Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries

IF 5.8 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-04-23 DOI:10.1007/s11947-024-03404-1

Esra Gençdağ, Ahmet Görgüç, Fatih Mehmet Yılmaz

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Abstract

Recent studies suggest that nanocelluloses may help protect frozen foods’ structure, thereby preserving quality parameters during storage. This study examined the impact of nanocellulose treatment on the frozen quality of sour cherries. Nanocellulose produced from pistachio hull was incorporated into sour cherries using vacuum impregnation, and its cryoprotective role was assessed using three different freezing techniques: static, air-blast, and individual quick frozen (IQF). Multivariate analysis of variance (MANOVA) demonstrated the interactive effects of the parameters. During 6 months of storage, nanocellulose pretreatment resulted in significantly lower drip loss, ion leakage, and color difference while retaining high levels of anthocyanin content and antioxidant capacity compared to the non-treated group. Texture analysis also showed that using nanocellulose could compensate for the disadvantage of slow freezing. Pectin methylesterase (PME) activity values fitted to 2nd order kinetic, and the highest residuals were determined in static freezing. Strong correlations (P < 0.01) were found between drip loss and color difference (r = 0.662), hardness and ion leakage (r = 0.605), and color difference and a_w values (r = 0.628).

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纳米纤维素作为一种新型冷冻保护剂改善冷冻酸樱桃的品质

最近的研究表明，纳米纤维素可能有助于保护冷冻食品的结构，从而在贮藏期间保持质量参数。本研究探讨了纳米纤维素处理对酸樱桃冷冻质量的影响。采用真空浸渍法将开心果壳中生产的纳米纤维素加入酸樱桃中，并使用三种不同的冷冻技术（静态、气爆和单独速冻（IQF））评估其冷冻保护作用。多变量方差分析（MANOVA）表明了各参数的交互影响。在 6 个月的贮藏过程中，与未处理组相比，纳米纤维素预处理可显著降低滴落损失、离子泄漏和色差，同时保留高水平的花青素含量和抗氧化能力。质地分析还表明，使用纳米纤维素可以弥补缓慢冷冻的缺点。果胶甲基酯酶（PME）活性值与二阶动力学相吻合，在静态冷冻时残差最大。滴水损失与色差（r = 0.662）、硬度与离子泄漏（r = 0.605）、色差与 aw 值（r = 0.628）之间存在很强的相关性（P < 0.01）。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.