after rapid freezing, and the brightness and redness of the fruit is better preserved during storage in the fast-frozen samples. (Rayman Ergün et al, 2021). Xu et al (2014) discovered that drip loss from high-pressure carbon infusion (HPCI), liquid nitrogen and ultra-low temperature freezing (ULTF) as methods used to preserve frozen carrot slices were 8.29, 12.36 and 12.45%, respectively.…”

Section: Control Of the Freezing Ratementioning

confidence: 99%

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

Wu¹,

Zhang²,

Bhandari³

et al. 2021

Int. Agrophys.

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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

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The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries

Cited by 20 publications

References 26 publications

Comparative study of block cryoconcentration in pomegranate juice: Centrifugation versus vacuum

Comparative study of block cryoconcentration in pomegranate juice: Centrifugation versus vacuum

Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates

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

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