Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications

Kang, Taiyoung; You, Youngsang; Jun, Soojin

doi:10.1007/s10068-020-00750-6

Cited by 60 publications

(33 citation statements)

References 138 publications

(210 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food preservation methods are crucial for food safety and quality. Heat remains the most widely used inactivation technique, but pressure or magnetic/electric field applications are also promising [ 57 , 58 ]. These operations should be adjusted according to performance standards (e.g., microbial inactivation, retention of vitamins).…”

Section: Resultsmentioning

confidence: 99%

Nutritional Orthopedics and Space Nutrition as Two Sides of the Same Coin: A Scoping Review

Briguglio

2021

Nutrients

View full text Add to dashboard Cite

Since the Moon landing, nutritional research has been charged with the task of guaranteeing human health in space. In addition, nutrition applied to Orthopedics has developed in recent years, driven by the need to improve the efficiency of the treatment path by enhancing the recovery after surgery. As a result, nutritional sciences have specialized into two distinct fields of research: Nutritional Orthopedics and Space Nutrition. The former primarily deals with the nutritional requirements of old patients in hospitals, whereas the latter focuses on the varied food challenges of space travelers heading to deep space. Although they may seem disconnected, they both investigate similar nutritional issues. This scoping review shows what these two disciplines have in common, highlighting the mutual features between (1) pre-operative vs. pre-launch nutritional programs, (2) hospital-based vs. space station nutritional issues, and (3) post-discharge vs. deep space nutritional resilience. PubMed and Google Scholar were used to collect documents published from 1950 to 2020, from which 44 references were selected on Nutritional Orthopedics and 44 on Space Nutrition. Both the orthopedic patient and the astronaut were found to suffer from food insecurity, malnutrition, musculoskeletal involution, flavor/pleasure issues, fluid shifts, metabolic stresses, and isolation/confinement. Both fields of research aid the planning of demand-driven food systems and advanced nutritional approaches, like tailored diets with nutrients of interest (e.g., vitamin D and calcium). The nutritional features of orthopedic patients on Earth and of astronauts in space are undeniably related. Consequently, it is important to initiate close collaborations between orthopedic nutritionists and space experts, with the musculoskeletal-related dedications playing as common fuel.

show abstract

Section: Resultsmentioning

confidence: 99%

Nutritional Orthopedics and Space Nutrition as Two Sides of the Same Coin: A Scoping Review

Briguglio

2021

Nutrients

View full text Add to dashboard Cite

show abstract

“…Supercooling refers to the process of maintaining food unfrozen below its freezing point without ice crystallization. Supercooling has been employed to reduce microbial growth and deteriorative chemical reactions in food by lowering storage temperatures without the loss of structural integrity [14]. James et al (2009) have demonstrated that unpeeled garlic bulbs could be supercooled at around −6 • C for 1 week, and the supercooled garlic showed no differences in visual appearance between refrigerated samples (1 • C) while freezing damage was found in the frozen garlic bulbs (−30 • C) [15].…”

Section: Introductionmentioning

confidence: 99%

“…James et al (2009) have demonstrated that unpeeled garlic bulbs could be supercooled at around −6 • C for 1 week, and the supercooled garlic showed no differences in visual appearance between refrigerated samples (1 • C) while freezing damage was found in the frozen garlic bulbs (−30 • C) [15]. However, maintaining a stable supercooled state within foods for an extended period may be particularly problematic due to the random nature of ice nucleation [14]. Recently, electric and magnetic fields have been utilized to control ice nucleation during the freezing process [16,17].…”

Section: Introductionmentioning

confidence: 99%

Application of Supercooling for the Enhanced Shelf Life of Asparagus (Asparagus officinalis L.)

You

Kang

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Freezing extends the shelf-life of food by slowing down the physical and biochemical reactions; however, ice crystal formation can result in irreversible damage to the cell’s structure and texture. Supercooling technology has the potential to preserve the original freshness of food without freezing damage. In this study, fresh asparagus was preserved in a supercooled state and its quality changes such as color, weight loss, texture, chlorophyll and anthocyanin content, and enzymatic activities (superoxide dismutase and catalase) were evaluated. The asparagus samples were successfully supercooled at −3 °C with the combination treatment of pulsed electric field (PEF) and oscillating magnetic field (OMF), and the supercooled state was maintained for up to 14 days. Asparagus spears preserved in the supercooled state exhibited lower weight loss and higher levels of quality factors in comparison to the frozen and refrigerated control samples.

show abstract

“…Specifically, supercooled storage below the freezing point and above the ice nucleation temperature has been used to extend the preservation time of fresh food (James et al., 2009; Stonehouse & Evans, 2015) and fermented foods, such as kimchi (Choi et al., 2017). However, supercooled storage has not yet been actively applied at the industrial level (Shuntich, 2019) due to questions regarding its unreliable stability and reproducibility (Kang et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Supercooling as a potentially improved storage option for commercial kimchi

Kim

Choi

Kim

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

The supercooling degree (SD), which refers to the difference between the ice nucleation temperature and freezing point of kimchi, varies depending on the type of kimchi, manufacturer, recipe, and manufacturing season. The aim of this study is to investigate the major influencing factors for the supercooled storage of kimchi and to analyze the possibility of supercooled storage for commercial kimchi. Pearson correlation analysis determined that, in commercial kimchi manufactured between March and July 2018, the SD of kimchi correlated to the number of aerobic bacteria (P < 0.01), however, was not associated with lactic acid bacteria. Moreover, the ice nucleation temperature of saline solution inoculated with aerobic bacteria was reduced from –3.03 ± 0.04 to –6.18 ± 0.11 °C by 10 kGy gamma ray sterilization. Meanwhile, the ice nucleation temperatures of 1.8 kg of commercial red cabbage kimchi and 500 g of white cabbage kimchi manufactured in February 2020 were –3.93 ± 0.06 °C and −3.57 ± 0.06 °C, respectively, and they could be stored at –2.5 °C for 12 weeks without freezing. Additionally, supercooled storage of kimchi at –2.5 °C caused a fermentation delay effect compared to control storage at 1 °C, considering the acidity and amount of lactic acid bacteria. Therefore, if the number of aerobic bacteria is controlled during the manufacturing process of kimchi, supercooled storage at temperatures below −2.5 °C may extend the shelf life of kimchi. Practical Application We have shown that aerobic bacteria are the key influencing factor for ice nucleation of kimchi during supercooled storage. Aside from the initial sterilization process, fermentation of kimchi can also be delayed by lowering the storage temperature below −2.5 °C. Moreover, the method of direct cool refrigeration may have an industrial‐level application.

show abstract

Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications

Cited by 60 publications

References 138 publications

Nutritional Orthopedics and Space Nutrition as Two Sides of the Same Coin: A Scoping Review

Nutritional Orthopedics and Space Nutrition as Two Sides of the Same Coin: A Scoping Review

Application of Supercooling for the Enhanced Shelf Life of Asparagus (Asparagus officinalis L.)

Supercooling as a potentially improved storage option for commercial kimchi

Contact Info

Product

Resources

About