Influence of freezing process and frozen storage on the quality of fruits and fruit products

Celli, Giovana B.; Ghanem, Amyl; Brooks, Marianne Su-Ling

doi:10.1080/87559129.2015.1075212

Cited by 69 publications

(33 citation statements)

References 135 publications

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“…. on a variety and agronomic factors (Bonat Celli et al, 2015). In order to improve frozen products' quality, freezing pretreatments are also conventionally applied (Bunger et al, 2004).…”

Section: Food Engineering Materials Science and Nanotechnologymentioning

confidence: 99%

“…Despite its stabilizing effects, however, it may cause detrimental chemical and physical changes in the plant tissues and compromise the quality characteristics of the raw materials such as flavor, color, and texture (Bonat Celli, Ghanem, & Su‐Ling Brooks, ; Bunger, Moyano, Vega, Guerrero, & Osorio, ; Neri et al., ). The quality of the frozen plant products is strictly related to freezing and storage conditions as well as to the selection of raw materials characterized by specific physicochemical characteristics, which, in turn, depend on a variety and agronomic factors (Bonat Celli et al., ). In order to improve frozen products’ quality, freezing pretreatments are also conventionally applied (Bunger et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits

Neri

Santarelli

Mattia

et al. 2019

Journal of Food Science

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The effect of dipping and vacuum impregnation (VI) pretreatments with lemon juice solution on the quality and stability of organic and conventional frozen apples was investigated. Fresh apples were characterized; organic apples showed, at equal starch and ripeness index, a lower sugar content, and higher acidity than conventional ones. The polyphenol content was slightly higher in organic apples than in conventional ones while polyphenoloxidase activity was similar. No differences in color and firmness were evidenced. Dipping affected organic and conventional apples’ color by determining an increase of lightness (ΔL* ≈ 4) and h° (Δh° ≈ 6) parameters. VI reduced the lightness of apples (ΔL* ≈ −3) but the addition of lemon juice counterbalanced the lightness reduction by increasing ΔL* from 3 to 1.5 ca. Pretreatments did not affect the firmness of organic fruits while impaired that of the conventional ones ( 26% on average), likely due to different fruit matrix porosity and cell wall composition. Freezing (−40 °C) and frozen storage (up to 300 days) dramatically reduced the firmness of organic (42%) and conventional products (58%). At equal pretreatment and storage time (that is, 15, 30, 300 days), higher firmness retention was evidenced in organic apples than in conventional ones. All through frozen storage, VI was shown to better preserve the mechanical properties of organic apples than that of conventional ones. Both freezing and frozen storage reduced the hue of frozen apple products by up to 8% due to browning reactions. Lemon juice addition increased the hue of both frozen samples and thawed samples by about 2% all through storage time.

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“…. on a variety and agronomic factors (Bonat Celli et al, 2015). In order to improve frozen products' quality, freezing pretreatments are also conventionally applied (Bunger et al, 2004).…”

Section: Food Engineering Materials Science and Nanotechnologymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits

Neri

Santarelli

Mattia

et al. 2019

Journal of Food Science

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“…Frozen fruit and vegetable semi-finished products are intended for fast preparation, they play an important role in modern society with people leading a rapid pace of life. Refrigerated canning is considered to be the most appropriate technique for preserving fruits and vegetables [6]. The laws of change in the thermophysical properties of components are important for the process of freezing and low-temperature storage of fruit and vegetable products.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Cryoscopic and microbiological study of the semifinished product for making a smoothie drink

Одарченко

Odarchenko

Sokolova

et al. 2018

EEJET

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“…When reviewing literature on frozen food quality deterioration, most available experimental data are provided at a reference temperature (e.g., −18 • C) [4] and single measurements at selected, limited time points (e.g., after 6 and 12 months of storage) for different quality parameters of the food system [5][6][7][8]. Although practical for comparisons between different freezing processes, this approach cannot be further used for a meaningful quantitative projection of the quality status at other time-temperature regimes and most importantly at the dynamically variable conditions of the different stages of the frozen distribution chain.…”

Section: Introductionmentioning

confidence: 99%

Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

Giannakourou

Taoukis

2020

Foods

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Systematic kinetic modeling is required to predict frozen systems behavior in cold dynamic conditions. A one-step procedure, where all data are used simultaneously in a non-linear algorithm, is implemented to estimate the kinetic parameters of both primary and secondary models. Compared to the traditional two-step methodology, more precise estimates are obtained, and the calculated parameter uncertainty can be introduced in realistic shelf life predictions, as a tool for cold chain optimization. Additionally, significant variability of the real distribution/storage conditions is recorded, and must be also incorporated in a kinetic prediction scheme. The applicability of the approach is theoretically demonstrated in an analysis of data on frozen green peas Vitamin C content, for the calculation of joint confidence intervals of kinetic parameters. A stochastic algorithm is implemented, through a double Monte Carlo scheme incorporating the temperature variability during distribution, drawn from cold chain databases. Assuming a distribution scenario of 130 days in the cold chain, 93 ± 110 days remaining shelf life was predicted compared to 180 days assumed based on the use by date. Overall, through the theoretical case study investigated, the uncertainty of models’ parameters and cold chain dynamics were incorporated into shelf life assessment, leading to more realistic predictions.

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Influence of freezing process and frozen storage on the quality of fruits and fruit products

Cited by 69 publications

References 135 publications

Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits

Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits

Cryoscopic and microbiological study of the semifinished product for making a smoothie drink

Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

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Influence of freezing process and frozen storage on the quality of fruits and fruit products

Cited by 69 publications

References 135 publications

Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits

Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits

Cryoscopic and microbiological study of the semi­finished product for making a smoothie drink

Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

Contact Info

Product

Resources

About

Cryoscopic and microbiological study of the semifinished product for making a smoothie drink