Inhibition of ice recrystallization by tamarind (Tamarindus indica L.) seed polysaccharide and molecular weight effects

Sun, Xianbao; Guo, Rui; Kou, Yanjun; Song, Hong; Zhan, Taijie; Wu, Jinhong; Song, Lihua; Zhang, Hui; Xie, Fei; Wang, Jiangmei; Song, Zibo; Wu, Yan

doi:10.1016/j.carbpol.2022.120358

Cited by 18 publications

(7 citation statements)

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“…The band shift or changes in conformation might contribute to the decrease in the IRI activity of the oligothymines as the molecular weight increased above 30 and 50 base pairs. In addition, there are some examples showing a similar maximum curve in the IRI activity with an increase in molecular weight. − Tamarind seed polysaccharides (TSPs) with average molecular weights of 2412, 224, 90, and 20 kDa were compared, and the TSP with 90 kDa exhibited the highest IRI activity . The author suggested that the molecular aggregation of the high-molecular-weight polymers (>224 kDa) reduces the IRI activity, whereas low-molecular-weight TSPs (<20 kDa) reduces the IRI activity due to the lack of the chain cooperating effect; that is, the molecular weight of the polymer should be large enough to prevent joining the adjacent ice front together .…”

Section: Resultsmentioning

confidence: 99%

“…37−39 Tamarind seed polysaccharides (TSPs) with average molecular weights of 2412, 224, 90, and 20 kDa were compared, and the TSP with 90 kDa exhibited the highest IRI activity. 37 The author suggested that the molecular aggregation of the high-molecular-weight polymers (>224 kDa) reduces the IRI activity, whereas low-molecular-weight TSPs (<20 kDa) reduces the IRI activity due to the lack of the chain cooperating effect; that is, the molecular weight of the polymer should be large enough to prevent joining the adjacent ice front together. 38 Similar to the TSP case, the oligothymines exhibited the highest IRI activity at an intermediate molecular weight of T20.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Oligonucleotides as Inhibitors of Ice Recrystallization

Kim

Park

et al. 2023

Biomacromolecules

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Oligonucleotides of adenine (A20), guanine (G20), cytosine (C20), thymine (T20), cytosine–guanine ((CG)20), and adenine–thymine ((AT)20) were investigated as model compounds for ice recrystallization inhibition (IRI). Dehydroxy uracil (dU20), U20, and T20 were also compared to investigate the effect of minute changes in the hydrophobicity of the oligonucleotides on the IRI activity. Among the oligonucleotides considered in this study, T20 exhibited the best performance for IRI. In addition, the degree of polymerization of oligothymines varied over 5, 10, 20, 30, 50, and 100, and T20 was found to be the most effective for IRI. The IRI mechanism was investigated by comparing U20 and T20, which exhibited the lowest and highest IRI activity, respectively, among the oligonucleotides for their dynamic ice-shaping, thermal hysteresis, and ice nucleation inhibition. Little or no dynamic ice-shaping activity and small thermal hysteresis were observed for both nucleotides. All of the findings suggest that not the ice–polymer adhesion but the hydrophobic interactions of T20 in the interface layer might interfere with the water deposition on the ice crystal surfaces and contribute to the IRI activity of the T20 oligonucleotide.

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Section: Resultsmentioning

confidence: 99%

Section: ■ Results and Discussionmentioning

confidence: 99%

Oligonucleotides as Inhibitors of Ice Recrystallization

Kim

Park

et al. 2023

Biomacromolecules

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“…108 A 20 mT magnetic field-assisted immersion freezing (MIF) was found to stimulate the formation of most small ice crystals when Zhou et al ( 2023) 10 studied the effects of MIF on golden pompano using varying field strengths. However, Sun et al (2023) 109 found that a static MIF of 60 mT was advantageous in lowering the number of internal ice crystals in white shrimp and preventing the loss of muscle quality during the freezing− thawing process. It is important to note that applying alternating magnetic fields could create electric fields.…”

Section: Reducing Interfacial Tension-electric Field Magnetic Field A...mentioning

confidence: 99%

“…As a result (Figure 4I). 149 Natural polysaccharides such as f lammulina velutipes polysaccharide, 19 tamarind seed polysaccharide, 21 inulin, 150 and carrageenan 151 are gradually replacing traditional commercial cryoprotectants (4% sucrose + 4% mannitol) as people adopt low-calorie and health-conscious diets. It is noteworthy that polysaccharides' innate tendency to gel and their complex interaction with water may affect their effectiveness as cryoprotectants.…”

Section: Diffusion Inhibition�polysaccharides Aminomentioning

confidence: 99%

“…Additionally, temperature variations and slow rewarming are the main causes of IR. Diverging from AFPs adsorption inhibition, natural polysaccharides, − amino acids, and their derivatives successfully obstruct IR by diffusion inhibition. Furthermore, by accelerating heat transfer, technologies such as microwaves, ultrasonic waves, radiofrequency, and high-voltage electrostatic fields can also prevent ice from recrystallizing.…”

Section: Introductionmentioning

confidence: 99%

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Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies

Xie,

Zhou,

Tan

et al. 2023

J. Agric. Food Chem.

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Cryopreservation, one of the most effective preservation methods, is essential for maintaining the safety and quality of food. However, there is no denying the fact that the quality of muscle food deteriorates as a result of the unavoidable production of ice. Advancements in cryoregulatory materials and techniques have effectively mitigated the adverse impacts of ice, thereby enhancing the standard of freezing preservation. The first part of this overview explains how ice forms, including the theoretical foundations of nucleation, growth, and recrystallization as well as the key influencing factors that affect each process. Subsequently, the impact of ice formation on the eating quality and nutritional value of muscle food is delineated. A systematic explanation of cutting-edge strategies based on nucleation intervention, growth control, and recrystallization inhibition is offered. These methods include antifreeze proteins, ice-nucleating proteins, antifreeze peptides, natural deep eutectic solvents, polysaccharides, amino acids, and their derivatives. Furthermore, advanced physical techniques such as electrostatic fields, magnetic fields, acoustic fields, liquid nitrogen, and supercooling preservation techniques are expounded upon, which effectively hinder the formation of ice crystals during cryopreservation. The paper outlines the difficulties and potential directions in ice inhibition for effective cryopreservation.

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