Preservation of spinach by isochoric (constant volume) freezing

Bilbao‐Sainz, Cristina; Sinrod, Amanda G. J.; Dao, Lan; Takeoka, Gary R.; Williams, Tina; Wood, Delilah F.; Bridges, David F.; Powell‐Palm, Matthew J.; Ukpai, Gideon; Chiou, Bor‐Sen; Wu, Vivian C.H.; Rubinsky, Boris; McHugh, Tara H.

doi:10.1111/ijfs.14463

Cited by 30 publications

(30 citation statements)

References 24 publications

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“…In contrast, the entire amount of water will be frozen at this temperature in an isobaric system. Previous studies have evaluated the effects of isochoric freezing on various food products and demonstrated that isochoric freezing can result in improved physical and nutritional qualities of frozen foods (Bilbao‐Sainz et al., 2018, 2019) as well as substantial energy savings (Powell‐Palm and Rubinsky, 2019). In this study, we examined the effects of isochoric freezing on the physical and nutritional properties of peeled and diced potato cubes and compared the results with individual quick freezing (IQF) currently used in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Bilbao‐Sainz

Zhao

Takeoka

et al. 2020

Journal of Food Science

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The enhanced interest in greater convenience foods has recently led to the expansion of minimally processed potato products. This study investigated the effects of isochoric freezing on pre‐peeled potato cubes, including quality attributes (microstructure, texture, and color), nutritional value (ascorbic acid (AA) content, total phenolic content, and antioxidant capacity), and polyphenol oxidase activity. Isochoric freezing (−3 °C/30 MPa) was compared with isobaric freezing (−3 °C/0.1 MPa) and individual quick freezing followed by frozen storage at −20 °C for 4 weeks. The isochoric sample had lower drip loss and volume shrinkage as well as better preserved texture and microstructure than the other samples. All freezing methods caused an increase in total phenolic content and antioxidant capacity, but a decrease in AA content. Also, all freezing methods caused browning of the thawed potatoes, but isochoric freezing delayed its onset for more than 1 week. Practical Application Results showed that isochoric freezing of pre‐peeled and cut potatoes caused less freeze damage than isobaric and individual quick freezing, which might find application in the commercial preservation of minimally processed food products.

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Section: Introductionmentioning

confidence: 99%

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Bilbao‐Sainz

Zhao

Takeoka

et al. 2020

Journal of Food Science

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“…Isochoric cryopreservation—the cryopreservation process in a sealed rigid container—has been presented as a promising approach for the preservation of biological materials in low temperatures, with potential benefits to tissue and organ banking [ 1 – 3 ], as well as to the food industry [ 4 , 5 ]. From a thermodynamics perspective, the term isochoric refers to an ideal process occurring within constant-volume boundaries and is used interchangeably with isovolumetric and isometric in the literature.…”

Section: Introductionmentioning

confidence: 99%

“…Nonetheless, pressure-related damage has been reported in tissues and organs stored under prolonged HSZ isochoric conditions [ 13 , 16 ]. Similarly, the benefits of HSZ isochoric preservation of food products have also been demonstrated, using additives such as saline solution, sugars, and some common CPAs, which resulted in improved retention of color, flavor and nutritional values [ 4 , 5 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Thermo-mechanics aspects of isochoric cryopreservation: A new modeling approach and comparison with experimental data

Solanki

Rabin

2022

PLoS ONE

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A new mathematical model is proposed for the analysis of thermo-mechanics effects during isochoric cryopreservation. In that process, some ice crystallization in a fixed-volume container drives pressure elevation, which may be favorable to the preservation of biological material when it resides in the unfrozen portion of the same container. The proposed model is comprehensive, integrating for the first time concepts from the disparate fields of thermodynamics, heat transfer, fluid mechanics, and solid mechanics. The novelty in this study is in treating the cryopreserved material as having a pseudo-viscoelastic behavior over a very narrow temperature range, without affecting the mechanical behavior of the material in the rest of the domain. This unique approach permits treating the domain as a continuum, while avoiding the need to trace freezing fronts and sperate the analysis to liquid and solid subdomains. Consistent with the continuum approach, the heat transfer problem is solved using the enthalpy approach. The presented analysis focusses on isochoric cooling of pure water between standard atmospheric conditions and the triple point of liquid water, ice Ih, and ice III (-22°C and 207.4 MPa). The proposed model is also applicable to isochoric vitrification, by substituting the pseudo-viscoelastic material model with the real viscosity model of the vitrifying material. Results of this study display good agreement with phase-diagram data at steady state, and with experimental data from the literature. Furthermore, this study provides a venue to discussing experimentation aspects of isochoric cryopreservation. The proposed model is further demonstrated on a 3D problem, while discussing scale considerations, crystallization conditions, and transient effects. Notably, the new model can be used to bridge the gap between limited pressure and temperature measurements during cryopreservation and the analysis of the continuum. Arguably, this study presents the most advanced thermo-mechanics model to solve practical problems relating to isochoric cryopreservation.

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“…Meanwhile, TSP content can also be decreased during preservation. We came to know about this when spinach leaves were preserved byBilbao-Sainz, Sinrod, Dao, et al (2020) in isochoric…”

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confidence: 99%

“…have been reported in various literatures of isochoric frozen fruit and vegetable such as in tomato(Bilbao-Sainz et al, 2021); fish muscles(Năstase et al, 2017); Tilapia (Oreochromis aureus) Fillet; processed potato(Bilbao-Sainz, Zhao, Takeoka, et al, 2020); spinach (Bilbao-Sainz, Sinrod, Dao, et al, 2020); sweet cherry(Bilbao-Sainz, Sinrod, Dao, et al, 2020). As a description, morphological variations in fresh, isochoric, isobaric, and commercially available frozen spinach leaves were compared byBilbao-Sainz. Sinrod, Dao, et al (2020) and shown in Figure6af.…”

mentioning

confidence: 99%