Isochoric (constant volume) freezing is a novel food preservation technology that has demonstrated the ability to preserve food products at subfreezing temperatures in an unfrozen state, thereby avoiding the detrimental effects of ice formation. It minimizes the quality loss of fresh fruits and juices, increases their nutrient content, and reduces microbial counts. Orange juice (OJ) samples were subjected to conventional freezing (CF) and isochoric freezing (IF) for 7 days and then stored at 4°C for an additional 7 days. We evaluated the microbiological and physicochemical quality of CF and IF OJ before and after storage. The IF was performed at three different conditions: -5°C/73 MPa, -10°C/93 MPa, and -15°C/143 MPa. The results indicate that the total aerobic count of OJ remained below the detection limit after heat treatment, 7 days of CF and 7 days of IF. Yeast and mold counts increased in fresh and CF OJ after 7 days of storage at 4°C, whereas IF OJ remained below the detection limit. Less color difference was observed in IF (-15°C/143 MPa) OJ compared to heat-treated and CF OJ. Heat treatment inactivated 42% of pectin methylesterase (PME), whereas 7-day long IF increased PME activity up to 150%. Additionally, IF (-15°C/143 MPa) OJ showed reduced pulp sedimentation, which can be advantageous, as sedimentation in juices has been a recognized technological issue in the juice industry. Ascorbic acid level was significantly higher in IF (-15°C/143 MPa) OJ compared to fresh and CF OJ after storage.
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http://dx.doi.org/10.1111/1750-3841.17071 | DOI Listing |
Nat Commun
December 2024
J. Mike Walker '66 Department of Mechanical Engineering, Texas A&M University, College Station, TX, USA.
Phase stability, and the limits thereof, are a central concern of materials thermodynamics. However, the temperature limits of equilibrium liquid stability in chemical systems have only been widely characterized under constant (typically atmospheric) pressure conditions, whereunder these limits are represented by the eutectic. At higher pressures, the eutectic will shift in both temperature and chemical composition, opening a wide thermodynamic parameter space over which the absolute limit of liquid stability, i.
View Article and Find Full Text PDFJ Law Med Ethics
December 2024
LOUISIANA STATE UNIVERSITY, BATON ROUGE, LOUISIANA, USA.
Biomedical research on advanced cryopreservation has spillover effects on innovation in the food and agricultural sector. Advanced biopreservation technology has three key domains of impact in the food system: (1) improving efficiencies in storage and utilization of gametes and organoids for plant and animal breeding; (2) isochoric methods for preservation of fresh food products; and (3) in biorepositories for storage of genetic resources for agriculturally significant plants and livestock species.
View Article and Find Full Text PDFCryobiology
December 2024
Department of Mechanical Engineering, University of California, Berkeley, Berkeley, CA, USA. Electronic address:
This study outlines a method for designing an isochoric (constant volume) system to reduce the supercooling preservation temperature without affecting the likelihood of ice nucleation and without the need for cryoprotective additives. The method involves a multiphase system wherein the biological material is separated from a second aqueous solution by a boundary that transfers pressure and heat but not mass. The pressure within the system is passively increased by the confined growth of ice within the secondary solution.
View Article and Find Full Text PDFFront Nutr
July 2024
Department of Building Services, Faculty of Civil Engineering, Transilvania University of Brasov, Brasov, Romania.
Introduction: Fruits are perishable, thus it's crucial to have an efficient preservation technique that can increase storage time while keeping physical quality and nutritional attributes in order to avoid wastage. The majority of methods for long-term storage require refrigeration.
Methods: In this investigation, we assess the viability of isochoric freezing as a different technique of raspberry (Rubus idaeus L.
Foods
June 2024
Department of Energy and Process Engineering, Faculty of Engineering Science and Technology, Norwegian University of Science and Technology, 7034 Trondheim, Norway.
The present article responds to the food engineering community's growing interest in an emerging and lauded approach to food preservation, popularised by its developers as ''. A strong campaign in the scientific literature and mass media has recently promoted this technique as a universal replacement for traditional food freezing and the frozen supply chain by highlighting a number of alleged advantages of ''. Some of these claims therefore require a more neutral and critical assessment against the background of the today's state of the art in food freezing technologies.
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