Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-06-12 DOI:10.1016/j.tifs.2024.104590

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引用次数: 0

Abstract

Background

Freezing, as a common method of food preservation, has been widely used in the food industry. However, with further research, the drawbacks it brings (such as ice crystal puncturing cells and osmotic pressure) have also become well-known at the same time environmental problems are becoming more and more obvious. Therefore, there is a need to seek green cryoprotectant agents (CPAs) for freezing. Green natural deep eutectic agents (GNDEAs) were first applied to biocryopreservation in 2018.

Scope and approach

This review aims to comprehensively understand the principles and prospects of GNDEAs as green CPAs by summarising the origin, development, synthesis methods, physicochemical properties related to cryoprotection, potential cryoprotection mechanisms, applications in the field of cryoprotection, current challenges and prospects for future development.

Key findings and conclusions

GNDEAs have been proved to achieve freezing protection by regulating the freezing point and inhibiting the recrystallization of ice crystals. Compared to traditional CPAs, GNDEAs systems are natural, green CPAs that are non-toxic, environmentally friendly and have good biocompatibility, which are potential CPAs in the food industry.

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用于生物干细胞保存的绿色天然深共晶剂 (GNDEAs)：合成、特性和高级应用

背景冷冻作为一种常见的食品保鲜方法，在食品工业中得到了广泛应用。然而，随着研究的深入，其带来的弊端（如冰晶刺破细胞和渗透压）也逐渐为人们所熟知，同时环境问题也越来越明显。因此，有必要寻找绿色冷冻保护剂（CPAs）。绿色天然深层共晶剂（GNDEAs）于 2018 年首次应用于生物冷冻保存。范围和方法本综述旨在通过总结 GNDEAs 作为绿色 CPAs 的起源、发展、合成方法、与冷冻保护相关的理化性质、潜在的冷冻保护机制、在冷冻保护领域的应用、当前面临的挑战和未来发展前景，全面了解 GNDEAs 的原理和前景。主要发现和结论事实证明，GNDEAs 可通过调节冰点和抑制冰晶再结晶来实现冷冻保护。与传统的 CPA 相比，GNDEAs 系统是天然的绿色 CPA，无毒、环保且具有良好的生物相容性，是食品工业中具有潜力的 CPA。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.