Microstructural changes in strawberry after freezing and thawing processes

Delgado, Adriana; Rubiolo, Amelia Catalina

doi:10.1016/j.lwt.2004.04.015

Cited by 115 publications

(92 citation statements)

References 14 publications

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“…These micrographs indicate that freezing by immersion in liquid nitrogen caused irregular shapes, cellular damage, and more intercellular spaces. Similar effects were observed in frozen strawberries by Delgado and Rubiolo (2005). After in vitro gastric digestion of frozen apples (Fig.…”

Section: Data and Statistical Analysissupporting

confidence: 81%

“…For example, Delgado and Rubiolo (2005) observed that slow freezing rates (<1.5°C/min) greatly influenced tissue structure and caused water loss in strawberries (Fragaria x ananassa). Additionally, Chassagne-Berces et al (2009) observed that freezing caused cell membrane breakage, which resulted in cell wall collapse and tissue breakage in Granny Smith apples.…”

Section: Introductionmentioning

confidence: 99%

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Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

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a b s t r a c tThe influence of processing (freezing at À196°C in liquid N 2 , FN sample; freeze-drying at À50°C and 30 Pa, FD sample; and convective drying at 60°C and 2 m/s, CD sample) on apple (var. Granny Smith) behavior during in vitro gastric digestion was investigated. Dried apples (FD and CD samples) were rehydrated prior to digestion. Changes in carbohydrate composition, moisture, soluble solids, acidity, total polyphenol content (TPC), and antioxidant activity (AA) of apple samples were measured at different times during digestion. Processing resulted in disruption of the cellular structure during digestion, as observed by scanning electron microscopy, light microscopy, and changes in carbohydrate composition. Moisture content increased (6-11% dm o ), while soluble solids (55-78% dm o ), acidity (44-72% dm o ), total polyphenol content (30-61% dm o ), and antioxidant activity (41-87%) decreased in all samples after digestion. Mathematical models (Weibull and exponential models) were used to better evaluate the influence of processing on apple behavior during gastric digestion.

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Section: Data and Statistical Analysissupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

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“…Quick freezing retains cell integrity than slower freezing due to the smaller intracellular ice crystals formed. Cell integrity is further influenced by thawing regimes as quick thawing better retains fruit quality (Delgado & Rubiolo, 2005). The freezing and thawing chain ruptures the cells allowing reactions between enzymes and their substrates.…”

Section: Effect Of Thawing Conditions On the Anthocyanin Profile Of Hmentioning

confidence: 99%

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

Khattab¹,

Ghanem²,

Brooks³

2016

JFR

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The effect of freezing, frozen storage (–18 °C for 6 months), thawing, juice extraction, and hot-air drying on the anthocyanin profile of haskap berry (Lonicera caerulea L.) was investigated using RP-HPLC. Five anthocyanins (ANCs) were quantified: cyanidin 3,5-di-glucoside (4.27 % of the total ANCs), cyanidin 3-glucoside (89.39 %), cyanidin 3-rutinoside (2.07 %), pelargonidin 3-glucoside (0.83 %), and peonidin 3-O-glucoside (3.44 %). Freezing did not significantly affect the content of individual ANCs, while frozen storage resulted in significant reductions (16.00-24.50 %). Thawing the frozen berries in the microwave oven retained the highest content of different ANCs. The highest degradation, however, occurred while thawing at room temperature. Extracting juice from the berries significantly reduced the content of individual ANCs. Drying the berries to 25 % moisture content at 60, 100, and 140 ºC reduced the individual ANCs by 73.85-76.19, 78.46-80.95 and 90.77-95.40 %, respectively. The overall stability of the five ANCs during storage and processing is summarized by the following trend (from most to least stable): peonidin 3-O-glucoside > pelargonidin 3-glucoside > cyanidin 3,5-diglucoside > cyanidin 3-rutinoside > cyanidin 3-glucoside.

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“…The freezing rate on fresh samples were slower (0.92°C/min) as compared to the osmotically treated (OD45-30=1.02°C/min;OD45-90=1.05°C/min; OD55-30=1, 21°C/min and OD55-90=1.45°C/min). These freezing rate are considered fast [29], which prevents the formation of large ice crystals within the structure of the food and aid in reducing mechanical damages to the samples. …”

Section: Freezing Curvementioning

confidence: 99%

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

Aponte¹,

Tamayo²

2017

DYNA

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The aim of this study was to evaluate the influence of osmotic treatments on the freezing rate, drip loss (DL), elastic modulus (EM) and stress of yield limit (σL) of papaya (Carica papaya L.) samples stored under freezing conditions. Dehydration was performed using an osmotic sucrose solution with 55 and 45 ºBrix for 30 and 90 min. Osmotically dehydrated papaya samples were frozen at -40°C and stored for 10, 20, 30 and 60 days. Fresh fruit was used as a control sample during freezing storage. The results showed the treated samples exhibited lower drip loss with respect to control samples. It was observed that elastic modulus in treated samples showed higher values compared to control samples. Conversely, σL had achieved a decreasing for all treatments during freezing storage and treated samples exhibited higher σL values with respect to control samples.Keywords: Osmotic treatment; freezing; tropical fruits; osmotic solution Cambios en fase líquida y propiedades mecánicas de papaya (carica papaya L.) osmodeshidratada durante la congelacion Resumen El objetivo de este trabajo fue evaluar la influencia de tratamientos osmóticos sobre la velocidad de congelación, pérdida de fase líquida (PFL), módulo elástico (ME) y esfuerzo del límite de fluencia (σL) en muestras de papaya (Carica papaya L.) almacenadas en congelación. La deshidratación se realizó con soluciones osmóticas de sacarosa de 45 y 55°Brix durante 30 y 90 min. Las muestras osmo-deshidratadas fueron congeladas a -40°C y almacenadas durante 10, 20, 30 y 60 días. Fruta fresca fue empleada como muestra control (No tratada). Los resultados mostraron que las muestras tratadas presentaron menores pérdidas de fase líquida respecto a las muestras control. El módulo elástico en las muestras tratadas presentó mayores valores en comparación con las muestras control. El esfuerzo del límite de fluencia disminuyó para todos los tratamientos durante el almacenamiento y las muestras tratadas mostraron valores superiores de σL respecto a las muestras no tratadas.

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Microstructural changes in strawberry after freezing and thawing processes

Cited by 115 publications

References 14 publications

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

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