Preservation of sweet cherry by isochoric (constant volume) freezing

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

doi:10.1016/j.ifset.2018.10.016

Cited by 66 publications

(57 citation statements)

References 26 publications

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“…The isochoric system was previously described in Bilbao‐Sainz et al (). It consisted of a pressure chamber made of alloy steel provided by High Pressure Equipment Company (Erie, PA, USA).…”

Section: Methodsmentioning

confidence: 99%

Preservation of spinach by isochoric (constant volume) freezing

Bilbao‐Sainz¹,

Sinrod²,

Dao³

et al. 2019

Int J of Food Sci Tech

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Efforts are currently directed towards improving the quality of vegetables after freezing and thawing. One of the methods under investigation is isochoric freezing. In this study, we evaluated isochoric freezing for preserving the quality of baby-leaf spinach. We compared the properties of thawed spinach frozen to À4°C in an isochoric system with those of fresh spinach, thawed spinach frozen to À4°C in an isobaric system and thawed spinach that were commercially frozen. Spinach leaves frozen under isobaric conditions lost mass and thickness, making them softer and translucent. They also lost much of their nutrient content. In comparison, isochoric freezing maintained cell integrity and turgidity. Thawed leaves remained crunchy with characteristics similar to fresh leaves. Isochoric freezing also preserved nutritional content better than isobaric freezing, although significant nutrient losses still occurred.

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Section: Methodsmentioning

confidence: 99%

Preservation of spinach by isochoric (constant volume) freezing

Bilbao‐Sainz¹,

Sinrod²,

Dao³

et al. 2019

Int J of Food Sci Tech

Self Cite

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“…Due to the perishable nature of strawberries, an effective preservation technique is required to prolong the shelf life and maintain the physical and nutritional properties of this seasonal fruit. Freezing is one of the most common and well‐established food preservation techniques that lowers the rate of deterioration by reducing microbial and enzymatic activities, oxidation and respiration (Bilbao‐Sainz et al ., ). For industrial trade, strawberries are often frozen on a belt in a low‐temperature, high air velocity blast freezer to produce individually quick frozen (IQF) products (Reid & Barrett, ).…”

Section: Introductionmentioning

confidence: 97%

Effect of different freezing methods on the bioaccessibility of strawberry polyphenols

Kamiloglu¹

2019

Int J of Food Sci Tech

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Freezing is one of the most well-established food preservation technique that is used to prolong the shelf life and maintain the quality of strawberries. The aim of the present study was (i) to investigate the changes in polyphenols from fresh and frozen strawberries during in vitro digestion and (ii) to compare effects induced by individual quick freezing (IQF) and conventional freezing (CF). Spectrophotometric methods were used to determine total phenolics, flavonoids, anthocyanins and antioxidant capacity, whereas identification and quantification of major polyphenols were carried out using UPLC-ESI-MS/MS and HPLC-PDA, respectively. The results showed that the bioaccessible amount of major anthocyanin from frozen strawberries, i.e., pelargonidin-3-glucoside, corresponding to 72-89% of the total anthocyanins, was significantly higher than that of fresh strawberries (10.8-13.3 and 5.8 lg g À1 sample, respectively; P < 0.05). Overall, the current study highlighted that freezing, independent of process type, i.e., IQF or CF, enhances the total amount of bioaccessible anthocyanins in strawberries.

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“…For instance, a thermodynamic analysis predicts that 45% of water in an isochoric system will remain unfrozen at the triple point (−21.985°C at 209.9 MPa). 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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Preservation of sweet cherry by isochoric (constant volume) freezing

Cited by 66 publications

References 26 publications

Preservation of spinach by isochoric (constant volume) freezing

Preservation of spinach by isochoric (constant volume) freezing

Effect of different freezing methods on the bioaccessibility of strawberry polyphenols

Effect of isochoric freezing on quality aspects of minimally processed potatoes

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