Effects of magnetic field-assisted thawing on the physicochemical properties of blueberries

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-04-29 DOI:10.1002/jsfa.14318

Rui Nian, Ya Wang, Xuefeng Xiong, Danshi Zhu, Xuehui Cao

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引用次数: 0

Abstract

BACKGROUND

Thawing is the central step in frozen berry processing, and it directly determines the final quality of the product. Conventional thawing is slow and has a negative impact on quality. Magnetic field application has lately been used in thawing. This study aimed to explore the impact of magnetic fields on the thawing time, water distribution, physicochemical properties, and microstructure of blueberries and to compare the results with those of air thawing (AT) and water immersion thawing (WT).

RESULTS

Magnetic field-assisted air thawing (MAT) and magnetic field-assisted water immersion thawing (MWT) reduced the thawing time by 15% and 34%, respectively, while reducing drip loss by 16% and 28%, respectively. Additionally, magnetic field-assisted thawing effectively preserved essential nutrients and prevented the increase in polyphenol oxidases and peroxidases. Confocal laser scanning microscopy revealed that MWT better preserved the cellular structure of blueberries.

CONCLUSIONS

Magnetic field-assisted thawing can shorten thawing times, reduce ice crystal damage to cells, and better maintain the quality of blueberries. This study proposes a new blueberry thawing method with high application prospects. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

磁场辅助解冻对蓝莓理化性质的影响。

背景：解冻是冷冻浆果加工的核心步骤，它直接决定了产品的最终质量。传统的解冻是缓慢的，对质量有负面影响。近年来，磁场应用于解冻。本研究旨在探讨磁场对蓝莓解冻时间、水分分布、理化性质和微观结构的影响，并与空气解冻（AT）和浸水解冻（WT）的结果进行比较。结果：磁场辅助空气解冻（MAT）和磁场辅助水浸解冻（MWT）的解冻时间分别缩短15%和34%，滴漏损失分别减少16%和28%。此外，磁场辅助解冻有效地保存了必需的营养物质，并防止了多酚氧化酶和过氧化物酶的增加。共聚焦激光扫描显微镜显示，MWT能更好地保存蓝莓的细胞结构。结论：磁场辅助解冻可以缩短解冻时间，减少冰晶对细胞的损伤，更好地保持蓝莓的品质。本研究提出了一种具有较高应用前景的蓝莓解冻新方法。©2025化学工业协会。

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

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.