Impact of Processing Factors on Quality of Frozen Vegetables and Fruits

Sman, R.G.M. van der

doi:10.1007/s12393-020-09216-1

Cited by 51 publications

(43 citation statements)

References 218 publications

(296 reference statements)

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“…Regarding the effect of the freezing temperature on vegetables, it is well known that it affects the freezing rate, which, in turn, influences the ice crystal size, and thus the food texture and the content of some bioactive compounds that may be lost due to leaching upon thawing [ 22 , 47 ]. The studies aiming to evaluate the effect of freezing temperature on the antioxidant activity of vegetables are scarce.…”

Section: Effect Of Freezing and Frozen Storage On Antioxidant Actimentioning

confidence: 99%

“…This storage temperature, while sufficient for prolonging the stability, is still above the glass transition temperature (Tg) of many plant foods. Consequently, during frozen storage, there can still be (bio)chemical activity and coarsening of ice crystals in the maximally concentrated solution fraction of the system [ 47 ].…”

Section: Effect Of Freezing and Frozen Storage On Antioxidant Actimentioning

confidence: 99%

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Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

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The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.

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Section: Effect Of Freezing and Frozen Storage On Antioxidant Actimentioning

confidence: 99%

Section: Effect Of Freezing and Frozen Storage On Antioxidant Actimentioning

confidence: 99%

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Besides recrystallization phenomena occurring depending on material composition, temperature, and physicochemical surroundings of crystals at a constant temperature above T m ′, frozen food quality is likely to deteriorate during food distribution and storage. Temperature fluctuations resulting from normal temperature variation during frozen food storage may significantly accelerate losses of quality [ 2 , 34 ].…”

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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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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“…After blanching to reduce enzyme and microbial activity, the product is then rapidly frozen at temperatures around -20°C to -40°C 28 . Lower temperatures will cause rapid cooling of the product, resulting in increased numbers of ice crystal initiation sites, known as nuclei 29,30 .…”

Section: Commercial Freezing Process Of Spinachmentioning

confidence: 99%

The Effects of Commercial Freezing on Vitamin Concentrations in Spinach (Spinacia oleracea)

Samsel

Meghani

2021

J Undergrad Life Sci

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Commercial food processing has had a significant impact on reducing food spoilage and increasing accessibility to nutrient-dense vegetables. The commercial freezing process, in particular, has given producers the ability to store vegetables with minimized risk of microbial and enzymatic spoilage. Despite the effectiveness of freezing as a preservation method, there is evidence that pre-freezing procedures and prolonged storage can reduce the concentration of vitamins present within certain vegetables. Spinach, one of the most widely produced and consumed vegetables, is particularly susceptible to nutrient loss during the commercial freezing process due to its large surface area and high mineral content. This review summarizes the known effects of the freezing process on hydrophilic and lipophilic vitamins including vitamin C, thiamin, riboflavin, β-carotene, and α-tocopherol. There are two key mechanisms that lead to decreased vitamin concentrations, with the first being attributed to pre-freezing processes including washing and blanching which favours the leaching of hydrophilic vitamins. The second mechanism of vitamin loss is attributed to residual enzymatic activity during storage, where the degree of residual activity can be partially attributed to differences in blanching protocols and freezing practices. Understanding the mechanisms and extent of vitamin loss that the commercial freezing process imparts on leafy green vegetables can help inform future research on improved food processing methods that minimize nutrient loss. Implementing procedures that maintain nutrient retention in frozen vegetables has the potential to assist individuals in achieving their recommended daily intakes of micronutrients.

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Impact of Processing Factors on Quality of Frozen Vegetables and Fruits

Cited by 51 publications

References 218 publications

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

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

The Effects of Commercial Freezing on Vitamin Concentrations in Spinach (Spinacia oleracea)

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