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

Roos, Yrjö H.

doi:10.3390/foods10020447

Cited by 30 publications

(26 citation statements)

References 29 publications

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“…In diluted Suc solutions, the values for Tg' and C g' were −46 • C and ~0.8 g g −1 , respectively. The same values were defined for the Tg' and Cg' for the Suc maximal-freeze concentrated solution [29,63]. Therefore, we assume that all values of Tg' and Cg' identified in our work correspond, or at least were very close, to the maximally freeze-concentrated solution of the CPAs tested.…”

Section: Single Cpasmentioning

confidence: 66%

“…The effectiveness of CPA concentration on successful cryopreservation depends on is ability to induce the glassy state without water crystallization, which is a function of the CPA concentration and the proportion and characteristics of the CPA components [13,16]. At least two types of glass transitions can be identified: (1) the actual glass transition of solution (Tg) and ( 2) the glass transition of maximally freeze-concentrated solution (Tg'), which is defined by a concentration (C g' ), which occurred as a result of water freezing and progressive concentration of solution [28,29]. The Tg characterizes glass transition development without any water freezing but the Tg' detection always shows ice crystals occurred during the cooling period [28][29][30].…”

Section: Introductionmentioning

confidence: 99%

“…At least two types of glass transitions can be identified: (1) the actual glass transition of solution (Tg) and ( 2) the glass transition of maximally freeze-concentrated solution (Tg'), which is defined by a concentration (C g' ), which occurred as a result of water freezing and progressive concentration of solution [28,29]. The Tg characterizes glass transition development without any water freezing but the Tg' detection always shows ice crystals occurred during the cooling period [28][29][30]. Whereas the Tg indicates a reliable vitrification process, the Tg' reveals the suboptimal vitrification conditions.…”

Section: Introductionmentioning

confidence: 99%

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Vitrification Ability of Combined and Single Cryoprotective Agents

Faltus

Bilavčík

Zámečnı́k

2021

Plants

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Cryoprotective agents (CPA) are an important part of many current vitrification methods. The vitrification ability of CPAs influences the probability of the glass transition and water crystallization occurrence. Thermal characteristics and the vitrification ability of two combined CPAs (PVS2 and PVS3), common plant vitrification solutions, and four single CPAs (ethylene glycol, DMSO, glycerol, and sucrose), the components of the mentioned PVSs, were evaluated utilizing a differential scanning calorimetry (DSC) during standard cooling/warming rates of 10 °C min−1. The effect of solute concentration on their vitrification ability was shown in the CPAs tested. Four typical concentration regions at which the glassy state and/or crystallization occurred were defined. We suggest the solute concentration of 0.7 g g−1 as the universal vitrification concentration, characterized by an actual Tg of CPA solution and limited water crystallization. Knowledge of the thermal properties of CPAs allows the design of new combined CPAs with the required vitrification ability respecting the cryopreservation method used and the characteristics of the cryopreserved sample.

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Section: Single Cpasmentioning

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Vitrification Ability of Combined and Single Cryoprotective Agents

Faltus

Bilavčík

Zámečnı́k

2021

Plants

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“…To describe and estimate a mass transport process, such as the release of encapsulated compounds from the bead to the medium, irreversible thermodynamics can be used. They have been applied successfully in a salting cheese [ 27 ], orange peel and potato dried with hot air drying combined with microwaves [ 28 , 29 ], potato and pork freezing [ 30 , 31 ], glass transition and driving forces in the water nucleation process [ 32 , 33 ], estimation of crystal internal energy in meat [ 34 ] and a state diagram to determine the quality of foodstuff [ 35 ].…”

Section: Introductionmentioning

confidence: 99%

New Sensor to Measure the Microencapsulated Active Compounds Released in an Aqueous Liquid Media Based in Dielectric Properties in Radiofrequency Range

Tomas-Egea

Fito

Colom

et al. 2021

Sensors

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In recent years, the general and scientific interest in nutrition, digestion, and what role they play in our body has increased, and there is still much work to be carried out in the field of developing sensors and techniques that are capable of identifying and quantifying the chemical species involved in these processes. Iron deficiency is the most common and widespread nutritional disorder that mainly affects the health of children and women. Iron from the diet may be available as heme or organic iron, or as non-heme or inorganic iron. The absorption of non-heme iron requires its solubilization and reduction in the ferric state to ferrous that begins in the gastric acid environment, because iron in the ferric state is very poorly absorbable. There are chemical species with reducing capacity (antioxidants) that also have the ability to reduce iron, such as ascorbic acid. This paper aims to develop a sensor for measuring the release of encapsulated active compounds, in different media, based on dielectric properties measurement in the radio frequency range. An impedance sensor able to measure the release of microencapsulated active compounds was developed. The sensor was tested with calcium alginate beads encapsulating iron ions and ascorbic acid as active compounds. The prediction and measurement potential of this sensor was improved by developing a thermodynamic model that allows obtaining kinetic parameters that will allow suitable encapsulation design for subsequent release.

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“…Roos (2021) [1] authoritatively and comprehensively covered glass transition and recrystallization phenomena of frozen materials and their effect on frozen food quality. The article highlights factors leading to the formation of non-crystalline, freeze-concentrated structures in food freezing and the physicochemical properties of frozen materials with non-crystalline phases, including solute and solvent recrystallization phenomena affecting frozen food characteristics and quality.…”

mentioning

confidence: 99%