Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges

Sun, Li‐Hui; Zhu, Zhiwei; Sun, Da‐Wen

doi:10.1016/j.tifs.2023.07.013

Cited by 20 publications

(5 citation statements)

References 148 publications

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“…DES have been classified into 5 groups: type 1 is formed by the combination of quaternary ammonium salt and metallic chloride; type 2, quaternary ammonium salt and metallic chloride hydrate; type 3, quaternary ammonium salt and HBD (organic acids, amides or polyols); type 4, metallic salts and HBD; and type 5, which consists of a new class of nonionic HBA and HBD (Figure 2). Other authors classify them according to the nature of their components into NADES (natural deep eutectic solvents), in other words, composed of natural components (biomolecules such as organic acids, amino acids, polyols, sugars or choline derivatives), THEDES (therapeutic deep eutectic solvents), those prepared of pharmaceutically active components, and TDES (ternary deep eutectic solvents), those prepared of three components (Kumar et al, 2017;Hansen et al, 2020;Sun et al, 2023). (Hikmawanti et al, 2021), the viscosity depends on the composition of DES and its preparation temperature, then, it is important to carefully choose a suitable DES and evaluate the whole extraction conditions.…”

Section: Introductionmentioning

confidence: 99%

Avaliação De Modelo Didático Sobre a Herança Da Anemia Falciforme No Ensino De Genética

Nunes,

Matos

2024

Explorando a Vida: Uma Jornada Pelas Ciências Biológicas

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Editora Direitos para esta edição cedidos à Atena Editora pelos autores. Open access publication by Atena DECLARAÇÃO DOS AUTORES Os autores desta obra: 1. Atestam não possuir qualquer interesse comercial que constitua um conflito de interesses em relação ao artigo científico publicado; 2. Declaram que participaram ativamente da construção dos respectivos manuscritos, preferencialmente na: a) Concepção do estudo, e/ou aquisição de dados, e/ou análise e interpretação de dados; b) Elaboração do artigo ou revisão com vistas a tornar o material intelectualmente relevante; c) Aprovação final do manuscrito para submissão.; 3. Certificam que os artigos científicos publicados estão completamente isentos de dados e/ou resultados fraudulentos; 4. Confirmam a citação e a referência correta de todos os dados e de interpretações de dados de outras pesquisas; 5. Reconhecem terem informado todas as fontes de financiamento recebidas para a consecução da pesquisa; 6. Autorizam a edição da obra, que incluem os registros de ficha catalográfica, ISBN, DOI e demais indexadores, projeto visual e criação de capa, diagramação de miolo, assim como lançamento e divulgação da mesma conforme critérios da Atena Editora. DECLARAÇÃO DA EDITORA A Atena Editora declara, para os devidos fins de direito, que: 1. A presente publicação constitui apenas transferência temporária dos direitos autorais, direito sobre a publicação, inclusive não constitui responsabilidade solidária na criação dos manuscritos publicados, nos termos previstos na Lei sobre direitos autorais (Lei 9610/98), no art. 184 do Código Penal e no art. 927 do Código Civil; 2. Autoriza e incentiva os autores a assinarem contratos com repositórios institucionais, com fins exclusivos de divulgação da obra, desde que com o devido reconhecimento de autoria e edição e sem qualquer finalidade comercial; 3. Todos os e-book são open access, desta forma não os comercializa em seu site, sites parceiros, plataformas de ecommerce, ou qualquer outro meio virtual ou físico, portanto, está isenta de repasses de direitos autorais aos autores; 4. Todos os membros do conselho editorial são doutores e vinculados a instituições de ensino superior públicas, conforme recomendação da CAPES para obtenção do Qualis livro; 5. Não cede, comercializa ou autoriza a utilização dos nomes e e-mails dos autores, bem como nenhum outro dado dos mesmos, para qualquer finalidade que não o escopo da divulgação desta obra. Explorando a vida uma jornada pelas ciências biológicas Capítulo 1

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Section: Introductionmentioning

confidence: 99%

Avaliação De Modelo Didático Sobre a Herança Da Anemia Falciforme No Ensino De Genética

Nunes,

Matos

2024

Explorando a Vida: Uma Jornada Pelas Ciências Biológicas

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“…Numerous investigations have shown that ice crystals' production, melting, and regeneration cause harm brought on by the freeze-thaw (F-T) cycle. Consequently, the expansion and dispersion of ice crystals cause the structural distortion and rupture of muscle cells, puncturing myofiber cells and inflicting mechanical damage to cell membranes and tissue structures [5,6]. Furthermore, the pores that ice crystals leave behind can hasten the development of undesirable metabolic reactions in surimi balls, such as lipid oxidation and protein denaturation [7].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls

Zhang,

Zhong,

Kong

et al. 2024

Foods

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This investigation aimed to assess the effects of whey protein hydrolysate (WPH) on the oxidative stability of protein and the ability of Scomberomorus niphoniu surimi balls to retain water after repeated freeze-thaw (F-T) cycles. Ten percent natural whey peptides (NWP), 5% WPH, 10% WPH, 15% WPH, 0.02% butyl hydroxyl anisole (BHA), and a control group that did not receive any treatment were the six groups that were employed in the experiment. The cooking loss, water retention, total sulfhydryl content, and carbonyl content of each group were all measured. Notably, it was found that the surimi balls’ capacity to hold onto water and fend off oxidation was enhanced in a dose-dependent manner by the addition of WPH. Furthermore, the results showed that the 15% WPH added to the surimi balls effectively decreased protein oxidation in the F–T cycles and ameliorated the texture deterioration of surimi balls induced by repeated F–T, laying a theoretical foundation for the industrial application of WPH in surimi products.

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“…This offers a revolutionary improvement for the cryopreservation of muscle food. Interesting reviews regarding innovative physical technologies and cryoregulatory materials have been published. , However, the connection between the processes that lead to ice development and the techniques currently used to manipulate ice remains unclear. The framework built upon ice formation, as defined by the TOC, effectively summarizes the most recent developments in cryoregulatory materials and procedures used for freeze preservation.…”

Section: Introductionmentioning

confidence: 99%

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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Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges

Cited by 20 publications

References 148 publications

Avaliação De Modelo Didático Sobre a Herança Da Anemia Falciforme No Ensino De Genética

Avaliação De Modelo Didático Sobre a Herança Da Anemia Falciforme No Ensino De Genética

Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls

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

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